Creamy Pesto Chicken Ravioli

Creamy Pesto Chicken Ravioli is a quick and easy gourmet pasta dish the whole family will love! This easy weeknight dinner features chicken, spinach, cheese, and a creamy pesto sauce.

Ravioli is a wonderful Italian pasta, and there are several different ways to eat it. My favorite ravioli dish is my ravioli lasagna, with this as a close second.

In this dish, I combined chicken and ravioli with basil pesto and spinach. The tastes are exquisite. The presentation is stunning.

Chicken ravioli with pesto and veggies have a high-end restaurant taste to them. This Italian supper will be well received by your family!

Pesto Ravioli

Here is a list of ingredients that you will need to make this insanely creamy and incredibly delicious meal.

• Boneless, skinless chicken breast
• Salt & pepper
• Onion powder
• Granulated garlic
• Olive oil
• Fresh ravioli
• Baby spinach
• Butter
• Flour
• Half-and-half or heavy cream
• Pesto
• Mozzarella cheese
• Parmesan cheese

How to make Pesto Chicken Pasta

Preheat the oven to 400°.

Heat the oil and chicken in a large skillet over medium-high heat for a minute, then add the seasonings; salt, pepper garlic, and onion powder; stir to coat the chicken.

Cook chicken until it is no longer pink in the center. Set aside on a separate plate.

Using the same skillet, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don’t let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally until thickened, about 7 minutes.

Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.

Add the chicken, spinach, and ravioli to the pesto cream sauce and gently toss to combine. Sprinkle with mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned about 25 minutes. Let cool 5 minutes before serving.

Serve it with

Serve this pesto chicken pasta meal with a fresh green salad, I love this Italian Kale Salad for it’s lemon vineagrette, but you could also just serve with some fresh greens drizzled in EVO.

Of course, breadsticks are the ideal pairing for pasta. Make this easy dish and use it to soak up any remaining sauce.

Recipe Tips

Leftovers?
Place any unused portions in the fridge to keep for up to three days. Reheat by adding the cheese ravioli and pesto sauce to a saucepan over medium-low heat and heating until warmed through. If the sauce has thickened too much while refrigerating, add a few tablespoons of water to thin it out as it reheats.

Recipe Varitaions
If you want to take out the chicken in this dish, simply omit it. You can also reduce the amount of sauce, but if you’re like me and prefer a saucier meal, then leave it as is.

A great substitution for the protein would be small portabella mushrooms. Cut them in half and saute them for a few minutes before seasoning with salt and pepper.

You may add additional veggies to a casserole for variety, color, and taste. I adore red bell peppers, purple onion, asparagus, and even brocolli. Make sure the vegetables are cooked before adding them to the dish; simply combine them in with the spinach after they’re done sautéing.

Stove-Top Directions
If you don’t want to heat up the oven, to bake this dish. Simple cook it on the stove top.

Add chicken, spinach, and ravioli to the pesto cream sauce and toss gently to combine. Sprinkle with mozzarella and parmesan. Cover dish and set heat on low; let simmer for 25 minutes. Remove lid and check tenderness of ravioli to make sure it is cooked all the way through–pasta should be tender when done.

If you choose this method, I recommend omitting the final step of adding the cheese. Instead, serve the cheese on the side.

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