18 Delicious Chicken and Ravioli Recipes for Dinner

You’re in for a treat! Chicken and ravioli are a match made in comfort food heaven, perfect for cozy weeknight dinners or impressing weekend guests. From creamy one-pan wonders to zesty, herb-kissed creations, these recipes are sure to delight your taste buds and simplify your meal prep. Ready to find your new favorite dish? Let’s dive into these 18 delicious combinations!

Creamy Parmesan Chicken and Spinach Ravioli

Ravishingly rich and ridiculously easy, this creamy parmesan chicken and spinach ravioli is the kind of weeknight hero that makes you feel like a culinary genius without the stress. Seriously, it’s so decadent your family might think you secretly hired an Italian nonna. One bite and you’ll be plotting when to make it again—trust me.

Ingredients

– 1 lb refrigerated cheese ravioli (I grab the fresh kind from the refrigerated aisle—way better than dried!)
– 2 boneless, skinless chicken breasts, cut into 1-inch cubes (pro tip: slightly frozen chicken is easier to slice neatly)
– 2 cups fresh spinach, roughly chopped (don’t skimp—it wilts down to almost nothing)
– 1 cup heavy cream (go for the real deal; it makes the sauce luxuriously silky)
– 1/2 cup grated Parmesan cheese, plus extra for serving (I use freshly grated—it melts smoother than the pre-shaken stuff)
– 2 tbsp unsalted butter (salted works in a pinch, but unsalted lets you control the seasoning)
– 2 cloves garlic, minced (fresh is best, but 1 tsp jarred minced garlic works if you’re in a rush)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly cracked adds a nice punch)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing—it adds a fruity note)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ravioli to the boiling water and cook for 4-5 minutes, stirring occasionally, until they float to the top and are tender.
3. Drain the ravioli in a colander and set aside.
4. While the ravioli cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add the cubed chicken to the skillet and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Transfer the cooked chicken to a plate and set aside.
7. Reduce the skillet heat to medium and melt 2 tbsp butter in the same pan.
8. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.
9. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring occasionally.
10. Stir in 1/2 cup grated Parmesan cheese until fully melted and the sauce is smooth.
11. Add 2 cups fresh spinach to the sauce and cook for 2-3 minutes, stirring frequently, until wilted.
12. Return the cooked chicken and drained ravioli to the skillet.
13. Gently toss everything together until coated in the sauce and heated through, about 2 minutes.
14. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.

Buttery, creamy, and packed with savory chicken and tender pasta, this dish is pure comfort in a bowl. Serve it straight from the skillet with an extra sprinkle of Parmesan and maybe some crusty bread for dipping—because let’s be real, you’ll want to savor every last drop of that sauce.

Lemon Garlic Chicken with Cheese Ravioli

Virtually every home cook needs a dish that feels fancy but won’t have you slaving over the stove for hours—enter this glorious lemon garlic chicken situation, ready to become your new weeknight hero and guaranteed to impress any last-minute dinner guests.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I always pound them to an even thickness for perfect cooking)
• 9 oz refrigerated cheese ravioli (the fresh stuff from the refrigerated aisle is my secret weapon)
• 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 4 cloves garlic, minced (fresh only—jarred garlic is a crime in this dish)
• 1/2 cup chicken broth (low-sodium gives you better control over seasoning)
• 1/4 cup heavy cream (don’t skimp—this creates the luxurious sauce)
• Juice of 1 large lemon (about 3 tbsp, and zest it first—you’ll thank me later)
• 1 tsp lemon zest (brightens everything up)
• 1/4 cup grated Parmesan cheese (the good stuff you grate yourself)
• 2 tbsp chopped fresh parsley (fresh makes all the difference)
• 1/2 tsp salt (I use kosher salt for better distribution)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Season both sides of chicken breasts evenly with salt and black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in skillet and cook for 6-7 minutes until golden brown crust forms on bottom.
4. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F on instant-read thermometer.
5. Transfer chicken to plate and tent with foil to rest—this keeps juices locked in.
6. Reduce heat to medium and add remaining 1 tablespoon olive oil to same skillet.
7. Add minced garlic and cook for 60 seconds until fragrant but not browned.
8. Pour in chicken broth, scraping up all those delicious browned bits from pan bottom.
9. Add heavy cream and lemon juice, stirring to combine completely.
10. Simmer sauce for 3-4 minutes until slightly thickened—it should coat back of spoon.
11. Meanwhile, cook ravioli according to package directions in salted boiling water.
12. Drain ravioli thoroughly—don’t rinse, the starch helps sauce cling better.
13. Return drained ravioli to empty pot off heat.
14. Pour cream sauce over ravioli and toss gently to coat.
15. Stir in Parmesan cheese until melted and creamy.
16. Slice rested chicken against grain into 1/2-inch thick pieces.
17. Arrange saucy ravioli on serving plates and top with sliced chicken.
18. Garnish with lemon zest and chopped parsley for that fresh finish.

Know that first bite where tender chicken meets creamy, lemony pasta? The Parmesan adds salty depth while lemon zest cuts through the richness, creating a sauce you’ll want to drink straight from the pan. Serve this beauty with crusty bread for sauce-dipping duty, or go full Italian bistro vibes with a simple arugula salad on the side.

Pesto Chicken with Sun-Dried Tomato Ravioli

Virtually every home cook needs a showstopper dish that looks fancy but secretly comes together faster than you can say “takeout.” This pesto chicken with sun-dried tomato ravioli is that magical unicorn—it delivers restaurant-worthy flavor while keeping your kitchen chaos to a minimum, because who has time for stress when there’s pasta involved?

Ingredients

– 1 lb boneless, skinless chicken breasts (I always pound them to an even thickness—trust me, it prevents dry spots)
– 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1/2 tsp kosher salt (don’t skimp—it’s the flavor booster)
– 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
– 9 oz refrigerated sun-dried tomato ravioli (the herby filling pairs perfectly with pesto)
– 1/2 cup basil pesto (homemade or store-bought, no judgment here)
– 1/4 cup heavy cream (for that luscious, velvety sauce)
– 1/4 cup grated Parmesan cheese (the salty, nutty finish we crave)

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a rolling pin or meat mallet.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Season both sides of chicken with 1/2 tsp salt and 1/4 tsp black pepper.
4. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
5. Remove chicken from skillet and let rest on a cutting board for 3 minutes—this keeps juices locked in.
6. While chicken rests, cook ravioli in boiling salted water according to package directions until al dente, about 3-4 minutes.
7. Drain ravioli, reserving 1/4 cup pasta water for the sauce.
8. Reduce skillet heat to medium-low and add 1/2 cup pesto to the pan drippings.
9. Whisk in 1/4 cup heavy cream until sauce is smooth and bubbly, about 1 minute.
10. Stir in cooked ravioli and 1/4 cup reserved pasta water to create a silky sauce that clings to every bite.
11. Slice rested chicken diagonally into 1/2-inch strips.
12. Arrange pesto-coated ravioli on plates, top with chicken slices, and sprinkle with 1/4 cup Parmesan.
The creamy pesto clings beautifully to each tender ravioli pocket, while the golden chicken adds satisfying texture contrast. Serve this beauty with a crisp green salad to cut through the richness, or go full indulgence and pair with garlic bread for mopping up every last drop of that vibrant sauce.

Baked Chicken Alfredo and Spinach Ravioli

Tired of the same old pasta routine? This baked chicken Alfredo and spinach ravioli is here to rescue your dinner game with cheesy, creamy goodness that’ll have you doing a happy dance. It’s the ultimate comfort food mashup that’s surprisingly easy to whip up, even on a hectic weeknight.

Ingredients

– 1 (20 oz) package frozen cheese and spinach ravioli (I always keep a bag in the freezer for emergencies)
– 2 cups shredded cooked chicken (rotisserie chicken is my secret weapon for speed)
– 1 (15 oz) jar Alfredo sauce (go for the creamy, garlicky kind—it makes all the difference)
– 1 cup shredded mozzarella cheese (because extra cheese is never optional)
– 1/4 cup grated Parmesan cheese (the real stuff, not the dusty shaker)
– 2 tbsp chopped fresh parsley (adds a pop of color and freshness)
– 1/2 tsp garlic powder (for an extra flavor kick)
– Cooking spray (to prevent any sticking drama)

Instructions

1. Preheat your oven to 375°F and lightly spray a 9×13-inch baking dish with cooking spray.
2. Spread the frozen ravioli in a single layer across the bottom of the baking dish.
3. Evenly sprinkle the shredded chicken over the ravioli.
4. Pour the Alfredo sauce over the chicken and ravioli, making sure to coat everything evenly.
5. Tip: Use the back of a spoon to gently spread the sauce into any gaps for maximum coverage.
6. Sprinkle the mozzarella cheese evenly over the top.
7. Add the grated Parmesan cheese in an even layer over the mozzarella.
8. Sprinkle the garlic powder evenly over the cheese layers.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 25 minutes.
11. Tip: The foil trap steam to help cook the ravioli through without drying out.
12. Carefully remove the foil using oven mitts.
13. Return the dish to the oven and bake uncovered for another 10-15 minutes.
14. Tip: Watch for the cheese to become golden and bubbly around the edges—that’s your visual cue it’s ready.
15. Remove from the oven and let it rest for 5 minutes to set.
16. Sprinkle the chopped fresh parsley over the top before serving.

Every bite delivers a creamy, cheesy hug with tender ravioli and savory chicken that’ll make you forget you ever settled for boring pasta. Serve it straight from the baking dish for that rustic family-style vibe, or plate it up with a simple side salad to balance the richness.

Mushroom Marsala Chicken with Three-Cheese Ravioli

Nestled between the chaos of Tuesday night takeout and the pressure of weekend dinner parties lies this glorious Mushroom Marsala Chicken with Three-Cheese Ravioli—the kind of meal that makes you feel fancy without requiring a culinary degree or a second mortgage. It’s basically a hug in a pan, with enough savory magic to convert even the most skeptical mushroom-avoider at your table. Consider this your new secret weapon for impressing dates, in-laws, or just your very deserving self.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (sliced thin for quicker cooking—trust me, your patience will thank you)
• 1 cup all-purpose flour (for that perfect golden crust)
• 3 tbsp extra virgin olive oil (my go-to for its fruity kick)
• 8 oz cremini mushrooms, sliced (baby bellas work too—they’re meatier and less watery)
• 1/2 cup dry Marsala wine (don’t skimp here; it’s the soul of the sauce)
• 1 cup chicken broth (low-sodium lets you control the salt)
• 1/2 cup heavy cream (because life’s too short for light cream)
• 2 tbsp unsalted butter (cold, straight from the fridge for the best emulsion)
• 1 lb three-cheese ravioli (fresh or frozen—I’m team fresh for that pillowy texture)
• 1/4 cup grated Parmesan cheese (the salty finisher that ties it all together)
• 2 cloves garlic, minced (fresh only—jarred garlic is a crime in my kitchen)
• 1 tsp fresh thyme leaves (dried works in a pinch, but fresh adds a floral pop)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for the ravioli.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. Dredge each chicken piece in the all-purpose flour, shaking off any excess to avoid a gummy coating.
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Cook the chicken in a single layer for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F—this prevents overcooking.
6. Transfer the chicken to a plate and tent with foil to keep warm.
7. Add the remaining 1 tablespoon of olive oil to the same skillet and sauté the sliced cremini mushrooms for 6–7 minutes, until they release their liquid and turn deeply browned.
8. Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant to wake up the flavors.
9. Pour in the dry Marsala wine, scraping up any browned bits from the pan—this is where the sauce gets its depth.
10. Simmer the wine for 2–3 minutes until reduced by half, concentrating the sweetness.
11. Add the chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
12. Drop the three-cheese ravioli into the boiling water and cook according to package directions, usually 3–4 minutes for fresh, until they float to the top.
13. Whisk the cold unsalted butter into the Marsala sauce until fully melted and slightly thickened, about 1–2 minutes—this creates a silky, emulsified finish.
14. Drain the ravioli thoroughly and divide among serving plates.
15. Return the cooked chicken to the skillet, spooning the mushroom Marsala sauce over it to reheat for 1 minute.
16. Arrange the sauced chicken alongside the ravioli and top everything with grated Parmesan cheese.

Swoon-worthy doesn’t even begin to cover it—the tender chicken and earthy mushrooms swim in a velvety Marsala sauce that clings to every nook of the cheesy ravioli. Serve this beauty with a crisp green salad to cut through the richness, or go full comfort mode and pair it with garlic bread for mopping up every last drop. Leftovers? Ha, good luck with that.

Buffalo Chicken Sauce with Blue Cheese Ravioli

Kick your pasta night up several notches with this glorious mashup that combines the spicy kick of buffalo wings with the comforting embrace of homemade ravioli. We’re talking tender pockets stuffed with tangy blue cheese, all swimming in a fiery, buttery buffalo sauce that’ll have you doing a little happy dance right there at the stove. Trust me, your Tuesday dinner just got a major personality upgrade.

Ingredients

– 1 package (9 oz) of fresh cheese ravioli (I always grab the refrigerated kind for that perfect al dente bite)
– 1/2 cup of your favorite hot sauce (Frank’s RedHot is my ride-or-die for that authentic buffalo flavor)
– 1/4 cup of unsalted butter (salted works too, but I like controlling the salt level myself)
– 1/4 cup of crumbled blue cheese (get the good stuff—the funkier, the better!)
– 2 tbsp of heavy cream (this is my secret weapon for a luxuriously smooth sauce)
– 1 tbsp of white vinegar (a splash cuts through the richness perfectly)
– 1/2 tsp of garlic powder (because everything’s better with garlic)
– 1/4 tsp of smoked paprika (adds a subtle smoky depth that plays so well with the blue cheese)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh cheese ravioli to the boiling water and cook for exactly 4-5 minutes, until they float to the surface and the pasta is tender but still firm to the bite.
3. While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat.
4. Whisk in the hot sauce, white vinegar, garlic powder, and smoked paprika until the mixture is completely smooth and begins to simmer gently.
5. Stir in the heavy cream and continue whisking for 1 minute until the sauce thickens slightly and turns a rich, opaque orange color.
6. Drain the cooked ravioli thoroughly, shaking off any excess water.
7. Add the drained ravioli directly to the skillet with the buffalo sauce, tossing gently to coat every piece evenly.
8. Sprinkle the crumbled blue cheese over the top and let it sit for 1 minute off the heat to allow the cheese to soften slightly without fully melting.
9. Gently fold the blue cheese into the ravioli and sauce, creating creamy pockets throughout the dish.

Dive into this masterpiece where the al dente ravioli skins give way to that molten blue cheese center, all wrapped in a sauce that’s equal parts spicy, tangy, and utterly addictive. Serve it piled high in shallow bowls with extra blue cheese crumbles on top for that dramatic, restaurant-worthy presentation—your friends will think you secretly trained in Italy.

Herb-Crusted Chicken and Ricotta Ravioli

Heavens, have you ever met a pasta dish that wears its herbs like a fancy coat? This herb-crusted chicken and ricotta ravioli is basically the culinary equivalent of strutting into a party with confidence—and yes, it’s as delicious as it sounds.

Ingredients

• 1 lb store-bought cheese ravioli (because life’s too short to make pasta from scratch on a Tuesday)
• 2 boneless, skinless chicken breasts, sliced thin (I like to pound them gently—it’s therapeutic)
• 1 cup panko breadcrumbs (for that satisfying crunch)
• 1/4 cup fresh parsley, finely chopped (don’t even think about using dried—it’s a crime)
• 2 tbsp grated Parmesan cheese (the real stuff, not the shaky-can imposter)
• 1/2 cup all-purpose flour (for a light, even coating)
• 2 large eggs, lightly beaten (room temp eggs here make everything friendlier)
• 1/4 cup extra virgin olive oil (my go-to for frying—it adds a fruity kick)
• 1/2 tsp garlic powder (because fresh garlic burns too easily in this situation)
• Salt and black pepper, to taste (be generous—flavor is your friend)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, combine panko, parsley, Parmesan, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl.
3. Place flour in a separate shallow bowl and beaten eggs in another.
4. Dredge each chicken slice in flour, shaking off excess, then dip in egg, and finally coat evenly in the herb-panko mixture.
5. Heat olive oil in a large skillet over medium heat until it shimmers—about 350°F if you’re using a thermometer.
6. Fry chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a paper towel-lined plate to drain excess oil.
8. Add ravioli to the boiling water and cook for 4-5 minutes until they float to the surface.
9. Drain ravioli thoroughly and divide among plates.
10. Top with herb-crusted chicken slices.

Remarkably, each bite delivers a crisp, herby crunch from the chicken against the tender, cheesy ravioli—it’s a textural party in your mouth. Serve this beauty with a simple arugula salad to cut through the richness, or go full indulgence and drizzle with a lemon-butter sauce. Either way, prepare for compliments.

Tuscan Chicken with Roasted Red Pepper Ravioli

Who says you need a plane ticket to Tuscany when your taste buds can take the first-class flight? This Tuscan Chicken with Roasted Red Pepper Ravioli is basically a vacation on a plate, minus the jet lag and questionable airplane food. Get ready to impress your dinner guests (or just your very lucky self) with this flavor-packed masterpiece that’s easier to pull off than finding a matching sock pair on laundry day.

Ingredients

• 1 lb boneless, skinless chicken breasts (I always pound them to an even thickness—no one likes a dry, unevenly cooked chicken drama)
• 2 tbsp extra virgin olive oil (my go-to for that fruity, luxurious base)
• 1 cup heavy cream (because let’s be real, life’s too short for skim milk in a sauce this dreamy)
• 1/2 cup sun-dried tomatoes, chopped (the chewy, tangy gems that make everything better)
• 2 cloves garlic, minced (fresh only—none of that jarred stuff, unless you’re in a true pinch)
• 1 tsp dried Italian seasoning (my secret weapon for instant herbaceous vibes)
• 1/2 tsp red pepper flakes (adjust to your heat tolerance, but a little kick never hurt anyone)
• 1/2 cup grated Parmesan cheese (the real deal, please—no cardboard shakers allowed)
• 9 oz refrigerated roasted red pepper ravioli (store-bought is totally fine—we’re keeping it simple, folks)
• 2 cups fresh spinach (it wilts down to almost nothing, so don’t be shy)
• Salt and black pepper (to season that chicken like it deserves)

Instructions

1. Season both sides of the chicken breasts generously with salt and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken to the skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the chicken to a plate and let it rest for 5 minutes—this keeps it juicy, I promise.
5. While the chicken rests, bring a large pot of salted water to a rolling boil for the ravioli.
6. Add the ravioli to the boiling water and cook according to package directions, usually 3-4 minutes, until they float to the top.
7. Drain the ravioli gently—no one wants torn pasta pockets.
8. In the same skillet used for chicken, heat the remaining 1 tbsp olive oil over medium heat.
9. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant (but not browned!).
10. Stir in the sun-dried tomatoes and Italian seasoning, cooking for 1 minute to wake up the flavors.
11. Pour in the heavy cream, bring to a gentle simmer, and cook for 2 minutes until slightly thickened.
12. Whisk in the Parmesan cheese until the sauce is smooth and creamy.
13. Add the fresh spinach and cook for 1-2 minutes, stirring constantly, until it’s wilted and vibrant green.
14. Slice the rested chicken into 1/2-inch thick strips.
15. Gently fold the cooked ravioli and chicken strips into the sauce, heating through for 1 minute.

Buttery ravioli pockets burst with sweet roasted pepper against the creamy, garlic-kissed sauce, while tender chicken slices add hearty satisfaction. Serve this beauty straight from the skillet with extra Parmesan for sprinkling, or pair it with a crisp salad to balance the richness—either way, your taste buds will be booking their next trip to flavor town.

Chicken Piccata with Spinach and Artichoke Ravioli

Aren’t we all just looking for that one dish that makes us feel fancy without requiring a culinary degree? This Chicken Piccata with Spinach and Artichoke Ravioli is your golden ticket—it’s like putting on a little black dress for your taste buds, but way more delicious and less judgmental about your life choices.

Ingredients

• 2 boneless, skinless chicken breasts (pounded thin—trust me, it’s therapeutic)
• 1/2 cup all-purpose flour (for that perfect crispy coating)
• 1 tsp kosher salt (I’m generous here—flavor is key!)
• 1/2 tsp black pepper (freshly ground, because we’re not savages)
• 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 2 tbsp unsalted butter (because butter makes everything better)
• 1/2 cup dry white wine (pick something you’d drink—no cooking wine allowed!)
• 1/4 cup fresh lemon juice (about 2 lemons, squeezed with gusto)
• 2 tbsp capers, drained (they’re the salty little heroes of this dish)
• 1/4 cup chicken broth (low-sodium to keep control of the salt)
• 9 oz spinach and artichoke ravioli (fresh or frozen—no judgment)
• 2 tbsp chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin. (Tip: Do this evenly to ensure quick, uniform cooking.)
2. Combine the flour, salt, and pepper on a plate, then dredge each chicken breast thoroughly in the mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
5. Reduce the heat to medium and add the butter to the same skillet, swirling until melted and slightly browned.
6. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. (Tip: Those bits are flavor gold—don’t leave them behind!)
7. Stir in the lemon juice, capers, and chicken broth, and cook for another 2 minutes until the sauce slightly thickens.
8. While the sauce simmers, cook the ravioli in a large pot of salted boiling water according to package directions until they float, about 4-5 minutes. Drain well. (Tip: Don’t overcook—al dente ravioli hold their shape and texture.)
9. Return the chicken to the skillet, spooning the sauce over it, and heat for 1 minute to warm through.
10. Serve the chicken and sauce over the ravioli, garnished with fresh parsley.

Unbelievably, this dish balances the crispy, tender chicken with the creamy, herby ravioli in a sauce that’s tangy, briny, and downright addictive. Try serving it with a simple arugula salad to cut through the richness, or just dive in face-first—we won’t tell.

Grilled Chicken and Pesto Alfredo Ravioli

Never has there been a more delicious collision of Italian flavors than this grilled chicken and pesto alfredo ravioli situation. Picture this: tender grilled chicken meets cheesy ravioli swimming in a creamy pesto alfredo sauce that’ll make you want to lick the bowl—no judgment here! It’s the kind of comfort food that turns an ordinary Tuesday into a culinary celebration.

Ingredients

• 1 lb boneless, skinless chicken breasts (I always pound them to even thickness for perfect grilling)
• 1 tbsp extra virgin olive oil (my trusty kitchen sidekick)
• 1 tsp garlic powder (because fresh garlic sometimes burns my soul)
• 18 oz cheese ravioli (the refrigerated kind that doesn’t stick together in protest)
• 1 cup heavy cream (go big or go home, am I right?)
• 1/2 cup grated Parmesan cheese (the real stuff that doesn’t come in a green can)
• 1/4 cup prepared pesto (store-bought is totally fine—we’re not all Martha Stewart)
• 2 tbsp unsalted butter (salted would make this too salty, trust me)
• Fresh basil for garnish (because pretty food tastes better)

Instructions

1. Brush chicken breasts with olive oil and sprinkle both sides evenly with garlic powder.
2. Preheat grill to medium-high heat (about 400°F) for 10 minutes—this prevents sticking.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
4. Transfer chicken to cutting board and let rest for 5 minutes—this keeps it juicy.
5. While chicken rests, bring large pot of salted water to rolling boil.
6. Add ravioli to boiling water and cook for 4-5 minutes until they float to surface.
7. Drain ravioli thoroughly—no one wants watery sauce.
8. In large skillet over medium heat, melt butter until foamy but not brown.
9. Pour in heavy cream and bring to gentle simmer, stirring constantly.
10. Whisk in Parmesan cheese until completely melted and sauce thickens slightly.
11. Stir in pesto until fully incorporated and sauce turns pale green.
12. Add drained ravioli to sauce, tossing gently to coat every piece.
13. Slice rested chicken into 1/2-inch strips against the grain.
14. Divide saucy ravioli among plates and top with chicken strips.
15. Garnish with fresh basil leaves just before serving.

Crazy how the creamy alfredo clings to each ravioli pocket while the grilled chicken adds smoky contrast. The pesto brings that herby punch that cuts through the richness beautifully. Try serving this with garlic bread for maximum sauce-soaking potential—your taste buds will thank you later!

Butter Garlic Chicken with Herb Ravioli

Let’s be real—some days you want a meal that feels fancy but doesn’t require summoning your inner Michelin-star chef. This butter garlic chicken with herb ravioli is that golden ticket: quick, comforting, and packed with flavor that’ll make your taste buds do a happy dance.

Ingredients

– 1 lb boneless, skinless chicken breasts (I always pound them to an even thickness for uniform cooking)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 4 tbsp unsalted butter (because salted can throw off the garlic balance)
– 4 cloves garlic, minced (fresh only—jarred garlic is a crime here)
– 9 oz refrigerated herb ravioli (the herby filling pairs perfectly with the chicken)
– 1/2 cup heavy cream (for that luscious, silky sauce)
– 1/4 cup grated Parmesan cheese (the real stuff, not the shaky-can impostor)
– 1/4 cup chopped fresh parsley (adds a bright, fresh finish)
– Salt and black pepper (to season the chicken and sauce)

Instructions

1. Season both sides of the chicken breasts evenly with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
3. Add the chicken to the skillet and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F on a meat thermometer.
4. Remove the chicken from the skillet and let it rest on a plate for 5 minutes to keep it juicy.
5. While the chicken rests, bring a large pot of salted water to a rolling boil for the ravioli.
6. Add the ravioli to the boiling water and cook for 3–4 minutes, or until they float to the top and are tender.
7. Drain the ravioli thoroughly and set them aside.
8. Reduce the skillet heat to medium and melt the butter, scraping up any browned bits from the chicken for extra flavor.
9. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
10. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
11. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
12. Add the cooked ravioli and chopped parsley to the sauce, tossing to coat evenly.
13. Slice the rested chicken into strips and arrange them over the ravioli.

Forget boring weeknight dinners—this dish delivers tender chicken draped in a creamy, garlicky sauce that clings to every herb-stuffed ravioli. Serve it with a crisp green salad to cut through the richness, or go all-in with garlic bread for the ultimate comfort food feast.

Barbecue Chicken and Smoked Gouda Ravioli

Brace yourselves, pasta lovers—this isn’t your nonna’s ravioli. We’re taking tender barbecue chicken and smoky Gouda, wrapping them in delicate pasta parcels, and creating a dish that’ll make your taste buds do a happy dance. Get ready to impress your dinner guests (or just treat yourself—no judgment here) with this flavor-packed twist on a classic.

Ingredients

– 1 lb boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts)
– 1 cup shredded smoked Gouda cheese (the smokier, the better—this is the star)
– 1/2 cup your favorite barbecue sauce (I’m loyal to a sweet and tangy Kansas City style)
– 24 wonton wrappers (the cheat code for easy homemade ravioli)
– 1 large egg, beaten (room temp helps it seal better)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup finely chopped red onion (for a little zing)
– 1 tsp smoked paprika (because we’re doubling down on that smoky vibe)
– 1/2 tsp garlic powder (the lazy cook’s best friend)
– Salt and freshly ground black pepper (don’t be shy with the pepper)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chicken thighs evenly with smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Bake the chicken for 25 minutes until it reaches an internal temperature of 165°F and juices run clear.
4. Let the chicken rest for 5 minutes before shredding it with two forks—this keeps it moist.
5. Combine the shredded chicken, barbecue sauce, smoked Gouda, and red onion in a medium bowl.
6. Lay 12 wonton wrappers on a clean surface and brush the edges lightly with beaten egg.
7. Place 1 tbsp of the chicken mixture in the center of each wrapper.
8. Top each with another wonton wrapper and press edges firmly to seal, removing any air pockets.
9. Heat olive oil in a large skillet over medium-high heat until it shimmers.
10. Cook ravioli in batches for 2-3 minutes per side until golden brown and crispy.
11. Drain cooked ravioli on paper towels to absorb excess oil.
12. Serve immediately while the cheese is gloriously melted.

Maybe you’ll serve these beauties stacked high with a drizzle of extra barbecue sauce, or perhaps alongside a crisp salad to cut through the richness. The tender pasta gives way to a smoky, cheesy filling that’s both comforting and surprisingly elegant—perfect for convincing everyone you’re a culinary genius.

Lemon Basil Chicken with Asiago Cheese Ravioli

Let’s be real—sometimes you want a meal that screams “fancy” without requiring a culinary degree. Lemon Basil Chicken with Asiago Cheese Ravioli is here to save your Tuesday (or any day you’re feeling extra). It’s zesty, cheesy, and ridiculously easy to pull off, even if your kitchen skills peak at microwaving leftovers.

Ingredients

• 1 lb boneless, skinless chicken breasts (slice ’em thin for faster cooking—trust me)
• 9 oz refrigerated Asiago cheese ravioli (the fresh kind, because life’s too short for sad pasta)
• 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 3 cloves garlic, minced (fresh only—no jarred stuff, please!)
• 1/4 cup fresh basil, chopped (tear it gently to avoid bruising)
• Zest and juice of 1 large lemon (roll it first to maximize juice)
• 1/2 cup heavy cream (for that luscious, velvety sauce)
• 1/4 cup grated Parmesan cheese (the real deal, not the shaky-can imposter)
• Salt and black pepper (be generous—season like you mean it)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, pat chicken breasts dry with paper towels and slice them into 1/2-inch thick strips.
3. Season chicken evenly with salt and black pepper on both sides.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the skillet in a single layer and cook for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant (don’t let it burn!).
8. Pour in heavy cream, lemon zest, and lemon juice, stirring constantly to combine.
9. Simmer the sauce for 2–3 minutes until slightly thickened, then stir in Parmesan until melted.
10. Add ravioli to the boiling water and cook for 3–4 minutes until they float to the surface.
11. Drain ravioli thoroughly and add them directly to the skillet with the sauce.
12. Toss ravioli gently in the sauce to coat, then fold in the cooked chicken and fresh basil.

You’ll love how the creamy, tangy sauce clings to every nook of the tender ravioli, while the basil adds a fresh punch that cuts through the richness. Serve it straight from the skillet with extra lemon wedges for squeezing—because why mess with perfection?

Cajun Chicken with Creamy Cajun Ravioli

Just when you thought Cajun food couldn’t get any more addictive, we’re throwing creamy pasta into the mix—because why choose between spicy chicken and cheesy carbs when you can have both in one glorious, soul-warming bowl? This Cajun Chicken with Creamy Cajun Ravioli is basically a flavor party where everyone’s invited, and the dress code is “bring your appetite.” Trust me, your taste buds will be doing the electric slide after one bite.

Ingredients

• 1 lb boneless, skinless chicken breasts (slice ’em thin for maximum spice coverage)
• 2 tbsp Cajun seasoning (go for the bold stuff—this isn’t the time for shy flavors)
• 1 tbsp olive oil (extra virgin is my ride-or-die for searing)
• 1 package (9 oz) cheese ravioli (fresh or frozen, but fresh gives that pillowy texture I adore)
• 1 cup heavy cream (the richer, the better—this is comfort food, not a salad)
• 1/2 cup grated Parmesan cheese (the real deal, not the dusty stuff)
• 2 cloves garlic, minced (freshly crushed for that aromatic punch)
• 1/4 cup chopped parsley (a pop of green to make it look fancy)

Instructions

1. Pat the chicken breasts dry with paper towels, then rub them evenly with 1 tbsp of Cajun seasoning.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the seasoned chicken to the skillet and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior is golden-brown with a slight crust.
4. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to keep the juices locked in—this is my secret for tender meat every time.
5. While the chicken rests, bring a large pot of salted water to a rolling boil and cook the ravioli according to package directions, usually 4–5 minutes for fresh or 7–8 for frozen, until they float to the top.
6. Drain the ravioli thoroughly, but don’t rinse them—the starch helps the sauce cling better.
7. In the same skillet used for the chicken, reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.
8. Pour in 1 cup heavy cream and the remaining 1 tbsp Cajun seasoning, whisking constantly to avoid scorching, and bring to a gentle simmer.
9. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce thickens slightly, about 2–3 minutes.
10. Add the cooked ravioli to the skillet, tossing gently to coat them evenly in the sauce.
11. Slice the rested chicken into 1/2-inch strips and arrange them over the ravioli.
12. Garnish with 1/4 cup chopped parsley for a fresh finish.

Zesty, creamy, and packed with a kick that’ll wake up your palate, this dish is a textural dream—tender chicken meets pillowy pasta draped in a sauce that’s bold enough to stand up to the spice. Serve it straight from the skillet for that rustic, “no-fuss feast” vibe, or pair it with a crisp green salad to balance the richness. Either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Conclusion

Now you have a wonderful collection of 18 chicken and ravioli recipes to make dinner exciting and effortless. We hope these dishes bring delicious inspiration to your kitchen table! Try your favorites, leave a comment telling us which one you loved most, and don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty meals too.