Chicken Alfredo Baked Ravioli (Printable)

Creamy pasta casserole with tender chicken, cheese ravioli, and rich Alfredo sauce baked until golden and bubbly.

# 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 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, chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Gently fold together until evenly coated.
04 - Transfer mixture to prepared baking dish. Spread evenly. Sprinkle mozzarella and Parmesan cheese across the top 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 10-15 minutes until cheese is golden brown and bubbly around edges.
07 - Let casserole rest 5 minutes before serving. Sprinkle with fresh chopped parsley if desired.

# Expert Suggestions:

01 -
  • Using rotisserie chicken means dinner comes together in under 15 minutes of active prep
  • The Alfredo sauce creates this incredibly rich, velvety coating that makes every bite feel indulgent
  • Leftovers actually taste better the next day, if you somehow manage to have any
02 -
  • Don't rinse your cooked ravioli—the sauce sticks way better to the starch left on the pasta
  • If your sauce seems too thick after adding the milk, splash in a little pasta water before baking
  • The foil cover in the first twenty minutes keeps everything from drying out while the flavors meld together
03 -
  • Grate your own cheese—those anti-caking agents in pre-shredded bags prevent proper melting
  • Let the dish rest for the full five minutes or the sauce will be too loose and runny

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