Chicken Alfredo Baked Ravioli (Print Version)

Golden cheesy casserole with tender ravioli, shredded chicken, and creamy Alfredo sauce baked to perfection.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 18 oz fresh or refrigerated cheese ravioli

→ Sauce Base

03 - 2 cups Alfredo sauce (store-bought or homemade)
04 - 1/2 cup whole milk

→ Cheeses

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 Cook:

01 - Preheat your 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 the ravioli according to package directions, typically 3–5 minutes. Drain well in a colander.
03 - In a large mixing bowl, combine the cooked ravioli, shredded chicken, Alfredo sauce, milk, Italian seasoning, and black pepper. Fold gently until everything is evenly coated.
04 - Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the mozzarella and Parmesan cheese uniformly across the top.
05 - Cover the dish tightly with aluminum foil. Bake for 20 minutes to allow flavors to meld and the mixture to heat through.
06 - Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is golden brown and bubbling around the edges.
07 - Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly for easier scooping. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It transforms five ingredients into something that tastes like it simmered all day
  • The leftovers might be even better than the first night
  • Feel free to assemble it ahead and bake when everyone walks through the door hungry
02 -
  • Do not overcook the ravioli during boiling since they will continue cooking in the oven
  • Underbaked is better than overbaked because the cheese will continue bubbling and browning after you remove it from the oven
03 -
  • Use freshly grated Parmesan instead of the shelf stable kind for dramatically better flavor
  • Let the dish rest those full five minutes or the sauce will be too runny and the cheese will slide right off

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