Description
A quick and easy meal featuring tender chicken, fresh vegetables, and cheesy ravioli in a creamy garlic butter sauce.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 lb chicken breast or thighs, bite-sized
- 1 medium zucchini, halved and sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and black pepper, to taste
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 1 (9–12 oz) package cheese ravioli
- 1 tbsp butter (for tossing pasta)
- 3 tbsp butter (for sauce)
- 2 garlic cloves, minced (for sauce)
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Boil the ravioli in salted water until al dente. Drain and toss with 1 tablespoon of butter. Set aside.
- In a skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the chicken, season with salt, pepper, Italian seasoning, and optional red pepper flakes. Cook until browned and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic, zucchini, and corn. Sauté for 4-5 minutes until the vegetables are tender-crisp.
- To make the garlic butter sauce, melt 3 tablespoons of butter in the skillet. Add 2 minced garlic cloves, stir in the chicken broth, and heavy cream. Let it simmer for 3-4 minutes. Gradually mix in the Parmesan cheese until smooth.
- Return the cooked chicken, zucchini, corn, and ravioli to the skillet. Toss everything together until well coated in the sauce. Adjust seasoning if needed. Top with fresh parsley before serving warm.
Notes
Use fresh vegetables for better flavor. Adjust the seasoning to your preference, and feel free to add more vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian