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A slow cooker dinner that tastes like a hug in a bowl.
Listen, I love a good from-scratch meal as much as the next gal, but some nights? I just need dinner to cook itself. That’s how this creamy chicken Alfredo ravioli bake came to be. It’s what I make when I want comfort food with minimal fuss — and maybe a little something cheesy to lift the mood after a long day.
You just toss it all in the slow cooker — frozen ravioli and all — and let it bubble away while you live your life. There’s nothing fancy here, but oh honey, it sure tastes like something special.
What You’ll Need
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25 oz bag frozen cheese ravioli
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2 cups cooked shredded chicken (a rotisserie bird works like a charm)
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1 jar (16 oz) Alfredo sauce
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1½ cups shredded mozzarella
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1 cup grated Parmesan
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1 tsp Italian seasoning
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15 oz container ricotta cheese
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Chopped parsley, optional, for a little garnish if you’re feelin’ fancy
How to Make It
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Grease your slow cooker — just a little cooking spray or olive oil will do.
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Pour a little Alfredo sauce in the bottom, just enough to cover it.
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Add half the ravioli straight from the freezer (no need to thaw).
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Mix the shredded chicken with some Alfredo sauce, then spoon half of it over the ravioli.
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Add dollops of ricotta, then sprinkle on half the mozzarella, half the Parmesan, and a pinch of Italian seasoning.
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Repeat the layers with what’s left.
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Cover and cook on LOW for 4 to 6 hours, until everything is hot, bubbly, and smells like heaven.
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Let it cool for 10 minutes, then dig in! Sprinkle with a little parsley if you like.
My Notes & Swaps
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No ricotta? No problem. Cottage cheese works, or just leave it out.
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Want it meatless? Add sautéed mushrooms or spinach instead of chicken.
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Feeling spicy? Add a pinch of red pepper flakes to the sauce.
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No slow cooker? You can bake this in a 9×13 dish at 350°F for 35–40 minutes.
What to Serve with It
I usually throw together a quick salad with lemon vinaigrette and pop a loaf of garlic bread in the oven. Steamed broccoli or roasted green beans are lovely too — helps balance the richness.
Final Thoughts
I’ve made this dish more times than I can count, and I’m still not tired of it. It’s easy, cozy, and always hits the spot. Honestly, it’s one of those recipes I turn to when I just need something done. And the best part? It reheats beautifully the next day.
So if your week’s a little crazy or you just need something creamy and comforting on the table — this is the recipe to try. I hope it brings your crew as much joy as it brings mine.
Creamy Chicken Alfredo Ravioli Bake
Ingredients
- 25 ounces frozen cheese ravioli
- 2 cups cooked shredded chicken
- 16 ounces jar of Alfredo sauce
- 1.5 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 15 ounces container of ricotta cheese
- 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
Nutrition