Creamy Chicken and Ravioli With Bacon

May 10, 2023May 10, 20230 12
Creamy Chicken and Ravioli with Bacon Recipe
in Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb boneless skinless chicken breast , cut into 1/2 inch strips
2 -3 tablespoons olive oil
4 garlic cloves , minced
3/4 cup chicken broth
1 package refrigerated cheese ravioli
1/2 cup half-and-half
6 slices bacon , cooked and crumbled
parmesan cheese , amount as desired
1/4 cup chopped fresh parsley

Nutrision Information

Servings Per Recipe
4
Calories
707
Sugar
4g
Fat
39g
This Creamy Chicken and Ravioli with Bacon recipe is an easy and delicious main course option for busy weeknights. The savory bacon adds a delicious flavor and texture to the dish, while the creamy sauce and tender chicken make it a satisfying meal. This recipe is perfect for those who love pasta dishes and want to create a quick and easy meal that the whole family will enjoy.

Instructions

1.Cook ravioli according to package directions; drain and keep warm.
2.In a large skillet, heat olive oil over medium heat. Add minced garlic and chicken strips, cook until chicken is no longer pink.
3.Add chicken broth and bring to a boil, reduce heat, and let simmer for 5 minutes.
4.Add half-and-half, bacon crumbles, and warm ravioli; stir until well combined and heated through.
5.Sprinkle with parmesan cheese and chopped fresh parsley before serving.

PROS

Delicious combination of creamy ravioli, tender chicken, and crispy bacon.

Easy to prepare and perfect for a quick family dinner.

CONS

High in calories and may not be suitable for those watching their fat intake.

Not recommended for individuals with dietary restrictions on dairy or meat products.

HEALTH & BENEFITS

Chicken is a good source of lean protein and iron, which are important nutrients for muscle growth and overall health.
Garlic is rich in antioxidants and can help boost the immune system.
Ravioli contains carbohydrates that provide energy for the body.

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