Easy Chicken Alfredo Ravioli Bake

This Easy Chicken Alfredo Ravioli Bake is the ultimate weeknight dinner win – creamy, cheesy, and ready in just 45 minutes! With only 4 ingredients, it’s perfect for busy families who want comfort food without the fuss.

You know those nights when you’ve got about 20 minutes before hangry kids turn into complete chaos? This is your lifesaver recipe. I discovered this little gem when I was staring at my fridge one Wednesday evening, wondering how on earth I was going to get dinner on the table without losing my mind!

The genius here is swapping regular pasta for frozen ravioli – those little cheese-filled pillows do all the heavy lifting while you basically just throw everything together. My kids think it’s fancy restaurant food, but honestly, it’s so ridiculously easy that I almost feel guilty calling it cooking! And if you’re running mega late, just skip the oven bit and stir everything together in the pan with some extra cheese on top.

Why You’re Going To Love This Recipe

It’s basically foolproof. Four ingredients, one dish, zero stress. When dinner planning gives you a headache, this recipe gives you a hug.

Kids actually eat it. No sneaky vegetables to pick out, just creamy, cheesy goodness that makes everyone happy. Even my fussiest eater asks for seconds!

Use whatever chicken you’ve got. Leftover roast, rotisserie from the shops, or quickly pan-fry some fresh pieces – honestly, anything works.

Won’t break the budget. Frozen ravioli is so much cheaper than fresh, and you probably have everything else already.

Impressive but effortless. Looks like you’ve been slaving away, but really you’ve just been clever with shortcuts.

Clean-up is a breeze. One pot for pasta, one pan for chicken, one dish for baking. That’s it!

What You Need

I love that this recipe uses the kind of stuff you probably already have lurking in your fridge and freezer!

Note: Full quantities are in the recipe card below – but here’s what you’re working with.

Boneless Chicken – Breasts, thighs, tenderloins, whatever’s on special! If you’ve got leftover roast or a rotisserie chicken, even better.

Frozen Cheese Ravioli – The hero of this dish! Grab whatever brand you like, or go fancy with spinach and ricotta if you’re feeling it.

Alfredo Sauce – I’m not judging if you use the jar stuff (I do it too!). Those packet mixes are brilliant as well – just add milk and you’re done.

Mozzarella Cheese – Freshly grated melts like a dream, but let’s be real, the pre-shredded stuff saves time and works perfectly fine.

Garlic Salt and Pepper – Just to make everything taste like it’s from a proper restaurant instead of your slightly chaotic kitchen!

How To Make It

Seriously, if you can boil water and use a can opener, you’ve got this!

Note: All the exact measurements are down in the recipe card, but here’s the gist of it.

Get the chicken sorted: Chop up your chicken and chuck it in a pan with a bit of oil. Season with garlic salt and pepper, and cook until it’s golden and done. If you’re using leftover chicken, just warm it through – easy!

Boil the ravioli: While the chicken’s doing its thing, get your ravioli boiling according to the packet instructions. Don’t overcook them – they’ll finish cooking in the oven.

Mix it all together: This is where the magic happens! Gently combine your cooked ravioli, chicken, alfredo sauce, and about half the cheese in a big bowl. Be gentle so you don’t burst those lovely ravioli pockets.

Into the oven: Pop everything into a greased baking dish, sprinkle the rest of the cheese on top, and bake for about 15 minutes until it’s all golden and bubbly.

Done!: Let it sit for a few minutes (if you can resist!), then serve up with whatever sides you fancy.

My Top Tips

Don’t murder the ravioli – Cook them just until they’re tender, because they’ll keep cooking in the oven. Nobody wants mushy pasta disasters!

Let it rest a bit – I know it smells amazing and you want to dive in, but giving it 5 minutes to settle makes serving so much easier.

Jazz it up if you want – Throw in some frozen spinach, sautéed mushrooms, or sun-dried tomatoes. Whatever makes you happy!

Super speedy version – Running seriously late? Skip the oven entirely! Just warm the alfredo with the chicken, toss with cooked ravioli, top with cheese and stick under the grill for a couple of minutes.

Storage sorted – Leftovers keep for 3 days in the fridge. Reheat gently with a splash of milk to bring back that lovely creaminess.

Freezer friendly – Assemble the whole thing but don’t bake it. Cover and freeze for up to 3 months. Bake straight from frozen, just add an extra 10-15 minutes.

FAQs

Can I use different types of ravioli? Absolutely! Cheese and spinach ravioli, butternut squash ravioli, or even cheese tortellini work wonderfully. Just stick to similar cooking times.

What if I can’t find alfredo sauce packets? No worries! Use about 3 cups of your favourite jarred alfredo sauce, or make a quick homemade version with butter, cream, and parmesan.

Can I make this dairy-free? Yes! Use dairy-free ravioli, cashew-based alfredo sauce, and your favourite dairy-free cheese. The texture will be slightly different but still delicious.

How do I prevent the ravioli from breaking? Handle gently when mixing, don’t overcook during boiling, and use a large spoon or spatula to fold ingredients together rather than stirring vigorously.

More Easy Family Dinners

Looking for more simple, family-friendly recipes that everyone will actually eat? These are all regular favourites in our house!

Easy Chicken Alfredo Ravioli Bake

For busy weeknights when you want comfort food without the fuss – this creamy, cheesy bake is ready in just 45 minutes!

Course: Dinner
Cuisine: Italian-American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 serves
Calories: 485kcal

Ingredients

1 pound boneless skinless chicken – diced
1 pound frozen cheese ravioli
3 cups alfredo sauce – jarred or made from packets
1 cup mozzarella cheese – grated
Garlic salt and pepper – to taste
2 tablespoons olive oil – for cooking

Instructions

Preheat oven to 180°C (350°F). Grease a 9×13 inch baking dish.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with garlic salt and pepper, and cook for 6-8 minutes until golden and cooked through. Set aside.
Boil the ravioli: Cook ravioli according to package directions until just tender. Drain well.
Combine ingredients: In a large bowl, gently mix the cooked ravioli, chicken, alfredo sauce, and half the mozzarella cheese.
Assemble: Transfer mixture to the prepared baking dish. Top with remaining mozzarella cheese.
Bake: Place in oven for 15-20 minutes until top is golden and bubbly.
Serve: Let rest for 5 minutes, then serve with salad or garlic bread.

Notes

RECIPE NOTES & TIPS

Quick Version: Skip the baking! Just warm alfredo sauce with chicken, toss with cooked ravioli, top with cheese and grill for 2-3 minutes.
Chicken Options: Use rotisserie chicken, leftover roast chicken, or chicken tenderloins – whatever you have on hand.
Ravioli Varieties: Cheese and spinach, butternut squash, or cheese tortellini all work beautifully.
Make Ahead: Assemble without baking, cover and refrigerate overnight. Add 5-10 minutes to baking time if cooking from cold.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
Freezing: Freeze assembled (unbaked) for up to 3 months. Bake from frozen, adding 10-15 minutes to cooking time.