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Sometimes having a little of this and a little of that requires a bit of creativity. I have to jot this down, so we can have it again. Homemade coleslaw was the perfect accompaniment.


  • 1/4 pound of chicken breasts, cubed
  • olive oil
  • 1 – 8 to 9 ounce package of fresh or frozen cheese ravioli
  • 1 Tablespoon butter
  • 1 cup heavy cream
  • 1/2 cup shredded Mozzarella or Parmesan cheese
  • salt
  • pepper
  • garlic powder or roasted garlic, optional
  • mesquite seasoning, optional
  • seasoned salt, optional
  • parsley, optional


  • Cut chicken breasts into small chunks, approximately 1/2-inch. Heat oven-proof skillet. Add olive oil. When hot, add chicken chunks. Cook until done, approximately 3 to 4 minutes. Season with salt, pepper, garlic, mesquite seasoning, and/or seasoned salt – if desired.
  • Cook ravioli according to package directions. Melt butter in pan. Add parsley, if desired. Stir in ravioli and heavy cream. Simmer approximately 3 to 4 minutes, until the cream has reduced. Pour into skillet with chicken. Stir together lightly. Sprinkle with cheese.
  • Turn on broiler. Broil until cheese is slightly melted. Serve immediately.
  • VARIATION: Add vegetables.

Categories: Dairy  Pasta  Poultry 
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