My friends and family were all fans; guess I’ll need to whip up a larger batch next go around.

Preheat your oven to 375°F (190°C).

Cook the ravioli according to the package instructions. Drain and set aside.

In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the sun-dried tomatoes and shredded chicken. Cook for another 2-3 minutes.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Add the dried basil, grated Parmesan cheese, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.

Fold in the cooked ravioli, ensuring each piece is well-coated with the sauce.

Top with shredded mozzarella cheese.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Garnish with fresh basil if using, and serve hot.