One-Pan Creamy Pesto Chicken Ravioli
One-Pan Creamy Pesto Chicken Ravioli
Ingredients
For the Chicken and Ravioli
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 18 ounces cheese ravioli, fresh or frozen
- water, for boiling ravioli, as needed
- 1 1/2 cups chicken broth
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Pesto Sauce
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup basil pesto
For Garnish
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, chopped, as needed
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
⏱️ 7 min
- 2
Meanwhile, bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package directions, usually 3-5 minutes for fresh or 5-7 minutes for frozen, until al dente. Drain well.
⏱️ 7 min
- 3
To the same skillet used for the chicken, add the chicken broth, chopped sun-dried tomatoes, salt, and black pepper. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 to 5 minutes to slightly reduce and combine flavors.
⏱️ 5 min
- 4
Return the cooked chicken to the pan with the simmering broth mixture. Add the softened cream cheese cubes and basil pesto. Stir gently until the cream cheese has melted and the sauce is smooth and creamy.
⏱️ 4 min
- 5
Add the drained, cooked ravioli to the pan with the chicken and sauce. Toss gently to thoroughly coat the ravioli and chicken.
⏱️ 2 min
- 6
Stir in the grated Parmesan cheese until well combined and melted into the sauce.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh basil leaves if desired.
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Pesto Chicken Ravioli
Ingredients
For the Chicken and Ravioli
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 18 ounces cheese ravioli, fresh or frozen
- water, for boiling ravioli, as needed
- 1 1/2 cups chicken broth
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Pesto Sauce
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup basil pesto
For Garnish
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, chopped, as needed
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
⏱️ 7 min - 2
Meanwhile, bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package directions, usually 3-5 minutes for fresh or 5-7 minutes for frozen, until al dente. Drain well.
⏱️ 7 min - 3
To the same skillet used for the chicken, add the chicken broth, chopped sun-dried tomatoes, salt, and black pepper. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 to 5 minutes to slightly reduce and combine flavors.
⏱️ 5 min - 4
Return the cooked chicken to the pan with the simmering broth mixture. Add the softened cream cheese cubes and basil pesto. Stir gently until the cream cheese has melted and the sauce is smooth and creamy.
⏱️ 4 min - 5
Add the drained, cooked ravioli to the pan with the chicken and sauce. Toss gently to thoroughly coat the ravioli and chicken.
⏱️ 2 min - 6
Stir in the grated Parmesan cheese until well combined and melted into the sauce.
⏱️ 2 min - 7
Serve immediately, garnished with fresh basil leaves if desired.