Garlicky Chicken with Burrata & Mushroom Ravioli
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Wheat
Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory, earthy mushrooms (and when they take just 15 minutes to make!). Toss those ravioli in a delicious cream sauce bright with fresh lemon, then add tender, sweet peas and top with a garlicky perfectly seared chicken cutlet. Shower with burrata (creamy, fresh mozzarella), drizzle with olive oil, and a final sprinkle of lemon zest, and oh—what’s that thumping sound? Ah yes, it’s the beating of our pasta-loving hearts!
Ingredients
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
4 ounce
Peas
1 unit
Lemon
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Burrata
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Bring a small pot (medium pot for 4) of salted water to a boil. • Pat chicken* dry; season all over with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate to rest. TIP: While chicken cooks, move on to the next step!
• Once water is boiling, add ravioli to pot; cook for 1 minute. • When ravioli has cooked 1 minute, stir in peas. Cook, stirring occasionally, until ravioli are tender and floating to the top, 2-3 minutes more. Reserve ½ cup pasta cooking water, then drain. Return ravioli and peas to pot. • While ravioli and peas cook, zest and quarter lemon.
• Return pot with ravioli and peas to stovetop over low heat. Gently stir in cream sauce base and juice from half the lemon (whole lemon for 4). Season with pepper. • Cook, stirring occasionally, until ravioli are coated in a creamy sauce, 2-4 minutes. TIP: Add splashes of reserved pasta cooking water if sauce seems too thick.
• Dice burrata into pieces; sprinkle over chicken and ravioli and peas. • Top each serving with a drizzle of olive oil; garnish with lemon zest and season with salt and pepper. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the creamy, lemony sauce; others found it bland and wanted more seasoning or garlic 🍲.
- Ease of prep: Many praised how quick and simple this meal was to make, though some noted cooking times were underestimated.
- Suggestions: Consider warming the burrata before adding, and try mixing it into the sauce for better integration.
- Portions: Several felt the ravioli portion was too small; adding more pasta or vegetables could make it more filling.
- Texture: The contrast of cold burrata on hot pasta was divisive; some enjoyed it while others found it odd.
Reviews from our home cooks
Need to account for time to boil water and cook chicken. Almost all recipes underestimate time required to cook the meat. Slice the chicken either before cooking or serving to make eating easier. Burrata and peas were good. Could have provided half the amount of garlic powder. Ravioli filling was not that good and had a grainy texture.
Didn't make a big mess. Simple to prepare and very filling. Thought the mozzarella addition at end was too much and hubby didn't like it. Loved combo of chicken with mushroom ravioli plus the peas in cream sauce
We skipped the chicken this time (froze it for a future meal) just because we wanted a lighter dinner. The ravioli in the lemony cream sauce was delicious. FYI, you can't really "dice" Burrata (it would be like trying to dice a balloon filled with yogurt!) so we just scooped it onto the pasta. Absolutely delicious, and the lemon really makes the dish.
This dinner was something different for us, and it turned out so good. I liked the sauce with peas, and the dollops of italian cheese on top of the ravioli. Combined with the seasoned chicken, it was a nice hearty meal for a winter evening.
My only issue is the peas were hard to scoop with the protein and ravioli but everything tasted wonderful and only a few ingredients. I'm not usually a fan of mushroom ravioli but this one was very mild in flavor and the cream sauce and lemon made everything delicious.
Especially liked the mushroom ravioli. Next time I'll bring the Burrata cheese to room temp instead of right from the refrigerator. Setting the cold on top of warm wasn't the best combo.
Chicken, pasta and peas were good. The cream sauce was runny and did not thicken up. Adding the lemon did not help with the thickening of the sauce. Directions did not say to warm burrata cheese to room temp and when added to the dish made the pasta and chicken cold. I didn't feel that the burrata cheese added anything to the flavor of the dish.
This was good. Sauce was pretty bland. Added extra lemon and pepper. The chicken was delish! Also... burrata mmmmm
This dinner was delicious and fits the bill of an "elevated" meal. Truly special.
I wish I had only used half the cream sauce. Or even better, just used olive oil. The combination of the cream sauce and the lovely burrata was just too much (certainly for my husband, and even for me -- which is saying a lot because usually things cannot be too creamy for me). In short, the cream sauce took the attention away from the deliciousness of the burrata. Still, I would order this again -- I would just not use the cream sauce, or I would use it VERY sparingly. Nice to try something new, thanks!
