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Chicken Ravioli with Pesto and Veggies

This Chicken Ravioli Skillet with Basil Pesto and Veggies is an easy and quick gourmet pasta dinner! This family-friendly weeknight dinner takes only 40 minutes and is packed with protein and vegetables: asparagus, fresh tomatoes, and sun-dried tomatoes!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    salt
    •    10 oz ravioli
    •    2 tbsps olive oil
    •    1/4 cup basil pesto
    •    1 lb. asparagus, ends trimmed, cut in half
    •    1 lb. chicken breast boneless, skinless, sliced
    •    1 cup cherry tomatoes, yellow and red, sliced in half
    •    1/2 cup sun-dried tomatoes, drained of oil, chopped


  1. In a large skillet heat 2 tbsps olive oil on medium heat.
  2. Add sliced chicken breast (seasoned with salt) and 1/4 cup of chopped sun-dried tomatoes. Coo everything on medium heat for 5-10 minutes, turned chicken slices over a couple of times until the chicken is completely cooked through.
  3. Remove the chicken and the dun-dried from the skillet, leaving the oil in.
  4. Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 sup of sun-dried tomatoes to the same skillet.
  5. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a plate.
  6. Cook ravioli according to the package instructions, drain.
  7. Add cooked chicken with sun-dried tomatoes back to the skillet.
  8. Add basil pesto.
  9. Stir to coat and cook on low-medium heat until the chicken is reheat, 1 or 2 minutes. Remove from heat.
  10. Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
  11. Season with more salt if needed.
  12. Serve the chicken, ravioli, and cherry tomatoes together with asparagus.

This great family recipe is thanks to Julia's Album at


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