Chicken Alfredo Baked Ravioli (Print Layout)
Cheese ravioli and chicken baked in creamy Alfredo sauce with melted mozzarella and Parmesan.
# 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 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, usually 3–5 minutes. Drain well in a colander.
03 - In a large mixing bowl, combine the cooked ravioli, chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Mix gently to coat everything evenly without breaking the ravioli.
04 - Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
05 - Cover the dish with aluminum foil and bake for 20 minutes.
06 - Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
07 - Let the casserole cool for 5 minutes before garnishing with chopped parsley and serving hot.
# Expert Suggestions:
01 -
- Everything bakes in one dish so cleanup happens while you eat
- The ravioli stays tender instead of getting mushy like traditional lasagna noodles
02 -
- Overcooking the ravioli before baking makes them fall apart during mixing
- Skip the foil step only if you want a crispy browned cheese crust
03 -
- Room temperature sauce blends more smoothly with hot ravioli
- Grate your own Parmesan for the best melting behavior