Easy Pesto Chicken and Ravioli

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This quick and easy recipe for Sun-Dried Tomato Pesto Chicken and Cheese Ravioli will have you coming back for seconds and thirds with a perfect balance between the savory cheese ravioli and the sweet fire-roasted red bell peppers, held together with delicious pesto and topped with parmesan cheese! This dish makes for an excellent weeknight dinner, or to meal prep for a quick lunch!

If you’re looking for another quick and easy weeknight dinner idea, check out French’s Crunchy Onion Quick N’ Easy Baked Chicken

Any dinner that I can start and get on the table in less than 30 minutes, AND that’s extraordinarily tasty, is going on my meal plan at least every other week! Plus I’m never turning down a pesto dish!

Why This Recipe Works

Fire-Roasted Red Bell Peppers – If you’re really in a pinch, you can make this recipe with fresh chopped red bell pepper, but the added sweetness from jarred Fire-Roasted Red Bell Peppers adds a layer to this dish that cannot be replicated. In most grocery stores, you can find these in the condiments aisle near the pickles. But if not, check near the canned vegetables and pasta sauces, especially on the top shelf.

Quick and Easy – This recipe goes from start to the dinner table in less than 30 minutes which makes it perfect for weeknights where you don’t want to spend all evening in the kitchen. And the instructions having only a handful of easy steps will do well with even the most novice cooks.

How to Make it

First – Start by cutting the chicken into ~2 inch long strips.

Second – Heat oil in a large skillet over medium-high heat.

Third – Cook the chicken until you don’t see any pink on the outside. The inside might still be slightly underdone, but that is okay right now. Add the garlic at this point, stir, and cook for 1-2 more minutes, or until the chicken is cooked through. Drain the chicken and set asside.

Fourth – Prepare the ravioli according to package instructions. I went with a 3 cheese ravioli here, but you can choose any ravioli of your choosing. Drain the ravioli and return it back to the pot.

Fifth – On top of the cooked ravioli, add the cooked chicken, Pesto, and drained Fire-Roasted Red Peppers. I went with a Sun-Dried Tomato Pesto here, but your favorite pesto will do perfectly!

Sixth – Last but not least, stir it all together, serve it up, and top with some grated parmesan cheese! (measure with your heart here)

Similar Recipes

• French’s Crunchy Onion Quick N’ Easy Baked Chicken