Chicken Alfredo ravioli skillet takes just 15 minutes to make so it's perfect for busy weekdays! Tender cheese filled pasta is mixed with chicken breast, mushrooms, and spinach then covered with the a creamy Alfredo sauce then simmered to sigh inducing perfection.
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.
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.
Homemade Alfredo
Heat the milk, cream, butter, and cream cheese whisking until smooth.
Remove from heat and whisk in Parmesan and nutmeg until smooth.
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.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.
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!