Gorgonzola Pesto Sauce Over Ravioli Chicken Asparagus
Indulge in the luxurious flavors of Gorgonzola Pesto Sauce Over Ravioli with Chicken and Asparagus, a restaurant-quality dish that’s surprisingly easy to make at home. This recipe combines tender cheese-stuffed ravioli, juicy seared chicken, and crisp-tender asparagus, all smothered in a creamy, flavor-packed sauce made with basil pesto, heavy cream, and crumbled Gorgonzola cheese. The rich and savory sauce is perfectly balanced with hints of garlic and a touch of Parmesan, creating a velvety finish that clings to every bite. Ready in just 40 minutes, this one-pan dish is ideal for a special date night, a cozy family dinner, or any time you crave a decadent, gourmet meal. Serve with a sprinkle of fresh basil or an extra grating of Parmesan to elevate this dish to the next level of elegance!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 18 ounces Cheese-stuffed ravioli
- 2 pieces Boneless, skinless chicken breasts
- 1 pound Asparagus
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1/3 cup Basil pesto
- 1/2 cup Heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1/4 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside, reserving 1/4 cup of pasta cooking water.
While the ravioli cooks, season the chicken breasts with salt and ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest before slicing into thin strips.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
In the same skillet, add another tablespoon of olive oil. Sauté the asparagus over medium heat for 4-5 minutes, or until tender-crisp. Remove and set aside.
Reduce the skillet heat to low and add the remaining tablespoon of olive oil along with the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the basil pesto and heavy cream, whisking until smooth. Gradually add the crumbled Gorgonzola cheese, whisking until melted and incorporated into the sauce.
Add the grated Parmesan cheese, salt, ground black pepper, and crushed red pepper flakes (if using), continuing to stir until the sauce thickens slightly, about 2-3 minutes.
If the sauce is too thick, thin it with 1-2 tablespoons of reserved pasta water.
Gently fold in the cooked ravioli, sliced chicken, and asparagus, ensuring everything is evenly coated in the sauce.
Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 7468 mg | 325% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 21.3 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1827 mg | 141% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3068 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
