A vibrant pasta skillet featuring tender chicken, cheese ravioli, crisp asparagus, and a basil pesto sauce.
In Austin, the transition from spring to summer brings a bounty of fresh greens to the markets, but the humidity often makes me dread turning on the oven for a roasted meal. This skillet dinner is my solution to that dilemma. It feels like a gourmet meal you would order at a bistro on South Congress, yet it comes together in a single pan (plus a pot for boiling water) in about thirty minutes. The combination of the chewy sun-dried tomatoes, the pop of fresh cherry tomatoes, and the herbal richness of pesto creates a sauce that clings beautifully to the ravioli. It is fast, fresh, and incredibly satisfying without weighing you down.
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The most critical lesson I learned while testing this recipe is to treat the pesto as a finishing element, not a cooking sauce. Basil pesto contains delicate olive oil and cheese that can separate and turn greasy if exposed to high heat for too long. Always add the pesto at the very end, with the heat turned down to low or off, just to warm it through and coat the ingredients.
Why You'll Love This Recipe
- Balanced Meal: With protein from the chicken, carbs from the pasta, and plenty of fiber from the asparagus and tomatoes, this is a complete nutritional package in one bowl.
- Texture Variety: You get the softness of the stuffed pasta, the tender bite of the chicken, and the crisp snap of fresh asparagus.
- Store-Bought Shortcuts: Using high-quality refrigerated ravioli and jarred pesto makes this recipe incredibly fast without sacrificing flavor.
- Vibrant Presentation: The contrast of red tomatoes, green asparagus, and golden chicken makes this dish beautiful enough for company.
Ingredients
- Ravioli: I recommend refrigerated cheese or spinach ravioli found in the deli section. They cook faster and have a better texture than frozen varieties.
- Chicken Breast: Boneless, skinless breasts sliced into thin strips or bite-sized pieces ensure quick and even cooking.
- Asparagus: Look for thin to medium stalks. The woody ends must be trimmed to avoid stringiness.
- Sun-Dried Tomatoes: Use the variety packed in olive oil. They provide a concentrated, chewy burst of savory sweetness.
- Basil Pesto: A high-quality store-bought pesto works great, or you can use homemade.
- Cherry Tomatoes: A mix of red and yellow tomatoes adds color and a fresh acidic pop that cuts through the richness of the pesto.
- Olive Oil: Used for searing the chicken and vegetables.
- Salt: Essential for seasoning every layer of the dish.
How to Make Chicken Pesto Ravioli
Step 1: Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually 3 to 5 minutes for fresh pasta). Drain the ravioli, but reserve about ¼ cup of the pasta cooking water just in case you need to loosen the sauce later. Set the pasta aside.
Step 2: Sear the Chicken
While the water boils, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced chicken breast and season lightly with salt. Toss in ¼ cup of the chopped sun-dried tomatoes. Cook for 5 to 10 minutes, turning the chicken occasionally, until it is golden brown and fully cooked through. Remove the chicken and tomatoes to a plate, leaving the flavorful oil in the pan.
Step 3: Sauté the Asparagus
Add the trimmed asparagus to the hot skillet along with the remaining ¼ cup of sun-dried tomatoes. Season the asparagus generously with salt. Sauté over medium heat for 5 to 10 minutes. You want the asparagus to be tender-crisp-bright green with a slight snap-not mushy. Remove the asparagus to the plate with the chicken.
Step 4: Create the Sauce
Return the cooked chicken and the first batch of sun-dried tomatoes to the skillet. Reduce the heat to low-medium. Add the basil pesto and stir well to coat the chicken. Cook for just 1 to 2 minutes to warm the chicken back up.
Step 5: Assemble and Serve
Add the cooked ravioli and the fresh halved cherry tomatoes to the skillet. Toss everything gently to combine. The residual heat will slightly soften the cherry tomatoes without cooking them down completely. If the sauce looks dry, add a splash of the reserved pasta water. Serve immediately, arranging the asparagus on top or mixed in.
Common Mistakes to Avoid
- Overcooking the Ravioli: Fresh ravioli cooks very fast. If you boil it too long, it will burst and become waterlogged. Cook it to al dente, as it will continue to soften when tossed in the warm skillet.
- Burning the Sun-Dried Tomatoes: These tomatoes are already dehydrated and can burn quickly in hot oil. Keep them moving in the pan and keep the heat at medium, not high.
- Overcrowding the Pan: If your skillet is too small, the chicken will steam instead of sear. Use a large 12-inch skillet to ensure everything gets a nice golden color.
Tips and Tricks for Success
- Use the Jar Oil: Instead of regular olive oil, use a tablespoon of the oil from the sun-dried tomato jar to sauté the chicken. It adds a massive flavor boost.
- Cut Uniformly: Slice your chicken and asparagus into similar-sized pieces so they are easy to eat in one bite alongside the ravioli.
- Season in Layers: Salt the chicken when it goes in, salt the asparagus when it goes in, and taste the final dish. Pesto is salty, so taste before adding salt at the end.
Variations
- Protein Swap: This works beautifully with shrimp (cooks in 3 minutes) or sliced Italian sausage.
- Veggie Alternatives: If asparagus isn't in season, fresh green beans or zucchini rounds make excellent substitutes.
- Creamy Pesto: For a more indulgent sauce, stir in two tablespoons of heavy cream or mascarpone cheese when you add the pesto.
How to Serve
This is a hearty meal on its own, but it pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette to cut the richness. A slice of garlic bread is also great for mopping up any pesto left on the plate.
Make Ahead and Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in the microwave or on the stove. You may need to add a teaspoon of water or olive oil to loosen the sauce, as the pasta will absorb the moisture.
- Freezing: I do not recommend freezing this dish. The texture of the zucchini, asparagus, and cooked ravioli degrades significantly upon thawing.
Recipe Notes / What I Learned
Using yellow and red cherry tomatoes isn't just for looks; I find the yellow tomatoes are often slightly sweeter and lower in acid, which balances the sharp, savory flavor of the parmesan in the pesto perfectly.
Nutrition Snapshot
Estimated per serving: 580 calories, 35g protein, 28g fat, 45g carbohydrates.
Chicken Ravioli with Pesto and Veggies
Equipment
- 1 Large pot for ravioli
- 1 Large skillet for chicken and veggies
Ingredients
- 10 oz ravioli cheese or spinach filling recommended
- 2 tablespoons olive oil
- 1 lb chicken breast boneless skinless, sliced
- salt to taste
- ½ cup sun-dried tomatoes drained of oil, chopped, divided
- 1 lb asparagus ends trimmed, cut in half
- ¼ cup basil pesto plus more if desired
- 1 cup cherry tomatoes yellow and red, sliced in half
Instructions
- Cook ravioli according to the package instructions, drain, and set aside. While the ravioli cooks, proceed with the rest of the recipe.10 oz ravioli
- In a large skillet heat **2 tablespoons** olive oil on medium heat. Add sliced chicken breast (seasoned with salt) and **¼ cup** (half) of the chopped sun-dried tomatoes. Cook on medium heat for **5-10 minutes**, turning chicken slices over until completely cooked through. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in.10 oz ravioli
- Add asparagus (ends trimmed), seasoned generously with salt, and the remaining **¼ cup** of sun-dried tomatoes to the same skillet. Cook on medium heat for **5-10 minutes** until the asparagus is cooked through (tender-crisp). Remove the asparagus to a plate.10 oz ravioli
- Add the cooked chicken with sun-dried tomatoes back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat for **1 or 2 minutes** to reheat. Remove from heat.Add the cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired and season with more salt if needed.10 oz ravioli
- Serve the chicken, ravioli, and cherry tomatoes mixture together with the cooked asparagus on the side or topped.
Notes
Nutrition
FAQs
Can I use frozen ravioli?
Yes, absolutely. Just be aware that frozen ravioli usually takes longer to boil (around 6-8 minutes). Ensure they are well-drained before adding to the skillet.
Is this gluten-free?
It can be easily. Simply use a certified gluten-free ravioli (often found in the freezer section) and double-check your pesto to ensure it uses gluten-free thickeners (traditional pesto is GF, but check labels).
Can I use red pesto?
Yes! Sun-dried tomato pesto (Pesto Rosso) is a fantastic alternative if you prefer a tomato-forward flavor over the herbal basil profile.
