Creamy Chicken Alfredo Ravioli Bake
A rich, comforting slow cooker pasta bake featuring layers of cheese ravioli, tender shredded chicken, creamy Alfredo sauce, and plenty of gooey cheese—perfect for family dinners or potlucks.
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
Want a bit of green? Toss in a handful of baby spinach or chopped cooked broccoli between the layers. For a richer flavor, stir a spoonful of pesto into your Alfredo sauce. This dish also freezes well—perfect for make-ahead meals.
Nutrition
Calories: 620kcal
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