Creamy Chicken and Ravioli With Bacon

Total Time
30mins
Prep 10 mins
Cook 20 mins

Adapted from a BC recipe. A little bit like carbonara.

Ingredients Nutrition

Directions

  1. Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
  2. Add garlic and cook until fragrant, about one minute or less.
  3. Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
  4. Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
  5. Serve hot, sprinkled with bacon, cheese, and parsley.
Most Helpful

5 5

Nice alternative to using a purchased sauce without much fuss. Made for an easy week night meal. I used fat free half and half, but might use the full fat version next time for more flavor. Will definitely make again. Very tasty!

5 5

This recipe is definitely worth all five stars plus 2 thumbs up! I ended up making two different pans - 1 for us with the ravioli as directed and pan 2 for the kids. I did everything the same for them except omitted the ravioli and used egg noodles instead. I did add some freshly ground pepper to each pan as well. One wants it for school lunch tomorrow. :) This was easy to prepare and yet it can be fancy enough to serve for the "important" guests. We will be making this again. Thanks for a keeper! Made for the February 2009 Aussie/NZ recipe swap.

4 5

I had some frozen ravioli and the idea of making another tomato-y sauce just did not appeal to me. I found this recipe and it turned out great! I used turkey bacon and I cooked the ravioli (since they were frozen) separately in some chicken broth before putting it all together. I also added some black pepper and stirred a bit of the parmesan into the finished product before serving... I think this would also be great with mushrooms and/or little peas mixed in. Thanks for this!