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This chicken ravioli skillet has become my go-to dinner on busy weeknights when I want something impressive without hours in the kitchen. The combination of tender ravioli, juicy chicken, and fresh vegetables tossed in aromatic basil pesto creates a restaurant-worthy meal that looks and tastes like you spent all day cooking.
I first made this dish when my sister visited unexpectedly and I needed something quick but special. She was so impressed she thought I had ordered takeout from an Italian restaurant until she watched me finish preparing it right in front of her.
Ingredients
- Ravioli: 10 oz – the star of the dish provides a pillowy texture and hearty bite
- Olive oil: 2 tablespoons – use a good quality oil as it forms the flavor base
- Chicken breast: 1 lb boneless, skinless – select plump pieces for maximum juiciness
- Salt: enhances all other flavors in the dish
- Sun-dried tomatoes: ½ cup – adds intense umami and sweet tartness
- Asparagus: 1 lb – provides fresh crunch and earthy flavor
- Basil pesto: ¼ cup – the flavor powerhouse bringing everything together
- Cherry tomatoes: 1 cup – yellow and red varieties add brightness and acidity
Step-by-Step Instructions
- Cook the Ravioli:
- Bring a large pot of salted water to rolling boil. Add ravioli and cook according to package instructions until al dente. Be careful not to overcook as ravioli can quickly become mushy. Once done drain thoroughly but do not rinse as the starch helps the pesto adhere better.
- Prepare the Chicken:
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add the sliced chicken breast seasoned with salt and cook with chopped sun-dried tomatoes. Ensure chicken is cooked evenly on both sides for 5-10 minutes until no pink remains inside and juices run clear. The chicken will absorb flavor from the sundried tomatoes as it cooks.
- Cook the Asparagus:
- Remove chicken and sundried tomatoes from skillet leaving the flavorful oil behind. Add trimmed asparagus pieces and remaining sundried tomatoes to the same skillet. Season generously with salt and cook for 5-10 minutes until asparagus is tender but still retains a slight crunch. The asparagus will absorb the chicken and sundried tomato flavors from the oil.
- Combine Components:
- Return cooked chicken and sundried tomatoes to the skillet. Add basil pesto and stir gently to coat everything in the vibrant green sauce. Cook on low heat just long enough to rewarm the chicken about 1-2 minutes. The residual heat will warm everything through without overcooking.
- Finish the Dish:
- Add the drained ravioli and halved cherry tomatoes to the skillet. Gently toss everything together ensuring each ravioli is coated with pesto. The cherry tomatoes should barely warm through keeping their fresh texture. Taste and adjust salt as needed before serving.
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My favorite part of this recipe is the contrasting textures between the tender ravioli, chewy sun-dried tomatoes, and crisp asparagus. I often make this when my herb garden is bursting with basil in the summer and serve it outside with a glass of crisp white wine.
Ingredient Substitutions
The beauty of this recipe lies in its flexibility. If chicken ravioli isn't available, cheese ravioli works beautifully with the same flavor profile. No asparagus? Try green beans, zucchini, or broccoli instead. The recipe also works well with spinach or kale stirred in at the last minute to wilt. For a lighter version, use turkey breast instead of chicken or go vegetarian by doubling the vegetables and omitting the meat altogether.
Make-Ahead Tips
This dish comes together quickly but you can still prep ahead to make dinner even faster. Cook the ravioli up to a day ahead and toss with a little olive oil to prevent sticking. The chicken can be sliced and stored in the refrigerator for up to 24 hours before cooking. Trim and cut the asparagus and slice the cherry tomatoes in advance to streamline the cooking process. The entire completed dish will keep for 3-4 days in the refrigerator making it perfect for planned leftovers.
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Serving Suggestions
Serve this colorful ravioli skillet with a simple green salad dressed with lemon vinaigrette for a complete meal. A piece of crusty garlic bread on the side helps soak up the delicious pesto sauce. For a more elegant presentation, transfer to a large platter and garnish with fresh basil leaves, pine nuts, and shaved parmesan. A glass of Pinot Grigio or Sauvignon Blanc complements the dish beautifully.
Frequently Asked Questions
- → Can I use store-bought pesto for this dish?
Yes, store-bought pesto works perfectly for this recipe. Choose a high-quality brand for the best flavor, or use homemade pesto if you prefer.
- → What kind of vegetables can I substitute for asparagus?
Green beans, zucchini, or broccoli are great substitutes for asparagus. Adjust the cooking time to ensure they remain tender-crisp.
- → What type of ravioli works best for this dish?
Chicken or cheese-filled ravioli pair best with the basil pesto and vegetable medley. Feel free to experiment with your favorite variety.
- → Can I make this dish ahead of time?
It's best to prepare and serve this dish fresh. However, you can cook the chicken and vegetables in advance, then combine with freshly cooked ravioli and pesto when ready to eat.
- → Are there any other proteins I can use instead of chicken?
You can substitute chicken with shrimp, tofu, or even cooked sausage to adapt the dish to your preferences.