You don’t even have to boil the pasta for this easy Dump-and-Bake Chicken & Ravioli in Alfredo Sauce! With only 5 simple ingredients and about 5 minutes of prep, family dinners don’t get much better!
Raise your hand if you have a picky eater in the house!
With many mouths to feed and limited time for cooking, it can be so difficult to come up with new and different mealtime solutions that appeal to everyone at the table. And while we want dinner to be a relaxing and fun way to reconnect with family at the end of the day, the reality is often VERY different.
When little ones join us at the dinner table, dinners can quickly become a stressful, rushed situation in which everyone leaves the table feeling frustrated, depleted, and discouraged. But it doesn’t have to be that way!
Quick-prep meals like this cheesy ravioli in Alfredo sauce make home-cooked dinners a breeze. And best of all? Your kids will actually EAT it!
I included chicken and peas in the dish which means that you get a complete dinner in one pan. There’s no need to worry about sides, and there’s no need to wash more dishes when you’re done.
Instead, serve a warm, creamy pasta dish that your entire family will enjoy. And maybe even pour yourself a glass of wine while it bakes? After all, you’ll have nothing more to worry about once you pop it in the oven!
Top Tips For Making Chicken and Ravioli Alfredo
- I used cheese ravioli but any will do
- If you don’t have mozzarella then white cheddar will do
- You can swap the frozen peas for any frozen veg such as carrots or corn
If you love easy dump-and-bake dinners, be sure to check out these favorites too:
- Dump-and-Bake Meatball Casserole
- Dump-and-Bake Chicken Pot Pie Pasta
- Dump-and-Bake Chicken Taco Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken Ravioli Alfredo {Dump-and-Bake}
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 24-25 ounces frozen cheese ravioli
- 9 ounces (about 1 ¾ cups) chopped or shredded cooked chicken
- 36 ounces (about 4 ¼ cups) Alfredo sauce
- ½ – 1 cup frozen peas (optional)
- 1 cup shredded mozzarella cheese or Italian cheese blend
- Optional garnish: chopped fresh herbs such as parsley or basil
Instructions
- Preheat oven to 400°F (200°C). Spray a 9×13-inch dish with nonstick cooking spray.
- In the prepared dish, spread a thin layer of Alfredo sauce (about ½ cup).
- Arrange half of the frozen ravioli in a single layer over the sauce. Keep them flat and even so everything cooks at the same rate.
- Add half of the chicken on top of the ravioli.
- Spread about half of the remaining Alfredo sauce on top of the chicken and ravioli.
- Repeat the layers once more using the remaining ravioli, chicken, and sauce, in that order.
- Cover tightly with aluminum foil, pressing the edges to seal. Bake for 30 minutes.
- Remove the foil, sprinkle the peas over top (if using), and finish with the shredded cheese.
- Return the dish to the oven uncovered for 10 more minutes, or until the cheese melts and the ravioli is tender. For browned cheese, place the dish under the broiler for a minute or two, watching closely so it does not burn.
- Let the dish rest for 5 to 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Peas go on at the end. You can add them to the layers while assembling, but they tend to get mushy and lose their bright green color.
- Do not thaw the ravioli. It goes in frozen and cooks in the sauce. Thawed ravioli softens too much during the covered bake.
- Seal the foil tightly. The trapped steam is what cooks the pasta. Escaped steam is the most common reason ravioli comes out firm.
- Use all the sauce. Any ravioli left uncoated will bake up tough rather than tender.
- Ravioli swaps. Cheese, spinach and cheese, or beef ravioli all work well.
- Refrigerated ravioli. Reduce the covered bake time to about 20 minutes and check for tenderness before adding the cheese.
- Rotisserie chicken is the fastest option for the cooked chicken.
- A squeeze of fresh lemon before serving cuts the richness of the Alfredo.
- Make ahead. Assemble without the peas and cheese, refrigerate up to 24 hours, and add 5 to 10 minutes to the covered bake.
- Storage. Refrigerate leftovers up to 3 days. Reheat with a splash of milk or cream to loosen the sauce.
This recipe is a keeper! I love the “Dump and Bake” method. When I’m not able to spend much time in the kitchen these dishes are very versatile & ideal. I made this recipe as it is written the first time, which was delicious! The second time I added sliced mushrooms & a squeeze or two of lemon juice. The lemon juice brightens up the dish & pairs well with the chicken. Years ago I had lemon Alfredo Penne & loved it so much that I use it in most of the Alfredo recipes depending on the ingredients used. The third time I ran out of chicken & made it with beef ravioli. Also, the spinach & cheese-filled ravioli was great.
Yum! Thank you for the feedback, Timothy! We’re so glad you enjoyed the recipe. The “dump and bake” method is truly a lifesaver on busy nights!
I love this place.
I love this place.well cooking is my passion for food.
We’re happy to have you here, Mercedes!