Chicken Alfredo Baked Ravioli (Printable)
Golden, cheesy 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)
# 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 a boil. Cook ravioli according to package directions, typically 3–5 minutes. Drain well in a colander.
03 - In a large mixing bowl, combine cooked ravioli, shredded chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Fold gently until evenly coated.
04 - Transfer mixture to prepared baking dish. Spread mozzarella and Parmesan cheese evenly over the surface.
05 - Cover dish tightly with aluminum foil. Bake for 20 minutes to heat through.
06 - Remove foil and continue baking for 10–15 minutes until cheese is golden brown and bubbly.
07 - Let casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
# Expert Hints:
01 -
- Its the kind of meal that makes everyone gather around the oven door, watching for that perfect golden moment
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- Overcooking the ravioli before baking will make them fall apart, so pull them a minute early
- The sauce will thicken in the oven, so keep it slightly thinner than you would for pasta
03 -
- Let the dish rest at least 5 minutes before serving so the sauce has time to set
- Broil for the last 2 minutes if you want extra crispy cheese on top