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)
DIRECTIONS:
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.