Ravioli with Chicken and Spinach

In a larger pot, bring salted water to a boil, add the store-bought ravioli and cook for 3 to 4 minutes (or 1 minute less than the package instructions) so they remain al dente. Drain and reserve half a ladle of the pasta cooking water.

Pat the chicken breasts dry with a paper towel, cut them into thinner strips and season with salt and ground black pepper.

In a large deep pan over medium-high heat, heat the olive oil. Add the chicken strips and sauté for 5 to 6 minutes until nicely browned on all sides, then transfer them to a plate.

Into the same pan, add the chopped garlic and sliced sun-dried tomatoes. Sauté for 1 minute until the garlic becomes fragrant.

Pour the stock and cooking cream into the pan. Add the dried oregano, reduce the heat and slowly simmer the sauce for 3 to 4 minutes until it slightly thickens.

Stir the grated Parmesan into the creamy sauce, add the baby spinach and stir for 1 minute until the spinach wilts.

Return the cooked chicken strips and cooked ravioli to the pan. Gently mix everything together (add a splash of the reserved pasta water if needed) and cook for another 1 to 2 minutes until the ingredients are nicely combined.

Arrange the creamy chicken ravioli on plates and serve immediately while hot.