Chicken Parmesan and Ravioli with Pesto Cream Sauce

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Comforting and delicious, this recipe comes together in a flash. To really speed things up, choose our Market Meat Department pan-ready Chicken Parmesan and simply make the pasta and sauce. We used butternut squash ravioli, but feel free to substitute other flavors, such as four-cheese or mushroom. Serve with warm garlic bread and a crisp salad for a fantastic, cozy meal.

Serves: 4
Difficulty: moderate
Prep time: 20 min
Cook time: 20 min


Chicken Parmesan
1 1/2 lb boneless, skinless chicken breasts, split horizontally
1/2 t salt
1/4 t black pepper
1/4 c flour
2 eggs, beaten
1 c panko bread crumbs
1/2 c Parmesan
1 T parsley, finely chopped
1/2 c olive oil for frying

Ravioli with Pesto Cream Sauce
1 lb frozen ravioli, such as Rising Moon Butternut Squash
1/2 T olive oil
2 cloves garlic, minced
2 T butter
1/2 lb asparagus, cut into 1″ segments
1/2 c white wine (Pinot Grigio)
1 1/2 c heavy cream
1/4 c Parmesan, grated
1/2 c pesto
salt and pepper, to taste
1 T ea fresh basil


Chicken Parmesan
Place chicken cutlets on work surface, covering with plastic wrap. Using a meat mallet, lightly flatten each piece to an even 1/2″ or less; salt and pepper chicken. Combine Parmesan, parsley and bread crumbs. Dredge chicken pieces in flour, dip in egg, then crust with Parmesan mixture. Add oil to large skillet over medium-high heat. Fry chicken to 165 degrees internal temp, approx. 4-5 min per side. Slice and serve alongside Ravioli with Pesto Cream Sauce.

Ravioli with Pesto Cream Sauce
Cook ravioli in boiling water, according to package directions. Meanwhile, add oil, garlic, butter and asparagus to skillet over medium-high heat and cook until just beginning to brown, approx. 2 min. Deglaze with white wine and reduce by half. Add cream and reduce by half again. Remove from heat and stir in cheese and pesto. Taste and adjust seasoning. Toss warm ravioli in sauce, dividing among four plates. Serve with Chicken Parmesan and fresh herbs for garnish.