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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
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!
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 bubbles and the edges browned, about 25 minutes. Let cool for 5 minutes before serving.
Recipe Tips & Variations
Stove Top Directions
If you don’t want to heat up the oven to bake this dish, you can simply cook it on the stovetop.
Add chicken, spinach, and ravioli to the pesto cream sauce and toss gently to combine. Sprinkle with mozzarella and parmesan. Cover the dish and set the heat on low; let simmer for 25 minutes. Remove the lid and check the ravioli’s tenderness to make sure it is cooked all the way through—the pasta should be tender when done.
If you choose this method, I recommend omitting the final step of adding the cheese and serving it on the side.
What to Serve with Ravioli
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Creamy Pesto Chicken Ravioli
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 2 tablespoons olive oil
- 2 10-ounce packages fresh ravioli
- 5 ounces baby spinach
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups half and half
- 7 ounces pesto
- 2 cups whole-milk mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
Instructions
- 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 seperate 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.
All of my faves in one dish! I am loving all of that pasta, chicken, and cheese! This will be a hit with the entire fam!
So full of flavor and there were definitely no left overs. This was fantastic!
My family and I loved this dish! It was super easy to make and full of amazing flavors!!
We made this the other night and everyone raved about it! Huge hit! Thanks for sharing!
These flavors are amazing and this whole meal is fantastic! Love the taste, definitely making again
A new delicious way to have ravioli! Love the idea to use pesto!
I love chicken ravioli! Can’t wait to try your version!
I really love this ravioli variation. The cheese and pest with that creamy sauce is so good! I’ll be making this again.
The whole family absolutely loved it, and there were no leftovers to be found! I’m already planning to make it again for a special occasion!
I made your Creamy Pesto Chicken Ravioli for a special dinner and it was a smash hit! The creamy pesto sauce with the grilled chicken was a match made in heaven.
Oh my goodness, we absolutely loved this recipe. Thanks so much!
I am adding this to my go-to dinners! Loved it so much
This recipe is 10 out of 10!!! Thank you for sharing this dish!!
I have made this a couple of times the 1st time I just added pan cooked whole chicken breast to the top before adding the cheese and this time I added bits of bacon and mushroom to the sauce. and once it was out of the oven I added crispy chicken cutlets when I plated it up. **chef’s kiss**
This recipe was really good even though I didn’t follow the directions precisely!
I subbed rotisserie chicken, didn’t have spinach so used a few frozen broccoli mix veggies, added a little leftover alfredo sauce and it was amazing!!!!!!