Description
Creamy Olive Garden Ravioli Carbonara is a deliciously rich and comforting pasta dish featuring tender chicken breast cooked to perfection and tossed with cheese-filled ravioli in a luscious creamy garlic Parmesan sauce. Enhanced with Italian seasoning and fresh parsley, this recipe delivers a restaurant-quality meal that’s easy to prepare in under 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 package (9 oz) cheese ravioli
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil: Heat two tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season chicken: Season one pound of chicken breast evenly with one teaspoon of salt and half a teaspoon of black pepper for flavor.
- Cook chicken: Add the chicken breasts to the skillet and cook for about 7-8 minutes on each side until fully cooked and no longer pink inside.
- Rest chicken: Remove the chicken from the skillet and set it aside on a cutting board to rest, allowing juices to redistribute.
- Sauté garlic: In the same skillet, add four cloves of minced garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant but not browned.
- Add liquids: Pour in one cup of heavy cream and half a cup of chicken broth, stirring to combine and create the sauce base.
- Simmer sauce: Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add cheeses: Stir in half a cup of grated Parmesan cheese and half a cup of mozzarella cheese, mixing until the cheese melts and the sauce is smooth.
- Season sauce: Add one teaspoon of Italian seasoning to the sauce and stir well to combine all flavors evenly.
- Cook ravioli: Meanwhile, cook the nine-ounce package of cheese ravioli according to the package instructions by boiling in salted water for 4-5 minutes until tender.
- Drain ravioli: Once the ravioli is cooked, drain well and set aside.
- Slice chicken: Slice the rested cooked chicken breast into bite-sized pieces for easy mixing and eating.
- Combine all: Add the cooked ravioli and sliced chicken back to the skillet with the creamy sauce.
- Toss together: Gently toss everything in the skillet to ensure the ravioli and chicken are fully coated with the creamy sauce.
- Cook combined dish: Let everything cook together for another 2-3 minutes, allowing the flavors to meld perfectly.
- Garnish and serve: Remove the skillet from heat and sprinkle two tablespoons of chopped parsley over the top. Serve immediately, optionally garnished with more Parmesan cheese if desired.
Notes
- For best flavor, use freshly grated Parmesan and mozzarella cheeses.
- If you prefer a thicker sauce, let it simmer a bit longer before adding the cheese.
- Chicken breasts can be substituted with chicken thighs for a juicier option.
- Make sure to not overcook the ravioli; follow package instructions carefully.
- Fresh parsley adds a nice burst of color and freshness but can be omitted if unavailable.
