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Skillet Chicken and Ravioli with Garlic Tomato Cream Sauce

Seasoned chicken breasts get cooked and served in a tomato garlic cream sauce. Fresh four cheese ravioli is boiled and tossed in the sauce and it all gets served together in the same skillet.
4.36 from 17 votes
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Course Dinner
Servings 0

Ingredients
  

Chicken

  • 2 lbs boneless skinless chicken breasts trimmed, halved if thick
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp Italian seasoning
  • 1 tsp pepper
  • olive oil or bacon grease for cooking chicken

Tomato Garlic Cream Sauce

  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp concentrated tomato paste
  • 1/3 c dry white wine
  • 2 c heavy whipping cream
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp sugar
  • 1/2 tsp kosher salt

Ravioli

  • 10 oz Rana 4 Cheese Ravioli

Instructions
 

  • Preheat a skillet just a hair under medium heat for 10 minutes
  • While the skillet preheats, trim chicken and halve the thicker breasts.
  • Add galic powder, onion powder, Italian seasoning, kosher salt and black pepper to a small bowl. Season the thicken with all of the seasoning on both sides.
  • Either add olive oil or rendered bacon fat to the pan. Add chicken breasts and cook for 7-8 minutes per side.
  • Remove the chicken. If there isn't enough residual fat in the pan add more. Add the diced onion and cook for 10 minutes. Scrape up the bits from the bottom of the pan.
  • Add the minced garlic. Stir and cook for 2 mintues.
  • Add the tomato paste. Mix and cook for 1 minute.
  • Deglaze the pan with the white wine, scraping up all the brown bits from the bottom of the pan. Let that boil and reduce for 2-3 minutes.
  • Pour in the heavy cream, stir and add sugar, 1/2 tsp kosher salt, and crushed red pepper flakes. Add more if you like it spicy. Stir and let the sauce heat up. Once hot and bubbly, add chicken back to the skillet to heat through along with any drippings from the plate. Ladle the sauce over the chicken.
  • Salt boiling water and add the refrigerated ravioli. Cook for four minutes. Remove with a slotted spoon and add directly to the skillet.
  • Move chicken to one side of the skillet and toss the ravioli in the sauce. Top it all with fresh Italian herbs and parmesan cheese.
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