Chicken Alfredo Baked Ravioli (Print Version)
Cheesy baked ravioli with chicken in creamy Alfredo sauce, topped with golden melted cheese.
# 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
# How To Make:
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 thoroughly 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.
06 - Remove foil and continue baking 10–15 minutes until cheese turns golden brown and bubbly.
07 - Let casserole rest 5 minutes before garnishing with fresh parsley and serving warm.
# Expert Tips:
01 -
- Come home to dinner bubbling away in the oven while you kick off your shoes
- Uses simple ingredients you can grab without a second thought
02 -
- Overcooking the ravioli before baking makes them fall apart, so pull them while they are still slightly firm
- Whole milk really does matter here because skim milk can make the sauce separate and look curdled
03 -
- Grate your own Parmesan because the pre grated stuff has anti caking agents that keep it from melting smoothly
- Let the foil tent slightly over the dish so the cheese does not stick to it when you remove the cover