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 Ingredients

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 bubbles and the edges browned, about 25 minutes. Let cool for 5 minutes before serving.

Recipe Tips & Variations

  • Leftovers?
    Place unused portions in the fridge for up to three days. Reheat by adding the cheese ravioli and pesto sauce to a saucepan over medium-low heat and heating until warm. If the sauce has thickened too much while refrigerating, add a few tablespoons of water to thin it out as it reheats.
  • If you want to omit the chicken from this dish, do so. You can also reduce the amount of sauce, but if you’re like me and prefer a saucier meal, leave it as is.
  • Small portabella mushrooms would be a great substitution for the protein. Cut them in half and saute them briefly before seasoning.
  • You may add additional veggies to a casserole for variety, color, and taste. I adore red bell peppers, purple onion, asparagus, and broccoli. Please ensure the vegetables are cooked before adding them to the dish; combine them with the spinach after they’re done sautéing.

What to Serve with Ravioli

  • Serve this pesto chicken pasta meal with a fresh green salad. I love this Italian Kale Salad with its lemon vinaigrette, but you could also serve it 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.

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.

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collage image of pesto chicken ravioli with recipe title

Creamy Pesto Chicken Ravioli

Prep: 15 minutes
Cook: 21 minutes
Total: 39 minutes
Servings: 10
Calories: 440 kcal
Creamy Pesto Chicken Ravioli is a quick and easy gourmet pasta, an easy weeknight dinner with chicken, spinach, and a creamy pesto sauce.

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.
Calories: 440kcalCarbohydrates: 15gProtein: 27gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 105mgSodium: 740mgPotassium: 451mgFiber: 1gSugar: 4gVitamin A: 2248IUVitamin C: 5mgCalcium: 275mgIron: 3mg
Tried this recipe?Let us know what you think!

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12 Comments

  1. 5 stars
    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.

5 from 13 votes (2 ratings without comment)

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