Description

Craving a dinner that looks like it came from a fancy Italian restaurant but takes just 30 minutes to make? What if you could toss together tender ravioli, juicy chicken, and fresh veggies in a vibrant pesto sauce with barely any cleanup? Meet Chicken Ravioli with Basil Pesto and Veggies—a colorful, flavor-packed dish that’s as easy as it is delicious! Curious about how to whip up this restaurant-worthy meal at home? Let’s grab a skillet and dive into this Italian-inspired adventure!

Ingredients

Ravioli (10 oz): Store-bought cheese or spinach ravioli adds a comforting, pillowy texture. Fresh or frozen both work.
Olive Oil (2 tablespoons): Used to cook the chicken and veggies, adding a rich, fruity flavor.
Chicken Breast (1 lb, boneless, skinless, sliced): Lean and quick-cooking, it absorbs the pesto’s flavors beautifully.
Salt (to taste): Enhances the natural flavors of the chicken and veggies.
Sun-Dried Tomatoes (½ cup, drained of oil, chopped): Add a sweet, tangy intensity that complements the pesto.
Asparagus (1 lb, ends trimmed, cut in half): Brings a crisp, green crunch and vibrant color.
Basil Pesto (¼ cup): The star of the sauce, it’s herby, garlicky, and ties everything together with its creamy texture.
Cherry Tomatoes (1 cup, yellow and red, sliced in half): Add juicy freshness and a pop of color.

Substitutions and Variations

Ravioli: Use tortellini, gnocchi, or any stuffed pasta. Gluten-free ravioli works for dietary needs.
Chicken: Swap with shrimp, tofu, or mushrooms for a vegetarian option.
Veggies: Try zucchini, broccoli, or spinach instead of asparagus. Use any cherry tomato color or grape tomatoes.
Pesto: Store-bought is fine, or make your own (see recipe suggestion below). Try sun-dried tomato pesto or arugula pesto for a twist.
Sun-Dried Tomatoes: Replace with roasted red peppers or olives for a different tangy note.
Protein: Add cooked Italian sausage or pancetta for extra heartiness.

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Instructions

Cook the Ravioli:
- Bring a large pot of salted water to a boil. Add 10 oz of ravioli and cook according to package instructions (usually 3–5 minutes for fresh, 5–7 for frozen) until al dente.
- Drain and set aside. Drizzle with a tiny bit of olive oil to prevent sticking if needed.
- Tip: Cook the ravioli while preparing the chicken to save time.
Cook the Chicken:
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 lb sliced chicken breast (seasoned with salt) and ¼ cup chopped sun-dried tomatoes.
- Cook for 5–10 minutes, turning the chicken slices a couple of times, until fully cooked (internal temperature of 165°F).
- Remove the chicken and sun-dried tomatoes to a plate, leaving the oil in the skillet.
- Tip: Slice chicken thinly for faster cooking and even seasoning.
Cook the Asparagus:
- In the same skillet, add 1 lb asparagus (ends trimmed, cut in half) and another ¼ cup chopped sun-dried tomatoes. Season generously with salt.
- Cook on medium heat for 5–10 minutes, stirring occasionally, until the asparagus is tender but still crisp.
- Remove the asparagus to a plate.
- Tip: If the asparagus is thick, add a splash of water to help it cook faster without burning.
Combine Chicken and Pesto:
- Return the cooked chicken and sun-dried tomatoes to the skillet.
- Add ¼ cup basil pesto and stir to coat. Cook on low-medium heat for 1–2 minutes to reheat the chicken.
- Remove from heat.
- Tip: If the pesto is thick, thin it with a tablespoon of water or olive oil for easier mixing.
Assemble the Dish:
- Add the cooked ravioli and 1 cup halved cherry tomatoes to the skillet with the chicken.
- Gently toss to combine, ensuring the ravioli is coated with pesto. Add more pesto if desired.
- Season with additional salt if needed.
- Tip: Use tongs to toss gently and avoid breaking the ravioli.
Serve:
- Serve the chicken, ravioli, and cherry tomatoes alongside the asparagus, either mixed together or plated separately.
- Garnish with extra pesto, a sprinkle of Parmesan, or fresh basil leaves if desired.
- Tip: Serve immediately for the best texture and flavor.