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Alfredo Chicken Supper

 Alfredo Chicken Supper
I'm always impressed when something so easy tastes so goos. This dish is one of those.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.