This Chicken Alfredo Ravioli Bake is creamy, cheesy, and built for busy nights and hungry families. The tender ravioli soaks up the rich Alfredo sauce, while the chicken adds hearty protein finished with a bubbly mozzarella top that everyone will dig into.
Why this dish works: it’s fast to put together, uses simple pantry staples, and makes great leftovers. It will make your kitchen smell like heaven on a rainy day and still have time left for homework help or an episode of your favorite show.
For a similar creamy comfort meal, try this creamy chicken alfredo pasta bake for another easy, family-friendly option.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes for quick weeknight meals
- Made with simple, store-bought ingredients
- Crowd-pleasing cheesy top kids and adults love it
- Easy to scale up for meal prep or potlucks
Ingredients for Chicken Alfredo Ravioli Bake
- 24 ounces frozen ravioli, (cheese or your favorite filling)
- 2 cups Alfredo sauce, (store-bought or homemade)
- 3 cups cooked chicken, (diced into bite-sized pieces or shredded)
- 8 ounces shredded mozzarella cheese, (for topping Chicken Alfredo Ravioli Bake)
Step-by-Step Instructions of Chicken Alfredo Ravioli Bake
- Preheat the oven to 375°F (190°C).
- Boil the frozen ravioli in salted water for 2–3 minutes less than package directions so they stay firm during baking; drain.
- Toss the drained ravioli with the Alfredo sauce in a large bowl until evenly coated.
- Fold the cooked chicken into the sauced ravioli so pieces are distributed.
- Pour the ravioli and chicken mixture into a 9×13-inch baking dish and spread into an even layer.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake uncovered for 18–22 minutes, until sauce is bubbly and cheese is golden.
- Let rest 5 minutes before serving to set and cool slightly.
Tips for Success
- Don’t overcook the ravioli in the pot a slightly underdone ravioli bakes up perfectly.
- Use freshly shredded mozzarella for better melt and flavor (pre-shredded can be drier).
- Let the bake rest a few minutes after coming out of the oven so it slices cleanly.
Substitutions & Variations of Chicken Alfredo Ravioli Bake
To Make It Vegan/Gluten-Free:
- Use dairy-free Alfredo sauce and vegan shredded cheese for a vegan version.
- Swap to gluten-free ravioli (check fillings) and use a dairy-free Alfredo to make it gluten-free and vegan.
Variations:
- Stir in a handful of spinach or broccoli florets for color and extra veggies.
- Add a tablespoon of pesto before baking for a flavor boost.
- Swap mozzarella for a mix of Parmesan and fontina for a nuttier, richer top.
Storage Instructions of Chicken Alfredo Ravioli Bake
Refrigerator:
- Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short bursts.
Freezer:
- Freeze the unbaked assembled dish (tightly covered) for up to 2 months. Thaw overnight in the fridge before baking. Cooked leftovers can be frozen for up to 2 months; thaw overnight before reheating.
Make-Ahead:
- Assemble the bake the night before, cover, and keep in the fridge. Add 5–8 extra minutes to the bake time if baking straight from chilled.
Frequently Asked Questions (FAQ) of Chicken Alfredo Ravioli Bake
How can I make this lower in calories?
- Use a light Alfredo sauce or a cauliflower-based sauce and reduce the cheese. Add more veggies to bulk it up without many extra calories.
Can I use raw chicken?
- Yes. If using raw diced chicken, cook it first in a skillet until no longer pink, or bake until chicken reaches 165°F before assembling.
Can I make this in individual servings?
- Yes. Divide into small oven-safe dishes and bake the same way adjust time slightly for smaller dishes (watch for bubbling and golden cheese).
Final Toughts
Give this Chicken Alfredo Ravioli Bake a try on your next busy night. It’s creamy, simple, and made to please picky eaters and tired adults alike. This dish is great for leftovers and scales up easily for guests. If you make it, please leave a comment and a star rating I’d love to hear how it turned out for your family.
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Cheesy Chicken Alfredo Ravioli Bake
A creamy, cheesy Chicken Alfredo Ravioli Bake perfect for busy weeknight dinners that the whole family will enjoy.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
- 24 ounces frozen ravioli (cheese or your favorite filling)
- 2 cups Alfredo sauce (store-bought or homemade)
- 3 cups cooked chicken (diced into bite-sized pieces or shredded)
- 8 ounces shredded mozzarella cheese (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the frozen ravioli in salted water for 2–3 minutes less than package directions; drain.
- Toss the drained ravioli with the Alfredo sauce in a large bowl until evenly coated.
- Fold the cooked chicken into the sauced ravioli.
- Pour the ravioli and chicken mixture into a 9×13-inch baking dish and spread into an even layer.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake uncovered for 18–22 minutes, until the sauce is bubbly and cheese is golden.
- Let rest for 5 minutes before serving.
Notes
For better melt and flavor, use freshly shredded mozzarella. Let the bake rest a few minutes after coming out of the oven for cleaner slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian