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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!

An overhead shot of Chicken & Ravioli in Alfredo Sauce in a casserole dish with a serving spoon

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.

A close up of chicken and ravioli in alfredo sauce on a serving spoon

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!

A close up of Chicken & Ravioli in Alfredo Sauce in a blue casserole dish

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 Chicken and Ravioli in Alfredo Sauce

5 from 4 votes
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings 6 -8 servings
Calories 425 kcal
A super easy dump and bake chicken and ravioli made with a creamy alfredo sauce, so delicious!

Ingredients
  

  • 24 ounces frozen miniature cheese ravioli
  • 9 ounce about 1 ¾ cups chopped or shredded cooked chicken
  • 36 ounces about 4 ¼ cups Alfredo sauce
  • 1 cup frozen peas
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400F (200C). Spray a 9x13-inch dish with cooking spray.
  • Stir together ravioli (still frozen is fine), chicken, and Alfredo sauce in the dish. Cover with foil and bake for 30 minutes.
  • Uncover, stir in the peas, and top with cheese.
  • Continue baking, uncovered, for 10 minutes or until cheese is browned and ravioli is tender.

Nutrition

Calories: 425kcalCarbohydrates: 56gProtein: 37gFat: 51gSaturated Fat: 22gCholesterol: 219mgSodium: 1429mgPotassium: 162mgFiber: 4gSugar: 6gVitamin A: 345IUVitamin C: 9.7mgCalcium: 128mgIron: 12.8mg
Keyword: Alfredo Bake, Alfredo Ravioli, Chicken Alfredo
Course: Main Course
Cuisine: Italian
Author: The Seasoned Mom

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. My husband can be a picky eater at times! 🙂 Alfredo anything is a favorite of mine, so I know I would love this ravioli. And I think my husband would love it, too. Looks SO good and so easy to make!

      1. I am using my own sauce I mean you can absolutely Google how to make Alfredo sauce if you dont already know how to do so.

    1. Hey, Brittany! I haven’t actually tried that myself, but I imagine it would work really well as a freezer meal!

  2. Is there a reason to wait until the end to add the frozen peas? Or can I put them in at the beginning? I just wondered if they got soft enough if they are only cooking in the oven for 10 minutes? Thanks for your time!

    1. Hi, Natalie! You can definitely add the peas at the beginning if you prefer. They will just get darker and mushier than if you wait until the end. The frozen peas are so small that they thaw and heat through almost instantly when you add them to the hot dish. I just like our peas a bright green color and not quite as mushy, which is why I add them at the end. Either way will work great, though!

  3. 5 stars
    I Will have an amazing time cooking this for my Mom it looks AMAZING! I Can eat anything Alfredo! Thank you so much. If i like it I will make it for special events! Thank you! ~M

  4. I have it in the oven now I have 1 min left before adding the peas and chesse,I’m also adding bacon.
    My children should love it.

  5. Hi, this sounds good. A change from our usual ravioli with red sauce. Can I use fresh ravioli for this? We have a place where we usually get fresh raviolis from. Should I adjust the cooking time too?

    Thanks!

    1. Hi, Ally! Yes, you can definitely use fresh ravioli but you will need to adjust the cooking time. I’ve never tested the recipe with fresh ravioli myself, so I can’t tell you exactly how long it will take. You’ll just have to keep an eye on it. The fresh ravioli will cook much faster than the frozen ravioli, though (maybe about 20-30 minutes total)? Hope that helps, and enjoy!

  6. We loved this!!! I added fresh spinach and topped with bread crumbs for crunch. This will definitely be one of our quick go to dinners. Thanks for sharing!!!

    1. Kristie, adding spinach and bread crumbs sounds great! When did you add the spinach? Could I just used the bagged spinach meant for salads? Now you’ve got me thinking about adding asparagus, one of my faves, this recipe lends itself to lots of tasty twists!

  7. This is simple, with no surprises & that’s a plus. I like peas, but nixed them here. I also added more chicken because I have frozen shredded chicken in 1# bags. I mixed in a teaspoon of Italian seasoning & used 1.5 cups of Italian blend cheese. along with a teaspoon of my cheesy seasoning salt. I did back off on the Alfredo sauce & used two 15 oz. jars. because I thought it would be enough & didn’t want an opened jar in the fridge. I think this would fit easily into a 9X9 pan & possibly work better..

    I tried to rate this but it wouldn’t take. Still, 4 stars & from me that’s high praise!

  8. I want to try this recipe. My 8 year old grandson lives with me and he doesn’t like peas. Do you think it would work with zucchini and should it be frozen? Thanks!

    1. Hi, Gay! That’s no problem — you can either just omit the peas and prepare the dish without them, or you can try subbing the zucchini instead. The zucchini will release a bit more water than the peas, which will thin the sauce some, but I still think it will work fine. Enjoy! 🙂

  9. 5 stars
    Just finished making this it was easy and very good! I cut the recipe down for one using a 5×7 dish so have leftovers but not for a week. So many ways you can change it up. Thanks for posting it!

  10. 5 stars
    Boyfriend had the taste for ravioli at the last minute so like anyone, I consulted Pinterest… definitely made the right choice. One hour later and we are stuffed. Thank you!!! Will be checking out your other dump and bake dinners. *****

    1. Hi, Uceta! I think that 10 minutes at the end should be long enough to melt the cheese. If it doesn’t melt quickly enough or get brown enough for your liking, you can always pop the dish under the broiler at the end for a minute or two to get the top just how you like it. Enjoy!

  11. 5 stars
    I have made this recipe and it’s great. I substituted broccoli for the peas and it was fantastic and quick.

  12. I don’t like peas, but thought fresh mushrooms would be a good add-in. Do you think I can add them in the beginning & let them cook with the rest, or should I sauté them or something first & add in later?

    1. Hi, Brandy! Yes, you can just add them in raw at the beginning and let them soften and cook in the oven with everything else. Enjoy!