Why You’ll Love This Recipe
- Quick and easy weeknight dinner
- Packed with fresh vegetables and flavor
- Creamy pesto sauce with tender ravioli
- Great balance of protein and pasta
- Colorful and comforting meal
- Easy to customize with seasonal vegetables
- Restaurant-style pasta dish at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 20 ounces chicken ravioli
- 2 boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh basil optional for garnish
Directions
- Bring a large pot of salted water to a boil and cook the chicken ravioli according to package directions.
- Drain the ravioli and set aside.
- Season the diced chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken until golden brown and fully cooked through, then remove and set aside.
- In the same skillet, add zucchini, cherry tomatoes, and red bell pepper.
- Cook the vegetables until tender-crisp.
- Stir in the garlic and cook for about 30 seconds.
- Return the chicken to the skillet.
- Add the cooked ravioli and pesto, gently tossing until evenly coated and heated through.
- Sprinkle Parmesan cheese over the dish.
- Garnish with fresh basil if desired and serve warm.
Servings and timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Creamy Pesto Ravioli: Add a splash of heavy cream for a richer sauce.
- Vegetarian Version: Omit the chicken and add mushrooms or spinach.
- Spicy Style: Add red pepper flakes for heat.
- Different Ravioli: Use cheese or spinach ravioli instead.
- Extra Greens: Add spinach or kale during the final cooking step.
Storage/Reheating
Store leftover chicken ravioli with pesto and veggies in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of water or broth to loosen the sauce. Microwave reheating also works for quick meals.
This dish is best enjoyed fresh but can also be refrigerated for meal prep.
FAQs
What type of ravioli works best?
Chicken ravioli works perfectly, though cheese or spinach ravioli are also delicious.
Can I use store-bought pesto?
Yes, store-bought pesto is convenient and flavorful.
What vegetables pair best with pesto pasta?
Zucchini, tomatoes, bell peppers, spinach, and asparagus work wonderfully.
Can I make this vegetarian?
Yes, simply omit the chicken and add extra vegetables.
How do I keep ravioli from falling apart?
Cook gently according to package directions and avoid over-stirring.
Can I add cream to the pesto?
Yes, cream creates a richer and smoother sauce.
What protein alternatives work well?
Shrimp, sausage, or grilled salmon are excellent substitutes.
Is pesto pasta healthy?
It can be a balanced meal with protein, vegetables, and moderate portions.
Can I freeze leftovers?
Freezing is possible, though the ravioli texture may soften slightly after thawing.
What cheese pairs well with pesto ravioli?
Parmesan, mozzarella, and ricotta pair beautifully.
Conclusion
Chicken Ravioli with Pesto and Veggies is a flavorful and comforting pasta dish packed with tender ravioli, juicy chicken, and vibrant vegetables. Tossed in rich basil pesto and finished with Parmesan cheese, this easy meal is perfect for busy evenings or relaxed family dinners. Fresh, satisfying, and easy to customize, it’s a delicious recipe that brings restaurant-style flavor right to your table.
PrintChicken Ravioli with Pesto and Veggies
Chicken Ravioli with Pesto and Veggies is a fresh and flavorful pasta dish featuring tender ravioli, juicy chicken, colorful vegetables, and rich basil pesto. This easy and comforting meal is perfect for busy weeknights or casual family dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 20 ounces chicken ravioli
- 2 boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the chicken ravioli according to package directions.
- Drain the ravioli carefully and set aside.
- Season the diced chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken until golden brown and fully cooked through, then remove from the skillet and set aside.
- In the same skillet, add zucchini, cherry tomatoes, and red bell pepper.
- Cook the vegetables until tender-crisp, about 4 to 5 minutes.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Add the cooked ravioli and basil pesto, gently tossing until evenly coated and heated through.
- Sprinkle Parmesan cheese over the dish.
- Garnish with fresh basil if desired and serve warm.
Notes
- Add a splash of heavy cream for a creamier pesto sauce.
- Use cheese or spinach ravioli for delicious variations.
- Add spinach or kale during the final cooking step for extra greens.
- Red pepper flakes can be added for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
