Creamy Chicken Alfredo Ravioli

An iron skillet filled with the finished Alfredo Chicken Ravioli.

Creamy Chicken Alfredo Ravioli

This creamy chicken Alfredo ravioli is a one-pan, 20-minute dinner with cheese ravioli, juicy chicken, and a rich Alfredo sauce. Minimal effort, maximum “well look at you.”

Course Main Dish

Cuisine Italian American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 502kcal

Author Marye Audet-White

Ingredients

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 ounces Alfredo sauce jarred or homemade
2 tablespoons basil chopped

Instructions

Cook the ravioli and drain - set aside.
Melt the butter in a large skillet over medium heat.
Add garlic and mushrooms; sauté until softened.
Add the salt and pepper.
Stir in cream cheese until smooth.
Whisk in the creamy Alfredo sauce 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. Don't boil!
Sprinkle basil on top before serving.

Optional baked version:

Cook garlic and mushrooms as above, mix everything.
Top with some Mozzarella or Parmesan cheese.
Bake for 20 minutes at 375F or until heated through.

Video

Notes

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!

Here's the recipe for homemade Alfredo sauce.

Nutrition