Description

Ravioli Alfredo with Chicken is a comforting and indulgent dish perfect for a family dinner or a special meal. Creamy Alfredo sauce envelops tender cheese ravioli and juicy chicken, creating a rich and flavorful combination that is simple to make yet impressive on the plate. This recipe is ideal for busy weeknights when you want a satisfying and elegant meal without spending hours in the kitchen.

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
1 ½ cups freshly grated Parmesan cheese
2 cups chopped or shredded rotisserie chicken or cooked chicken breast
Salt and freshly ground black pepper, to taste
Chopped fresh Italian parsley, for garnish

Instructions

Bring a large pot of water to a boil and add a couple pinches of salt. Cook the ravioli according to package instructions until al dente. Drain and toss with 2 teaspoons of olive oil to prevent sticking.
In a large skillet, melt the butter over medium heat. Whisk in the heavy cream and nutmeg, bringing the mixture to a gentle simmer. Let it simmer for 2 minutes.
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
Stir in the cooked chicken and ravioli, carefully tossing to coat evenly with the sauce.
Season with salt and freshly ground black pepper to taste.
Serve immediately in bowls, garnished with chopped fresh parsley for a touch of color and flavor.

Notes

Ravioli Alfredo with Chicken is best served immediately while the sauce is creamy and warm. Garnish with fresh parsley for color and extra flavor. For leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of cream or milk to restore the sauce’s silky texture. Avoid reheating on high heat to prevent the sauce from separating.