Kitchen notes · a little help before you start
Chicken Alfredo Ravioli Bake
Cheese ravioli tucked into creamy Alfredo sauce makes a warm, generous dinner. The chicken sits between soft pasta layers, with a browned cheese top to scoop through. Give the bubbling dish a moment to settle before you bring it to the table.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Start with sauce
Spread the first third of the Alfredo sauce across the bottom before arranging an even ravioli layer.
2. Chicken in the middle
Put all the chicken over the first ravioli layer, then spoon another third of the sauce across it.
3. Watch the broiler
Keep watching while the top browns under the broiler. That brief stage comes after the bake turns bubbly.
Get to know the ingredients
Refrigerated ravioli
Use refrigerated cheese ravioli straight from the package. It cooks in the oven without a separate boiling step.
Cooked chicken
The shredded chicken is already cooked before assembly. Rotisserie chicken is the example given in the ingredient list.
Two cheeses
Put the freshly grated Parmesan on first, then cover it with shredded mozzarella before the uncovered bake.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Chicken Alfredo Ravioli Bake
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let it settle
Rest the bake for a few minutes after browning, then taste for salt and pepper before serving.
A little more help as you go
An even upper layer
Arrange the remaining ravioli evenly over the chicken so the last sauce portion can cover that top pasta layer.
Upper oven rack
Move the rack to the top third before preheating the oven, ready for baking and the broiling finish.
A few questions you might have
Should I cover the baking dish?
Bake it uncovered until hot and bubbly, then use the broiler briefly if you want the cheese browned.
What size baking dish is used?
The layers are arranged in an eight-by-eight-inch dish, beginning with sauce underneath the first half of the ravioli.
Does the chicken go in both pasta layers?
All of the shredded chicken goes between the two ravioli layers, covered by the middle portion of sauce.
Is frozen ravioli covered by these directions?
The recipe uses refrigerated ravioli. Frozen ravioli was untested, so its baking time is uncertain.
What should the bake look like before broiling?
It should be hot and bubbly after baking. Browning the cheese is a separate, carefully watched finish.
Any more cooking tips?
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. 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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
