If you’re craving a comforting, creamy dinner that won’t have you buried in pots and pans afterwards, this One-Pot Chicken Alfredo Ravioli Recipe is an absolute game-changer. Imagine tender chicken, silky cheese ravioli, and a luscious homemade Alfredo sauce all coming together in one sizzling skillet. It’s the perfect blend of convenience and flavor, guaranteed to satisfy your pasta cravings with minimal cleanup. Trust me, once you try this recipe, it’ll quickly become a staple in your weeknight rotation!
Ingredients You’ll Need
The beauty of this One-Pot Chicken Alfredo Ravioli Recipe is how straightforward the ingredients are, yet each one plays a crucial role in building rich flavor, delightful texture, and inviting color on your plate. From the savory chicken and crispy bacon to the creamy sauce and perfectly tender ravioli, everything works in perfect harmony.
- Olive oil: Provides a flavorful base for sautéing the chicken and garlic without overpowering the dish.
- Cooked chopped chicken: Adds heartiness and protein, making the dish fully satisfying.
- Italian seasoning: A fragrant blend that infuses the chicken with classic Italian herbs and spices.
- Minced garlic: Delivers an aromatic punch that lifts the sauce and overall dish.
- Refrigerated cheese ravioli (9-oz package): The star of the dish, these tender pockets of cheesy goodness soak up the sauce beautifully.
- Chicken broth: Acts as the flavorful liquid base for cooking ravioli and building the sauce.
- Heavy cream: Transforms the broth into a rich and velvety Alfredo sauce.
- Bacon slices: Cooked and chopped to add smoky crunch and depth.
- Parmesan cheese: Sprinkled on top for a salty, nutty finish that enhances every bite.
How to Make One-Pot Chicken Alfredo Ravioli Recipe
Step 1: Sauté the Chicken and Garlic
Start by heating olive oil in a large 12-inch skillet over high heat. Toss in your cooked chopped chicken and Italian seasoning, stirring occasionally for about 2 to 3 minutes until heated through and fragrant. Then add the minced garlic and cook for just 30 seconds more, careful not to let it brown. This quick sauté wakes up the flavors and creates a savory foundation for your sauce.
Step 2: Cook the Ravioli in Broth
Pour in the chicken broth along with the refrigerated cheese ravioli. Bring the mixture to a boil, then reduce the heat to medium. Let it simmer uncovered for approximately 4 minutes, or until the ravioli become tender and most of the broth has evaporated. This step is essential because it allows the pasta to absorb flavor while also getting perfectly cooked without becoming mushy.
Step 3: Add Cream and Thicken the Sauce
Now, stir in the heavy cream and lower the heat. Let the sauce gently simmer uncovered for 5 to 8 minutes, stirring occasionally as it thickens to a luscious, creamy consistency that clings beautifully to each ravioli. The heat melds the flavors together while turning the broth and cream into the classic Alfredo sauce you’re dreaming of. Finally, sprinkle the crispy cooked bacon and a generous amount of parmesan cheese on top for irresistible flavor and texture contrast.
How to Serve One-Pot Chicken Alfredo Ravioli Recipe
Garnishes
To take your dish to the next level, fresh garnishes like chopped parsley or basil add a bright, herbaceous note that cuts through the richness. For an extra touch of indulgence, don’t be shy with freshly grated parmesan cheese and a crack of black pepper. These little accents bring freshness, color, and bursts of flavor that make the dish look as good as it tastes.
Side Dishes
Keep sides simple so the creamy ravioli remains the star. A crisp green salad with a light vinaigrette creates a refreshing balance, while roasted or steamed vegetables like asparagus or green beans add crunch and nutrition without clashing with the sauce’s creaminess. If you want a little extra indulgence, garlic bread or warm dinner rolls are fantastic for sopping up any leftover Alfredo sauce.
Creative Ways to Present
Serve the One-Pot Chicken Alfredo Ravioli Recipe straight from the skillet for a rustic, homey feel everyone will love. For a more elegant presentation, plate individual portions in shallow bowls, spoon sauce generously over the top, then artfully arrange bacon bits and herbs. You can even drizzle a little truffle oil or lemon zest over the dish if you’re feeling fancy and want an unexpected twist.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. The sauce may thicken further when chilled, so you can loosen it slightly with a splash of milk or broth when you’re ready to reheat.
Freezing
Because of the cream sauce and pasta, freezing isn’t ideal for this recipe as it can affect texture and creaminess. However, if you do freeze leftovers, do so for a short time (no longer than 1 month) in a freezer-safe container and expect to restore the sauce gently when thawing.
Reheating
Reheat the leftovers gently in a skillet over low to medium heat, stirring often to prevent sticking. Add a bit of chicken broth or milk as needed to bring the sauce back to a creamy consistency. Microwaving is quick but stir every 30 seconds to ensure even warming without drying out the ravioli.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Frozen ravioli works fine, just add a couple of extra minutes to the cooking time and keep an eye on the sauce consistency as it simmers. Adjust liquid amounts as needed to avoid the sauce becoming too thick or thin.
Is it necessary to use cooked chicken or can I use raw?
Using cooked chicken is best here for quick assembly and perfect timing. If you prefer to use raw chicken, cook it thoroughly first before adding the other ingredients to ensure everything finishes cooking evenly.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and bacon, and consider adding mushrooms or sautéed spinach for added texture and flavor. You can also use vegetable broth instead of chicken broth to keep it fully vegetarian.
What can I substitute for heavy cream?
For a lighter version, whole milk mixed with a bit of flour or cornstarch can be used to thicken the sauce. Alternatively, half-and-half is a good middle ground. Keep in mind the sauce will be less rich but still delicious.
How do I prevent the sauce from splitting?
To avoid curdling, keep the heat low when adding the cream and stir gently but continuously as the sauce simmers. Avoid boiling once the cream is added, as gentle simmering helps maintain a smooth and creamy texture.
Final Thoughts
I can’t recommend the One-Pot Chicken Alfredo Ravioli Recipe highly enough if you’re after a meal that feels indulgent but comes together in no time and with minimal fuss. It’s a perfect balance of creamy, savory, and satisfying, with just enough versatility to customize to your tastes. Give it a try tonight—you might just find your new favorite comfort food!
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One-Pot Chicken Alfredo Ravioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This One-Pot Chicken Alfredo Ravioli is a creamy, comforting dish combining tender cheese ravioli with savory chicken, smoky bacon, and a rich Alfredo sauce. Ready in under 30 minutes, it’s a perfect quick dinner that marries ease and flavor in one skillet.
Ingredients
Protein & Dairy
- 1 cup cooked chopped chicken
- ½ cup heavy cream
- parmesan cheese (for garnish)
- 4 slices bacon (cooked and chopped)
Pasta & Broth
- 1 (9-oz) package refrigerated cheese ravioli
- ¾ cup chicken broth
Seasonings & Oils
- 1 Tbsp olive oil
- ½ tsp Italian seasoning
- 1 clove minced garlic
Instructions
- Heat and season chicken: In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. Add 1 cup cooked chopped chicken and ½ teaspoon Italian seasoning. Heat for 2-3 minutes to warm the chicken and enhance flavors. Add 1 clove minced garlic and cook for 30 seconds until fragrant.
- Cook ravioli with broth: Pour ¾ cup chicken broth into the skillet and add the 9-ounce package of refrigerated cheese ravioli. Bring the mixture to a boil, then reduce heat to medium. Cook uncovered for about 4 minutes or until the ravioli are tender and most of the broth has evaporated.
- Finish with cream and toppings: Stir in ½ cup heavy cream and reduce heat to low. Simmer uncovered for 5-8 minutes, stirring occasionally, until the sauce thickens and coats the ravioli nicely. Sprinkle with the cooked and chopped bacon slices, parmesan cheese for garnish, and fresh parsley if desired. Serve hot.
Notes
- Use pre-cooked chicken to reduce prep time.
- Ensure ravioli are fully cooked but not overcooked for best texture.
- Substitute heavy cream with half-and-half for a lighter sauce, but sauce may be less thick.
- For extra flavor, garnish with freshly cracked black pepper.
- Use a non-stick skillet to prevent sticking and make cleanup easier.
