Chicken Alfredo Baked Ravioli (Printable)
Tender ravioli and shredded chicken in creamy Alfredo sauce, topped with melted mozzarella and Parmesan. An easy, satisfying baked pasta dish.
# What you need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Ravioli
02 - 18 oz fresh or refrigerated cheese ravioli
→ Alfredo Sauce
03 - 2 cups Alfredo sauce (store-bought or homemade)
04 - 1/2 cup whole milk
→ Cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup freshly grated Parmesan cheese
→ Seasonings & Garnish
07 - 1/2 teaspoon dried Italian seasoning
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook ravioli according to package directions (3–5 minutes). Drain well in a colander.
03 - In a large mixing bowl, combine cooked ravioli, chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Mix gently until evenly coated.
04 - Transfer mixture to prepared baking dish. Spread mozzarella and Parmesan cheese evenly over the top.
05 - Cover dish with aluminum foil and bake for 20 minutes.
06 - Remove foil and bake an additional 10–15 minutes, or until cheese is golden and bubbly.
07 - Let casserole rest for 5 minutes before garnishing with chopped parsley and serving warm.
# Expert Tips:
01 -
- Everything cooks in one dish meaning minimal cleanup and maximum relaxation
- The ravioli acts like tiny pillows of ricotta that soak up all that Alfredo goodness
- Leftovers somehow taste even better the next day if they last that long
02 -
- Do not overcook the ravioli during boiling since they will cook more in the oven
- The foil step is crucial to prevent the top cheese from burning before everything heats through
03 -
- Letting the casserole rest for those full 5 minutes makes serving so much cleaner
- Grate your own Parmesan instead of using pre-grated for way better melting