Chicken Alfredo Baked Ravioli (Printable Version)

Creamy baked ravioli with chicken, Alfredo sauce, and golden melted cheese topping

# What You’ll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 18 oz fresh or refrigerated cheese ravioli

→ Sauce & Liquids

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 boil. Cook ravioli according to package directions (3-5 minutes). Drain well in colander.
03 - In large mixing bowl, combine cooked ravioli, chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Gently fold together until evenly coated.
04 - Transfer mixture to prepared baking dish. Spread evenly. Sprinkle mozzarella and Parmesan cheese across top in uniform layer.
05 - Cover dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
06 - Remove foil. Continue baking 10-15 minutes until cheese melts completely and turns golden brown with bubbly edges.
07 - Let casserole rest 5 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm.

# Quick Tips:

01 -
  • It transforms a weeknight dinner into something that feels like you spent hours, when really you just layered things together
  • The combination of tender ravioli and shredded chicken means every bite is satisfyingly substantial
  • Leftovers somehow taste even better the next day, if they make it that far
02 -
  • Overcooking the ravioli before baking leads to mushy results, so pull them a minute early
  • The sauce thickens in the oven, so keep it slightly thinner than you might think
  • Cheese that browns too quickly can be tented with foil while the center finishes heating
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • A splash of pasta water in the sauce helps it cling to every piece of ravioli

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