Pesto Ravioli with Chicken is wonderful new take on ravioli, especially if you enjoy pesto like I do. Cheese ravioli is served in a delicious pesto sauce with zucchini, red pepper, chicken strips and cheese. I use my favorite Italian cheese blend because it’s so wonderful. This cheese blend has mozzarella, parmesan, romano, asiago, fontina and provolone cheeses and is superior for any kind of Italian dish where cheese is part of the topping. It is much better than simply using parmesan or mozzarella cheeses alone.
Last Sunday I was trying to make a meal for some friends who moved into their new home the preceding Friday. We had just gotten back in town from a funeral for my younger brother. I knew I wanted to make them a meal but it would have to be fairly quick and easy.
I decided to make the Eclair Dessert before we left and put it in the freezer. I also made up a batch of Refrigerated Crescent Rolls so the dough would be ready to roll out that Sunday after we got home from church. The nice thing about the dough is that it keeps a week in the refrigerator. Another win-win for me!
The Special Strawberry Spinach Salad would only take 5 minutes for the salad and 5 minutes for the dressing, so that was also on the menu. I chose my Broccoli, Cauliflower, Carrots and Cheese side dish because it’s another recipe that only takes about 10-15 minutes to throw together and I was on a time crunch so that was going to be another easy dish to prepare.
As I was looking through my big recipe binder I stumbled across this recipe and thought it would be fairly easy and wouldn’t take super long to make. Plus I could prepare it early, put it in a casserole dish and keep it warm while I was making other things if necessary.
I’ve made this recipe a couple of times now and here are my suggestions. The original recipe calls for the chicken to be fried in olive oil and although the pictures below reflect this, I found this recipe to be tastier when I grilled chicken breasts with Italian seasoning sprinkled on each side and then sliced down into long strips. I found the taste superior then merely frying the chicken. But if you are looking for ease and convenience then you can easily make this a one pot meal and be done with it.
I also found the original amount of chicken broth may have worked for the minuscule amount of ravioli in the original recipe, but I wanted more pasta in this dish (not just a few pieces) so I increased the ravioli to two large bags and the chicken broth that it’s cooked in to two cups.
I kept the veggies in their same increments because there were plenty already (and too much for the original recipe in my opinion). I also increased the pesto sauce from 1/4 cup to a full cup and liked it a lot better with the increased volume (of ravioli, chicken, pesto and broth) in my recipe.
I’ve also tried this with sliced sunburst cherry tomatoes and believe it would be good with onion and mushrooms as well if you like those ingredients. Finally, I liked having the cheese not only stirred into the dish but also as a garnish. The cheese and pesto make this dish something special.
A few years ago I was visiting my son and his wife and I always like to look through cookbooks when I’m visiting friends. Candice had one from Betty Crocker called Best Chicken Recipes. I saw this one and liked the ingredients list so I thought I’d give it a whirl. The recipe is also available on their website. While I kept to most of the ingredients in this recipe, I’ve changed the amounts completely, along with adding some additions.
If you’re looking for a tasty pasta dish that’s not your typical one made with marinara or alfredo sauces, then give this tasty Pesto Ravioli with Chicken a try sometime. If you don’t mind taking the time to grill the chicken first, I personally feel that’s your best option, and then after all the ingredients are assembled, toss them into a casserole dish, top with a little more cheese, cover with foil and bake about 15-20 minutes until everything is heated through. You can also do this on your stove top, but I prefer the baking method. However, the choice is yours. Either way turns out well.
Pesto Ravioli with Chicken is a tasty main dish recipe.
If you cook this all in one pot you can have a quick and easy meal.
Here’s a close up so you can see the different textures in this dish.
Here’s what I did.
These are the ingredients I used the first time I made this dish.
Option 1: Place a large Dutch oven over medium heat. Add olive oil. Cut chicken in strips and fry in olive oil about 5 minutes. Turn chicken over and continue cooking until almost done. Remove chicken to plate and set aside. Pour broth into pan and bring to a boil. Add ravioli and cook about 5-8 minutes or until the ravioli is cooked through. Add zucchini and red bell peppers and cook an additional 5 minutes or so. Add cooked chicken pieces and pesto sauce and stir to combine.
Option 2: Coat grill with cooking spray and bring to high heat. Place chicken pieces on grill and sprinkle generously with Italian seasoning. Cook about 10 minutes and turn chicken over. Sprinkle with Italian seasoning again and continue cooking until chicken is completely cooked through – another 10-20 minutes depending on the heat of the grill. Meanwhile, pour chicken broth into a large Dutch oven. Bring to a boil. Add ravioli and cook about 5-8 minutes or until the ravioli is cooked through. Add zucchini and red bell peppers and cook an additional 5 minutes or so. Add grilled chicken and pesto sauce. Stir to combine.
Here all the ingredients have been combined.
Option 1: Sprinkle cheese over top and serve.
Option 2: Stir cheese into mixture and pour contents into a 10×15″ baking dish that’s been sprayed with olive oil cooking spray. Sprinkle more Italian cheese blend over top. Cover with foil. Bake about 15-20 minutes at 350 to heat through. Serve.
Pesto Ravioli is a tasty way to serve ravioli without always serving it with the traditional marinara sauce or alfredo sauces.
Here’s the recipe.
PESTO RAVIOLI WITH CHICKEN
(Recipe inspired from Betty Crocker’s Best Chicken Cookbook)
- 3 tbsp. olive oil
- 5 boneless, skinless chicken breasts, cut in long strips
- 2 cups chicken broth
- 2 24-oz. pkg. cheese-filled ravioli
- 3 small zucchini, cut into ¼ “ slices
- 1 large red bell pepper, thinly sliced
- 8-oz. pesto sauce
- 1 cup Italian cheese blend (Mozzarella, Provolone, Asiago, Romano, Parmesan and Fontina cheeses)
- Italian cheese blend for garnish
- In large sauté pan, pour olive oil.
- Cut chicken breasts in long strings and place in saucepan over medium heat.
- Cover with lid and cook about 5 minutes.
- Turn chicken pieces over and continue cooking until the chicken looks almost cooked through.
- Remove chicken from pan and set aside.
- In large sauté pan or Dutch oven add chicken broth and heat.
- Add ravioli and cook, covered with lid, for about 5-8 minutes or until ravioli is cooked through.
- Add zucchini and bell pepper and sauté about 3-5 more minutes.
- Stir in pesto sauce and heat through.
- Sprinkle cheese over top.
- To serve: Spoon mixture into large bowls and garnish with more cheese as desired.
If you enjoy pesto, this is a great recipe for you.
I loved the flavor combinations of this tasty dish. And while the original dish calls for zucchini and red bell peppers, almost any garden veggie would work!
Pesto + Cheese + Chicken + Ravioli + Veggies = wonderful! 🙂
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