Slow Cooker Creamy Chicken Alfredo Ravioli Bake

The kind of cozy dinner that makes people linger at the table a little longer.

This isn’t some five-star fancy dish with truffle shavings and handmade pasta from scratch. It’s not supposed to be. This is simple, cheesy, no-fuss comfort food, made with things you probably already have in your fridge or freezer. And it hits every single time.

I first threw this together on one of those days where everything felt like too much — school drop-off ran late, laundry piled high, and my “what’s for dinner” inspiration tank was bone dry. But I had some frozen ravioli, leftover chicken, and half a jar of Alfredo just sitting there. I figured, “If lasagna and chicken Alfredo had a baby, this might be it.”

Turns out… it was delicious. And now it’s one of those recipes I go back to when I need something easy that still feels like I tried.

Why You’ll Probably Love It Too

• No need to boil anything — frozen ravioli go straight into the slow cooker (yes, really).

• Ridiculously creamy — Alfredo + ricotta + melty cheese = comfort in a bowl.

• Perfect for busy nights — or lazy ones, let’s be honest.

• Picky-eater approved — even my neighbor’s kid who “hates everything” cleaned his plate.

• Totally adaptable — got mushrooms? Add ’em. No chicken? Skip it. Still works.

What You’ll Need (No Overthinking Required)

• 1 bag (25 oz) frozen cheese ravioli
  Don’t thaw. Don’t think about it. Just toss ’em in.

• 2 cups cooked, shredded chicken
  I usually use rotisserie — easier, juicier, and less mess.

• 1 jar (16 oz) Alfredo sauce
  Store-bought is fine. I’ve used everything from the cheap stuff to the fancy refrigerated kind. All good.

• 1½ cups shredded mozzarella
  Shred it yourself if you want. But I usually just grab a bag.

• 1 cup grated Parmesan
  If you’ve got the real stuff, great. If it’s the kind in the green can, no one’s judging.

• 1 teaspoon Italian seasoning
  You can wing it here — a pinch of oregano, basil, whatever’s in your spice cabinet.

• 1 container (15 oz) ricotta cheese
  Adds creaminess and body. Cottage cheese works too in a pinch.

• Fresh parsley (optional)
  Just for looks — skip it if your grocery trip felt like a marathon.

How To Make It (Real Talk Style)

1. Grease your slow cooker
   Spray it with non-stick spray or rub it with olive oil. Don’t skip this — cheesy stuff loves to stick.

2. Sauce first
   Spread a thin layer of Alfredo on the bottom. Just enough to coat it.

3. Layer half the ravioli
   Straight from the bag. No thawing. Scatter ’em around like puzzle pieces that don’t fit.

4. Mix your chicken
   In a bowl, stir your chicken with a few spoonfuls of the Alfredo. Keeps it from drying out. Super important.

5. Add half the chicken over ravioli
   Try to spread it out somewhat evenly. No perfection required.

6. Dollop on half the ricotta
   Don’t overthink the spoonfuls. Just plop it around.

7. Sprinkle with half the mozzarella and Parmesan
   Give it a good blanket of cheese. No such thing as too much here.

8. Season it up
   Shake on half the Italian seasoning.

9. Repeat everything
   Ravioli, chicken, ricotta, cheese, seasoning. The whole shebang one more time.

10. Top with any leftover Alfredo
    Pour it right over the top if you’ve got extra in the jar.

11. Cook low and slow
    Cover it up and let it go on LOW for about 4 to 6 hours. It’s done when everything is hot and bubbly and smells like someone cooked all day (even though… you didn’t).

12. Cool and serve
    Let it sit for 10–15 minutes before serving. Everything sets up better, and no one burns their tongue. (Ask me how I know.)

What to Serve With It

Keep it simple. This dish is rich, so it pairs beautifully with:

• A green salad with something tangy — think lemon vinaigrette or balsamic.

• Garlic bread or just warm, crusty bread to mop up the sauce.

• Roasted broccoli, asparagus, or even some sautéed zucchini if you’re feeling virtuous.

Or skip the sides altogether. No judgment here.

Leftovers & Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Microwave with a splash of milk or cream so it stays nice and creamy.

• Freeze?: Sure — it works, though the texture’s a tiny bit different. Still tastes great.

Variations (A.K.A. Use What You’ve Got)

• No chicken? Use cooked sausage. Or just go all cheese.

• Want it spicy? Add crushed red pepper flakes to the sauce.

• Got spinach or mushrooms? Toss ’em in — sautéed first, if you can.

• No slow cooker? Use a baking dish. 350°F oven, cover with foil, bake 30–40 minutes until bubbly.

Just One Last Thing…

Look, I know this isn’t the kind of recipe that’ll ever win a cooking contest or end up on some fancy-pants restaurant menu — but that’s not the point.
This is real food for real days, made with love and leftovers and a little bit of cheese therapy. The kind of meal that makes everyone go back for seconds and maybe even help clean up after.

Try it. Make it yours. And if you do, I’d love to hear how it turns out — did your family love it? Did you add a twist? Tell me everything.

Now go pour yourself a glass of wine and let the slow cooker work its magic.

Creamy Chicken Alfredo Ravioli Bake

This comforting slow cooker ravioli bake combines cheesy ravioli, tender chicken, creamy Alfredo sauce, and layers of gooey mozzarella and Parmesan. It's rich, hearty, and oh-so-satisfying — perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Casserole, Comfort Food, Main Course, Slow Cooker

Cuisine American, Italian

Servings 6 servings

Calories 580 kcal

Ingredients

  

1x2x3x

• 25 oz frozen cheese ravioli 1 bag
• 2 cups cooked shredded chicken
• 16 oz Alfredo sauce 1 jar
• 1.5 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 15 oz ricotta cheese 1 container
• fresh parsley for garnish (optional)

Instructions

 

• Grease the slow cooker with non-stick spray or a little olive oil.
• Spread a thin layer of Alfredo sauce at the bottom of the slow cooker.
• Layer half of the frozen cheese ravioli over the sauce.
• In a bowl, mix the cooked shredded chicken with some of the Alfredo sauce.
• Spread half of the chicken and sauce mixture over the ravioli.
• Add dollops of ricotta cheese on top of the chicken layer.
• Sprinkle half of the shredded mozzarella and Parmesan cheese over the ricotta.
• Sprinkle half of the Italian seasoning over the cheese layer.
• Repeat the layers with the remaining ravioli, chicken mixture, ricotta, mozzarella, Parmesan, and Italian seasoning.
• Cover and cook on LOW for 4–6 hours, or until the cheese is melted and bubbly.
• Garnish with fresh parsley before serving, if desired.

Notes

For added texture, sprinkle some toasted breadcrumbs or extra Parmesan on top before serving. You can use rotisserie chicken to save time!

Nutrition

Calories: 580kcal

Keyword cheesy casserole, chicken Alfredo, easy dinner, ravioli bake, slow cooker pasta

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