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Creamy Pesto Chicken Ravioli

Creamy Pesto Chicken Ravioli is a quick and easy gourmet pasta, an easy weeknight dinner with chicken, spinach, and a creamy pesto sauce.
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 39 minutes
Servings 10
Calories 440kcal

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • 2 tablespoons olive oil
  • 2 10-ounce packages fresh ravioli
  • 5 ounces baby spinach
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups half and half
  • 7 ounces pesto
  • 2 cups whole-milk mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese

Instructions

  • Preheat the oven to 400°.
  • Heat the oil and chicken in a large skillet over medium-high heat for a minute, then add the seasonings; salt, pepper garlic, and onion powder; stir to coat the chicken.
  • Cook chicken until it is no longer pink in the center. Set aside on a seperate plate.
  • Using the same skillet, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally until thickened, about 7 minutes.
  • Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
  • Add the chicken, spinach, and ravioli to the pesto cream sauce and gently toss to combine. Sprinkle with mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned about 25 minutes. Let cool 5 minutes before serving.

Nutrition

Calories: 440kcal | Carbohydrates: 15g | Protein: 27g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 740mg | Potassium: 451mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2248IU | Vitamin C: 5mg | Calcium: 275mg | Iron: 3mg