Creamy Tomato Parmesan Ravioli with Chicken, Bacon and Peas

There’s something undeniably comforting about a bowl of ravioli, especially when it’s filled with tender chicken, smoky bacon and melty mozzarella. This recipe takes it to the next level by tossing those pasta pillows in a rich, creamy tomato Parmesan sauce studded with sweet green peas. It’s a quick, satisfying meal that comes together in just 15 minutes-perfect for busy weeknights when you crave something hearty without the fuss.

The sauce is the star here: a velvety blend of cream cheese, tomato paste and Parmesan, seasoned with a touch of Tuscan heat spice for a subtle kick. Each bite delivers a perfect balance of creamy, tangy and savory flavors, with the peas adding a pop of sweetness. Finish with an extra sprinkle of Parmesan for that irresistible cheesy finish. Trust us, you can never have too much cheese!

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView 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 tender, about 2-3 minutes. During the last minute, add the peas to the boiling water. Drain well, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add a drizzle of oil, then sauté the minced garlic and sliced scallions (white parts) for about 1 minute until fragrant.
3. Stir in the tomato paste and Tuscan heat spice, cooking for 30 seconds to deepen the flavor.
4. Reduce heat to low. Add the cream cheese and 1/4 cup of the reserved pasta water, whisking until smooth and creamy. Stir in half of the grated Parmesan until melted. Season with salt and pepper to taste.
5. Add the drained ravioli and peas to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add more pasta water a tablespoon at a time until desired consistency.
6. Serve immediately, topped with the remaining Parmesan and sliced scallion greens.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly. Add them directly to the boiling water during the last minute of cooking the ravioli, just like fresh.

What can I substitute for Tuscan heat spice?

Mix together 1/2 teaspoon dried oregano, 1/2 teaspoon red pepper flakes and a pinch of garlic powder. This will give a similar herby, spicy kick.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free ravioli (check the filling ingredients) and ensure all other ingredients are gluten-free. The rest of the recipe remains the same.