Chicken Alfredo Baked Ravioli (Printable)
Golden baked ravioli with chicken and creamy Alfredo sauce topped 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
# Steps:
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 rolling boil. Add ravioli and cook according to package directions, typically 3–5 minutes. Drain thoroughly in a colander.
03 - In a large mixing bowl, combine cooked ravioli, shredded chicken, Alfredo sauce, 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 evenly. Sprinkle shredded mozzarella and grated Parmesan cheese over the top in a uniform layer.
05 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to allow flavors to meld and sauce to heat through.
06 - Remove foil and return to oven for an additional 10–15 minutes, or until cheese is melted and golden brown with bubbling edges.
07 - Let casserole rest for 5 minutes before serving to allow sauce to thicken slightly. Garnish with fresh chopped parsley if desired.
# Expert Hints:
01 -
- Its basically the love child of classic fettuccine Alfredo and a lasagna you dont have to spend all day assembling
- The cheese gets this incredible golden brown crust while staying ridiculously creamy underneath
02 -
- Overbaking is the enemy here—the ravioli will start to fall apart and the sauce can separate
- Using fresh ravioli instead of frozen makes a noticeable difference in the final texture
03 -
- Dont skip the foil covered baking step—this is what keeps the ravioli from drying out
- Spring for block Parmesan and grate it yourself instead of using the pre grated stuff