Chicken Alfredo Baked Ravioli (Printable)
Cheesy baked ravioli casserole with chicken and creamy Alfredo sauce
# 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 (optional)
# How to Make It:
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, typically 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 mozzarella and Parmesan cheese evenly across surface.
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 is golden brown and bubbly. Let rest 5 minutes before garnishing with parsley and serving.
# Expert Advice:
01 -
- Everything comes together in under an hour, but tastes like you spent all day cooking
- The combination of tender ravioli and creamy sauce hits that perfect spot between sophisticated and soul-satisfying
02 -
- Overcooking the ravioli during boiling is the biggest mistake—they'll finish cooking in the oven
- Letting the dish rest those 5 minutes feels impossible when it smells this good, but it really does make serving easier
03 -
- If your sauce seems too thick after mixing, add another splash of milk before baking
- Broil for the last 2 minutes if you want extra crispy cheese bits