This post may contain affiliate links, and I earn from qualifying purchases. Please read our privacy policy.
If you’re craving a creamy, comforting pasta dinner that comes together quickly, this Ravioli Alfredo with Chicken is exactly what you need. Tender cheese ravioli are tossed with a rich homemade Alfredo sauce and juicy chicken for a hearty, family-friendly meal that feels restaurant-worthy but couldn’t be easier to make at home.
Using store-bought ravioli and rotisserie chicken keeps things simple, while the classic Alfredo sauce adds that irresistible creamy finish everyone loves. If you’re a fan of Alfredo sauce, this recipe needs to be on your must-make list!
Why You’ll Love This Recipe
- It’s a meal that you can have ready in about 25 minutes.
- It’s creamy, comforting, and filling.
- The recipe calls for using simple, easy-to-find ingredients.
- It’s a great way to use rotisserie chicken!
- It’s the perfect, easy weeknight dinner.
Ingredients Needed:
- Cheese ravioli – Fresh or frozen both work well
- Butter and heavy cream – The base of the Alfredo sauce
- Nutmeg – Adds subtle warmth and depth
- Parmesan cheese – Freshly grated melts best
- Cooked chicken – Rotisserie or leftover chicken breast
- Parsley – Fresh garnish and color
How to Make Ravioli Alfredo with Chicken
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain and toss with olive oil.
- In a large skillet, melt butter over medium heat. Whisk in cream and nutmeg. Bring to a gentle simmer and cook 2 minutes.
- Whisk in Parmesan cheese until smooth.
- Stir in chicken and cooked ravioli. Gently toss to coat.
- Season with salt and freshly ground black pepper.
- Serve warm, garnished with parsley.
Recipe Tips:
- Try spinach or broccoli for an easy veggie add-in.
- Use freshly grated Parmesan for a smoother sauce.
- Keep heat on low once cheese is added to prevent separating.
- Add a splash of pasta water if the sauce seems too thick.
What to Serve with Ravioli Alfredo
Serve your ravioli alfredo dinner with a classic spinach salad and a hunk of bread. Easy!
If you love creamy pasta recipes, try these recipes too:
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk.
Ravioli Alfredo
Video
Ingredients
- 24 ounces cheese ravioli (fresh or frozen)
- 2 teaspoons olive oil
- 6 tablespoons salted butter
- 2 cups heavy whipping cream
- 1 pinch ground nutmeg
- 1½ cups freshly grated Parmesan cheese
- 2 cups chopped or shredded Rotisserie chicken (or cooked chicken breast)
- salt and freshly ground black pepper
- chopped fresh Italian parsley, for garnish
Instructions
- Bring a large pot of water to boil and give it a couple pinches of salt. Add the pasta and cook according to package instructions until al dente. Drain (but save a little of the pasta water in case you need it), and toss with 2 teaspoons of olive oil.
- In a large skillet, heat the butter. Then whisk in the cream and nutmeg. Bring to a simmer and let simmer for 2 minutes. Whisk in the Parmesan cheese until well combined. Then stir in the chicken and the ravioli. Carefully toss to coat. Season with salt and freshly ground black pepper.
- Serve in bowls garnished with parsley.
Notes
- Freshly grated Parmesan melts best.
- Add a little of the pasta water if the sauce gets too thick.
- Keep heat low after adding the cheese.
- Try adding spinach or broccoli for veggies.
- Store leftovers up to 3 days.
Nutrition
This recipe comes from RecipeBoy.com
