Creamy Parmesan Ravioli with Chicken, Bacon and Mushrooms

There’s something extra-special about ravioli, especially when they’re stuffed with tender chicken, rich 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 meal that comes together in no time.

Finished with an extra sprinkle of Parmesan cheese, this dish proves that you can never have too much cheese. Perfect for a busy weeknight, it’s a comforting and delicious dinner that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 red onion and tomato. Slice the mushrooms.
3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden brown, about 4-5 minutes. Add the diced onion and cook until softened, about 2 minutes more.
4. Reduce heat to medium. Add the butter to the skillet and let it melt. Stir in the Italian seasoning, then add the sour cream and Parmesan cheese. Stir until the sauce is smooth and creamy.
5. Add the cooked ravioli and diced tomato to the skillet. Gently toss everything together until the ravioli are well coated in the sauce.
6. Serve immediately, topped with extra Parmesan cheese if desired.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can use any filled ravioli you like, such as cheese or spinach ravioli. Just adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or water to refresh the sauce.

Can I make this dish vegetarian?

Absolutely! Use cheese or vegetable-filled ravioli and skip the chicken and bacon. The creamy Parmesan sauce and mushrooms will still be delicious.