Alfredo Chicken Supper

READY IN: 40mins
Recipe by happynana

I downloaded this recipe off of TOH and revamped it. No chef was given for this recipe. I added more ravioli than 12 called for because it was too saucy for us. I used white brick cheese as that is all I had and it turned out great. DH loved the recipe. The recipe called for 2 boneless but I cut mine into four small ones and then put the two chicken breasts close together with one slice of cheese over it. I am going to put 2 to 4 servings. The recipe called for 2 but I could not eat all of mine and DH finished my plate. DH does like to eat:)

Top Review by Chef floWer

WOW, I can't believe no one has attempted this recipe before. This is a complete meal, perfect for a family in a hurry, only took me about 1 minute to chop up the mushrooms and the rest of the preparation was sauteing the chicken and mushrooms. Also a little mixing of the sauces. I had to make a few changes, I used about 375 grams of the ravioli, used olive oil spray instead of a pure olive oil and used pre-shredded mozzarella cheese. I will be definitely making this again. Thank you happynana

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Cook ravioli as directed. Drain and set aside.
  3. In a skillet, heat oil and add chicken breasts and saute until lightly browned on both sides.
  4. When chicken is browned push to one side of skillet and add mushrooms and cook about 2 minutes, just enough to slightly flavor and softened. Remove pan from heat.
  5. In a bowl combine, sauce, mushrooms and tomatoes.
  6. Add ravioli (the more you add the less saucy). Toss to coat.
  7. Transfer to a greased shallow 5 cup baking dish (I used my 11 x 7 pan).
  8. Place chicken breasts on top of ravioli.
  9. Place a slice of cheese on each chicken breast.
  10. Sprinkle with bread crumbs.
  11. Bake, uncovered at 425 degrees for 15 to 20 minutes or until cheese is melted and golden on top.

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