There’s nothing like this creamy One Pan Chicken Tomato Tuscan Bean Ravioli recipe for pure, cozy comfort. Bursting with flavors and textures, this ravioli recipe is super easy, quick, hearty, and satisfying. All you need is one pan, a few simple ingredients, and thirty minutes later you’ll be devouring.
What is it about pasta that’s irresistibly comforting. For me, it has to be so many childhood memories, large family gatherings, endless divine sauces, and toppings over it. In addition to that, I love how pasta is so convenient as a quick meal, and I won’t deny, I love my carb cravings! On rainy days, you’ll always find a type of one pot creamy pasta cooking at my house. It can be really good for you, like today’s ravioli recipe, but it won’t miss out on the creamy factor.
For the record, I get my love of creamy sauces from my Mom. When I was young, we lived in Paris for nearly five years. We had an overload of French food. My mom was absolutely blown away by that rich food culture, and she infused it in our everyday dinners. Even though we left Paris a long time ago, that food, that richness, never left our meals. Whether that’s a valid excuse or not, it’s just a way of adding more deliciousness and comfort to my food.
One Pan Chicken Tuscan Bean Ravioli, Step By Step
I’ve taken step-by-step photos for you today, so you can feel like you’re literally making this recipe as you’re reading it—it’s just that easy and luscious at the same time! I’ve sautéed finely-diced onion and green bell peppers in a wide, deep, wok-like skillet until they’ve softened.
Then I went in with my cubed boneless skinless chicken breasts, seasoned with salt, pepper, oregano, and garlic powder. This tiny bit of seasoning adds tremendous flavor to your ravioli recipe, so don’t skimp! Now the chicken will sauté for just 5 minutes until nice and golden (not necessarily cooked through, but that’s ok).
At that point you’ll add in some diced canned tomatoes, water, oregano, basil, and seasoning.
The chicken needs to cook in the tomato sauce for just 7 more minutes before you add in the ravioli, white navy beans, and fresh chopped kale. Then you’ll cover up your pan to let the ravioli cook through. There’s something about navy beans and pasta that’s deliciously comforting. It’s a classical Tuscan combo that you’ll find in soups, stews, salads, and pasta dishes. I can’t urge you enough to try it! You may want to play around with this recipe, swapping spinach for kale, or adding in some peas, asparagus spears, or remove veggies all together, but I can’t stress enough–keep in the navy beans!
As the ravioli cooks in the tomato sauce, it will drink most of it up, and then you’ll just go in with some cream. You can use half and half (although it may curdle just a bit, the taste will be just as delicious). The beauty of this one pot chicken ravioli recipe is that you can make it as “saucy” as you like.
Now your ravioli bowl of comfort is ready and waiting for you. I love to top it off with a swirl of basil pesto (store-bought or homemade) and a sprinkle of freshly grated Parmesan cheese. Maybe a dash of red pepper flakes and then just dig in.
One Pan Chicken Tuscan Bean Ravioli Casserole
I wanted to give you a few tips about making this recipe in to a casserole to save time. At the stage when the chicken is seared and ready, you can pour the mixture into an oven safe dish or 12 large ramekins if you’d like to make this recipe into mini servings. You’ll then add in the remaining ingredients (including the cream), cover the casserole (with a lid or foil), and bake it for 15 minutes. After that, you can uncover the casserole, sprinkle the tops with some cheeses, and bake 5 mins more.
If you’re making this recipe in a skillet ahead of time, be sure to prepare everything except adding the cream. On the day you’re serving it, simply reheat the pan and add in the cream right before serving. This is because cream sauces don’t do well when they’re re-heated, so just remember to leave this step until the time of serving.
Now go make yourself a nice big bowl of this pure cozy comfort Tuscan-style ravioli recipe and enjoy.
- 1 tablespoon of olive oil
- 1/2 red onion, finely diced (1/2 cup)
- 1 small red pepper, finely diced (1/2 cup)
- 1 lb boneless, skinless chicken breasts, cut up into 1 inch cubes
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of oregano powder
- 1/4 teaspoon of garlic powder
- 2 cloves of garlic, minced (1 Tablespoon)
- 1 large can of diced tomatoes, with liquid (2 1/2 cups)
- 1/4 cup of water or chicken stock
- 1/4 teaspoon of salt
- pinch of black pepper
- 1 teaspoon of oregano powder
- 1 tablespoon of minced fresh basil
- 1 pound of ravioli (any size, any filling)
- 1 cup of white navy beans (if canned, make sure to drain and rinse the beans first)
- 1 cup of fresh chopped kale (or spinach)
- 2/3 cup of fresh cream (or half and half)
- 1/4 cup basil pesto
- Parmesan cheese for sprinkling
- Red chili flakes
- Heat up the olive oil in a deep skillet (or wok style skillet) over medium high heat.
- Add in the onions and pepper, and sauté for 2 minutes until soft.
- In the meantime, season the chicken cubes with salt, pepper, oregano, garlic powder, and toss in the minced garlic with the chicken too.
- Add the chicken to the onion mixture and raise the heat to high.
- Sauté the chicken, mixing it with a wooden spoon, for 5 minutes until nice and golden (not necessarily cooked through).
- Add the tomatoes, stock (or water), salt, pepper, oregano, and basil to the chicken and mix them well.
- Cover the skillet with a lid and lower your heat to medium. Let the chicken cook in the sauce for 4 minutes, then uncover the lid, and add in the ravioli, white beans, kale, and place the lid back on.
- Let the ravioli cook for 8 minutes covered over medium heat until tender.
- Cook more or less depending on your taste and the doneness level of ravioli that you prefer.
- Uncover the pot and add in the cream, turn off the heat and swirl the cream gently in to the ravioli mixture to form a creamy sauce.
- Serve the Ravioli topped off with a drizzle of basil pesto, Parmesan cheese and red chili flakes (if desired).
Home Chef Tip: If preparing this dish ahead of time, follow all of the steps above, but do not add the cream. Store in the refrigerator overnight until you are ready to serve the next day and start at the step where you add the cream and continue to completion.
We hope you love this One Pan Chicken Tomato Tuscan Bean Ravioli recipe from SoFabFood Contributor, Mahy from Two Purple Figs, as much as we do. If you love this delightful recipe, stop by our 30-Minute Meals section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook, and follow us on Pinterest. Enjoy!