This creamy Alfredo Ravioli with Chicken and Spinach is a 15-minute miracle for chaotic evenings. No chopping, no fancy prep—just tender cheese ravioli, juicy chicken, and a rich, silky sauce that tastes like comfort in a skillet. It’s the kind of dinner that makes you look like you’ve got your life together… even if you’re wearing pajama pants and haven’t folded laundry in three days.
24ouncescheese raviolifresh or frozen- cooked and drained
4ouncescream cheeseroom temperature
15ozAlfredo sauce
2tablespoonsbasilchopped
Homemade Alfredo Sauce Option (you can use this instead of the jarred)
1 ½cupsmilk
½cupheavy cream
½cupbutter
4ouncescream cheesesoftened
6ouncesParmesan cheesegrated
1pinchnutmeggrated
Instructions
Cook the ravioli and drain - set aside.
Melt the butter in a saucepan.
Add the salt and pepper.
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.
Homemade Alfredo
Heat the milk, cream, butter, and cream cheese whisking until smooth.
Remove from heat and whisk in Parmesan and nutmeg until smooth.
Chicken Alfredo Ravioli Bake
Mix all the ingredients together. If you're using fresh ravioli there's no need to boil it first.
Top with some Mozzarella or Parmesan cheese.
Bake for 20 minutes at 375F or until heated through.
Notes
If you are unsure how to cook ravioli please read the instructions in the post above the recipe card.Storage:Let come to room temperature and cover with plastic wrap. Refrigerate up to 4 days. Freezes well if you've used commercial sauce.Tips:
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.
If you use fresh ravioli rather than frozen it takes just about 3 minutes to cook - a real time saver!