Chicken Alfredo Baked Ravioli (Printable)

Tender ravioli and chicken in creamy Alfredo sauce, baked with melted cheese until golden and bubbly.

# 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 Steps:

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 evenly. Sprinkle mozzarella and Parmesan cheese across top in uniform layer.
05 - Cover dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
06 - Remove foil. Continue baking 10–15 minutes until cheese is melted and golden brown. Let rest 5 minutes before serving. Garnish with fresh parsley.

# Helpful Tips:

01 -
  • It transforms simple ingredients into something that tastes like it came from a restaurant but takes almost no effort
  • The leftovers somehow taste even better the next day, if they make it that far
02 -
  • Overcooking the ravioli in the boiling water stage will make them fall apart during baking, so pull them early
  • The sauce thickens considerably as it bakes, so do not be alarmed if it looks loose going into the oven
03 -
  • Let the dish rest for those full 5 minutes or the sauce will be too loose and runny when you scoop it
  • Grating your own Parmesan makes a huge difference in how it melts and tastes

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