You get tender ravioli tossed in creamy Alfredo sauce with juicy chicken — an easy, impressive dinner. Here’s a classic version you can make in under 30 minutes:
🍝 Chicken Alfredo Ravioli
Serves: 4
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
🧂 Ingredients
For the pasta:
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1 (20 oz) package refrigerated cheese ravioli (or your favorite kind — spinach, mushroom, etc.)
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2 cups cooked chicken breast, diced or shredded (rotisserie chicken works great)
For the Alfredo sauce:
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2 tbsp butter
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2 cloves garlic, minced
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1 cup heavy cream
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¾ cup grated Parmesan cheese (plus extra for garnish)
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½ cup milk (to thin, as needed)
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Salt and black pepper, to taste
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1 tbsp chopped parsley (optional, for garnish)
Optional add-ins:
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½ cup sautéed mushrooms
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½ cup baby spinach
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Crumbled bacon or sun-dried tomatoes for extra flavor
👩🍳 Instructions
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Cook the ravioli:
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Bring a large pot of salted water to a boil.
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Cook ravioli according to package directions (usually 4–6 minutes).
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Drain and set aside.
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Make the Alfredo sauce:
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In a large skillet over medium heat, melt butter.
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Add minced garlic and sauté 30 seconds until fragrant.
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Pour in heavy cream and bring to a gentle simmer (do not boil).
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Whisk in Parmesan cheese until smooth and creamy.
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Season with salt and pepper.
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If the sauce gets too thick, whisk in milk a tablespoon at a time.
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Add chicken and pasta:
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Stir in the cooked chicken until warmed through.
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Add the drained ravioli and toss gently to coat everything in sauce.
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Serve:
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Sprinkle with extra Parmesan and chopped parsley.
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Serve immediately with garlic bread or a side salad.
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🧀 Tips & Variations
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Baked version: Transfer everything to a baking dish, sprinkle with mozzarella, and bake at 375°F for 10–15 minutes until bubbly.
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Lighter version: Use half-and-half instead of heavy cream.
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Spicy twist: Add red pepper flakes or Cajun seasoning to the sauce.
Would you like me to give you a homemade ravioli version (from scratch, with fresh pasta dough and chicken Alfredo filling)?
