Our Chicken Ravioli Bake is an easy pasta casserole packed with chicken and veggies in a creamy Alfredo sauce. This cheesy dinner recipe will be a favorite with the whole family!
This chicken Alfredo lasagna was initially published in March 2018. The post was updated with new tips and information in January 2025.
Jump to:
Chicken Alfredo Ravioli Bake
Chicken Alfredo has always been one of my favorite comfort foods. Every year, my husband makes his homemade version for my birthday.
Over the years, I’ve found many easy and fun ways to use Alfredo sauce in recipes! These chicken Alfredo calzones and Alfredo French bread pizzas are always a hit with our kids.
For this bake, I changed our skillet Alfredo ravioli recipe. I layered the creamy chicken mixture with cooked ravioli and baked it to golden, bubbly perfection.
The kids devoured the pasta and then asked for seconds. This baked version is now our new family favorite!
Why You'll Love This Recipe
- Comfort Food Without the Fuss: It's simple, satisfying, and perfect for feeding the family or sharing at a potluck.
- Easy to Assemble: It's perfect for busy nights when you need a hearty and delicious meal on the dinner table fast.
- Amazing Flavors: The pasta is loaded with cheese ravioli, chicken, veggies, and a creamy Alfredo sauce that ties it all together.
"I made this tonight for dinner for my kids! Huge hit! Even with my picky 3-year-old, she usually won't even go near ravioli, but she gobbled this right up! Thanks for the amazing recipe, I might make this again tomorrow. LOL!" -Deb
Main Ingredients
This easy ravioli casserole comes together with a few simple ingredients that can be found in most grocery stores.
- Cheese-Filled Ravioli: We usually have a bag of the frozen ones in our freezer.
- Jarred Alfredo Sauce: Pick up a jar of your favorite brand. We like Classico and the one from Trader Joe's.
- Pre-Cooked Chicken: A rotisserie chicken makes this so convenient. But any leftover chicken from a previous meal will work. Shred or dice it for easy mixing.
- Veggies: A can of diced tomatoes and fresh spinach adds a delicious flavor and color to the cheesy pasta.
- Cheese: Grated Parmesan cheese and shredded Mozzarella cheese give it a lot of flavor.
How To Make Chicken Ravioli Bake
This pasta bake is extremely easy to make. Layer the ravioli, creamy chicken mixture, and cheese, then bake until golden and bubbly!
- Cook the ravioli according to the package directions.
- Sauté the onions in a large skillet, then add the tomatoes, chicken, and spinach and cook until the spinach wilts.
- Stir in the sauce and the Parmesan cheese, then let it thicken.
- Layer the cooked ravioli, chicken mixture, and shredded cheese in a baking dish. Bake uncovered until hot and bubbly, about 20 minutes. Broil for the last 2 minutes to achieve a gorgeous golden brown top.
BruCrew Tip: Add a side salad and a loaf of garlic herb bread for a complete meal.
Storage Recommendations
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat them, microwave single servings until warmed through.
Tips and Variations
- Once the pasta is cooked, drain it well and drizzle it with olive oil to prevent it from sticking together.
- Save time by picking up a rotisserie chicken from Sam's Club at the beginning of the week.
- Use freshly grated cheese for the best cheese melt and flavor.
- Switch the veggies based on what you have on hand. Broccoli, mushrooms, or bell peppers also work great.
- Substitute spinach ravioli or cheese tortellini.
- Swap the shredded chicken for ground beef, Italian sausage, or pepperoni. You can also leave out the meat and enjoy a meatless version.
- Alfredo is a classic choice, but marinara sauce or pesto would also be delicious.
- You can assemble the casserole earlier in the day, cover it, and refrigerate it until ready to bake. Remove it from the refrigerator at least 15-20 minutes before baking it.
FAQs
You'll want to boil the ravioli for a few minutes first to ensure they're nice and tender before assembling.
Definitely, just double every ingredient, then layer it in a 9x13 casserole dish.
I don't recommend freezing this recipe because the sauce tends to separate after freezing and thawing.
More Easy Pasta Recipes
- Sausage Stuffed Shells
- Chicken Alfredo Lasagna Rolls
- Baked Pasta with Chicken and Vegetables
- Stuffed Shells with Meat
- Baked Ziti
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Chicken Ravioli Bake
Ingredients
- 1 - 25 ounce bag frozen ravioli, cooked
- 1 - 15 ounce jar Alfredo sauce
- ¼ cup milk
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 - 14.5 ounce can diced tomatoes, drained well
- 2 cups cooked chopped chicken
- 1 cup packed chopped fresh spinach
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- parsley, for garnish
Instructions
- Preheat the oven to 375°F. Spray an 8x8 pan with nonstick spray.
- Whisk the Alfredo sauce and milk in a small bowl. Spread ⅓ cup of the sauce in the bottom of the prepared pan, and set the rest aside.
- Heat the olive oil in a large skillet. Saute the onion until soft, about 2-3 minutes. Stir in the garlic, tomatoes, chicken, and spinach.
- Cook for another few minutes or until the spinach wilts. Add the reserved Alfredo sauce and Parmesan cheese and stir together.
- Place 12 cooked ravioli on the bottom of the prepared pan, then spread ⅓ of the chicken mixture on top. Sprinkle with ½ cup of the shredded cheese.
- Repeat the layers two more times. Top with the additional cheese, then bake for 25-30 minutes. Broil for the last two minutes to get a nice golden brown color on top.
- Remove and let sit for 15 minutes before cutting into it. Serve hot. Garnish with parsley, if desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 544Total Fat: 38gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 126mgSodium: 1023mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 27g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
JGF
Can you make this ahead of a gathering and freeze it?
Jocelyn
I don't recommend freezing this recipe because Alfredo sauce tends to separate as it thaws. You can make this a few days ahead of time and keep it covered in the refrigerator before baking. I hope that helps and you enjoy the dinner.
Carol Wood
I’m not sure how to prepare the tomatoes. I’m sure they should be drained and then chopped. I want to make sure because I don’t want them to overpower the Alfredo sauce. Is it ok to add a little more Alfredo sauce to make it a little more creamy?
Jocelyn
Yes, the ingredient list calls for the tomatoes to be drained. As long as you are using the diced tomatoes, there is no need to chop them any more. We thought the recipe was creamy enough as is, but if you would like to add more alfredo sauce, I say go for it. I hope you enjoy the lasagna.
Shannon
This is amazing. We all love it!
Lisa
Is there anything I can substitute for the tomatoes, I can’t anything acidic, thanks
Jocelyn
You could use diced red peppers in place of it if those would work. I hope that helps!
Michelle B
This looks soooo soooo good! Just wondering what brand of Alfredo sauce YOU used. I was using a certain brand but I'm not loving it anymore and could use a recommendation. Thanks.
Jocelyn
My favorite jarred Alfredo sauce is from Trader Joe's. I know that isn't in every area, so the other one that I like is the Bertolli brand. I hope that helps and you enjoy the lasagna.
Nancy
I love this lasagna recipe.
Tally
Made this tonight for supper. I thought there would be a little more sauce to it. The next time I make it I will add more Alfredo sauce
Amanda
Very good. I forgot to defrost the chicken so I did without. Still delicious!
Deb
I made this tonight for dinner for my kids! Huge hit! Even with my picky 3-year-old, she usually won't even go near ravioli, but she gobbled this right up! Thanks for the amazing recipe, I might make this again tomorrow. LOL!
shawnna
hey girl- this is right up my alley! so yummy!