Basil Chicken Ravioli Carbonara Recipe -
Basil Chicken Ravioli Carbonara Recipe
  • READY IN 20 mins

Basil Chicken Ravioli Carbonara

Recipe by  

"Make this one-dish Italian-style skillet dinner--ready in 20 minutes--using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    20 mins


  1. Cook and drain ravioli as directed on package.
  2. In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
  3. Sprinkle with bacon, cheese and basil.
Kitchen-Friendly View


  • Make a salad to go with this pasta dinner, and sprinkle it with leftover bacon bits.
  • For an extra-easy addition, serve this hearty dish with oven-toasted garlic bread.

Reviews More Reviews

Sep 20, 2012

This is the 3rd Progresso Recipe Starter that I've tried, and it was as thin as the other two. Since 1/2 cup of half-and-half was going into the recipe later, the first thing I did was cook the starter sauce down quite a bit and then add the chicken and ravioli. Next I added a good handful of parmesan to the sauce which GREATLY improved the flavor and thickened the sauce. Out of the can, the sauce was pretty bland, thin and really lacking basil flavor. I used fresh bacon and boneless chicken breast and FF half-and-half. The cooking method ultimately resulted in a pretty flavorful sauce, and we were happy with the meal but it took a lot more than 20 minutes to get it on the table.

Sep 30, 2012

Loved this one! It was a rough evening when I made this, I had 2 kids that needed to be picked up from activities, open house and a parents meeting that I had forgotten about. Luckily I had everything for this on hand so I thought I'd try it since its so quick. I used frozen ravioli I think it was an 11 oz package, homemade bacon bits and leftover cooked chicken. Dumped it all in the pan and let it simmer until it was done. I didn't use the full amount of half-and-half, just slowly added until it was the right consistency for out tastes. Also threw in some fresh grated Asiago cheese. I didn't have any fresh basil or parsley on hand so I topped with some green onion. Tasty, the family liked it and it was a dinner saver on a really hectic night. I would make this one again.

Sep 27, 2012

This is the third dish I've tried with the Progresso Recipe Starters and definitely the most impressive without changing the recipe too much. I did add 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp red pepper flakes, used freshly cooked crumbled bacon. I did sub lobster/ricotta ravioli for the 4 cheese.

Sep 20, 2012

I thought this recipe was wonderful! I used to work at an Italian restaurant, and this recipe was very reminiscent of the Penne Carbonara dish that we sold there. I didn't add ravioli -- I simply served the sauce over penne noodles -- but the sauce was to die for! I was a bit concerned about the thickness of the sauce, but I let it simmer for a bit and then added a handful of cheese. Next time, I think I will try it with the ravioli!

Jan 30, 2014

Quick, easy, and delicious! My husband loved this recipe and it really only took 20 minutes. I used fat free half and added fresh spinach the last few minutes. The sauce was a little thin. I'll probably add frozen peas instead of spinach next time, but will definitely make this again soon!

Nov 13, 2013

Yummy but super filling!

Feb 13, 2013

Very good and easy to make!

Sep 17, 2012

I really liked the sauce that this recipe makes...I thought it was a fantastic base. I did not add ravioli into the sauce...had run out of ravioli, so I simmered the sauce separately, and when done, served it over linguine. Slight changes: I added pieces of bacon into the sauce and melted tons of freshly grated parmesan cheese into it as well. It was amazing -- very restaurant quality.


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 651 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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