Creamy Chicken and Ravioli With Bacon

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


  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

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!

Princess Pea May 29, 2010

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.

Chef on the coast February 05, 2009

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!

Foxgirl June 03, 2008

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