Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to slice them (carefully) in half. Season both sides with salt and pepper.
Heat the oil in a non-stick pan over medium heat. Cook the chicken on both sides until an internal temperature of 160°F is reached using a thermometer. Once cooked, remove from the pan and set aside.
In salted boiling water, cook the ravioli according to directions on the package then drain well.
In the same pan as the chicken, stir in the cream and pesto sauce. Bring to a simmer until the cream reduces and becomes thick and smooth (the consistency of the sauce should coat the back of a spoon).
Toss the ravioli in the sauce, serve with sliced chicken and bread. Garnish with parmesan cheese and parsley.