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.