Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 5-7 minutes, or until done. Drain and set aside.
In a sauté pan over medium heat add olive oil and sliced mushrooms, cook mushroom for 5-6 minutes stirring cooking until caramelized and tender.
Add the alfredo sauce and roasted red peppers to the pan and bring to a simmer.
Stir in the basil and add the ravioli, tossing to combine all ingredients.
Divide among serving plates, top with sliced grilled chicken and serve immediately.
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