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This filling chicken ravioli skillet is my top-choice meal for chaotic weeknights. Grab some store-bought ravioli, toss in some juicy chicken and crisp veggies—bam, you’ve got an easy dinner that tastes like a splurge. The basil pesto pulls all the flavors together, giving you a bright, satisfying meal that’s as pretty as it is tasty.
This dish happened when I really needed to use up random ravioli and a handful of veggies hanging around. It became my go-to clean-out-the-fridge meal—and now my family begs for “the bright ravioli one” whenever we have people over since it’s a real crowd-pleaser.
Delicious Ingredients
- Olive oil: helps bring the sauce together grab a good extra virgin if you can
- Salt: lifts all the flavors up try kosher salt for easy, even seasoning
- Cherry tomatoes: give a juicy crunch and bright pops of color toss in different colors to make it look great
- Basil pesto: packs the punchy sauce—homemade or a fancy jar both work
- Fresh asparagus: adds snap and vibrant color look for firm, vivid green spears
- Sun dried tomatoes: punch up the color and give a savory, deep flavor just blot away extra oil
- Boneless skinless chicken breast: gets you lean protein slice evenly so it cooks all at once
- Cheese ravioli: quick-fix pasta base grab the fresh stuff from the fridge section if possible
Simple Step-By-Step Directions
- Serve Everything Up:
- Put the asparagus down first on your plates or a big platter. Spoon that colorful chicken and ravioli on top. You’ll love how all the veggies make it look so inviting. Enjoy it hot for the best taste and texture.
- Bring it All Together:
- Now add your ravioli and cherry tomatoes to the skillet with the chicken-pesto mix. Gently fold it all together so you don’t smash the pasta. Taste and salt it if it needs more, and drizzle on a little more pesto if you want extra sauce. The warm ingredients will soften the tomatoes just a bit but keep them bright.
- Warm it All Up:
- Slide the chicken and sun dried tomatoes back in the pan, pour in the pesto, and toss everything over low to medium heat until heated through. Just take it off the heat before the pesto loses that fresh green color.
- Cook Your Asparagus:
- Scoop out the chicken and tomatoes but leave the tasty oil in the pan. Toss in asparagus and the rest of the sun dried tomatoes, then sprinkle on salt. Let it cook until the asparagus pops green and is just barely tender—about 5-10 minutes. That chicken-y oil makes all the veggies pop. Move it to a plate when done.
- Get the Chicken Ready:
- Drizzle olive oil in your biggest skillet over medium heat. Sprinkle salt on your chicken slices and toss those in with about a quarter cup of chopped sun dried tomatoes. Stir every so often for 5-10 minutes until it's cooked through (no pink and it hits 165°F). Those tomatoes will sink their flavor right into the chicken as they go.
- Boil the Ravioli:
- Fill a big pot with salted water, bring it to a boil, and cook the ravioli until just soft enough—don’t let it go mushy since it’ll cook a smidge more later. Drain well and skip rinsing so the sauce sticks better.
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Basil pesto really takes this dish up a notch. I still remember making it for my Nonna, who wasn’t sure about premade ravioli at first. One bite in, you should have seen her grin—she told me it brought her right back to sunny days in northern Italy!
Make Ahead Ideas
You can prep parts of this ahead to save even more time. Cook the chicken and veggies one day early and stash them in the fridge. At dinnertime, just cook fresh ravioli, warm up the chicken and veggies with pesto, then toss everything together. You’ll keep those bright, fresh flavors and spend half as long in the kitchen.
Keeping It Fresh
Pop any leftovers in a sealed container in the fridge for up to three days. They’re actually even tastier the next day while the flavors mingle. To warm up, toss everything in a skillet over medium-low with a little splash of broth or water so the pasta won’t dry out. Try to skip the microwave—otherwise the ravioli gets tough. The pesto might darken a little, but it’ll still taste amazing.
Substitute Options
This meal is super flexible if you need to switch things around. Try it with tortellini or swap in Italian sausage for chicken for a new twist. No asparagus? Green beans, zucchini, or broccoli are all great swaps. Ditch chicken for cannellini beans or more veggies if you want to go meatless. You can even use red pesto or sun dried tomato pesto for a totally different flavor—but still awesome.
Serving Ideas
Enjoy this bright, filling meal on its own or dish it up with a quick arugula salad dressed with lemon juice and olive oil. Want to get fancy? Add crisp garlic bread and a glass of Sauvignon Blanc or Pinot Grigio. If it’s for company, set out bowls of extra pesto, some pine nuts, and grated parmesan so everyone can jazz up their own plate. It always gets folks chatting.
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Recipe FAQs
- → Is it okay to use jarred pesto?
Absolutely, pre-made pesto is a time-saver and works great. If you want a fresher touch, you’re welcome to whip up some homemade pesto.
- → What kind of ravioli pairs best?
Cheese-filled ravioli is a great choice, but feel free to experiment with other varieties like mushroom or spinach to find your favorite match.
- → Can I swap the chicken for another protein?
Sure! Try chicken thighs, shrimp, or even tofu for a vegetarian version. They all keep the dish comforting and delicious.
- → How can I make sure my asparagus isn’t mushy?
Only cook the asparagus until it’s no longer hard but still has a slight crunch—about five to seven minutes on medium heat should do the trick.
- → Is this meal good for prepping ahead of time?
It’s best fresh, but you can cook the chicken, veggies, and pesto beforehand and toss them with freshly cooked ravioli when you’re ready to serve.