Chicken Alfredo Baked Ravioli (Printable Format)
Golden-baked ravioli with chicken and rich Alfredo sauce, topped with melted cheeses
# 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
# How-To Steps:
01 - Preheat your 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 the ravioli according to package directions, typically 3–5 minutes. Drain well in a colander.
03 - In a large mixing bowl, combine the cooked ravioli, shredded chicken, Alfredo sauce, whole milk, Italian seasoning, and black pepper. Fold gently until evenly coated.
04 - Transfer the mixture to the prepared baking dish, spreading evenly. Sprinkle mozzarella and Parmesan cheese uniformly over the top.
05 - Cover the dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
06 - Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is golden brown and bubbly.
07 - Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- Everything happens in one baking dish, which means less cleanup and more time enjoying dinner
- The way the Alfredo sauce gets into every crevice of the ravioli is something I didn't expect but now can't live without
02 -
- Overcooking the ravioli during boiling will make them fall apart when you mix everything together, so pull them as soon as they float
- The dish will look very saucy before baking, but that sauce thickens up beautifully in the oven
03 -
- If using frozen ravioli, don't thaw them first—just add a minute or two to the boiling time
- Avoid spreading the cheese to the very edges of the dish, as it tends to burn and stick there