If you’re looking for a cozy, satisfying dinner that feels like something from your favorite local bistro—but can be made in your own kitchen in about 30 minutes—this Garlic Butter Chicken with Zucchini, Corn & Cheese Ravioli is your answer.

This dish is a perfect blend of everything we love: juicy chicken, fresh summer vegetables, tender cheese ravioli, and a buttery garlic sauce that pulls it all together. It’s rich without being heavy, full of flavor without being complicated, and fancy enough to impress guests while still being easy enough for a Tuesday night.

Whether you’re cooking for picky eaters, trying to use up summer produce, or just craving something creamy and comforting, this one-skillet meal has your name on it.

Why You’ll Love This Recipe

There’s something undeniably comforting about a meal that comes together in one pan—and this recipe checks all the boxes for flavor, ease, and satisfaction.

Key Benefits

• It’s quick. You’ll have dinner on the table in about half an hour, start to finish.

• It’s balanced. Protein, veggies, carbs—it’s all here. No need for a side dish unless you really want one.

• It’s easy to clean up. Fewer dishes mean more time to relax.

• It’s adaptable. Use what you have—fresh or frozen veggies, different ravioli fillings, even rotisserie chicken.

• It’s family-friendly. Kids love the cheesy ravioli, and the mild garlic butter sauce is a crowd-pleaser.

Suitable For

This recipe is made for real life. It works when:

• You’ve got a busy schedule and need dinner fast.

• You’re feeding a mix of kids and adults.

• You’re using up summer garden zucchini and corn.

• You want something warm and comforting without turning on the oven.

• You’re hosting friends and want a dish that looks impressive but doesn’t require restaurant-level skill.

Ingredients for Garlic Butter Chicken with Zucchini, Corn & Cheese Ravioli

This is a pantry-and-fridge-friendly recipe that comes together with easy-to-find ingredients.

Core Ingredients

• Chicken – Breast or thighs both work. Go for boneless, skinless and cut them into bite-sized pieces so they cook quickly.

• Zucchini – One medium is perfect. Slice it thinly so it cooks fast but still has a bit of bite.

• Corn – Fresh off the cob in summer is ideal, but frozen or canned are great substitutes.

• Garlic – Freshly minced gives the best flavor and forms the base of the buttery sauce.

• Butter and Olive Oil – You’ll need both for cooking and for building the rich garlic butter sauce.

• Cheese Ravioli – Fresh or frozen works. The cheese inside melts slightly into the sauce and adds creaminess.

• Chicken Broth and Heavy Cream – These make up the body of the sauce—rich but not too heavy.

• Parmesan Cheese – Adds saltiness and depth to the sauce.

• Seasonings – Salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.

Substitutions and Tips

• No heavy cream? Half-and-half works too. Even whole milk will do in a pinch—just simmer it a little longer to thicken.

• Use frozen ravioli straight from the freezer. No need to thaw—just cook a minute longer.

• Want more veggies? Toss in a handful of baby spinach or some halved cherry tomatoes with the zucchini.

• Feeding vegetarians? Skip the chicken and double the zucchini and corn. Use veggie broth instead of chicken broth.

• Don’t skimp on the garlic. This is what gives the sauce its cozy, rich flavor.

Best Cheese Ravioli for Garlic Butter Chicken

Let’s talk ravioli.

The kind you use can really change the character of the dish—but don’t overthink it.

• Fresh cheese ravioli from the refrigerated section cook in just a few minutes and have that delicate texture that really soaks up the sauce.

• Frozen ravioli are just as delicious—slightly firmer and heartier, which some people actually prefer.

• Filling matters. Classic ricotta is great, but you can also use spinach and cheese, four cheese, or even mushroom ravioli for a twist.

Pro Tip: Cook ravioli just until al dente, especially if you’ll be tossing them back into the pan with the sauce. Overcooked ravioli can tear or turn mushy.

Kitchen Tools You’ll Need

You don’t need a fancy setup for this dish—just a few basics you probably already have.

Must-Have Tools

• Large skillet or sauté pan – Preferably nonstick or stainless steel with high sides for all that delicious sauce.

• Medium pot – For cooking the ravioli.

• Colander – For draining pasta without breaking it.

• Wooden spoon or heatproof spatula – For stirring the sauce and veggies.

Nice-to-Have Tools

• Tongs – For flipping chicken and tossing pasta in the sauce.

• Garlic press – Makes mincing faster and easier, especially if you’re not a fan of chopping.

• Microplane or fine grater – Freshly grated Parmesan melts better than the pre-shredded stuff.

• Meat thermometer – Optional, but helpful if you want to make sure your chicken is cooked perfectly (165°F is the goal).

How to Make Garlic Butter Chicken with Zucchini, Corn & Cheese Ravioli

Let’s bring this cozy, buttery, flavor-packed meal to life. You’ll be amazed at how easy it is to create something that tastes like a restaurant dinner—all in one pan, right at home. Don’t rush it—this part is where the magic happens.

Step 1: Cook the Ravioli

Start by bringing a pot of generously salted water to a boil. It should taste like the ocean—that’s the secret to flavorful pasta.

Cook your cheese ravioli according to the package directions. Keep an eye on them, especially if you’re using fresh ones. You want them tender but not too soft—al dente is the goal here.

Once they’re done, drain them gently and toss them with about a tablespoon of butter. This helps prevent sticking and adds a little richness before they even hit the sauce. Set them aside while you prep everything else.

Tip: If your ravioli are sticking together, a drizzle of olive oil can help loosen them up.

Step 2: Sauté the Chicken

Heat two tablespoons of olive oil and two tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken pieces in a single layer.

Season them well with salt, pepper, and Italian seasoning. Don’t overcrowd the pan—let the chicken brown properly. You’re looking for that golden sear, which adds a lot of flavor. Cook for about 6–8 minutes, flipping occasionally, until the chicken is cooked through.

Transfer the cooked chicken to a plate and keep it warm. You’ll bring it back later.

Tip: Cut your chicken into even pieces so it cooks at the same rate. Underdone or overdone pieces can throw off the whole dish.

Step 3: Cook the Vegetables

Using the same skillet (don’t wipe it out—those browned bits are flavor gold), lower the heat to medium. Add a little more butter if needed.

Toss in your minced garlic and stir for about 30 seconds until it’s fragrant—but don’t let it brown. Then, add the zucchini and corn. Cook for 4–5 minutes, stirring occasionally, until the veggies are tender-crisp.

You want the zucchini to keep a bit of its bite, and the corn to caramelize slightly. This adds a little sweetness and depth to the dish.

Tip: If your pan looks dry at any point, add a splash of olive oil or a knob of butter.

Step 4: Make the Garlic Butter Sauce

Still using the same skillet, melt three more tablespoons of butter. Add the remaining garlic and cook for another 30 seconds until fragrant.

Now stir in the chicken broth and heavy cream. Let it simmer for about 3–4 minutes to slightly thicken.

Reduce the heat to low and slowly add the grated Parmesan cheese, stirring constantly until it melts and the sauce becomes creamy and smooth.

This sauce is the soul of the dish—rich, garlicky, and just the right amount of indulgent.

Tip: Grate the Parmesan yourself if you can. Pre-shredded varieties often contain anti-caking agents that can make the sauce grainy.

Step 5: Bring Everything Together

Now comes the fun part—combining all those delicious components.

Add the cooked chicken back to the skillet, followed by the sautéed veggies and the buttered ravioli. Gently toss everything together so the sauce coats every bite.

Sprinkle in some chopped fresh parsley for brightness, taste the sauce, and adjust seasoning as needed—maybe a touch more salt or a pinch of red pepper flakes if you like a little heat.

Tip: Don’t be afraid to add a splash of cream or broth if your sauce thickens too much while sitting.

Tips for Success

You’ve already got the basics down, but here are a few more pointers to help make your dish foolproof:

• Avoid overcooking ravioli. They’re delicate and will fall apart if left boiling too long.

• Use room temperature ingredients. Especially for the cream—it helps prevent curdling when it hits the pan.

• Season in layers. Salt the pasta water, season the chicken while it cooks, and taste the sauce at the end.

• Fresh herbs make a difference. If you have parsley or basil on hand, use them to finish the dish with a burst of flavor.

• Don’t rush the sauce. Let it simmer gently so it thickens slowly and evenly.

How to Store Garlic Butter Chicken with Zucchini, Corn & Cheese Ravioli

Leftovers? Lucky you. This dish reheats beautifully with just a little care.

At Room Temperature

Once cooked, don’t leave the dish sitting out for more than 1–2 hours. Let it cool slightly before transferring to storage containers.

In the Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of broth or cream to loosen the sauce.

Freezing Tips

Want to freeze it? Here’s how:

• Cool everything completely before freezing.

• Divide into single portions to make thawing and reheating easier.

• Store in airtight freezer containers for up to 2 months.

• Reheat gently on the stovetop, adding a touch of cream to bring the sauce back to life.

Note: The texture of the ravioli may soften a bit after freezing, but the flavors will still be fantastic.

Frequently Asked Questions

Can I use a different kind of pasta?

Absolutely. Tortellini or gnocchi would be delicious here. Just adjust the cook time based on the pasta you choose.

Can I make this ahead of time?

Yes, but keep the sauce and ravioli separate until you’re ready to serve. This keeps everything from getting soggy.

What can I use instead of zucchini?

Bell peppers, asparagus, or even mushrooms are great swaps. Use what’s in season or already in your fridge.

Is this recipe spicy?

It’s mild as written, but you can leave out the red pepper flakes if you’re cooking for sensitive palates—or add more if you love the heat.

Related Recipes You’ll Love

If you loved this Garlic Butter Chicken with Zucchini, Corn & Cheese Ravioli, you might enjoy these savory, comforting meals:

• Chicken Mushroom Pasta: Creamy and satisfying with earthy mushrooms.

• Garlic Parmesan Chicken Pasta: A flavorful twist on creamy chicken pasta.

• Pepper Steak: Bold, saucy, and full of tender steak and peppers.

• Lasagna Soup: A hearty, cheesy soup that tastes like lasagna in a bowl.

• Sloppy Joe Casserole with Cornbread: A family favorite with bold flavors and a sweet cornbread topping.

Conclusion

Garlic Butter Chicken with Zucchini, Corn & Cheese Ravioli is more than just dinner—it’s comfort, flavor, and satisfaction in one skillet. It brings together the ease of a quick meal with the warmth of something homemade and shared.

Try it once, and don’t be surprised if it becomes a regular request at your table.

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