Chicken Alfredo Baked Ravioli (Printable)
Tender pasta filled with cheese combines with shredded chicken and creamy Alfredo sauce, topped with melted mozzarella and Parmesan for a golden, comforting baked dish.
# 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, 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 Prepare:
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 rolling boil. Add the ravioli and cook according to package directions, typically 3–5 minutes. Drain thoroughly in a colander.
03 - In a large mixing bowl, add the cooked ravioli, shredded chicken, Alfredo sauce, whole milk, Italian seasoning, and black pepper. Gently fold together until all components are evenly coated.
04 - Transfer the mixture to the prepared baking dish, spreading it into an even layer. Distribute the mozzarella and Parmesan cheese uniformly across the top.
05 - Cover the dish tightly with aluminum foil. Bake for 20 minutes to allow flavors to meld and the filling to heat through completely.
06 - Remove the foil and return to the oven for an additional 10–15 minutes, or until the cheese is melted, golden brown, and bubbly around the edges.
07 - Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh chopped parsley if desired.
# Expert Advice:
01 -
- Its the dinner equivalent of a warm hug after a long day
- The leftovers somehow taste even better the next morning
02 -
- Overcooking the ravioli before baking makes them turn mushy in the oven
- Adding that splash of milk prevents the sauce from becoming too thick as it bakes
03 -
- Grate your own Parmesan instead of using pre-grated—it melts better and tastes fresher
- Letting the dish rest before serving is the secret to clean portions instead of a messy scoop