Oh, boy! If you’re in the mood for a dish that combines the rich, savory flavors of pesto with tender chicken and creamy ravioli, you’ve come to the right place. This Pesto Ravioli Chicken is everything you need for a comforting, flavorful meal that’ll leave you coming back for more. Picture juicy chicken breasts cooked to perfection, smothered in vibrant pesto sauce, paired with the softest ravioli. Trust me, it’s a game-changer.
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Why You’ll Love Pesto Ravioli Chicken
This recipe is perfect for those busy nights when you want something easy, yet special enough to feel like a treat. Let me tell you why it’s a favorite:
Versatile: Perfect for a family dinner or serving guests. It’s simple enough for a weeknight but fancy enough for a dinner party. Imagine setting this on the table and everyone asking for seconds!
Budget-Friendly: Pesto, ravioli, and chicken are pantry-friendly ingredients you likely already have in your kitchen. This dish proves you don’t need to break the bank to enjoy something delicious and comforting.
Quick and Easy: A no-fuss recipe that’s ready in no time. You don’t need to be a professional chef to pull this off—it’s easy and stress-free.
Customizable: You can easily add your twist. Try using different ravioli flavors like spinach or cheese, or swap the chicken for something else, like shrimp or turkey.
Crowd-Pleasing: A meal that works for both kids and adults. It’s rich, creamy, and has just the right amount of pesto flavor to please everyone’s taste buds.
Ingredients
Here’s what makes this dish so delicious—simple ingredients that come together in perfect harmony:
Chicken Breasts: The chicken is tender and juicy, and it’s the perfect vehicle for that creamy pesto sauce.
Pesto Sauce: Whether you go homemade or store-bought, the pesto is the star of the dish. Its fresh, herbaceous flavor brings everything together.
Ravioli: I recommend cheese ravioli, but you can mix it up with other fillings like spinach or mushroom. The ravioli adds a comforting, soft texture to balance out the flavors.
Parmesan Cheese: For that extra cheesy touch, sprinkle some freshly grated Parmesan over the dish before serving.
Olive Oil: A touch of olive oil to cook the chicken and keep everything juicy.
Garlic: Because garlic is the flavor you didn’t know you needed—fragrant and delicious.
Instructions
Let’s get cooking! These steps are so easy, you’ll be enjoying this dish in no time:
Preheat Your Pan: Heat your skillet over medium-high heat. You want it nice and hot to get that perfect sear on the chicken.
Cook the Chicken: Drizzle olive oil in the pan, then cook your chicken breasts for about 6-7 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the pan and set it aside.
Cook the Ravioli: In the same pan, add a little more olive oil and cook the ravioli according to the package instructions. This will usually take about 2-3 minutes for fresh ravioli, or a bit longer for frozen.
Combine the Pesto: Once the ravioli is cooked, add the pesto sauce to the pan. Stir everything together, making sure the ravioli is well coated in the vibrant, garlicky pesto.
Serve: Slice the chicken into strips and nestle it into the pesto ravioli. Top with a sprinkle of Parmesan cheese, and voila! Dinner is served.
How to Serve Pesto Ravioli Chicken
This dish pairs perfectly with a few side dishes to round out your meal:
Green Salad: A fresh salad with a lemony vinaigrette adds a nice contrast to the creamy ravioli.
Garlic Bread: Serve it with a side of garlic bread to soak up any leftover pesto sauce. It’s an easy and irresistible pairing.
Steamed Veggies: Try some sautéed or steamed broccoli, asparagus, or green beans to add a pop of color and nutrition to your plate.
Presentation: Garnish with a little extra Parmesan and some fresh basil to make it look extra fancy when serving.
Additional Tips
Here are a few extra tips to make this dish even better:
Prep Ahead: If you’re short on time, you can prep the chicken and pesto ahead of time. Store both in the fridge until you’re ready to cook.
Make Your Own Pesto: If you have fresh basil and a food processor, homemade pesto is easy to whip up. Just blend basil, garlic, pine nuts, Parmesan, and olive oil!
Make it Creamy: For an even creamier sauce, add a splash of heavy cream or cream cheese to the pesto before mixing it with the ravioli.
Dietary Adjustments: Want to make it lighter? Use grilled chicken and swap the ravioli for zoodles (zucchini noodles) for a low-carb version!
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just microwave or warm in a pan over low heat.
Double the Batch: This recipe is great for meal prep. Double it and have lunches ready for the week.
FAQ Section
Q1: Can I use a different protein instead of chicken?
A1: Absolutely! Try shrimp, turkey, or even a plant-based protein if you prefer.
Q2: Can I make this dish ahead of time?
A2: Yes! You can cook the chicken and ravioli ahead of time and store them separately. Just add the pesto and warm everything together when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken tender, reheat gently.
Q4: Can I freeze this dish?
A4: While the ravioli may not hold up as well in the freezer, you can freeze the pesto sauce and chicken separately for up to 2 months. Thaw and reheat when ready to serve.
Q5: How do I reheat this dish?
A5: Reheat in a pan over low heat to keep everything moist. Add a splash of water or broth if it gets too thick.
Q6: Can I make the pesto from scratch?
A6: Definitely! Fresh basil pesto is super easy to make. Just blend basil, garlic, Parmesan, pine nuts, and olive oil, and you’ve got yourself a delicious homemade pesto.
Q7: Can I use frozen ravioli?
A7: Yes! Just follow the package instructions, and they’ll work perfectly in this dish.
Q8: How can I make this dish spicier?
A8: Add some crushed red pepper flakes to the pesto for an extra kick.
Q9: Can I add more veggies to this dish?
A9: Of course! Roasted vegetables like zucchini, bell peppers, or even spinach would be delicious additions.
Q10: Can I double the recipe?
A10: Yes! Simply double the ingredients, and you’ll have a bigger batch to feed more people.
Conclusion
And there you have it—Pesto Ravioli Chicken, a simple yet extraordinary dish that’s sure to please your taste buds and make your weeknight dinners a whole lot more exciting. Give it a try, and let me know how you love it! Enjoy!
Print
Pesto Ravioli Chicken
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This Pesto Ravioli with Chicken is a quick and easy one-pan dinner, perfect for summer. Zucchini, red peppers, and cheese-filled ravioli are tossed with flavorful pesto and tender chicken for a delicious and satisfying meal.
Ingredients
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, cut into small strips
- 3/4 cup chicken broth
- 1 (9 ounce) package refrigerated cheese ravioli
- 3 small zucchini, cut into 1/4 inch slices
- 1 large red pepper, thinly sliced
- 1 clove garlic, minced
- 1/4 cup purchased basil pesto
- Fresh grated parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Sauté chicken in oil for 4 minutes or until browned. Remove chicken from skillet and set aside.
- Add chicken broth and ravioli to the skillet. Bring to a boil, lower heat, and cover. Simmer for 4 minutes or until ravioli is tender.
- Add zucchini, red pepper, and chicken to the ravioli. Cook over medium-high heat for 3 minutes, stirring frequently, until veggies are crisp-tender and chicken is no longer pink. Add garlic in the last minute of cooking.
- Stir in pesto and toss to coat.
- Season with salt and pepper to taste. Sprinkle with fresh grated parmesan and serve.
Notes
- You can use homemade pesto if preferred.
- For extra flavor, add some crushed red pepper flakes or a squeeze of lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg