journey of doing »

Baked Chicken Alfredo Ravioli recipe!


I kicked off our first weekend in the house by actually cooking dinner on Sunday night.  I scoured by pinterest boards to figure out what looked good and I settled on a recipe for Baked Chicken Alfredo Ravioli from Life with the Crust Cut Off with some modifications of my own.  (I also had to go to Target and buy ALL THE THINGS.  We got rid of basically all our groceries when we moved… and now I’m trying to figure out what all we need.   Thank goodness for the Cartwheel app!)  I’m going to go ahead and admit it – I used too much sauce… I was too lazy to measure it out.  But… this was tasty.  I made the chicken and alfredo sauce using my dad’s recipe… and went from there.

Baked Chicken Alfredo Ravioli IngredientsP I N I T

Baked Chicken Alfredo Ravioli SauceP I N I T

Baked Chicken Alfredo Ravioli recipe!
Recipe Type: Main
Cuisine: Italian
Author: Sara
Prep time:
Cook time:
Total time:
  • 1 pound of cheese ravioli
  • 1 pound of chicken
  • Jane's Krazy Mixed Up Salt mix
  • Garlic powder
  • 3 cups of Bertolli alfredo sauce (my favorite)
  • 1 cup of mozzarella cheese
  • 1-1/2 tablespoons of garlic olive oil
  • 2 tablespoons of Kikkoman Teriayki baste and glaze
  1. Preheat oven to 350 degrees. Boil water to cook ravioli.
  2. Cut chicken into chunks, season as appropriate with Jane's and garlic powder
  3. Heat olive oil in medium pan and brown chicken on medium high until mostly cooked.
  4. Turn down to medium heat, add Teriakyi glaze to chicken and cook until excess evaporates.
  5. Turn chicken mixture down to low, add alfredo sauce. Mix chicken and sauce until well combined.
  6. Cook ravioli according to package directions. Drain
  7. Mix ravioli, alfredo mixture, and mozzarella together. Pour into 9x12 pan.
  8. Bake for 15 minutes (or until golden brown). Serve and enjoy. (This reheats really well, too - FYI!!)

Baked Chicken Alfredo Ravioli RecipeP I N I T

Your email is never published or shared. Required fields are marked *



Rate this recipe: