Lazy Chicken Alfredo with Ravioli
This lazy chicken Alfredo cooks seasoned ground chicken in a jarred Alfredo sauce with Rana spinach and ricotta ravioli topped with melted mozzarella and baked until golden for an easy one-pan dinner ready in 35 minutes.
Servings 4
Ingredients
- 1 lb ground chicken
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 tablespoon minced garlic
- ¼ cup diced yellow onion
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & pepper to taste
- 15 oz Alfredo sauce I used Carbone Alfredo
- ½ lemon squeezed
- Lemon zest
- 1-1.5 cups shredded mozzarella cheese
- 20 oz family size Rana spinach & ricotta ravioli
Instructions
- Preheat oven to 375 degrees.
- Large skillet over medium heat, add 1 tablespoon olive or avocado oil.
- Add ground chicken to pan and cook thoroughly.
- Once chicken is thoroughly cooked, add 1 tablespoon minced garlic and ¼ cup diced yellow onion.
- Next, add salt, pepper, onion powder, garlic powder, oregano and Italian seasoning to ground chicken.
- Add 1 15 oz jar of your preferred Alfredo sauce,
- Then add 1-2 tablespoon water into jar, shake to remove remaining Alfredo sauce, and pour into skillet. Stir until well combined.
- (Optional-add lemon zest of 1 lemon and ½ freshly squeezed lemon for acidity to enhance the flavors)
- Add refrigerated ravioli into skillet, and stir until well combined.
- Top with shredded mozzarella cheese.
- Add skillet into oven for 10 minutes uncovered or until cheese is melted. Broil on high for 2-3 minutes for additional cheese crisp on top.
Notes
- The lemon zest and juice are listed as optional but I strongly recommend them.
- That little bit of acidity cuts through the richness of the Alfredo and makes the whole dish taste brighter and more balanced.
- Carbone Alfredo sauce is specifically worth seeking out here. It's richer and more flavorful than most jarred Alfredos and makes a noticeable difference in the finished dish.
- The broil at the end is the step that gives you that slightly golden, slightly crispy cheese top. Don't skip it and don't walk away — it goes from perfect to burnt fast.
- Make sure your skillet is oven-safe before it goes in. Cast iron or stainless steel work perfectly here.
