What is this dish?
Imagine taking all the best parts of lasagna, Alfredo pasta, and pesto then making it even easier by using ravioli and a slow cooker. It’s like a cozy, cheesy, creamy lasagna but with little pockets of ravioli instead of flat noodles. The pesto adds a fresh, herby kick that balances out the rich Alfredo sauce.
Why is it great?
- Easy: Dump everything in the slow cooker and let it do the work. No fuss.
- Tasty: It’s got that comforting, cheesy goodness with a little extra flavor from the pesto.
- Flexible: Perfect for a busy weeknight or a lazy weekend when you want something delicious without much effort.
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What should you serve with it?
Since it’s rich and creamy, something light and fresh on the side works great:
A simple green salad with a tangy dressing.
Garlic bread (because who doesn’t love that?).
A crisp, cold white wine (like Sauvignon Blanc) to cut through the richness. Bottom line: It’s a no-stress, super-tasty twist on lasagna that’ll make everyone at the table happy.
Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna.
What You’ll Need:
- Olive oil (just a little to grease the slow cooker)
- Alfredo sauce (2 cups) – the creamy, cheesy kind
- Pesto (½ cup) – that herby, garlicky green sauce
- Frozen cheese ravioli (one 25 oz bag) – no need to thaw!
- Cooked shredded chicken (2 cups) – rotisserie chicken works great
- Ricotta cheese (1 cup) – for extra creaminess
- Shredded mozzarella (2 cups) – because melted cheese is life
- Grated Parmesan (½ cup) – for that salty, nutty flavor
- Italian seasoning (1 tsp) – just a sprinkle for extra flavor
- Fresh parsley (optional) – for a little color at the end
How to Make It:
- Grease the slow cooker – Just rub a little olive oil inside so nothing sticks.
- Mix the sauces – Stir together the Alfredo and pesto in a bowl.
- Start layering:
- Spread a little sauce on the bottom.
- Add half the frozen ravioli (no need to thaw!).
- Mix the chicken with the rest of the sauce and spread half over the ravioli.
- Drop spoonfuls of ricotta on top.
- Sprinkle with half the mozzarella, Parmesan, and a little Italian seasoning.
- Repeat the layers – Ravioli, chicken mix, ricotta, and cheeses again.
- Cook it low and slow – Cover and cook on low for 4-6 hours until the ravioli is soft and the cheese is bubbly.
- Garnish if you want – A little fresh parsley makes it look fancy, but no pressure.
Easy Swaps & Tips:
- Vegetarian? Skip the chicken and add sautéed mushrooms or spinach instead.
- Like it spicy? Toss in some red pepper flakes.
- Extra flavor? Try smoked mozzarella or sun-dried tomatoes.
- Mix up the pesto – Sun-dried tomato or arugula pesto would be delicious too!
Why You’ll Love It:
- Zero stress – Dump everything in the slow cooker and forget about it.
- Cheesy, creamy, herby goodness – It’s like lasagna but easier.
- Feeds a crowd – Perfect for busy nights or when you just don’t feel like cooking.
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