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Pesto Ravioli with Chicken | Can't Stay Out of the Kitchen | Succulent & amazing #chicken #recipe with #pesto sauce, #ravioli #mushrooms, #tomatoes & #artichokes. Our company loved this entree. #cheese #parmesancheese #Italian

Pesto Ravioli with Chicken

Teresa Ambra
Delicious ravioli dish served in a cheesy pesto sauce with artichokes, mushrooms & tomatoes and garnished with grilled chicken & fresh basil. This sumptuous & savory entree is terrific for company dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Pasta Main Dish/Chicken Main Dish
Cuisine Italian
Servings 10
Calories 720 kcal

Equipment

  • 1 electric or gas grill
  • 1 large Dutch Oven or stock pot with lid
  • 2 large skillets with lids
  • 1 sharp knife to cut vegetable
  • measuring cups
  • measuring spoons

Ingredients
  

  • 6 boneless, skinless chicken breasts
  • 1 to 2 tbsp. Italian seasoning (or more if needed)
  • 4 cups chicken broth
  • 48 oz. pkg. cheese-filled ravioli (two 24-ounce packages)
  • 1/4 cup olive oil
  • 8 oz. fresh mushrooms sliced
  • 1 cup grape tomatoes halved
  • 14 oz. can artichoke hearts rinsed and drained
  • 4 oz. jar pesto sauce (half of an 8-ounce jar)
  • 2 cups 6-cheese Italian cheese blend parmesan, asiago, romano, fontina, mozzarella & provolone cheeses
  • 1 tbsp. fresh basil for garnish, as desired

Instructions
 

  • Sprinkle Italian seasoning on each side chicken breasts.
  • Grill chicken breasts until completely done.
  • Set aside.
  • In large Dutch oven, heat chicken broth to boiling.
  • Add ravioli and cover lid.
  • Cook about 5-8 minutes until ravioli is cooked through.
  • Meanwhile, in a large skillet heat olive oil.
  • Add mushrooms and saute about 5 minutes, turning frequently.
  • Add tomatoes and saute an additional 5 minutes.
  • Add artichoke hearts; stir gently and heat through about 2-3 minutes.
  • Stir pesto sauce gently into mushroom mixture until thoroughly mixed.
  • Pour half of the veggie mixture into another skillet.
  • Add half of the ravioli to each skillet and stir gently so raviolis do not burst open.
  • Stir very gently until everything is combined.
  • Add one cup of Italian cheese blend to each skillet and stir gently again.
  • Place chicken breasts on top dividing between each skillet.
  • Cover each of the skillets with one cup of Italian cheese blend.
  • Cover with lids and allow cheese to melt – about 5 minutes.
  • Sprinkle each skillet with remaining cup of cheese, if desired.
  • Add fresh basil, for garnish, if desired.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 720kcalCarbohydrates: 63gProtein: 42gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 124mgSodium: 1568mgPotassium: 398mgFiber: 6gSugar: 5gVitamin A: 478IUVitamin C: 4mgCalcium: 126mgIron: 15mg
Keyword artichokes, casserole, chicken, mozzarella cheese, mushrooms, parmesan cheese, pasta, pesto, tomatoes
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