Creamy Parmesan Chicken and Bacon Ravioli with Mushrooms and Tomato

There’s something undeniably comforting about a bowl of ravioli, especially when it’s stuffed with tender chicken, smoky bacon and gooey mozzarella. In this recipe, we take those little pasta pillows and coat them in a luscious Parmesan cream sauce, studded with sautéed mushrooms and juicy tomato. The result is a rich, satisfying dish that feels like a special occasion but comes together in just 20 minutes.

We finish it with a generous sprinkle of Parmesan cheese-because you can never have too much cheese! This is the kind of meal that makes a regular weeknight feel a little more indulgent. Serve it with a side salad or some crusty bread to soak up every last drop of sauce.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Chicken, Bacon, and Mozzarella RavioliView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the ravioli cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until golden and tender, about 4-5 minutes. Season with a pinch of salt and pepper.
3. Add the minced shallot to the skillet and cook for 1 minute until fragrant. Stir in the diced tomato and cook for another 2 minutes.
4. Reduce heat to low. Stir in the sour cream, Parmesan cheese and Italian seasoning. Mix until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Cook for 1-2 minutes until everything is heated through.
6. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, any filled ravioli works well. Cheese, spinach or mushroom ravioli are great alternatives.

How do I make this dish vegetarian?

Use cheese or vegetable-filled ravioli and omit the bacon. The sauce is already vegetarian-friendly.

Can I prepare this ahead of time?

This dish is best served fresh, but you can cook the ravioli and make the sauce separately, then combine and reheat gently.