Garlic Butter Chicken with Zucchini, Corn, and Ravioli

Garlic Butter Chicken with Zucchini, Corn, and Ravioli

Bring some zest and flavor to your dinner table with this vibrant and delicious Garlic Butter Chicken with Zucchini, Corn, and Ravioli. This dish is a fantastic medley of tender chicken, fresh veggies, and pillowy ravioli, all tossed in a rich garlic butter sauce. It’s a full meal that combines protein, vegetables, and pasta in one skillet, perfect for a weeknight dinner or a casual gathering with friends. Here’s how to make it:

Ingredients

For the Pasta:

• 8 oz ravioli (store-bought, frozen or refrigerated)

For the Veggies:

• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• Salt and pepper to taste
• 1.5 cups corn kernels (cooked, about 3 corn ears)

For the Garlic Butter Chicken:

• 1 lb chicken breasts, skinless, boneless, sliced
• ½ teaspoon smoked paprika (or more, to taste)
• ½ teaspoon chili powder (or more, to taste)
• ¼ teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 2 tablespoons freshly squeezed lime juice (or more, to taste)
• 4 tablespoons butter, divided

Garnish:

• Fresh cilantro, chopped

Instructions

1. Cook the Ravioli:
   • Bring a large pot of water to a boil. Cook the ravioli according to package instructions (usually 7 to 10 minutes), then drain.
2. Prepare the Vegetables:
   • Heat olive oil in a large, high-sided cast-iron skillet over medium heat until hot. Add sliced zucchini, season with salt and pepper, and cook for about 3 minutes on medium heat, flipping once. Remove cooked zucchini to a plate.
3. Make Garlic Butter Chicken:
   • Season chicken strips with smoked paprika, chili powder, salt, and black pepper. Heat olive oil in the same skillet, add chicken, and cook undisturbed for about 4 minutes. Flip the chicken, add minced garlic, and cook for 2 more minutes. Reduce heat to low, add lime juice and 2 tablespoons of butter, cooking for another 2 minutes, stirring frequently.
4. Assembly:
   • Add cooked zucchini and corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons of butter, melting it and stirring quickly to coat the ingredients with the garlic butter sauce. Remove from heat, add cooked ravioli, toss to coat, and season as desired with additional spices and lime juice.
5. Serving:
   • Serve topped with chopped cilantro and a sprinkle of chili powder for garnish.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 600 kcal per serving
• Servings: 4

This Garlic Butter Chicken with Zucchini, Corn, and Ravioli is not just a meal; it’s a delightful experience that combines simple ingredients with robust flavors. Whether it’s a cozy meal for your family or a special treat for your guests, this dish promises satisfaction and smiles around the dining table. Enjoy the burst of flavors with every forkful!

Garlic Butter Chicken with Zucchini, Corn, and Ravioli

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

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Description

The fusion of juicy chicken, hearty ravioli, and fresh vegetables all brought together with a rich, garlic butter sauce makes this dish a true comfort food masterpiece. The zesty hints of lime and the subtle kick of chili powder elevate the flavors, ensuring each bite is as exciting as the last.

Ideal for those busy weeknights or when you just want something satisfying without too much fuss, this recipe combines simplicity with great taste. The colorful presentation with fresh cilantro and vibrant veggies not only looks impressive but also brings a burst of freshness to this indulgent dish.

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Ingredients

Scale 1x2x3x

Pasta:
8 oz ravioli (store-bought, frozen or refrigerated)
Veggies:
2 tablespoons olive oil
2 medium zucchini, sliced
Salt and pepper to taste
1.5 cups corn kernels (cooked, about 3 corn ears)
Garlic Butter Chicken:
1 lb chicken breasts, skinless, boneless, sliced
½ teaspoon smoked paprika (or more, to taste)
½ teaspoon chili powder (or more, to taste)
¼ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons freshly squeezed lime juice (or more, to taste)
4 tablespoons butter, divided
Garnish:
Fresh cilantro, chopped

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Instructions

Cook ravioli:
Bring a large pot of water to boil. Cook ravioli according to package
instructions(usually 7 to 10 minutes).
Drain.
Prepare the vegetables:
Heat olive oil in a large, high-sided cast-iron skillet over medium heat until hot. Add sliced zucchini, season with salt and pepper, and cook for about 3 minutes on medium heat, flipping once. Remove cooked zucchini to a plate.
Make Garlic Butter Chicken:
Season chicken strips with smoked paprika, chili powder, salt, and black pepper. Heat olive oil in the same skillet, add chicken, and cook undisturbed for about 4 minutes. Flip the chicken, add minced garlic, and cook for 2 more minutes. Reduce heat to low, add lime juice and 2 tablespoons of butter, cooking for another 2 minutes, stirring frequently.
Assembly:
Add cooked zucchini and corn kernels to the skillet with the chicken. Add remaining 2 tablespoons of butter, melting it and stirring quickly to coat the ingredients with garlic butter sauce. Remove from heat, add cooked ravioli, toss to coat, and season as desired with additional spices and lime juice.
Serving:

Serve topped with chopped cilantro and a sprinkle of chili powder for garnish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 600 kcal