Roasted Red Pepper Chicken Ravioli Recipe
This Roasted Red Pepper Chicken Ravioli combines a creamy Alfredo sauce with sweet roasted peppers and tender chicken for a rich, hearty pasta dinner ready in under 40 minutes.
Ingredients
- 3 red peppers
- 1 head garlic
- 2 chicken breasts cut into bite-sized pieces
- 1/4 cup butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 25 oz ravioli cheese or your favorite filling
- Salt & pepper to taste
- Oil for roasting & cooking
Instructions
- Preheat oven to 425°F.
- Seed the red peppers and slice into large pieces. Place on a baking sheet and drizzle with oil. Wrap garlic head in foil with a little oil and roast alongside peppers for 25–30 minutes.
- Meanwhile, heat oil in a skillet. Season chicken with salt and pepper, then cook until golden and cooked through. Remove from skillet and set aside.
- Transfer roasted peppers to a bowl, cover, and steam 10 minutes. Peel skins and slice into thin strips. Squeeze roasted garlic cloves from skins.
- Meanwhile, cook ravioli according to package directions. Drain and set aside. Reserve some of the pasta water for later.
- In the same skillet, melt butter over medium heat. Mash in roasted garlic. Stir in cream and simmer until slightly thickened. Whisk in parmesan until smooth. If the sauce gets too thick you can add in a splash of pasta water.
- Add roasted pepper strips and cooked chicken to the sauce. Simmer 2–3 minutes. Then toss in cooked ravioli.
- Serve warm with extra parmesan and fresh basil.
Nutrition
Calories: 1152kcal | Carbohydrates: 83g | Protein: 60g | Fat: 64g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 287mg | Sodium: 1773mg | Potassium: 715mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4274IU | Vitamin C: 116mg | Calcium: 312mg | Iron: 19mg
