Chicken Alfredo Baked Ravioli (Print)

Tender ravioli and shredded chicken swim in rich Alfredo sauce, topped with bubbly mozzarella and Parmesan for the ultimate comfort dish.

# Ingredient list:

→ 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, typically 3–5 minutes. Drain well in a colander.
03 - In a large mixing bowl, combine cooked ravioli, shredded chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Gently toss until evenly coated.
04 - Transfer mixture to prepared baking dish. Spread mozzarella and Parmesan cheese evenly over the top.
05 - Cover with aluminum foil and bake for 20 minutes.
06 - Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly. Let rest 5 minutes before garnishing with parsley and serving.

# Expert Tips:

01 -
  • Everything comes together in under an hour with minimal prep work
  • The combination of tender ravioli and juicy chicken feels luxurious but uses everyday ingredients
  • Likely better than takeout and you probably have most of what you need right now
02 -
  • Do not overcook the ravioli during boiling since they will continue cooking in the oven
  • The sauce thickens as it bakes, so do not skip the milk or it might get too dense
  • Foil is crucial for the first part of baking so the top does not burn before the center heats through
03 -
  • Let the dish rest those 5 minutes or you will lose that beautiful cheesy layer when you scoop it
  • Grate your own Parmesan if you can because the pre-grated stuff does not melt as well

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