Creamy Lemon Chicken Ravioli with Roasted Bell Peppers

Bright, creamy and packed with flavor, this pasta dish brings a little sunshine to your table. Tender spinach-ricotta ravioli are tossed in a luscious lemon-infused sauce with roasted bell peppers and juicy chicken. It’s an easy weeknight meal that feels special.

The combination of tangy lemon, rich cream cheese and savory Parmesan creates a sauce that coats every ravioli perfectly. Roasted tomatoes and bell peppers add a sweet, smoky note, while the chicken makes it hearty enough for dinner. Ready in about 40 minutes, this recipe is sure to become a favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
2. Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down. Roast on middle rack until veggies are softened and browned, 20-25 minutes. Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.
3. While veggies roast, open package of chicken and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Heat a drizzle of oil in the same large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes. Add stock concentrate, cream cheese, sour cream, half the Parmesan, ¼ cup reserved pasta cooking water and 1 tablespoon butter. Whisk until combined, then stir in roasted tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper. Stir in chicken.
6. Add drained ravioli to pan with sauce; gently toss until thoroughly coated. If necessary, stir in more pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can replace sour cream for a similar tangy creaminess.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.