Cheesy Chicken Alfredo Ravioli Casserole:
This is a creamy pasta bake that’s loaded with chicken & spinach and is sure to leave cheese lovers drooling!
Cheesy Chicken Alfredo Ravioli Casserole
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Pasta dishes are my favorite thing ever! I’m a carb-aholic and pasta is my favorite way to indulge. As much as I love easy pasta recipes like Balsamic Shrimp & Sun-Dried Tomato Pasta, there’s something magical about a big pan of gooey, cheesy pasta loaded with yummy add-ins for dinner. I mean really, have you made Rachael’s 30-minute Cheesy Garlic Shrimp Alfredo?! This ravioli casserole is everything wonderful about baked pasta. Better yet, it’s SUPER easy to make and the leftovers are just as good as the first night!
Tips for making this Cheesy Chicken Alfredo Ravioli Casserole
- Pick your favorite frozen ravioli! I used a mini cheese ravioli, but really any frozen variety would work – spinach, chicken, ricotta, you name it!
- Save on prep time by grabbing a rotisserie chicken from the store or cooking extra chicken earlier in the week. I’m all about easy, and having some pre-cooked chicken on hand cuts out some of the prep time on this recipe.
- Homemade alfredo sauce is the best! Yes, you could use 2 1/2 cups of store-bought alfredo if you’re really in a pinch, but homemade is so much better and it’s incredibly easy to make.
My family couldn’t get enough of this Cheesy Chicken Alfredo Ravioli Casserole! I topped the whole thing with some fresh basil I had done a chiffonade cut on. (Stack the leaves, roll ’em up, and cut across the roll to make thin strips.) Even my anti-alfredo husband was sniffing around the kitchen while the pasta was baking. This recipe would also be awesome with 1 cup of your favorite tomato-based pasta sauce or 1/4 to 1/2 cup pesto added in if you want to change up the flavors a bit. Alfredo + cheese ravioli is a whole lot of cheese flavor. If you want that gorgeous golden brown top, broil your casserole for a few minute before taking it out of the oven…or if everyone is staring at you like they haven’t eaten in a week, you can skip the presentation points. I won’t tell.
More pasta recipes to try:
- Asparagus Ravioli Pasta Salad (Hot or Cold)
- Chicken Sausage and Peas Alfredo Pesto Skillet Pasta
- Easy Pasta Bake
- Pasta E Fagioli (Soup)
- Sausage Mushroom Pesto Pasta
Cheesy Chicken Alfredo Ravioli Casserole
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese
- 2 cups 2% milk
- 1/2 cup shredded Parmesan cheese
- 1 24-ounce package frozen ravioli
- 2 cups fresh spinach rinsed and rough chopped
- 2 to 3 cups cooked chicken chopped or shredded
- 1 cup shredded mozzarella cheese
- 3 tablespoons fresh basil cut chiffonade-style
Instructions
- Preheat oven to 350 degrees F.
- In a medium skillet or saucepan, melt butter over medium heat. I am in love with my Anolon Cookware because they heat evenly and are super durable.
- Add garlic and cook for 1 to 2 minutes stirring constantly to prevent burning. Add flour and stir to combine. Cook 1 minute. Add cream cheese and cook for 2 minutes.
- Add 1 cup milk and stir to combine. Once thickened and bubbling, add the remaining milk. Cook for 5 to 7 minutes, stirring often, until cream cheese has melted and sauce thickens.
- Add Parmesan cheese. Stir to combine. Remove from heat.
- Pour about 1/4 of the sauce into the bottom of a 9-inch x 13-inch baking dish. Spread the sauce over bottom of the dish.
- Add frozen ravioli to the baking dish and spread into an even layer. Top pasta with chopped spinach and chicken so the ravioli is covered.
- Pour the rest of the sauce over the chicken and spread evenly around the baking dish. Sprinkle all over the top the casserole with mozzarella cheese.
- Bake for 30 minutes, or until the sauce is bubbly and the ravioli is cooked. Turn your oven to broil on HIGH and cook for 2-3 minutes, or until the top of the casserole is golden.
- Carefully remove from the oven. Sprinkle basil over the casserole. Let sit 5 to 10 minutes. Serve warm with extra Parmesan if desired.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Julie says
I made this recipe and it tasted great. Everybody loved it. However, I wouldn’t agree that the prep time is 5 minutes. You have to chop up two cups of fresh spinach and cook the chicken if you don’t already have some pre-cooked. Also, the ravioli stuck to the bottom of my glass baking dish. I would suggest using cooking spray, or perhaps I didn’t put enough Alfredo sauce on the bottom. Aside from that, it was pretty easy to make and turned out great.
Debbieg says
Going do prepare this tomorrow. Can it be frozen and used for another day? Maybe all butt putting in ooven? Thanks!!
Rachael says
Yes. It works great from frozen.
AC says
Will it taste okay if i prep and throw in fridge to bake later in the evening?
Rachael says
Yes for sure you can do this.
Michele says
This was very good. But alfredo sauce needs to be doubled or even tripled. Will definitely make it agsin.