Monterey Chicken Ravioli – Plain Chicken

Baked Monterey Chicken Ravioli Recipe – creamy, cheesy pasta bake made with chicken, ricotta, Monterey Jack, spinach, cheese ravioli, Alfredo sauce, and crispy French fried onions on top! Easy to make and full of flavor. Perfect for family dinners or when you’re craving comfort food!

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Baked Ravioli with Chicken & Spinach

Monterey Chicken Ravioli is rich, cheesy, and packed with flavor in every bite. You’ve got tender chicken mixed with creamy ricotta, melty Monterey Jack, and a bit of spinach for a pop of color and freshness—all stuffed between layers of pillowy cheese ravioli. It’s all baked in a creamy Alfredo sauce until bubbly and golden, then topped with crispy French fried onions for the perfect crunchy finish. The combination of textures and flavors is seriously satisfying—warm, cheesy, savory, and just a little indulgent. It’s comfort food that feels a little fancy without the fuss.

How to Make Monterey Chicken Ravioli

This casserole is super easy to make with only a few simple ingredients. Stir together ricotta cheese, eggs, Alfredo sauce, and Italian dressing mix in a large bowl. Add shredded chicken, shredded Monterey Jack cheese, spinach, frozen ravioli, and French fried onions to the bowl and stir to combine. Season with salt and black pepper. Spread the ravioli mixture into a 9 x 13-inch baking dish. Sprinkle with additional cheese and French-fried onions. Bake in a preheated oven until the mixture is bubbly.

Helpful Tips & Frequently Asked Questions

• I use rotisserie chicken in this dish. You can use any cooked chicken that you have on hand.
• Do NOT make the Italian dressing. You will only use the seasoning packet.
  • Can substitute Italian seasoning, onion powder, and garlic powder.
• There is no need to thaw or cook the ravioli before adding it to the casserole. Just toss it in there frozen.
• I use cheese ravioli. You can use any flavor of ravioli that you prefer.

Storage Tips

• Can I make Monterey Chicken Ravioli in advance? Yes! Assemble the casserole and cover the casserole dish with plastic wrap. Store in the fridge for up to two days before baking as directed.
• Can I freeze Monterey Chicken Ravioli? Yes! Assemble the casserole and cover the pan with plastic wrap and aluminum foil. Store the pan in the freezer for up to four months.
  • When ready to eat, thaw overnight in the refrigerator and bake as directed.
• Store leftovers in an airtight container in the fridge for 3-4 days.

What to Serve with Baked Monterey Chicken Ravioli

This pasta dish is a staple at our house! The whole family raves about it! Monterey Chicken Ravioli is rich and creamy, so a light, fresh side is the way to go. 

• A simple green salad with a tangy vinaigrette helps cut through the richness and adds a nice crunch. 
• Garlic bread or warm rolls are perfect for soaking up all that Alfredo sauce, because you won’t want to leave a drop behind. 
• If you’re serving a crowd or looking to round out the meal, some roasted broccoli or asparagus on the side adds a bit of balance. 
• And for dessert? Something light, like lemon bars or fresh berries, would be a sweet way to finish things off.

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Monterey Chicken Ravioli

Yield: 10 people

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Baked Monterey Chicken Ravioli Recipe – creamy, cheesy pasta bake made with chicken, ricotta, Monterey Jack, spinach, cheese ravioli, Alfredo sauce, and crispy French fried onions on top! Easy to make and full of flavor. Perfect for family dinners or when you’re craving comfort food!

• 4 cups cooked chopped chicken
• 1 (25-oz) package frozen cheese ravioli
• 1 (15-oz) jar Alfredo sauce
• 1 (8-oz) container sour cream
• 1 (15-oz) container ricotta cheese
• 2 garlic cloves minced
• 2 large eggs lightly beaten
• 1 (0.7-oz) packet Italian Dressing Mix
• 1 (10-oz) package frozen spinach, thawed and drained
• 3 cups shredded Monterey Jack cheese, divided
• 1 (6-oz) can French fried onions divided

• Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.

• Stir together ricotta cheese, eggs, Alfredo sauce, and Italian dressing mix in a large bowl. Add shredded chicken, 1 cup shredded Monterey Jack cheese, spinach, frozen ravioli, Italian dressing mix, and half of the French fried onions to the bowl and stir to combine. Season with salt and black pepper.

• Spread the ravioli mixture into a 9 x 13-inch baking dish. Sprinkle with the remaining 2 cups of shredded cheese and ½ can of French fried onions.

• Bake, uncovered, for 30 to 40 minutes, until bubbly.

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• Do NOT make the Italian dressing. You will only use the seasoning packet.

Steph