Chicken Alfredo Baked Ravioli (Print Version)
Golden, bubbly casserole featuring cheese ravioli, juicy chicken, and creamy Alfredo sauce baked to perfection.
# 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
# Directions:
01 - Preheat oven to 375°F and 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 for 3-5 minutes until al dente. Drain thoroughly in a colander.
03 - In a large mixing bowl, add cooked ravioli, shredded chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Gently fold together until all components are evenly coated.
04 - Transfer mixture to the prepared baking dish and spread into an even layer. Sprinkle mozzarella and Parmesan cheese uniformly across the surface.
05 - Cover dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
06 - Remove foil and continue baking for 10-15 minutes until cheese is melted, golden brown, and bubbly around the edges.
07 - Let casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
# Expert Tips:
01 -
- It transforms simple ingredients into something that tastes like it came from a restaurant
- The leftovers somehow taste even better the next day
02 -
- Don't overcook the ravioli during boiling or they'll become mushy after baking
- The resting step isn't optional—giving it those 5 minutes makes serving so much easier
03 -
- Use room-temperature ingredients for faster, more even baking
- Grate your own cheese—it melts better and tastes fresher