Chicken and Ravioli Carbonara – refrigerated ravioli and chicken tossed in a quick cream sauce and topped with bacon. Ready in under 30 minutes! Great weeknight pasta dish!
This recipe is adapted from Betty Crocker. I receive their newsletters and it was waiting for me in my inbox last week. I always stock up on refrigerated ravioli when it is on sale at Publix, so I had everything at home to make this for dinner. I used some rotisserie chicken, and this only took about 20 minutes to have dinner on the table.
We both really enjoyed this dish. The recipe says it serves 4, but I would say this serves 3 if you have a salad with it. We just had the pasta and almost finished the whole pot ourselves. I absolutely loved how easy this was to make! You can’t beat a 20 minute hot meal during the week.
Yield: serves 3
Chicken & Ravioli Carbonara
prep time: 5 MINScook time: 15 MINStotal time: 20 mins
1 Tbsp olive oil
1 cup cooked, chopped chicken
1/2 tsp Italian seasoning
1 clove garlic, pressed
1 package (9-oz) refrigerated cheese ravioli
3/4 cup chicken broth
1/2 cup half-and-half
4 slices bacon, cooked and chopped
In 10-inch skillet, heat oil over high heat. Add chicken and Italian seasoning to skillet. Heat 2-3 minutes. Add garlic and cook 30 seconds.
Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
Stir in half-and-half; reduce heat. Simmer uncovered 5-8 minutes or until sauce is hot and thickens to coat ravioli. Sprinkle with bacon, cheese and parsley.