Description
A sophisticated yet rustic Mediterranean-inspired meal featuring cheese-filled ravioli tossed in a vibrant basil pesto with golden-seared chicken. This quick and easy dish brings the essence of a high-end Italian bistro to your home table in under 30 minutes.
Ingredients
Scale
- 16 ounces **Cheese Ravioli**
- 1 pound **Chicken Breast** (cut into bite-sized pieces)
- 0.75 cup **Basil Pesto**
- 2 tablespoons **Olive Oil**
- 0.25 cup **Parmesan Cheese** (freshly grated)
- 2 cloves **Garlic** (minced)
- To taste **Salt and Pepper**
Instructions
- Bring a large pot of salted water to a rolling boil and cook the ravioli according to package instructions until they float.
- While the pasta boils, heat olive oil in a heavy-duty skillet over medium-high heat.
- Season chicken pieces with salt and pepper, then sear in the skillet until golden brown and cooked through (internal temperature 165°F).
- Add minced garlic to the chicken during the last minute of cooking.
- Reserve 0.5 cup of starchy pasta water, then drain the ravioli.
- Lower the skillet heat and add the drained ravioli to the chicken.
- Stir in the basil pesto and a splash of reserved pasta water, tossing gently until every piece is coated.
- Plate immediately and top with freshly grated parmesan cheese.
Notes
- **Note**: Never boil the pesto itself as high heat can turn the fresh basil bitter and dull its vibrant green color.
- Save the starchy pasta water before draining; it is the secret to a silky sauce that clings to the ravioli.
- Use a wide skillet to avoid overcrowding the chicken while searing for the best golden-brown texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg