Chicken and Ravioli : 4 Variations You’ll Love for Weeknight
Some meals taste like comfort from the first bite — and chicken and ravioli is one of them. Soft little pasta pockets paired with juicy, flavorful chicken create a dish that feels like a hug on a plate. The best part? You don’t need to be a chef or spend hours in the kitchen to make it. With a few fresh ingredients and the right sauce, this meal can easily become a weeknight favorite or a cozy weekend treat.
Table of Contents
A Little About Ravioli
Ravioli is one of Italy’s most charming pastas. It’s made by folding thin sheets of dough around a creamy or savory filling — usually cheese, spinach, or meat — and sealing them into bite-sized pillows. Once cooked, the soft texture and delicate flavor make them perfect for pairing with sauces or proteins.
When combined with chicken, ravioli takes on a satisfying balance: the pasta adds comfort, while the chicken brings substance. It’s the perfect base for countless variations — from rich cream sauces to light tomato broths.
Three Delicious Ways to Make Chicken and Ravioli
1. Creamy Garlic Chicken and Ravioli Skillet
This version feels indulgent but comes together in under half an hour. It’s smooth, garlicky, and rich enough to impress anyone at your table.
Ingredients (serves 4):
- 1 lb (450 g) cheese-filled ravioli
- 2 chicken breasts (about 1 lb / 450 g), cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- ¾ cup (180 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- Salt and pepper to taste
- A handful of chopped parsley
Method
- Boil ravioli until just tender, then drain.
- In a skillet, heat olive oil and cook chicken until browned and cooked through. Remove and set aside.
- In the same pan, melt butter, add garlic, and cook for about 30 seconds.
- Pour in cream and Parmesan; stir until slightly thickened.
- Add the ravioli and chicken back in, toss to coat, and season with salt, pepper, and parsley.
It’s rich, comforting, and best enjoyed with a side of crusty bread.
2. Rustic Baked Chicken and Ravioli Spinach
Ingredients (serves 6):
- 1 lb (450 g) cooked, shredded chicken
- 1 lb (450 g) ravioli
- 2 cups (480 ml) tomato or marinara sauce
- 2 cups (200 g) shredded mozzarella
- 1 cup (30 g) fresh spinach, chopped
- 1 tsp dried Italian herbs
- A drizzle of olive oil
Method
- Preheat oven to 375°F (190°C).
- Spread a spoonful of sauce on the bottom of a baking dish.
- Add half the ravioli, half the chicken, some spinach, and cheese. Repeat the layers.
- Sprinkle herbs, drizzle with olive oil, and cover with foil.
- Bake for 25 minutes; uncover and bake another 10 minutes until golden and bubbling.
This bake tastes like lasagna but takes half the time — ideal for feeding a crowd.
3. Light Chicken and Mushroom Ravioli
If you prefer something earthy and less creamy, this mushroom version hits the spot.
Ingredients (serves 4):
- 1 lb (450 g) ravioli
- 1 tbsp olive oil
- 2 chicken thighs, sliced thin
- 1 cup (100 g) mushrooms, sliced
- 1 clove garlic, minced
- ½ cup (120 ml) chicken broth
- ½ cup (50 g) grated Parmesan
- 1 tsp thyme or rosemary
Method
- Cook ravioli and drain.
- Heat olive oil in a pan, and cook the chicken until lightly browned.
- Add mushrooms and garlic; sauté for 3 minutes.
- Pour in chicken broth, simmer for a few minutes, then stir in Parmesan and herbs.
- Toss in ravioli and serve immediately.
This dish has a gentle, savory flavor that feels cozy but not heavy.
Choosing the Right Sauce
Your sauce decides the personality of your dish.
- Cream Sauce: Smooth and comforting — best for cheese-filled ravioli.
- Tomato Basil: Bright and tangy — perfect for grilled chicken.
- Pesto: Fresh and herby — adds a summer touch.
- Brown Butter Sage: Nutty and aromatic — a great match for mushroom or chicken fillings.
Each brings out a different side of chicken and ravioli, so don’t hesitate to experiment.
Make It Healthier
A few small swaps can lighten up the recipe:
- Use grilled or roasted chicken instead of pan-fried.
- Choose whole-wheat or spinach ravioli for extra fiber.
- Replace heavy cream with Greek yogurt or evaporated milk.
- Add vegetables like zucchini, broccoli, or roasted peppers for color and crunch.
These changes keep the dish flavorful while making it more balanced.
What to Serve With Chicken and Ravioli
To round out the meal, serve:
- A crisp green salad with lemon dressing.
- Garlic bread or focaccia for dipping.
- A glass of white wine, such as Pinot Grigio, or sparkling water with lime for a non-alcoholic pairing.
The goal is to keep the sides light, since the main dish already brings plenty of richness.
Quick Answers to Common Questions
Can I use frozen ravioli?
Yes — just cook it a minute or two longer than fresh pasta.
What vegetables go best?
Spinach, mushrooms, peas, and roasted tomatoes add flavor and color.
Can I make it ahead?
You can cook everything earlier in the day and reheat gently with a splash of sauce.
What cheese works best?
Parmesan adds saltiness, mozzarella melts beautifully, and ricotta brings a creamy texture.
How do I prevent the ravioli from sticking?
Add a teaspoon of olive oil to the boiling water and stir occasionally.
Final Thoughts
Chicken and ravioli is one of those dishes that never feels complicated yet always feel special. It’s easy to adjust — creamy or light, baked or pan-tossed — and it always tastes homemade. The next time you want to serve something warm, flavorful, and comforting, pull out a pack of ravioli, some chicken, and a handful of pantry staples. You’ll have a dish that brings everyone to the table — and keeps them there for seconds.
Don’t forget to explore dishes like chicken-fajita-rice-casserole
