Creamy Parmesan Ravioli with Chicken, Bacon and Mushrooms

There’s something extra special about ravioli, especially when they’re stuffed with tender chicken, smoky bacon and melty mozzarella. In this recipe, we toss those pasta pillows with juicy tomatoes, sautéed mushrooms and a heavenly Parmesan cream sauce. It’s a quick and satisfying dinner that feels like a restaurant-quality meal.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you want something comforting without spending hours in the kitchen. The creamy sauce comes together beautifully with butter, sour cream and Parmesan, coating every ravioli in rich flavor. Finish with extra Parmesan on top-because you can never have too much cheese!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 tender. Drain and set aside.
2. While the ravioli cooks, dice the tomato and shallot. Slice the mushrooms.
3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and mushrooms; cook until softened, about 3-4 minutes.
4. Add the diced tomato and Italian seasoning to the skillet. Cook for 1 minute, stirring occasionally.
5. Reduce heat to low. Stir in the sour cream, remaining 1 tablespoon of butter and 2 tablespoons of Parmesan cheese. Cook until the sauce is smooth and heated through, about 1-2 minutes.
6. Add the cooked ravioli to the skillet and gently toss to coat with the sauce.
7. Serve immediately, topped with the remaining 1 tablespoon of Parmesan cheese.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, adding a minute or two if needed.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche for a similar creamy texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk.