Home Recipes Creamy Sun-Dried Tomato Chicken

Creamy Sun-Dried Tomato Chicken

Imagine cloud-soft ravioli swimming in crimson tomato silk, cradling golden chicken confetti—the kind that makes your fork pause mid-twirl while you whisper, “Nonna Lucia, sei una maga (Grandma, you’re a magician).” My Nonna Lucia stirred this in her 1951 Brooklyn tenement kitchen after her fishmonger husband’s boat sank in a nor’easter, using up hoarded sun-dried tomatoes to feed hungry dockworkers. For 73 years, it’s been the star of every Feast of San Gennaro, snow day, and “the world’s on fire but this skillet is perfect” moment. When you twirl that first strand, you’re not just eating dinner—you’re tasting the grit of a woman who fed 10 children on a seamstress’s wage.

Why You’ll Love This Recipe

✅ Ravioli that stays tender-crisp—never mushy, never sad (Nonna’s no-rinse rule)
✅ Sauce that clings like a vow—no watery separation here
✅ Chicken that melts like butter—no dry, stringy betrayal
✅ Bakes in one skillet—no fancy layers, no sink drama
✅ Makes your kitchen smell like Arthur Avenue—even in January
✅ Leftover magic—cold ravioli becomes baked pasta fit for saints

Ingredients Deep Dive

What to grab (and what to leave on the shelf)

🌅 The Sun-Dried Tomato Secret

Sun-dried tomatoes (80g): Oil-packed only (not “dry-packed”). Must be hand-chopped (not pre-cut—oxidized = flat flavor).
Critical prep: Soak in hot water 10 mins → pat bone-dry. Wet tomatoes = watery sauce.
Why oil-packed? Nonna’s rule: “Dry-packed = desert heart. Oil-packed = Sicilian soul.”

🥩 The Chicken Trinity

Chicken breasts (2): Pounded to ⅛-inch thickness (not thick-cut). Must be bone-dry (pat with paper towels).
Olive oil (2 tbsp): Lusty Tuscan extra-virgin. Avoid “light” oil—it’s flavorless.
Paprika (½ tsp): Hungarian sweet only. Must be hand-sifted (not pre-mixed—dusty = bland).

🧀 The Cream Wisdom

Ravioli (450g): Rana only (not generic). Must be frozen, not refrigerated (thawed = mushy disaster).
Heavy cream (240ml): Full-fat only. Light cream = curdled disaster. Must be room temp (cold = broken sauce).
Parmesan (90g): Parmigiano-Reggiano only (not “Parmesan”). Must be block-grated (pre-shredded = wax-coated tragedy).

🌿 The Aromatic Foundation

Garlic (3 cloves): Fresh, plump cloves. Smash with knife side—releases oils better than mincing.
Green onions (6): White + green parts separated. Must be hand-chopped (not pre-cut—oxidized = flat flavor).
Parsley (15g): Flat-leaf only (not curly). Must be added off-heat (heat = bitter aftertaste).

Step-by-Step: Nonna Lucia’s Kitchen Wisdom

Follow these like a prayer chanted over hot oil

1. Prep the Ravioli (The Foundation)

Boil 4 liters water + 2 tbsp salt (not oil—Nonna’s rule: “Oil makes pasta slippery, not sacred”).
Add frozen ravioli → cook 1 minute less than package says. Al dente = tender but toothsome.
Reserve 120ml starchy water → drain immediately (no rinsing—starch = sauce cling).
Toss with 1 tsp oil to prevent sticking. Critical: Never skip this!

2. Brown the Chicken (The Heartbeat)

“Fat is flavor—but grease is your enemy.”

Pat chicken bone-dry → pound to ⅛-inch thickness (use rolling pin + wax paper).
Heat olive oil until smoking hot (not medium!).
Brown chicken 2 mins/side until golden (not browned!). Remove IMMEDIATELY—residual heat finishes cooking.
Drain ALL fat → save 1 tbsp for sauce (Nonna’s rule: “Waste not, want not”).

3. Bloom the Tomatoes (The Soul)

Heat reserved fat until medium-low (not medium!).
Add smashed garlic + white onion parts → sauté 1 min until fragrant (not browned!).
Add sun-dried tomatoes → cook 2 mins until oil turns crimson (not burnt!).
Pour in cream + broth → allow to simmer 2 mins (not boil—curdles at 180°F!).

4. Unite with Reverence (The Grand Finale)

Remove skillet from heat → stir in Parmesan (heat = grainy texture).
Add ravioli + chicken → toss 3 strokes only (overmixing = broken sauce).
Add starchy water → stir until silky sheen appears (not liquid pooling).
Stir in green onions + parsley → rest 2 mins off heat (flavors marry = silky texture).

5. Serve with Awe (The Offering)

Scoop into pre-warmed bowls (run bowls under hot water → dry well).
Garnish with fresh parsley + extra Parmesan (never dried herbs—this isn’t Italian-American food. It’s Sicilian).
Serve immediately—cold pasta = broken sauce.

You Must Know

🔥 Ravioli must be al dente—overcooked = mushy disaster
🍅 Tomatoes must be bone-dry—water = steamed disaster
🥛 Cream must never boil—curdles at 180°F (use thermometer!)
💡 My #1 pro tip: Add 1 tsp ‘nduja (spicy pork paste) to cream—Nonna’s secret for “river depth”

Serving & Storage

Serve: Hot with crusty bread for sopping (Amoroso’s only!). Never cold—chills mute the smoke.
Storage: Store unmixed (pasta + bread separate) up to 2 days.
Revive leftovers: Reheat 8 mins at 175°C (foil on for 5 mins → off for 3). Tastes better day 2!

Ingredient Swaps That Won’t Break Tradition


Oil-packed tomatoes	80g fresh tomatoes + 1 tsp balsamic	Summer abundance (simmer 10 mins first)
Rana ravioli	450g fresh tagliatelle	Same texture (but reduce cook time 2 mins)
‘Nduja	1 crushed Calabrian chili	Authentic touch (simmer 2 mins with cream)
Heavy cream	Full-fat mascarpone + 2 tbsp broth	Richer texture (but add 1 tbsp cornstarch)

Cultural Context

Born in Brooklyn’s Italian Market where “ravioli” meant survival, this recipe marries pasta alla vodka with immigrant frugality. Nonna sold it from her stoop for 25¢ a plate to feed her family after her husband’s death. True story: At my daughter’s quinceañera, the caterer’s fancy bolognese sat untouched while guests fought over Nonna’s skillet. The elders whispered, “This is pane caldo (hot bread) of the soul.”

Pro Tips from Nonna’s Kitchen

Tomato test: Should smell like “sun-warmed earth” (not burnt)—2 mins max
Cream safety net: Keep broth warm on stove—too thick? Add 2 tbsp
Pasta texture: Should bend like ribbon (not break)—al dente = tender but toothsome
Kid hack: Let them toss pasta—it’s their favorite “angel hair” moment

Frequently Asked Questions

Q: Why did my sauce curdle?
A: Boiled cream or cold Parmesan. Cream must simmer <180°F + Parmesan must be room temp.

Q: Can I skip the tomato soak?
A: Never. Dry-packed tomatoes = bitter aftertaste. Soaking = vibrant color + tender texture.

Q: Why no salt in cream?
A: Salt draws out moisture → water + fat = broken sauce. Season chicken only.

Q: Can I make it ahead?
A: Brown chicken 1 day ahead (store fond in fridge). Simmer day-of—fresh sear every time.

Q: Why room-temp Parmesan?
A: Cold cheese clumps. Room temp = melt into silk (science, not preference).