Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4–6
• Difficulty: Easy
• Calories: Approximately 620 per serving

---

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Ravioli

• 1 package (20 ounces) refrigerated cheese ravioli
• Water for boiling
• 1 teaspoon salt (for pasta water)

For the Creamy Ranch Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1½ cups heavy cream
• ½ cup whole milk
• 1 packet (1 ounce) ranch seasoning mix
• ½ cup chicken broth
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

Mix-Ins

• 6 slices bacon, cooked and crumbled
• 1 cup baby spinach (optional)
• ½ cup frozen peas (optional)

Garnish

• Fresh parsley, chopped
• Extra Parmesan cheese
• Cracked black pepper

---

Equipment Needed

• Large skillet
• Medium saucepan
• Colander
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

---

Instructions

Step 1: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Cook the ravioli according to the package directions, usually 3–5 minutes.
3. Drain and set aside. Toss lightly with a teaspoon of olive oil to prevent sticking.

---

Step 2: Cook the Chicken

1. Season the chicken with garlic powder, onion powder, paprika, salt, and pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken in a single layer.
4. Cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked (internal temperature reaches 165°F/74°C).
5. Transfer the chicken to a plate.

---

Step 3: Make the Ranch Cream Sauce

1. Reduce the heat to medium.
2. Melt the butter in the same skillet.
3. Add the minced garlic and cook for about 30 seconds until fragrant.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth.
6. Add the heavy cream and milk, whisking until smooth.
7. Stir in the ranch seasoning.
8. Simmer gently for 3–4 minutes until slightly thickened.

---

Step 4: Add the Cheese

1. Lower the heat.
2. Stir in the mozzarella a little at a time until melted.
3. Add the Parmesan cheese and stir until smooth.
4. Season with black pepper and red pepper flakes, if using.

---

Step 5: Combine Everything

1. Return the cooked chicken to the skillet.
2. Add the cooked ravioli.
3. Fold in the bacon, spinach, and peas if using.
4. Gently toss until everything is coated in the creamy sauce.
5. Cook for another 2–3 minutes until heated through.

---

Step 6: Garnish and Serve

Sprinkle with:

• Fresh parsley
• Extra Parmesan cheese
• Freshly cracked black pepper

Serve immediately while hot.

---

Tips for Success

• Don’t overcook the ravioli, as it can become too soft.
• Use freshly grated Parmesan for the smoothest sauce.
• Keep the sauce at a gentle simmer to prevent the dairy from separating.
• Let the chicken brown well for extra flavor.
• If the sauce becomes too thick, stir in a splash of warm milk or chicken broth.

---

Delicious Variations

Spicy Ranch Ravioli

Add 1 teaspoon Cajun seasoning or extra crushed red pepper flakes.

Mushroom Version

Sauté 8 ounces of sliced mushrooms with the garlic before making the sauce.

Broccoli Ranch Skillet

Stir in 2 cups of steamed broccoli during the final step.

Sun-Dried Tomato Ranch

Add ½ cup chopped sun-dried tomatoes for a tangy twist.

Three-Cheese Version

Use a blend of mozzarella, Parmesan, and white cheddar for an even richer sauce.

---

Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months. Keep in mind that cream sauces may separate slightly after thawing; stir gently while reheating to bring the sauce back together.

Reheating

• Stovetop: Warm over low heat with a splash of milk or chicken broth.
• Microwave: Heat in 30-second intervals, stirring between each interval.

---

Approximate Nutrition (Per Serving)

• Calories: 620
• Protein: 35 g
• Carbohydrates: 36 g
• Fat: 38 g
• Saturated Fat: 19 g
• Cholesterol: 145 mg
• Sodium: 980 mg
• Fiber: 2 g
• Sugar: 4 g

Nutrition values are estimates and will vary depending on the specific brands and ingredients used.