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. Try our Creamy Chicken Alfredo Ravioli Bake next.
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. If you like this, you'll love our Oven Baked 4-Ingredient Chicken Fajita Pasta.
Why You’ll Probably Love It Too
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No need to boil anything — frozen ravioli go straight into the slow cooker (yes, really).
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Ridiculously creamy — Alfredo + ricotta + melty cheese = comfort in a bowl.
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Perfect for busy nights — or lazy ones, let’s be honest.
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Picky-eater approved — even my neighbor’s kid who “hates everything” cleaned his plate.
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Totally adaptable — got mushrooms? Add ’em. No chicken? Skip it. Still works.
What You’ll Need (No Overthinking Required)
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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)
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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. -
Sauce first
Spread a thin layer of Alfredo on the bottom. Just enough to coat it. -
Layer half the ravioli
Straight from the bag. No thawing. Scatter ’em around like puzzle pieces that don’t fit. -
Mix your chicken
In a bowl, stir your chicken with a few spoonfuls of the Alfredo. Keeps it from drying out. Super important. -
Add half the chicken over ravioli
Try to spread it out somewhat evenly. No perfection required. -
Dollop on half the ricotta
Don’t overthink the spoonfuls. Just plop it around. -
Sprinkle with half the mozzarella and Parmesan
Give it a good blanket of cheese. No such thing as too much here. -
Season it up
Shake on half the Italian seasoning. -
Repeat everything
Ravioli, chicken, ricotta, cheese, seasoning. The whole shebang one more time. -
Top with any leftover Alfredo
Pour it right over the top if you’ve got extra in the jar. -
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). -
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: For another easy option, see our Oven Baked 4-Ingredient Chicken Tetrazzini.
More recipes you might like
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A green salad with something tangy — think lemon vinaigrette or balsamic.
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Garlic bread or just warm, crusty bread to mop up the sauce.
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Roasted broccoli, asparagus, or even some sautéed zucchini if you’re feeling virtuous.
Or skip the sides altogether. No judgment here.
Leftovers & Storage Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Microwave with a splash of milk or cream so it stays nice and creamy.
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Freeze?: Sure — it works, though the texture’s a tiny bit different. Still tastes great.
Variations (A.K.A. Use What You’ve Got)
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No chicken? Use cooked sausage. Or just go all cheese.
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Want it spicy? Add crushed red pepper flakes to the sauce.
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Got spinach or mushrooms? Toss ’em in — sautéed first, if you can.
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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. You might also like our Oven Baked 4-Ingredient Chicken Parmesan Crescent Bundles.
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. Try our 4-Ingredient Chicken Cordon Bleu Crescent Braid next.
Now go pour yourself a glass of wine and let the slow cooker work its magic. If you like this, you'll love our 5-Ingredient Slow Cooker Vintage Church Supper Pork Butt.
Creamy Chicken Alfredo Ravioli Bake
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Ingredients
- 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
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
