Baked Ravioli with Chicken and Broccoli is a super fast and delicious meal that your family and friends will love. Tasty enough to serve for a party, but simple enough to serve on a weeknight. This easy casserole recipe can be completely made ahead and baked when ready to eat.

Baked Ravioli with Chicken and Broccoli

You know you have a winner when you can make a satisfying and easy meal that everyone loves to eat! This Baked Ravioli with Chicken and Broccoli is so fast to put together, can be made ahead and baked before dinner, and makes for the most delicious leftovers.

Baked Ravioli with Chicken and Broccoli

This is a great party food too. Prep the entire dish ahead of time and bake right before your guests arrive. It’s the perfect stress-free meal that everyone will love.

For another delicious baked pasta, don’t miss this Baked Feta Pasta with Shrimp recipe!

Recipe Ingredients and Substitutions

Baked Ravioli with Chicken and Broccoli also allows for substitutions using whatever you have on hand. You could swap ground beef or turkey for chicken, and use spinach or cauliflower for the broccoli.

As for the ravioli, use whatever flavor you prefer – and it doesn’t have to be the fresh ravioli from the refrigerator section, frozen works great too! The best part, you don’t have to boil the ravioli ahead of time; they cook in the oven and absorb all that delicious sauce!

No boil, easy to make, and completely make-ahead: that’s what makes this dish so great to serve as a weeknight dinner.

How to make baked ravioli with chicken and broccoli

Step 1: Cook the Chicken and Broccoli

Be sure to dice the chicken breast and broccoli into smaller bite-sized pieces. Heat the oil in a large skillet or dutch oven and brown the chicken breast. During the last couple minutes of cooking, add the broccoli and garlic. Cook for about 2-3 minutes longer, just to soften slightly. Remove the mixture from the pan, but don’t clean it out… you’re going to need it to make the béchamel Alfredo sauce!

Chicken and broccoli cooking on the stovetop

Step 2: Make the Sauce for the Baked Ravioli

Using the same pan you used for the chicken and broccoli, lower heat and add the butter and flour. Cook, stirring constantly, until light brown and all of the flour has cooked off. About 3 minutes.

making a rue in a pot

Add the milk and bring to a simmer stirring frequently. Lower heat and add in the cheese to melt. Add back in the chicken and broccoli mixture. Remove from heat.

Chicken and Broccoli sauce with cheesy covered spoon

Step 3: Layer and Bake

Add a small amount of the sauce to the bottom of a greased 9 x 13 inch baking pan. Layer on half of the ravioli (I used spinach ravioli but cheese works great too!), overlapping slightly if needed. Continue, layering on half of the remaining sauce, the remaining ravioli, and finishing with the remaining sauce. Sprinkle on ½ cup of mozzarella cheese.

ravioli layered in a baking dish with cheese on top

Bake at 375 degrees for 25-30 minutes, until sauce is bubbly and ravioli are tender. Moreover, if you’d like the top to be golden, broil for 2-3 minutes.

Baked Ravioli
piece missing out of casserole

Yum! Seriously, Baked Ravioli with Chicken and Broccoli is amazing. Give it a try tonight! And for another delicious and easy dinner, be sure to check out my Chicken Parmesan Casserole!

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Baked Ravioli with Chicken and Broccoli

Baked Ravioli with Chicken and Broccoli

Super easy and full of flavor! Make ahead and bake when ready to serve. The best part, you don’t have to boil the ravioli ahead of time, it cooks while it bakes. Use whatever ravioli you like, cheese, spinach, or mixed veggie work great! 
4.78 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 8
Calories: 578kcal
Cost: 12-14

Ingredients

  • 2 teaspoons olive oil
  • 1 chicken breast, diced into small bite-sized pieces (about ¾ pound breast)
  • 2 cups broccoli florets, diced into small bite-sized florets
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter
  • ¼ cup flour
  • 3 cups milk 2% or whole is preferable
  • 1 ½ cups shredded mozzarella, divided
  • ¼ cup shredded parmesan
  • 28 ounces ravioli (fresh or frozen is fine) (do not boil ahead of time)
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees. Heat olive oil in large skillet over medium high heat. Add diced chicken and cook until slightly browned (about 5-6 minutes). Add in the broccoli florets, garlic, and salt. Cook until broccoli has softened slightly, about 2-3 minutes. Remove chicken and broccoli from skillet and set aside. 
  • In the same skillet, melt the butter over medium heat. Whisk the flour into the butter and cook until the mixture is golden, about 2-3 minutes. Gradually whisk in the milk and bring the mixture to a simmer then stir in 1 cup of mozzarella and all of the parmesan. Let simmer until the cheese has melted and sauce has thickened. Add in the chicken and broccoli mixture. Season with salt and pepper to taste. 
  • Spread a thin layer of sauce onto the bottom of a 9 x 13 inch baking pan coated with cooking spray. Lay half of the ravioli in a single layer (overlapping slightly if necessary) on the bottom of the baking dish, then top with half of the remaining sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining ½ cup of mozzarella cheese and bake 25-30 minutes until sauce is bubbly and ravioli are tender. 
  • If you want a golden top to your dish, broil for 2-3 minutes on high. Let dish sit for 5 minutes before serving. Garnish with basil leaves, optional. 

Video

Notes

You can make this entire dish ahead of time and refrigerate until ready to bake. Substitute ground beef, turkey, or any veggies desired. Delicious!  

Nutrition

Calories: 578kcal | Carbohydrates: 51g | Protein: 30g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 945mg | Potassium: 326mg | Fiber: 4g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 21mg | Calcium: 280mg | Iron: 11mg
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For another easy make ahead casserole, check out my Green Enchilada Casserole with Ground Turkey.

baked ravioli pinterest pin.
4.78 from 9 votes (3 ratings without comment)

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Recipe Rating




10 Comments

  1. 3 stars
    I found this to be a little bland. I added Italian seasoning to the top. Next time I would season the chicken before frying for sure and probably add more garlic. I think more parmesan instead of mozzarella would flavor the sauce better. I used frozen ravioli so I baked for 40 minutes to make sure it was piping hot.

  2. 5 stars
    Made this tonight per the recipe & it was fabulous!! Spaghetti sauce doesn’t agree with me so I’m always looking for ‘white sauce’ recipes. Will definitely be making it again. Thank you for sharing.

  3. 5 stars
    The sauce is a must looks so good and comforting perfect to feed a crowd. Love how you used the ravioli. Looks like lasagna but better.

  4. 5 stars
    Baked pasta is always a winner, but baked ravioli just sounds absolutely incredible! Love that with the chicken and broccoli it’s a one-pot meal, too–winning all around!

  5. 5 stars
    I’m craving pasta and can’t wait to make this recipe! Never thought about using ravioli in a pasta bake. Genius!!