Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper. Heat the olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through (internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate to rest.

Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for another minute until fragrant.

Build the Sauce Base: Stir in the chopped sun-dried tomatoes. Pour in the chicken stock to deglaze the pan. I find that scraping the bottom of the pan with a wooden spoon at this stage is crucial for getting all those flavourful browned bits incorporated into the sauce. Let it bubble and reduce by about a third, which should take 3-4 minutes.

Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently to combine, then add the grated Parmesan cheese. Keep stirring until the cheese has completely melted and the sauce is smooth. Season with a little salt and pepper, but be mindful that the stock and Parmesan are already salty.

Cook the Ravioli: Bring the sauce to a gentle simmer (do not boil). Add the fresh ravioli directly to the sauce, ensuring each piece is submerged. Cover the pan and let it cook for the time indicated on the ravioli package, typically 4-6 minutes, stirring occasionally to prevent sticking. The pasta will cook in the sauce, absorbing all that flavour. If you enjoy other creamy pasta dishes, you might also like our Creamy Garlic Penne Pasta.

Wilt the Spinach and Finish: While the ravioli cooks, slice the rested chicken breasts. Once the ravioli is tender, stir the fresh spinach into the pan. It will look like a lot, but it will wilt down in a minute or two.

Combine and Serve: Return the sliced chicken to the pan, along with any juices from the plate. Stir in the fresh basil. Give everything a final gentle stir to combine. Serve immediately, garnished with extra grated Parmesan and a few fresh basil leaves.