Chicken Ravioli with Basil Pesto and Veggies
Ingredients
- 10 ozravioli
- 2 tbspolive oil
- 1 lbchicken breast
boneless skinless, sliced
- salt
- ½ csun-dried tomatoes
, drained of oil, chopped
- 1 lbasparagus
, ends trimmed, cut in half
- ¼ cbasil pesto
- 1 ccherry tomatoes
, yellow and red, sliced in half
Directions
- 1
Cook ravioli according to the package instructions, and drain. While the ravioli cooks, proceed with the rest of the recipe.
- 2
In a large skillet heat 2 tablespoons olive oil on medium heat.
- 3
Add sliced chicken breast (seasoned with salt) and 1/4 cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until the chicken is completely cooked through.
- 4
Remove the chicken and the sun-dried from the skillet, leaving the oil in.
- 5
Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
- 6
Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a plate.
- 7
Add cooked chicken with sun-dried tomatoes back to the skillet.
- 8
Add basil pesto.
- 9
Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
- 10
Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
- 11
Season with more salt if needed.
- 12
Serve the chicken, ravioli, and cherry tomatoes together with asparagus.
- 13
Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.
Chicken Ravioli with Basil Pesto and Veggies
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Based on 90 ratings
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About this Recipe
Searching for a delicious, comforting weeknight meal that tastes gourmet but comes together in a flash? This Chicken Ravioli with Basil Pesto and Veggies skillet delivers incredible flavor and satisfaction in just 30 minutes, making it the perfect easy pasta dinner solution.
What makes this dish a standout is its clever use of high-impact ingredients and quick preparation. You'll build layers of flavor with tender, seared chicken breast, bright, fresh asparagus, and two types of tomatoes—sweet cherry tomatoes and tangy sun-dried tomatoes. Combined with convenient store-bought chicken ravioli and aromatic basil pesto, this recipe ensures a vibrant, balanced meal that feels special without any fuss, leveraging a single skillet for minimal cleanup.
Prepare your taste buds for a delightful medley of textures and flavors. You'll savor the tender bite of protein-packed chicken and the comforting, slight chew of perfectly cooked ravioli. The asparagus adds a crisp-tender snap, while the combination of fresh yellow and red cherry tomatoes provides sweet bursts of juiciness. These bright notes are beautifully contrasted by the concentrated, savory tang of chopped sun-dried tomatoes, all harmonized by the herbaceous richness of the basil pesto. This remarkably balanced dish delivers a satisfying experience that’s both hearty and wonderfully fresh, making a truly memorable meal at 552 calories per serving.
While this recipe shines as written, it's also wonderfully adaptable to your pantry and preferences. For a different protein, you could swap the chicken breast for cooked shrimp or a savory Italian sausage, sliced and seared. To boost the vegetable content, consider stirring in a handful of fresh spinach during the last few minutes of cooking, allowing it to wilt gently into the sauce. A final sprinkle of freshly grated Parmesan cheese always makes a delightful addition, enhancing the dish with extra salty, savory depth.
This hearty skillet chicken ravioli is ideal for a busy weeknight dinner when you crave something satisfying and flavorful, or even for a casual gathering with friends. Serve it as a complete meal, perhaps alongside a simple, crisp green salad or a slice of crusty bread to soak up every last bit of that delicious pesto sauce.