Are you looking for a meal that truly has it all? We’re talking about a dish that’s deeply comforting and packed with flavour, yet straightforward enough for a hectic weeknight. We know the feeling of craving a substantial, satisfying dinner without the long hours in the kitchen. That’s why we’re so excited to share the perfect solution. Get ready to adore our spectacular Chicken Alfredo Ravioli Bake, a recipe that unites creamy, cheesy perfection with tender chicken and fluffy ravioli in one magnificent bake.

This recipe is more than just another meal; it’s set to become a treasured favourite in your home. It takes the beloved flavours of classic chicken Alfredo and reimagines them in an even simpler and more delightful baked form. It’s the kind of dinner that gathers everyone around the table with anticipation, making it an undisputed family hit. Let’s get started and create this wonderfully indulgent yet surprisingly easy dinner together.

Why You’ll Love This Recipe

• Incredibly Simple to Make: By using ready-cooked chicken and fresh ravioli, we slash the preparation time. You don’t even need to boil the pasta beforehand, making it the ideal no-fuss meal for any day of the week.
• The Ultimate Comfort Food: Picture this: layers of soft ravioli, succulent chicken, and a rich, velvety homemade Alfredo sauce, all baked beneath a blanket of molten, golden-brown mozzarella. It’s pure comfort in a dish.
• Family-Friendly Flavour: The creamy, cheesy taste is a guaranteed success with everyone, from children to adults. It’s an elegant dish that will have even the most particular eaters asking for seconds.
• Perfect for Making Ahead: You can prepare this entire ravioli casserole in advance. Just cover and pop it in the fridge, then bake it when you’re ready to eat. Meal preparation has never been this rewarding.
• Wonderfully Customisable: This recipe provides an excellent foundation for your own kitchen experiments. Don’t hesitate to add some spinach, mushrooms, or peas to incorporate extra vegetables.

Ingredients

• 500g fresh cheese or spinach and ricotta ravioli
• 300g cooked chicken breast, shredded or diced
• 60g unsalted butter
• 4 cloves garlic, minced
• 40g plain flour
• 500ml whole milk, at room temperature
• 240ml double cream
• 100g Parmesan cheese, freshly grated, plus extra for topping
• 200g mozzarella cheese, shredded
• 1 tsp Italian seasoning or dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground
• A handful of fresh parsley, chopped, for garnish

How to Make Our Chicken Alfredo Ravioli Bake

Putting this glorious dish together is easier than you might imagine. We’ll guide you through each step, from creating a luscious, from-scratch Alfredo sauce to assembling the perfect casserole. Our method ensures the ravioli cooks beautifully right in the sauce, which means less time and one fewer pan to wash!

1. Preheat and Prepare: To begin, preheat your oven to 190°C (170°C Fan / Gas Mark 5). Lightly grease a 2-litre (approximately 20x30cm) baking dish and have it ready.
2. Begin the Alfredo Sauce: In a large saucepan or casserole dish, melt the butter over a medium heat. Add the minced garlic and sauté for about a minute until it becomes fragrant, taking care not to let it colour.
3. Create the Roux: Whisk the plain flour into the garlic butter. Continue whisking and cook for one to two minutes. This crucial step removes the raw flour taste and helps to thicken your sauce.
4. Build the Creamy Sauce: Bit by bit, pour in the milk, whisking constantly to ensure a smooth, lump-free consistency. Once the milk is fully incorporated, stir in the double cream. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, stirring periodically, until it has thickened nicely.
5. Add the Cheese and Seasoning: Take the saucepan off the heat. Stir in the 100g of freshly grated Parmesan until it has completely melted into a velvety sauce. Season with the salt, black pepper, and Italian seasoning. Give it a taste and adjust if needed. This homemade sauce is what makes the best chicken alfredo recipes stand out.
6. Combine All Components: Into the saucepan with your Alfredo sauce, gently add the uncooked fresh ravioli and the cooked, shredded chicken. Stir with care until every piece is generously coated in the creamy sauce. If you’re including additions like fresh spinach, now is the time to mix them in.
7. Assemble the Bake: Carefully pour the entire mixture into your prepared baking dish, spreading it into an even layer.
8. Top and Bake: Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly across the top. Bake, uncovered, for 25-30 minutes, until the sauce is bubbling merrily and the cheesy topping is melted and golden.
9. Rest and Garnish: Once baked, remove the dish from the oven and allow it to rest for 5-10 minutes. This helps the sauce to settle, making it neater to serve. Garnish with a sprinkle of fresh chopped parsley just before serving.

Tips for the Perfect Creamy Pasta Bake

To make sure your Chicken Alfredo Ravioli Bake turns out perfectly every single time, we’ve put together a few of our top tips. From ingredient selection to creative additions, these pointers will help you take your dish from simply delicious to truly exceptional.

Choosing Your Ingredients

The quality of what you put in really shines through in the final dish. For the best taste and texture, we suggest using fresh ravioli found in the chilled aisle of your supermarket. For the chicken, leftovers from a Sunday roast or our Slow Cooker Creamy Garlic Chicken work wonders, adding a deeper flavour. And please, always use a fresh block of Parmesan and grate it yourself. The pre-grated varieties often contain additives that can prevent your sauce from becoming perfectly smooth.

Achieving the Perfect Sauce Consistency

The key to a silky Alfredo sauce is managing the heat. Once the Parmesan goes in, keep the heat low and stir gently until it melts. If you let the sauce boil after adding the cheese, it can split and turn oily. For more expert advice on cheese sauces, the team at BBC Good Food have some fantastic guidance. If your sauce feels a little too thick, simply whisk in another splash of milk until you reach the consistency you prefer.

Creative Variations

While this recipe is a star in its own right, it also serves as a brilliant base for your own variations. This bake is far less complicated than many One-Pot Pasta Recipes, yet it’s just as easy to adapt!

• Add Vegetables: Fold in a few large handfuls of fresh spinach, some sautéed mushrooms, steamed broccoli florets, or chopped sun-dried tomatoes when you combine the chicken and ravioli with the sauce.
• Spice it Up: For a touch of warmth, add 1/4 to 1/2 a teaspoon of red pepper flakes into your Alfredo sauce.
• Crunchy Topping: For a lovely textural contrast, mix 50g of panko breadcrumbs with two tablespoons of melted butter and scatter this over the cheese before it goes into the oven.

FAQ

The Ultimate Comfort Dish Your Family Will Request Again and Again

And there we have it – a wonderfully simple yet utterly luxurious Chicken Alfredo Ravioli Bake that we’re sure will become a regular feature on your dinner table. It masterfully combines convenience with gourmet flavour, resulting in a deeply satisfying meal that requires very little effort. This recipe is proof that you don’t need complicated steps or a vast array of ingredients to produce something truly special.

Whether you need a dependable weeknight supper, a comforting dish to serve to friends, or a clever make-ahead option, this recipe ticks every box. We really hope you give this creamy, cheesy bake a go. When you do, we’d be thrilled if you came back to share your thoughts in the comments section below. We always enjoy hearing about your culinary adventures! Please don’t forget to rate the recipe and pass it on to anyone who loves a good pasta bake.

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Prep: 10 mins
Cook: 40 mins
Serves: 4

Ingredients

• 500g fresh cheese or spinach and ricotta ravioli
• 300g cooked chicken breast, shredded or diced
• 60g unsalted butter
• 4 cloves garlic, minced
• 40g plain flour
• 500ml whole milk, at room temperature
• 240ml double cream
• 100g Parmesan cheese, freshly grated, plus extra for topping
• 200g mozzarella cheese, shredded
• 1 tsp Italian seasoning or dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground
• A handful of fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 190°C (170°C Fan) and lightly grease a 2-litre baking dish.
2. Melt butter in a large saucepan over medium heat. Sauté the minced garlic for 1 minute until fragrant.
3. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
4. Gradually whisk in the milk, followed by the double cream. Bring to a simmer and cook for 3-5 minutes until the sauce thickens.
5. Remove the pan from the heat. Stir in 100g of the Parmesan cheese, salt, pepper, and Italian seasoning until smooth.
6. Gently fold in the uncooked fresh ravioli and the cooked chicken until everything is evenly coated in the sauce.
7. Pour the entire mixture into your prepared baking dish and spread it out evenly.
8. Top with the shredded mozzarella and the extra Parmesan cheese.
9. Bake for 25-30 minutes, or until the sauce is bubbly and the top is golden brown.
10. Let the bake rest for 5-10 minutes before garnishing with fresh parsley and serving.

Nutrition (per serving): Calories: 1190 kcal, Carbs: 58 g, Protein: 65 g, Fat: 75 g