Chicken Ravioli with Pesto and Veggies Recipe

If you’re craving something quick, comforting, and full of fresh flavor, this Chicken Ravioli with Pesto and Veggies is going to be your new weeknight hero. It’s a one-pan wonder that comes together in about 20 minutes, but tastes like you spent hours making it. Juicy chicken-stuffed ravioli, tossed in a rich basil pesto and loaded with tender-crisp vegetables—this dish is satisfying, vibrant, and endlessly customizable.

Why You’ll Love This Recipe

• Ridiculously Fast: Dinner is ready in under 30 minutes, making it perfect for busy weeknights or last-minute guests.
• Flavor Explosion: The pesto brings bold, herby richness, while the chicken ravioli adds savory depth. Add the veggies, and you’ve got texture, color, and a serious dose of yum.
• One-Pan Simplicity: Fewer dishes, less fuss. You can cook everything in a single skillet or sauté pan.
• Nutritious and Flexible: Packed with protein and veggies, it’s both hearty and wholesome. Plus, you can tweak the ingredients to fit your mood or what’s in your fridge.

Ingredients You’ll Need

This is a simple meal with big results—here’s what makes it shine:

• Chicken Ravioli: The star of the show. Go for store-bought refrigerated or frozen ravioli to save time, or use homemade if you’ve got it on hand.
• Basil Pesto: Adds a rich, garlicky, nutty punch. Use a good-quality jarred pesto or make your own if you’re feeling fancy.
• Zucchini: Adds a soft bite and soaks up all the herby pesto goodness. Sauté it lightly to keep it tender but not mushy.
• Cherry Tomatoes: For a burst of sweetness and acidity that cuts through the richness of the pesto.
• Bell Peppers: Any color works. They add a slight crunch and a touch of sweetness.
• Red Onion: Brings a mellow sharpness and beautiful color contrast.
• Olive Oil: For sautéing the veggies. Choose extra virgin for better flavor.
• Parmesan Cheese: Adds a salty, nutty finish. Shave or grate fresh for the best flavor.
• Salt and Pepper: Season to taste, especially after adding the pesto and cheese.

Variations

Make it your own with these tasty twists:

• Go Vegetarian: Swap chicken ravioli for cheese or spinach ravioli—just as hearty and delicious.
• Add a Creamy Touch: Stir in a splash of heavy cream or a spoonful of cream cheese with the pesto for a richer, silkier sauce.
• Use Different Veggies: Mushrooms, spinach, asparagus, or snap peas would all be fantastic additions or substitutions.
• Spicy Kick: Add a pinch of red pepper flakes or a sliced chili for heat.
• Grilled Chicken: Want more protein? Add sliced grilled chicken breast on top.

How to Make Chicken Ravioli with Pesto and Veggies

Step 1: Cook the Ravioli

Boil the chicken ravioli according to the package instructions. Be gentle—they’re delicate. Drain and set aside, reserving a little pasta water for later.

Step 2: Sauté the Veggies

In a large skillet, heat olive oil over medium heat. Add sliced red onion, bell peppers, and zucchini. Cook for about 5-6 minutes, until they begin to soften but still have a slight crunch. Toss in the cherry tomatoes during the last 2 minutes so they just start to burst.

Step 3: Combine Everything

Lower the heat and add the cooked ravioli to the skillet. Gently stir in the pesto, adding a splash of the reserved pasta water to loosen it up and coat everything evenly.

Step 4: Finish and Serve

Season with salt and pepper. Sprinkle with freshly grated Parmesan and serve immediately while it’s hot and glossy.

Pro Tips for Making the Recipe

• Don’t Overcook the Ravioli: They’re already stuffed and cook quickly—watch them closely to avoid mushiness or tearing.
• Reserve Pasta Water: That starchy water is gold. It helps the pesto cling to the ravioli and veggies beautifully.
• Use Fresh Veggies: Fresh, seasonal produce makes a big difference in flavor and texture.
• Add Pesto Off Heat: Stir it in once the pan is off or on very low heat to keep its flavor bright and the texture smooth.

How to Serve

This dish is complete on its own, but if you want to round out your meal, here are some great options:

With Bread:

A warm, crusty baguette or garlic bread is perfect for scooping up any leftover pesto and cheese.

With a Salad:

Pair with a simple arugula or mixed greens salad tossed in lemon vinaigrette for a refreshing contrast.

Wine Pairing:

A chilled glass of Sauvignon Blanc or Pinot Grigio complements the herbaceous pesto and savory ravioli.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight!

Freezing

It’s best to freeze the cooked ravioli and veggies separately if possible. Reheat gently with added pesto or broth to refresh the sauce.

Reheating

Warm in a skillet with a splash of water or broth over medium heat. The microwave works too—just cover and reheat in short bursts to avoid overcooking.

FAQs

Can I use frozen ravioli for this recipe?
Absolutely! Frozen chicken ravioli works just as well. Just boil them a minute or two longer than fresh, and handle them gently when tossing with the veggies and pesto.

What’s the best pesto to use?
A refrigerated store-bought pesto with fresh basil and Parmesan works beautifully, but if you have homemade pesto, go for it—it’ll elevate the dish even more.

Can I make this dish vegan?
Yes, just swap in vegan ravioli and a dairy-free pesto. Skip the Parmesan or use a plant-based alternative for the same savory finish.

Can I prep this ahead of time?
Definitely. You can chop the veggies and even cook the ravioli a few hours ahead. Store separately, then just heat and toss everything together with the pesto when ready to serve.

Final Thoughts

This Chicken Ravioli with Pesto and Veggies is everything a busy weeknight dinner should be—fast, full of flavor, and incredibly satisfying. It’s a no-stress recipe that brings big rewards, and it’s so easy to tweak to your own tastes. Once you try it, don’t be surprised if it becomes a go-to in your kitchen. Give it a spin and enjoy every bite!

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