Hey y'all! If you love comfort food as much as I do, this One-pot creamy chicken ravioli is about to become your new weeknight favorite. With tender ravioli, juicy chicken, and a luxuriously creamy sauce, this dish hits the spot whether you're serving your family or hosting friends. It comes together in a single pot and is bursting with flavor—plus, cleanup is a breeze. Let's get cooking!

Why You'll Love This

Saves time with minimal cleanup thanks to the one-pot method.
Creamy, cheesy goodness makes it ultra comforting and kid-friendly.
Ready in just 30 minutes—perfect for busy weeknights.
Customizable with your favorite veggies or ravioli flavors.
Leftovers taste just as amazing the next day.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
1 teaspoon salt
½ teaspoon black pepper
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons unsalted butter
2 cups low-sodium chicken broth
1 cup heavy cream
18 ounces refrigerated cheese ravioli
1 cup baby spinach, roughly chopped
¾ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Directions

Step 1: Sauté the Chicken

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add chicken pieces, season with salt and pepper, and cook for 4-5 minutes until browned (they don't have to be cooked through yet).

Step 2: Build Flavor

Add minced garlic and Italian seasoning to the chicken, cooking for 1 minute, stirring frequently until fragrant. Stir in the butter and let it melt.

Step 3: Cook the Ravioli

Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
Stir in the ravioli, making sure each piece is submerged. Cover and cook for 7-9 minutes, stirring occasionally, until the ravioli is tender and the chicken is cooked through.

Step 4: Creamy Finishing Touches

Reduce the heat to low. Stir in the chopped spinach, Parmesan, and mozzarella. Continue stirring until the cheese melts and the sauce is thick and creamy—about 2-3 minutes.
If you like a bit of heat, add red pepper flakes.
Remove from heat, garnish with fresh parsley, and serve hot!

Notes

If the sauce gets too thick, add a splash of chicken broth to loosen it up.
For a deeper flavor, try browning the butter before adding the broth and cream.
Swap out cheese ravioli for spinach or mushroom ravioli if preferred.

Variations

Veggie Boost: Add sautéed mushrooms or bell peppers for extra color and nutrition.
Seafood Twist: Substitute chicken with cooked shrimp for a creamy shrimp ravioli version.
Lighter Option: Use half-and-half or whole milk in place of heavy cream.

Required Equipment

Large deep skillet or Dutch oven with lid
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula

Storage Instructions

Store leftover One-pot creamy chicken ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or broth and warm gently on the stove or in the microwave until heated through. This dish is not recommended for freezing, as the creamy sauce may separate.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and garlic bread for a complete meal.
Pair with a chilled glass of Pinot Grigio or sparkling water with lemon.
For extra flair, top with additional Parmesan and a grind of black pepper.

Pro Tips

Taste and adjust the seasoning after the cheese melts—Parmesan adds plenty of salt.
Keep the simmer gentle to avoid the cream splitting or scorching.
Chop the spinach finely so it wilts quickly and blends into the sauce.

FAQ

Can I use frozen ravioli instead of refrigerated?

Absolutely! Just add 2-3 extra minutes to the cooking time and make sure the ravioli is fully cooked through before serving.

What can I use instead of heavy cream?

You can swap in half-and-half or whole milk for a lighter sauce, though the result will be a bit less rich and creamy.

Can I make this dish gluten-free?

Yes! Simply choose gluten-free ravioli and double-check that your chicken broth and other ingredients are gluten-free as well.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes