TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 12 frozen cheese or mushroom ravioli
  • 2 boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • 1-1/2 cups Alfredo sauce
  • 1/2 cup sliced fresh mushrooms
  • 1 cup diced plum tomatoes
  • 2 slices mozzarella cheese
  • 1/4 cup seasoned bread crumbs


  1. Cook ravioli according to package directions. Drain; set aside. In a skillet, saute chicken breasts in oil until lightly browned on both sides. In a bowl, combine the Alfredo sauce, mushrooms and tomatoes. Add ravioli; toss to coat.
  2. Transfer to a greased shallow 5-cup baking dish. Place chicken breasts on top of ravioli. Place a slice of cheese on each chicken breast. Sprinkle with bread crumbs. Bake, uncovered, at 425° for 15-20 minutes or until cheese is melted and top is golden brown. Yield: 2 servings.
Originally published as Alfredo Chicken Supper in Cooking for One or Two Cookbook 2003, p172

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Joscy User ID: 2694585 77597
Reviewed Jan. 18, 2014

"Haven't made in quite some time. Thank you for reminder that I oughta check RB more often. LOL!"

pajamaangel User ID: 1603339 61743
Reviewed May. 11, 2013

"Very tasty and quick meal. Could use a little more flavor I think. I will use some Italian seasoning the next time I make this."

lesliefish User ID: 2781149 134446
Reviewed Feb. 16, 2011

"My daughters (8-10) have started turning their noses up at everything I make lately, frustrated I tried this and they LOVED it...lets see if I can make it twice!"

Sprowl User ID: 29186 160229
Reviewed Feb. 8, 2011

"Great, easy recipe. I'm making it for the 2nd time. I use shredded mozzarella, as that is what I always have on hand."

dawnrosanne User ID: 1014810 134445
Reviewed Jul. 1, 2008

"Wow...this was really good. It wasn't that hard to fix and I just cut up some regular tomatoes instead of the plum tomatoes to save on cost. I also used reduced fat alfredo sauce and that was just fine. I think next time I make this I'm going to double the recipe for a larger group. Great!"

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