Chicken Alfredo Baked Ravioli (Printable)

Creamy, cheesy layers of ravioli and chicken baked until golden and bubbly

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 18 oz fresh or refrigerated cheese ravioli

→ Sauce & Liquids

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 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 evenly coated.
04 - Transfer mixture to the prepared baking dish. Spread evenly and top with mozzarella and Parmesan cheeses in a uniform layer.
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 and golden brown with bubbling edges.
07 - Let casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms ordinary ingredients into something that tastes like it came from an Italian kitchen
  • The perfect answer to I dont know what to make for dinner tonight
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Overcooked ravioli will turn mushy in the oven, so pull them from boiling water as soon as they float
  • The sauce thickens as it bakes, so dont worry if it looks too loose going into the oven
  • Foil placement matters shiny side down helps reflect heat back onto the cheese
03 -
  • Grate your own Parmesan since pre shredded contains anti caking agents that prevent smooth melting
  • Let the dish rest 5 to 10 minutes before serving so portions hold their shape better
  • Use a glass baking dish if you want to see the beautiful layers through the sides

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