Chicken Parmesan Ravioli

Chicken Parmesan Ravioli



  • 1 pound chicken tenders, cut into chunks

  • 1 cup Italian-seasoned breadcrumbs

  • 1/2 cup flour

  • 1/4 cup grated parmesan cheese

  • 1 egg, beaten

  • Vegetable or canola oil for frying

  • 1 jar of your favorite spaghetti sauce

  • 1 package frozen cheese ravioli

  • 8 ounces fresh mozzarella cheese, cut into chunks

  • 1/4 cup fresh basil leaves, cut into a chiffonade

  • Shredded parmesan cheese


  1. Place the breadcrumbs, flour, and 1/4 cup parmesan cheese in a plastic freezer bag. Dip the chicken chunks in egg, then add to the bag and shake to evenly coat.

  2. Heat the oil over medium-high heat in a large pot. Fry the chicken in batches until crisp and cooked through. Remove to a baking sheet and place in a warm oven while you prepare the rest of the meal.

  3. Meanwhile, heat the spaghetti sauce over gentle heat in a medium pot. Cook the ravioli according to package directions; drain.

  4. Return the ravioli to the hot pot. Add the heated sauce, the reserved chicken pieces, the chopped mozzarella, and most of the basil. Stir gently to combine.

  5. Sprinkle each serving with additional basil and parmesan cheese.

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