Creamy Parmesan Chicken and Bacon Ravioli with Mushrooms and Tomato

There’s something undeniably comforting about a bowl of ravioli, especially when they’re filled with tender chicken, smoky bacon and gooey mozzarella. This dish takes it up a notch with a creamy Parmesan sauce, earthy sautéed mushrooms and bright tomato. It’s a quick, satisfying meal that feels like a special occasion.

The sauce comes together in minutes, using sour cream and Parmesan for richness, while the ravioli cook directly in the sauce to soak up all the flavor. A final sprinkle of Parmesan adds the perfect finishing touch. Pasta night just got a serious upgrade!

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

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

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice the mushrooms. Halve, peel and mince the shallot. Dice the tomato.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and slightly crispy, 5-7 minutes. Add the shallot, half the Italian seasoning (use all for 4 servings) and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until the shallot is softened, 2-3 minutes.
3. Stir in the tomato, then reduce heat to medium. Add the sour cream, half the Parmesan (reserve the rest for serving), 1/4 cup water (1/3 cup for 4 servings) and 1 tablespoon butter (2 tablespoons for 4 servings). Reduce heat to low and simmer until slightly thickened, 1-2 minutes. Season with salt and pepper to taste.
4. Once the water is boiling, gently add the ravioli to the pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the ravioli.
5. Stir the cooked ravioli into the pan with the sauce. If needed, add the reserved pasta water a splash at a time until the pasta is coated in a creamy sauce. Season with additional salt and pepper if desired.
6. Divide the ravioli between bowls, top with the remaining Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Absolutely! Any filled ravioli, such as cheese or spinach ricotta, will work beautifully in this recipe.

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 revive the sauce.

Can I make this vegetarian?

Yes, simply use a cheese or vegetable-filled ravioli and omit the bacon. The mushrooms and Parmesan provide plenty of savory flavor.