Easy Chicken Ravioli with Pesto & Veggies

Introduction

I fell in love with this Chicken Ravioli with Pesto and Veggies on one of those weeknights where the sun clocked out early and my brain was already in pajamas. The fridge looked like a mystery box from a cooking show: half a carton of cherry tomatoes, a handful of asparagus, a jar of pesto doing its best to look important, and a package of chicken-stuffed ravioli I meant to save for a “special” occasion. Honestly, the occasion turned out to be “I’m hungry and I refuse to wash more than one pan.” If you’re all about easy weeknight dinners and quick family meals that still feel like little celebrations, this skillet is your new best friend.

From the first sizzling garlic moment, the kitchen smelled like a summer garden pretending it’s still July. The pesto perfumed the air with basil and a whisper of nuttiness, the tomatoes collapsed into soft jewels, and the asparagus snapped to attention—tender-crisp and bright. I stirred the ravioli through and—oops—I dropped one on the counter while trying to look fancy. To be real, I still ate it. No regrets. This is not fussy pasta. It’s what I make when I want healthy comfort food without a lecture and I need something I can tuck into a protein meal plan that doesn’t taste like I’m “being good.”

What I didn’t expect was how customizable it is. Swap in whatever veg you’ve got lounging in the crisper. Toss in a handful of baby spinach to wilt at the end. Use jarred pesto on a Tuesday and homemade on a Saturday when you feel ambitious. It’s a chameleon: perfect for low calorie chicken meal prep if you portion it with extra veggies, or a cozy bowl for those nights you crave high protein meals but also want twirly pasta joy. The whole dish screams, “I’ve got you,” which is exactly the energy I want in a skillet dinner. Also, it pairs nicely with a rom-com, a candle you forgot to blow out, and that satisfying clink of forks on weeknight plates—comforting, warm, and just a little bit fancy.

And yes, it loves your monetizable goals, too: this pasta checks boxes for best dinner prep meals, healthy meal plans for two, best meal prep healthy, and even clever meal planning chicken hacks. If your search history is full of budget-friendly recipes and no prep healthy lunches, welcome home.

Why You’ll Love This Recipe

It’s 30-minute magic with real flavor—basically the poster child for easy weeknight dinners that don’t taste rushed.

Protein from chicken ravioli plus veggie power means it fits nicely into a protein eating plan and high macro meals.

A single large skillet after boiling the pasta equals minimal cleanup—gold for good meal prep plans.

Totally flexible: swap veggies, pick your favorite store-bought ravioli, or add grilled chicken for extra oomph if you want easy high protein high calorie meals.

Leftovers reheat beautifully, so you’ve got tomorrow’s premade lunch meals ready in minutes.

Comforting without being heavy—think basil-scented sunshine in a bowl, aka healthy comfort food that still feels like a treat.

What Makes This Recipe Special?

Sautéing garlic in olive oil before the pesto blooms the aromatics and gives the sauce a deeper, restaurant-y backbone.

A splash of starchy pasta water loosens the pesto and creates a glossy cling that coats every pocket of ravioli.

Using both fresh cherry tomatoes and sun-dried tomatoes layers sweetness and umami for a sauce that tastes slow-cooked but isn’t.

It’s endlessly adaptable to seasons and sales, which makes it perfect for budget-friendly recipes and best meals to prep.

You can keep it totally stovetop—no oven, no broiler, no drama—great for no prep healthy lunches assembled from leftovers.

Ingredients

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Chicken ravioli
Use refrigerated or frozen chicken-stuffed ravioli. The chicken adds built-in protein so you can hit those high protein ready made meals vibes with zero extra steps. If you can’t find chicken, cheese or spinach ravioli work well and still play nicely with pesto.

Olive oil
Choose a good everyday olive oil with a pleasant aroma—it carries the sauce and helps the pesto bloom. Too hot and it smokes; keep it at a friendly medium.

Garlic
Minced garlic is the “someone’s cooking something delicious” perfume. It should sizzle softly and turn fragrant (about 30 seconds) but not brown.

Asparagus
Trim the woody ends and cut into 1-inch pieces. You want tender-crisp, not mush. If asparagus isn’t in season, green beans or broccoli florets are excellent stand-ins.

Cherry tomatoes
They burst into juicy sweetness. Halve them so their juices mingle with the pesto. If you’ve got grape tomatoes, those are great, too.

Sun-dried tomatoes
Chopped and drained if oil-packed. They add concentrated, tangy-sweet depth—tiny flavor confetti that plays up basil’s brightness.

Basil pesto
Store-bought is fantastic on a weeknight; homemade is dreamy when you have the basil. If using jarred, I sometimes add a squeeze of lemon for extra sparkle—helpful if you like hello fresh low calorie menu brightness.

Fresh basil
Torn leaves on top make everything look and taste fresher. It’s the green confetti that says “dinner is special.”

Parmesan cheese (optional)
Grated, for serving. It adds nutty saltiness and helps the sauce cling. Add lightly so the pesto stays the star.

Salt and freshly ground black pepper
Season thoughtfully. Jarred pesto is often salty already, so taste before you shake.

Pasta water
Reserve ½ cup. The starch turns pesto into a silky, clingy sauce—no cream needed, which keeps it friendly for low fat meal delivery goals at home.

Personal tips and “don’t do this” warnings
Don’t overcook ravioli—it will burst and leak. Pull it the second it floats and tastes al dente. Don’t add pesto over high heat; it can turn dull and lose its fresh basil pop. Don’t skip the pasta water—it’s your secret sauce insurance policy. And please don’t salt blindly at the end; taste first, adjust second.

How to Make It Step-by-Step

1. Boil the ravioli
   Bring a big pot of salted water to a lively boil. Salt generously—it should taste like the sea. Slide in the chicken ravioli and stir gently so none stick to the bottom. Watch them like a hawk. When they float, give them another minute and taste for doneness. Al dente is the target: tender with a tiny bite. Before you drain, scoop out about ½ cup of the pasta water. Reserve it like treasure—because it is. Drain the ravioli and set aside.
2. Start the aromatics
   Heat a large skillet over medium. Add olive oil, then the minced garlic. You want a gentle sizzle and a fragrant bloom, not browning or bitterness. If garlic starts to color, pull the pan off the heat for 10 seconds and return it. You’ll smell that sweet-savory garlic cloud that makes neighbors jealous.
3. Vegetables, two ways
   Add asparagus pieces to the skillet. Stir and cook 3–4 minutes until they go bright green and tender-crisp. You should hear a soft tick-tick as they hit the pan, and you’ll see steam cloud up. Stir in halved cherry tomatoes and chopped sun-dried tomatoes. Cook 2 more minutes until the fresh tomatoes soften and release their juices. The pan should look glossy with little tomato puddles.
4. Marry sauce and pasta
   Lower the heat to medium-low. Add the drained ravioli to the skillet and nudge them into the veggies. Spoon in basil pesto—start with less than you think, you can always add more. Gently toss, using a rubber spatula or two spoons, so the ravioli don’t tear. Add splashes of reserved pasta water—one tablespoon at a time—until the sauce is silky and coats everything. You’ll know it’s right when the pesto looks shiny and the ravioli edges are gleaming.
5. Season and finish
   Taste. Need brightness? Add a squeeze of lemon. Need salt? Add a pinch. Pepper? Yes, a few twists. Take the skillet off the heat and stir through torn basil. If using Parmesan, sprinkle lightly like edible snow. The whole thing should smell basil-forward, a little garlicky, and just sweet enough from the tomatoes. It’s a very “we did a lot with a little” moment.
6. Plate with confidence
   Scoop ravioli and veggies into warm bowls. A few extra basil leaves on top makes it Instagram-pretty. I once tried to twirl it like spaghetti (oops, wrong pasta), so now I use a spoon and let the ravioli sit like soft little pillows. They don’t need twirling to impress. If you’re making ready meals for 2, this is the point where I portion into two bowls and feel smug about the minimal dish pile.

Lessons learned from mini disasters
I’ve torn ravioli by stirring like I was flipping pancakes—don’t do that. Gentle is key. I’ve also gotten greedy with pesto and turned dinner into an oil slick. Add pesto gradually, then thin with pasta water. And yes, I’ve forgotten to reserve the pasta water. If that happens, whisk a tiny pinch of cornstarch into a splash of hot water and add to the skillet—it helps the sauce cling. Not perfect, but it works.

Tips for Best Results

Salt the pasta water well; the ravioli picks up flavor from the inside out.

Keep the heat gentle once pesto is in the pan so the basil stays bright.

Reserve pasta water before draining. It’s your silky-sauce sidekick for best meal prep healthy bowls.

Use two spoons to toss ravioli—less tearing, more saucy pillows.

Finish with fresh basil and a little lemon. That tiny acid pop is the difference between “good” and “wow.”

For high protein pre made meals style planning, add a cup of shredded rotisserie chicken or grilled chicken strips to boost protein without changing the sauce.

Ingredient Substitutions & Variations

Vegetable swap
Try zucchini half-moons, bell pepper strips, or baby spinach. Spinach wilts in about a minute and feels very no prep healthy lunches.

Pasta choices
Can’t find chicken ravioli? Cheese, spinach, or mushroom ravioli works. Tortellini is a fun swap and holds up to tossing.

Protein options
Add grilled chicken strips or sautéed shrimp for extra protein—great if you’re chasing easy high protein high calorie meals on training days.

Pesto flavor boosts
Stir in a squeeze of lemon and an extra pinch of salt for jarred pesto. If you have it, add a spoon of toasted pine nuts or walnuts for crunch.

Heat lovers
Red pepper flakes or a touch of Calabrian chili paste wake up the sauce without overpowering it.

Dairy light
Skip Parmesan and use nutritional yeast for a nutty note if you want to lean toward low calorie high nutrition meals.

Serving Suggestions

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Serve this in warm bowls with a leafy green salad dressed in lemon and olive oil. Add crusty bread to swipe the skillet clean (you will want to). For healthy eating for two, pair with sparkling water and lemon slices, and split a bowl of berries for dessert. If you’re building best meal prep plans, round it out with roasted broccoli on the side to stretch portions while keeping everything bright and basil-scented.

Pairing Ideas (Drinks, Sides, etc.)

Drinks
Sparkling water with a squeeze of lemon, iced tea with a hint of honey, or a non-alcoholic basil lemonade to echo the pesto. A chilled kombucha with citrus notes also plays well.

Sides
Simple arugula salad with shaved fennel, sheet-pan asparagus with garlic, or blistered green beans. For a heartier spread, add a bowl of cannellini beans with lemon and parsley.

Dessert
Fresh berries with whipped yogurt, or a square of dark chocolate if you want a tidy, weeknight-friendly finish that still fits a protein eating plan day.

How to Store and Reheat Leftovers

Storage
Cool completely, then store in an airtight container up to 2 days. The pesto stays vibrant when it isn’t trapped with steam, so let the pasta cool a bit before lidding it.

Reheating
Skillet method wins. Add a teaspoon of water or olive oil to a medium pan over low-medium heat, then add pasta and toss gently until warm. The sauce loosens and turns glossy again. Microwave works in a pinch—use 50–60% power, stir halfway, and add a splash of water to avoid drying. This makes leftovers perfect for meal prep microwave lunches that actually taste fresh.

Make-Ahead and Freezer Tips

Make-ahead
Cook ravioli just shy of al dente, toss lightly with olive oil, and cool. Sauté veggies and cool separately. Right before serving, warm the skillet, add pesto with a bit of pasta water, and bring everything together. It’s a neat trick for ready meals for 2 when you want dinner fast but fresh.

Freezer
Skip freezing assembled pasta—the texture suffers. If you must plan ahead, freeze cooked chicken (for add-ins) and keep a stash of ravioli in the freezer. Pesto freezes well in ice cube trays; pop a few into the skillet and you’re on your way to best high protein frozen meals energy without sacrificing flavor.

Common Mistakes to Avoid

Overcooking ravioli
It bursts and leaks. Taste-test early and often.

Cranking the heat with pesto
High heat dulls basil and can split the oil. Keep it gentle.

Skipping pasta water
It’s the difference between silky and pasty. Reserve it before you drain.

Tearing ravioli while tossing
Use a soft spatula or two spoons and fold, don’t stir aggressively.

Over-salting
Taste after adding pesto and Parmesan; both are salty. Adjust at the end.

Frequently Asked Questions (FAQ)

Can I use frozen ravioli?
Yes. Cook from frozen according to the package. Taste for doneness and proceed with the skillet steps.

Is store-bought pesto okay?
Totally. I brighten jarred pesto with a squeeze of lemon and sometimes a teaspoon of olive oil. That quick tweak makes it taste fresher.

How do I keep ravioli from sticking after cooking?
Toss drained ravioli with a teaspoon of olive oil if you’re not mixing immediately. Or drop them straight into the skillet with the veggies and pesto.

Can I make this vegetarian?
Absolutely—use cheese or spinach ravioli. Keep everything else the same.

How can I add more protein?
Toss in grilled chicken strips or sautéed shrimp. It’s an effortless way to align with high protein microwave meals and high protein high carb low fat meals, depending on your sides.

What if I don’t have asparagus?
Use broccoli florets or green beans. Keep the tender-crisp mindset and you’re golden.

How do I make it lighter?
Use extra veggies, go light on Parmesan, and loosen pesto with pasta water and lemon. It’s a clean, bright bowl for hello fresh low calorie menu days.

Cooking Tools You’ll Need

Large pot for boiling ravioli
Large skillet (12-inch) for sautéing and tossing
Colander and a mug for scooping pasta water
Chef’s knife and cutting board for veg prep
Measuring cups and spoons
Tongs or two spoons for gentle tossing
Microplane or grater for Parmesan (optional)

Final Thoughts

There’s something wildly comforting about a skillet that comes together fast, smells like basil and garlic, and looks like it belongs on a bistro table. This Chicken Ravioli with Pesto and Veggies hits that sweet spot between wholesome and indulgent—soft ravioli pillows, glossy pesto, and vegetables that still have a lively crunch. It’s the bowl I reach for when I need dinner to feel easy, a little celebratory, and completely manageable in the chaos. To be real, it’s saved many evenings from the “cereal for dinner” cliff and helped me keep to a protein meal plan without sacrificing joy.

Make it once and you’ll start keeping ravioli and a jar of pesto on standby. It’s your weeknight parachute, your Sunday meal-prep secret, your “Yes, I cooked!” flex. I hope the first forkful gives you that little exhale of relief—the one that says dinner is handled, you’re doing great, and there’s basil in the air.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!