Description
A quick and cozy one-pan meal featuring juicy garlic butter chicken, sautéed zucchini and corn, and tender cheese ravioli in a creamy sauce.
Ingredients
Scale
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 lb chicken breast or thighs, bite-sized
- 1 medium zucchini, halved and sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and black pepper, to taste
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 1 (9–12 oz) package cheese ravioli
- 1 tbsp butter (for tossing pasta)
- 3 tbsp butter (for sauce)
- 2 garlic cloves, minced (for sauce)
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Boil ravioli in salted water until al dente. Drain and toss with 1 tbsp butter. Set aside.
- Heat 2 tbsp butter and olive oil in a skillet. Add chicken, season, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, sauté garlic, zucchini, and corn until tender-crisp (4–5 min).
- Make garlic butter sauce: melt butter, add garlic, stir in broth and cream. Simmer 3–4 minutes. Add Parmesan until smooth.
- Return chicken, veggies, and ravioli to skillet. Toss to coat. Adjust seasoning, top with parsley, and serve warm.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add cherry tomatoes or spinach for color.
- Top with shredded mozzarella and broil for a bubbly finish.
- Fresh ravioli cooks faster; don’t overboil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 470mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg
Keywords: garlic butter chicken, cheese ravioli dinner, zucchini and corn pasta, one-pan chicken meal, 30 minute dinner recipe