Description

This Chicken Alfredo Ravioli Bake is a comforting and cheesy casserole perfect for a quick weeknight dinner. Layers of tender cheese ravioli, shredded rotisserie chicken, and creamy Alfredo sauce are topped with a blend of parmesan and mozzarella cheeses, baked to golden perfection. A simple yet indulgent dish that combines the richness of Italian flavors in one easy-to-make bake.

Ingredients

Scale

Ravioli and Protein

9 ounces refrigerated cheese ravioli
2 cups cooked chicken, shredded (rotisserie recommended)

Sauces and Cheese

1 (15 ounce) jar Alfredo sauce
1/2 cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese

Seasoning

Salt & pepper to taste

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Instructions

Preheat the oven: Set your oven to 375°F and position the rack in the top third to ensure even baking and browning.
Layer the base sauce and ravioli: In an 8×8 inch baking dish, spread one third of the Alfredo sauce evenly across the bottom, then layer half of the cheese ravioli over the sauce in an even layer.
Add the chicken and sauce: Spread all of the shredded cooked chicken evenly over the ravioli, then spoon another third of the Alfredo sauce over the chicken, ensuring good coverage.
Layer remaining ravioli and sauce: Add the remaining ravioli on top of the chicken, arranging them evenly, and then top with the last third of the Alfredo sauce.
Add cheese toppings: Sprinkle the grated parmesan cheese evenly over the sauce, followed by the shredded mozzarella cheese for a melty, golden crust.
Bake and broil: Bake the dish uncovered for 20 minutes until hot and bubbly. For a browned top, broil for a few minutes, watching carefully to avoid burning. Remove from oven and let rest for a few minutes before serving. Season with salt and pepper to taste if needed.

Notes

Using refrigerated cheese ravioli saves time and adds a creamy texture.
Rotisserie chicken is convenient and flavorful but any cooked chicken can be used.
If you prefer a spicier dish, add a pinch of red pepper flakes to the Alfredo sauce.
For a gluten-free option, use gluten-free ravioli and Alfredo sauce.
Resting the bake after cooking allows the sauce to thicken slightly and makes serving easier.