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2 tbsp butter

1 tbsp olive oil

1 lb boneless, skinless chicken breasts, cubed

Salt and pepper to taste

1 small onion, finely chopped

2 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

½ cup mushrooms, sliced

2 tbsp all-purpose flour

1½ cups chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

9 oz cheese ravioli

1 tsp Italian seasoning

½ tsp paprika

2 tbsp chopped parsley (for garnish)

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1. Cook ravioli according to package directions. Drain and set aside.

2. Heat butter and olive oil in a skillet. Season chicken with salt and pepper. Cook until golden. Remove and set aside.

3. In the same pan, sauté onion, garlic, mushrooms, and sun-dried tomatoes for 3–4 minutes.

4. Sprinkle flour over the pan. Stir for 1 minute. Slowly whisk in chicken broth and cream until smooth.

5. Stir in Parmesan, Italian seasoning, and paprika. Add chicken back and simmer for 5 minutes.

6. Add cooked ravioli and gently toss to coat in the sauce.

7. Garnish with parsley and serve warm.

Use freshly grated cheese for the creamiest texture.

Substitute spinach or seafood ravioli for a variation.

Add peas, spinach, or roasted red peppers for more veggies.

To make lighter, use half-and-half or whole milk instead of cream.