You know what it's like when it's cold and blustery outside and nothing has gone the way you want?
Imagine sitting down to a dish of this almost-effortless skillet dinner and feeling all the stress of the day fall away. You need this - creamy comfort food that's perfect for those kinds of days.
Table of Contents
🗝️ Key takeaways
- Creamy chicken Alfredo ravioli skillet is done in 15 minutes with almost no prep time at all!
- I love this for those crazy weeknights when nothing has gone right and I'd be tempted just to throw Fruity Pebbles on the table if I didn't have this recipe!
- Make this in an oven-proof skillet so you can take it from stove to broiler - if you're broiling cheese on top.
- The spinach and mushrooms in this quick skillet dinner are completely optional.
- You can use cheese tortellini, chicken ravioli, mushroom ravioli, or any similar filled pasta that you like.
- Add thin strips of green or red bell pepper in with the mushrooms.
- The spinach and mushrooms in this are completely optional.
- I've also given you instructions for a homemade sauce in case you have a little more time. The ingredients are listed in the green recipe card below but are not shown in the image above.
- Saute some chopped bacon in with the mushrooms and garlic until it's crispy. Instead of stirring the sauce into the sauteed mixture remove it from the pan, add the sauce, spinach, chicken, and ravioli, and simmer. Top with the bacon and mushroom mixture just before serving.
Chicken Alfredo ravioli bake
Alfredo chicken ravioli can be made in a 13x9-inch pan and baked if you prefer.
- Mix all the cooked ingredients together.
- Top with some Mozzarella or Parmesan cheese.
- Bake for 20 minutes at 375F or until heated through.
This way is great if you want to assemble it a day or two before you plan to serve it.
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Saute the garlic and mushrooms.
- Add the cream cheese.
- Stir in the cooked chicken breast, ravioli, and spinach.
- Whisk in the Alfredo sauce and simmer for 2 minutes.
- Sprinkle with basil.
Alfredo chicken ravioli skillet recipe has been consistently popular since I first published it in 2012. It's just so darn easy and you get SO much goodness everyone loves it!
How to Cook Ravioli
Whether you're cooking ravioli for this recipe or for another one you'll need to know how to cook it properly. These methods work with any kind of filled pasta from cheese ravioli to lobster ravioli and even tortellini!
Actual cooking time will depend on whether the ravioli is fresh or frozen - and homemade ravioli cooks more quickly than store-bought fresh!
Not quite the flavor you're looking for? Try this creamy ravioli soup!
- Bring a large pot of water to a rolling boil over high heat. Add a tablespoon of salt if desired.
- Once the water is boiling add the frozen ravioli gently. Be careful - the hot water will splash as you put the pasta in and it could burn you.
- Stir a few times.
- Wait for the water to return a simmer - where just a few bubbles are breaking the top of the water - then change to medium heat.
- Simmer, watching carefully that it doesn't boil over, for 10 minutes or until the pasta is cooked through. Give it a stir once in a while.
- The pasta will float to the top when it is done - you can remove one and cut it in half to test that it's hot all the way through and the pasta is tender.
- Drain carefully in a colander or scoop the cooked ravioli out of the boiling water with a large strainer.
- It's ready to proceed with your recipe or cover with a simple marinara sauce and eat!
Fresh ravioli is made almost the same way. You need to be a bit more gentle with it because it is more delicate.
Again, these instructions are for any kind of ravioli that's fresh. Fresh pasta cooks much more quickly so start the pasta after everything else is ready.
- Bring salted water to just under a boil - the bubbles should just gently break the surface.
- Add the fresh ravioli to the simmering water.
- Cook for 1 to 2 minutes or until the ravioli floats.
- Test for doneness then strain the ravioli out of the water and proceed with your recipe or add your favorite sauce.
If you'd like to try your hand at making homemade ravioli check out this ravioli tutorial by my friend Marisa at All Our Way.
Refrigerate leftovers promptly. Cover with plastic wrap or place in an airtight refrigerator container. Refrigerate for 3 or 4 days.
If you've used a jarred Alfredo sauce you can freeze the casserole. Just spoon it into a freezer container, cover it tightly, and freeze for up to 3 months.
If it's been in the refrigerator you can reheat small amounts in the microwave. Just add a tablespoon or so of milk and heat on high for about 30 seconds. Stir, and repeat until hot.
Or, heat on the stove. Be sure to stir often.
It's best to thaw overnight in the refrigerator before reheating if frozen.
💭 Things to know
Expert Tip: Cream cheese is normally not in Alfredo sauce. I've added it to this chicken ravioli bake to add creaminess but also the allow for it to be warmed up. A good Alfredo sauce tends to separate if you warm it back up. You can leave it out if you are using a jarred sauce.
- Make this in an iron skillet so you can take it from stove to broiler (if you're broiling cheese on it) to table.
- I like to sprinkle Mozzarella cheese over the top of the finished Alfredo chicken and ravioli skillet dinner and run it under the broiler for a few minutes just to give the top a cheesy, golden brown crust.
- Use shredded rotisserie chicken to speed things up even more.
- If you use fresh ravioli rather than frozen it takes just about 3 minutes to cook - a real time-saver!
- If you've got extra spinach and cream cheese make this yummy spinach dip with cream cheese!
Here are the questions I am most frequently asked about this recipe.
Sure! You can use one of the meatless chicken substitutes or use broccoli, cauliflower, asparagus, more mushrooms, or a mixture.
If you use the jarred Alfredo sauce you can freeze this for up to 3 months as long as it's tightly covered.
If you don't happen to have ravioli on hand try this Southwest Chicken Pasta Skillet.
📚 Related recipes
You can never have too many quick dinner ideas, right? Here are some of my favorites!
🍽️ Serve with...
Making this ravioli Alfredo with chicken a full meal doesn't have to take any more time than the 15 to 30 minutes you've allotted for this easy weeknight recipe - here are some menu suggestions-
- This homemade baguette seriously takes 30 minutes from the time you measure the flour.
- Garlic breadsticks are delicious and buttery. When you make them at home you can have them whenever you want.
Here are 75 MORE great side dishes for ravioli! You're sure to find one you love in the bunch!
📞 The last word
Ravioli is one of my favorite pasta dishes. There is something about it being chewy, cheesy, and high in carbs that whispers comfort to my inner child.
Comfort food should be creamy, hot, and easy to fix - at least that's what I think. AND when I think of comfort food I tend to think of pasta.
I sprinkled some Mozzarella on this when it was done and stuck it under the broiler for a few minutes to get that bubbly caramelization like you get at the restaurants.
You don't have to do that and it's not part of the recipe or the nutrition information. It was good though!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
Chicken Alfredo Ravioli SkilletPrint Pin Recipe Save Recipe
- 2 tablespoons butter
- 1 cup mushrooms, optional, sliced
- 2 cloves garlic, minced
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
- 2 cups chicken breast, cooked and diced
- 2 cups spinach, optional -chopped
- 24 ounces cheese ravioli, fresh or frozen- cooked and drained
- 4 ounces cream cheese, room temperature
- 15 oz Alfredo sauce
- 2 tablespoons basil, chopped
Homemade Alfredo Sauce Option (you can use this instead of the jarred)
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup butter
- 4 ounces cream cheese, softened
- 6 ounces Parmesan cheese, grated
- 1 pinch nutmeg, grated
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- Cook the ravioli and drain - set aside.
- Melt the butter in a saucepan.
- Add the salt and pepper.
- Saute the garlic and mushrooms until they soften.
- Add the cream cheese and stir until blended.
- Whisk in the Alfredo sauce (or the milk, cream, nutmeg, pepper, and Parmesan if you're using that)
- Whisk until smooth.
- Stir in the chicken breast, cooked ravioli, and spinach.
- Simmer for about 2 minutes just to allow the flavors to blend and the spinach to soften.
- Sprinkle basil on top before serving.
- Heat the milk, cream, butter, and cream cheese whisking until smooth.
- Remove from heat and whisk in Parmesan and nutmeg until smooth.
- Alfredo chicken ravioli can be made in a 13x9-inch pan and baked if you prefer. Bake for 20 minutes at 375F or until heated through.
- Cream cheese is normally not in Alfredo sauce. I've added it to this chicken ravioli bake to add creaminess but also the allow for it to be warmed up. A good Alfredo sauce tends to separate if you warm it back up. You can leave it out if you are using a jarred sauce.
- If you use fresh ravioli rather than frozen it takes just about 3 minutes to cook - a real time saver!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published August 2012. Last updated September 27, 2023, for more information and tips plus added video.