Chicken Ravioli Alfredo {Dump-and-Bake}

Square overhead shot of chicken ravioli alfredo on a blue and white plate with a side salad and bread.

5 from 10 votes

Chicken Ravioli Alfredo {Dump-and-Bake}

Frozen ravioli, cooked chicken, and Alfredo sauce layer straight into the dish with no boiling and no draining! Five ingredients and about five minutes of prep give you a creamy, cheesy pasta dinner the whole family will finish.

Course Main Course

Cuisine Italian

Keyword Alfredo Bake, Alfredo Ravioli, chicken ravioli alfredo, ravioli alfredo pasta

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 556kcal

Author Blair Lonergan

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 9x13-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.

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