This Pesto Ravioli with Chicken recipe is a quick and delicious meal that’s perfect for busy weeknights. With tender chicken, fresh vegetables, and flavorful basil pesto, it brings a satisfying taste to your dinner table. Easy enough for beginners, this dish packs a punch without requiring a lot of time or effort in the kitchen.
Why You’ll Love This Recipe
You’ll love this recipe because it combines simplicity and flavor in a way that’s perfect for families and home cooks. It offers a one-pan meal, making cleanup a breeze. Plus, the combination of chicken and veggies with creamy pesto makes it a wholesome choice that everyone will enjoy. This dish is reliable, coming together in just about 30 minutes, which means you can serve it any night of the week without hassle.
Table of Contents
Ingredients You’ll Need
Gather these ingredients to make your Pesto Ravioli with Chicken:
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, cut into small strips
- 3/4 cup chicken broth
- 1 package (9 ounces) 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
Ingredient Notes, Variations & Simple Swaps
Feel free to customize this dish based on what you have on hand. You can use other vegetables like bell peppers or spinach for a change. If you’re looking for a different protein, chicken can be swapped for turkey or lean beef strips. The dish remains just as delicious with these variations. Use any type of fresh or jarred pesto you prefer to get the flavor just right for your family.
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
How to Make This Recipe
Step 1 – Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken strips. Cook the chicken for about 4 minutes, stirring occasionally, until it’s browned on all sides. When done, carefully remove the chicken from the skillet and set it aside on a plate.
Step 2 – Cook the Ravioli
Next, pour the chicken broth into the same skillet. Bring it to a boil, then gently add the ravioli. Once boiling, reduce the heat, cover the skillet, and let it simmer for about 4 minutes, or until the ravioli are tender and cooked through.
Step 3 – Add Vegetables and Combine
After the ravioli are ready, add the zucchini, red pepper, and the cooked chicken back into the skillet. Cook everything together over medium-high heat for an additional 3 minutes while stirring frequently. This will help the veggies stay crisp-tender and ensure the chicken is cooked through. Add the minced garlic in the last minute of cooking. Finally, stir in the basil pesto until everything is coated nicely. Sprinkle with fresh grated parmesan cheese before serving.
Tips for Perfect Results
Achieving a perfect Pesto Ravioli with Chicken is easy! Here are some tips to keep in mind:
- Make sure your skillet is hot enough before adding the chicken for a good sear.
- Stir the ravioli gently to prevent them from breaking as they cook.
- Feel free to add more garlic or fresh herbs for extra flavor.
- Adjust the cooking time for the veggies if you prefer them softer.
- Taste the dish before serving so you can adjust the seasoning if needed.
Flavor Variations
If you’re looking to mix things up a bit, consider these flavor variations:
- Add crushed red pepper flakes for a spicy kick.
- Toss in fresh spinach or kale along with the zucchini for more greens.
- Use sun-dried tomatoes or artichokes for a different taste.
- Swap the basil pesto for a sun-dried tomato or pesto sauce for new flavors.
What to Serve With This Recipe
Pair your Pesto Ravioli with Chicken with these delicious sides:
- A simple green salad with a light vinaigrette.
- Garlic bread for a comforting addition.
- Steamed broccoli or green beans for extra veggies.
- A light soup, like minestrone, to start the meal.
Storage, Make-Ahead & Leftovers
You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it seems dry. If you want to make this dish ahead of time, consider prepping the veggies and chicken in advance, but cook the ravioli fresh for the best texture. Freezing this meal is not recommended, as the texture may change once it’s thawed.
Pesto Ravioli with Chicken
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, cut into small strips
- 3/4 cup chicken broth
- 1 package (9 ounces) 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
- to taste fresh grated parmesan cheese
Instructions
Sauté the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken strips. Cook the chicken for about 4 minutes, stirring occasionally, until it’s browned on all sides. Remove the chicken from the skillet and set aside.
Cook the Ravioli
- Pour the chicken broth into the same skillet. Bring it to a boil, then gently add the ravioli. Once boiling, reduce the heat, cover the skillet, and let it simmer for about 4 minutes, or until the ravioli are tender and cooked through.
Add Vegetables and Combine
- After the ravioli are ready, add the zucchini, red pepper, and cooked chicken back into the skillet. Cook everything together over medium-high heat for an additional 3 minutes while stirring frequently. Add minced garlic in the last minute of cooking. Stir in the basil pesto until everything is coated nicely and sprinkle with fresh grated parmesan cheese before serving.
Notes
Frequently Asked Questions
Can I use frozen ravioli instead of refrigerated?
Yes, frozen ravioli can be used! Just follow the cooking instructions on the package for the best results, adjusting the broth as needed.
What type of pesto is best?
The best pesto is one you enjoy! Feel free to opt for homemade or any store-bought version that suits your taste.
Can I add more vegetables?
Absolutely! This dish is very flexible. Feel free to incorporate your favorite vegetables, such as bell peppers, asparagus, or mushrooms.
How do I know when the chicken is done?
The chicken should be cooked until it’s no longer pink in the center and reaches an internal temperature of 165°F.
Is there a vegetarian option for this recipe?
Certainly! You can replace the chicken with a plant-based protein like tofu or just stick to a variety of vegetables for a completely vegetarian version.
