Chicken Alfredo Baked Ravioli (Printable view)
Cheesy baked ravioli with chicken and creamy Alfredo sauce, bubbling with melted mozzarella and Parmesan.
# What You'll 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)
# Steps:
01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the ravioli according to package directions, usually 3–5 minutes. Drain well.
03 - In a large bowl, combine the cooked ravioli, chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Mix gently to coat everything evenly.
04 - Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
05 - Cover with foil and bake for 20 minutes.
06 - Remove foil and bake an additional 10–15 minutes, or until the cheese is golden and bubbly.
07 - Let cool for 5 minutes before garnishing with chopped parsley and serving.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The combination of tender ravioli and juicy chicken in creamy sauce is pure comfort
- Leftovers reheat beautifully for lunch the next day
02 -
- Do not overcook the ravioli during boiling since they will continue cooking in the oven
- The sauce will look thin before baking but thickens beautifully as the cheese melts and bubbles
03 -
- Letting the dish rest for those 5 minutes before serving is the difference between a neat scoop and a messy slide
- Grate your own Parmesan from a wedge rather than using the pre grated cheese in a tub