This easy pesto ravioli with chicken combines cheese ravioli, basil pesto, chicken, zucchini, and
red pepper for a quick and delicious weeknight dinner.
The basic version of pesto ravioli has been in my cookbook so long I’m not even sure where it came from. A quick internet search brought up the likely source: Betty Crocker. As always, I took some liberties. As in, the basic concept is there…but all the ratios have changed, I’ve made it easier than it was originally, etc.
This recipe is fabulous not just because it tastes great, but because it’s easy. Amazingly easy. It’s a great go-to on a busy weekday night. Plus, with chicken, veggies, and pasta, you don’t absolutely need a side dish.
I also find it kid-friendly now that I have a little one running around to test these things. He only pokes at the vegetables (sadly), but happily eats the ravioli and chicken.
A little side story: my husband doesn’t cook much. My mom came down to visit once when I was in the hospital. (Obviously, I wasn’t available to cook.) Husband looked through the cookbook and made this. So…not only can people who can’t cook manage this, but it’s mom-approved!
If you’re looking for some other easy dinners, check out:
• Homemade Hamburger Helper (one-pot meal)
• Easy Italian Chicken
• Chili Lime Shrimp & Vegetable Skillet
Recipe Ingredients & Cooking Tips
• Cheese-filled ravioli. I normally use Buitoni 4-Cheese Ravioli when we make this dish.
Throughout the years, I’ve tried mushroom agnolotti, mushroom ravioli, and cheese tortellini. We keep coming back to the regular cheese-filled ravioli. The basil pesto, chicken, and vegetables provide enough flavor without mixing in mushroom too. And the pesto to pasta ratio was a bit off with tortellini.
• Basil pesto. I normally buy Classico brand, but any basil pesto you prefer will work. The amount in the recipe is flexible. I put 1/3 cup as a minimum. I usually put an additional generous tablespoon in the final dish.
• Chicken. You can cut the chicken down to 1 pound instead of 1.5 pounds if you prefer less chicken or are trying to save some money.
Tip: absolutely, 100% follow the package directions for cooking the ravioli. Even if you’re looking at those giant ravioli and saying “there is no way 4 minutes is sufficient.” I once thought that was too short of a time. So I cooked them 7 minutes. When I got back to the pot to stir, the ravioli had all split their seams and all the cheese-filling was floating in the water. Husband had to make an emergency run to the grocery store for more ravioli to rescue dinner…haha.
Pesto Ravioli with Chicken
Ingredients
- 2 Tbsp. olive oil divided
- 1.5 lb. boneless, skinless chicken breasts cut into 1" pieces
- 20 oz. refrigerated cheese-filled ravioli
- 2 small zucchini sliced
- 2 red pepper thinly sliced
- 1/3 C. basil pesto plus extra to taste
Instructions
- Mise en place. Make sure chicken chopped and vegetables sliced.
- In a large skillet, heat 1 Tbsp. of oil over medium to medium-high heat. Cook chicken 7-10 minutes, until chicken browned and cooked through. Remove from skillet; cover to keep warm.
- In a large pot, cook ravioli according to package directions. When done, drain pasta.
- While ravioli is cooking, add remaining oil to skillet chicken was cooked in. Sauté zucchini and red pepper over medium-high heat until crisp-tender (or to desired doneness), usually 8 to 10 minutes.
- Add chicken and ravioli to vegetables in skillet.
- Toss with pesto. Taste. Add additional pesto if desired. Serve immediately.
Notes
What Did You Think?
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