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
Scale
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.
