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Busy families will adore this 5-ingredient cheesy chicken Alfredo ravioli bake recipe! It’s so quick, very comforting, and easy to assemble.
I think you’ll also enjoy my Cheddar Broccoli Chicken Bake or Easy Baked Penne with Sausage next.
Why you’ll love it
This cheesy chicken bake has lots of melty, ooey gooey cheese. It’s ultra creamy with Alfredo sauce, and the good news for busy parents is that we’re taking a few time-saving shortcuts. It’s a creative way to enjoy jarred pasta sauce and rotisserie chicken.
What’s not to like about a cozy, piping hot meal out of the oven that’s ready in only 30 minutes? This family-friendly ravioli bake will be your new favorite meal for a memorable and fuss-free pasta night.
What you’ll need
- Cheese ravioli – we’re using the kind found in the refrigerated section
- Alfredo sauce – grab a jar of your favorite variety. I like Classico or Rao’s.
- Chicken – I use rotisserie for convenience, but leftover chicken works if you have some to use up or made my Easy Baked Chicken Breast recipe
- Cheese – we’re using both parmesan and mozzarella for extra cheesiness! Use freshly grated for best meltability and taste. It’s worth it.
Do I cook the ravioli first?
- You don’t need to pre-cook the ravioli! It will cook right in the oven.
- This recipe has not been tested with frozen ravioli. I would probably thaw it first, but if you want to try cooking it from frozen, it will likely need more time in the oven.
How to make this chicken Alfredo ravioli bake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven to 375F. Spread 1/3 of the Alfredo sauce onto the bottom of your 8×8 baking dish. Arrange half the ravioli over top evenly.
The next layer is all of the shredded chicken, followed by another 1/3 of the Alfredo sauce. Top with the rest of the ravioli, then spoon on the last of the Alfredo.
Sprinkle on the parmesan, followed by the mozzarella. Bake, uncovered, until hot and bubbly. Carefully broil for a couple of minutes until the cheese is golden. Let it rest, and season with salt & pepper if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This Rosti melamine spoon is my go-to cooking spoon.
- Every home cook needs a Microplane zester for grating parmesan cheese.
- An 8×8 baking dish is the right size for this pasta bake.
Substitutions and variations
- If you want to use homemade instead of a jar of Alfredo sauce, you may want to double my Homemade Alfredo Sauce to make sure you have enough. It makes approximately 1.5 cups while this recipe calls for 15 oz, which is closer to 2 cups.
- You could use tortellini instead.
- Leave out the chicken if you want a meatless option. It’s great as a side dish!
Can I double the recipe?
- Absolutely. I’d straight double every ingredient and use a 9×13 baking dish instead of the 8×8 one our kitchen used for this recipe.
Leftovers and storage
- Leftovers of this chicken bake will last for 3-4 days in the fridge. It may start to dry out a bit, however, so you could add some more Alfredo sauce to liven it up.
- Reheat in a saucepan until warmed through for best results. Don’t overcook, or the chicken may dry out.
- I don’t recommend freezing this one because of the dairy content.
What to serve with this chicken pasta bake
- Round out this tasty pasta bake with a big slice of Cheesy Garlic Bread, a dinner roll, or crusty bread.
- I like a salad as a fresh counterpoint. Try spring mix with my Chipotle Cilantro Lime Ranch Dressing, or go all out with a Caesar Salad. You don’t need a blender for either of these dressings!
I’d love it if you left a star rating and review on this chicken Alfredo bake! If the blog post didn’t answer your question, leave a comment below. You can also find me on Instagram.
Chicken Alfredo Ravioli Bake
Ingredients
- 9 ounces refrigerated cheese ravioli
- 1 (15 ounce) jar Alfredo sauce
- 2 cups cooked chicken (I used rotisserie) shredded
- 1/2 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt & pepper to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Spread 1/3 of the Alfredo sauce on the bottom of a 8×8 baking dish, then add half the ravioli in an even layer.
- Top the ravioli with all of the chicken, and then spoon another 1/3 of the Alfredo sauce on top.
- Add the remaining ravioli on top of the chicken in an even layer, and then spoon on the rest of the Alfredo sauce.
- Top the with parmesan and then the mozzarella.
- Bake, uncovered, for 20 minutes or until hot and bubbly. Broil (watch it carefully) for a few minutes to brown the top, then take it out of the oven and let it rest for a few minutes prior to serving. Season with salt & pepper if needed.
Notes
- There is no need to pre-cook the ravioli. It will cook in the oven. I have not tested this recipe with frozen ravioli. I would probably thaw it first, but if you want to try cooking it from frozen, it will likely need more time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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