2 tablespoons butter
▢1 cup mushrooms, optional, sliced
▢2 cloves garlic, minced
▢¼ teaspoon salt, or more to taste
▢⅛ teaspoon black pepper
▢2 cups chicken breast, cooked and diced
▢2 cups spinach, optional -chopped
▢24 ounces cheese ravioli, fresh or frozen- cooked and drained
▢4 ounces cream cheese, room temperature
▢15 oz Alfredo sauce
▢2 tablespoons basil, chopped
Homemade Alfredo (you can use this instead of the jarred)
▢1 ½ cups milk
▢½ cup heavy cream
▢½ cup butter
▢4 ounces cream cheese, softened
▢6 ounces Parmesan cheese, grated
▢1 pinch nutmeg, grated
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Instructions
Cook the ravioli and drain – set aside.
Melt the butter in a saucepan.
Add the salt and pepper.
Saute the garlic and mushrooms until they soften.
Add the cream cheese and stir until blended.
Whisk in the Alfredo sauce (or the milk, cream, nutmeg, pepper, and Parmesan if you’re using that)
Whisk until smooth.
Stir in the chicken breast, cooked ravioli, and spinach.
Simmer for about 2 minutes just to allow the flavors to blend and the spinach to soften.
Sprinkle basil on top before serving.
Homemade Alfredo
Heat the milk, cream, butter, and cream cheese whisking until smooth.
Remove from heat and whisk in Parmesan and nutmeg until smooth.
Notes
If you are unsure how to cook ravioli please read the instructions in the post above the recipe card.
Expert Tip: Alfredo chicken ravioli can be made in a 13×9-inch pan and baked if you prefer. Mix all the cooked ingredients together and top with some Mozzarella or Parmesan cheese. Bake for 20 minutes at 375F or until heated through. This way is great if you want to assemble it a day or two before you plan to serve it.
I like to sprinkle Mozzarella cheese over the top and run it under the broiler for a few minutes just to give the top a cheesy, golden brown crust.
Make this in an iron skillet so you can take it from stove to broiler (if you’re broiling cheese on it) to table.
Cream cheese is normally not in Alfredo sauce. I’ve added it to this chicken ravioli bake to add creaminess but also the allow for it to be warmed up. A good Alfredo sauce tends to separate if you warm it back up. You can leave it out if you are using a jarred sauce.
I like to sprinkle Mozzarella cheese over the top of the finished Alfredo chicken and ravioli skillet dinner and run it under the broiler for a few minutes just to give the top a cheesy, golden brown crust.
Use shredded rotisserie chicken to speed things up even more.
If you use fresh ravioli rather than frozen it takes just about 3 minutes to cook – a real time saver!
Saute some chopped bacon in with the mushrooms and garlic until it’s crispy. Instead of stirring the sauce into the sauteed mixture remove it from the pan, add the sauce, spinach, chicken, and ravioli, and simmer. Top with the bacon and mushroom mixture just before serving.