Chicken Alfredo Baked Ravioli (Printable Version)

Comforting baked ravioli with chicken, creamy Alfredo sauce, and golden melted cheese. An easy Italian-American favorite ready in under an hour.

# 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
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

# How To Make It:

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 boil. Cook ravioli according to package directions, typically 3–5 minutes. Drain thoroughly in colander.
03 - In a large bowl, combine cooked ravioli, shredded chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Fold gently until evenly coated.
04 - Transfer mixture to prepared baking dish. Spread evenly. Sprinkle mozzarella and Parmesan cheese across the top in a uniform layer.
05 - Cover dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
06 - Remove foil and continue baking 10–15 minutes until cheese is melted and golden brown with bubbly edges.
07 - Let casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

# Expert Suggestions:

01 -
  • Everything comes together in one dish with minimal hands on time, making it perfect for those nights when you want something comforting but do not have hours to spend cooking
  • The combination of tender ravioli, creamy Alfredo sauce, and juicy chicken creates that irresistible pasta bake texture that everyone craves
02 -
  • Do not fully cook the ravioli during boiling because it will continue cooking in the oven and you do not want it to become mushy
  • The sauce will look very thick when you first mix everything together, but the milk and the baking process will create the perfect consistency
03 -
  • Use freshly grated Parmesan instead of the pre shredded kind in the tub, as it melts better and has a much richer flavor
  • If the top starts browning too quickly, tent it with foil for the last few minutes of baking

Go Back