Made this twice and it was awesome both times! Can’t wait to make it again!

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This Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna is a delightful twist on a classic comfort dish.
Combining the creamy richness of Chicken Alfredo with the vibrant, herbaceous notes of pesto, this recipe is a perfect example of fusion cuisine at its finest.
Originating from the traditional Italian lasagna, this variation swaps out lasagna noodles for ravioli, adding an extra layer of flavor and texture.
It’s an ideal dish for those who love the convenience of slow cooking while still enjoying a gourmet meal.
Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to impress family and friends with its depth of flavor and simplicity.
This hearty dish pairs beautifully with a simple green salad tossed in a light vinaigrette, which helps to balance the richness of the lasagna.
A side of garlic bread or a crusty baguette is perfect for soaking up the creamy sauce.
For a refreshing contrast, consider serving with a chilled glass of white wine, such as a Sauvignon Blanc or a Pinot Grigio, which complements the pesto’s herbal notes.
Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna
Servings: 6
Ingredients
1 tablespoon olive oil (for greasing)
2 cups Alfredo sauce
1/2 cup pesto
1 package (25 oz) frozen cheese ravioli
2 cups cooked shredded chicken
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh parsley, chopped (optional, for garnish)
Lightly grease the slow cooker with olive oil.
In a small bowl, mix together the Alfredo sauce and pesto.
Spread a small amount of the Alfredo-pesto sauce at the bottom of the slow cooker.
Layer half of the frozen cheese ravioli over the sauce.
In another bowl, combine the shredded chicken with the remaining Alfredo-pesto sauce.
Spread half of the chicken mixture over the ravioli.
Add dollops of ricotta cheese over the chicken mixture.
Sprinkle with half of the mozzarella and Parmesan cheese, and a bit of Italian seasoning.
Repeat the layers with the remaining ravioli, chicken mixture, ricotta, and cheeses.
Cover and cook on low for 4-6 hours until the ravioli is tender and the cheese is bubbly.

 

Garnish with fresh parsley before serving, if desired.
Variations & Tips
For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach for an earthy flavor.
If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
For a more robust flavor, use a smoked mozzarella or add a layer of sun-dried tomatoes.
Experiment with different types of pesto, such as sun-dried tomato pesto or arugula pesto, to give the dish a unique twist.

Refrigerator:

Cool completely before storing.

Transfer to an airtight container or cover the slow cooker insert tightly with foil or a lid.

 

 

Store for up to 4 days.

Freezer:

Portion into airtight freezer-safe containers or wrap tightly in foil and plastic wrap.

 

 

 

Freeze for up to 2 months.

For best results, thaw overnight in the refrigerator before reheating.

 

 

Reheating:

Microwave (individual portions): Heat covered on medium power for 2–3 minutes, or until warmed through.

 

 

Oven (larger portions): Cover with foil and reheat at 350°F (175°C) for about 20–25 minutes, or until hot and bubbly.

 

 

Variations

1. Vegetarian Option:
Omit the chicken and add:

Sautéed mushrooms

Wilted spinach or kale

 

 

Roasted zucchini or eggplant
These add hearty texture and earthy flavor.

2. Spicy Kick:

 

 

Stir ½ teaspoon red pepper flakes into the Alfredo-pesto sauce.

Use a spicy chicken sausage instead of plain shredded chicken.

 

 

3. Flavor Boosters:

Add a layer of chopped sun-dried tomatoes or marinated artichokes.

 

 

Use smoked mozzarella or fontina for deeper, richer cheese flavor.

Try different pestos: sun-dried tomato, arugula-walnut, or lemon-basil.

 

 

4. Pasta Swap:
Use spinach- or mushroom-filled ravioli for more variety.
Fresh ravioli works too, just reduce cooking time slightly (3–4 hours on low).

 

 

5. Protein Substitutes:

Cooked Italian sausage (crumbled)

 

 

Rotisserie chicken for convenience

Diced ham for a salty-sweet combo

Tips

 

 

Layering: Start and end with sauce and cheese to prevent sticking and to create a golden top layer.

Ricotta Tip: Mix the ricotta with a beaten egg and a pinch of salt for a fluffier, more structured texture.

 

 

Prevent Overcooking: Check around the 4-hour mark—especially with fresh ravioli—to avoid mushy pasta.

 

 

Storage: Leftovers keep well in the fridge for up to 4 days and reheat beautifully.

 

 

Freezer-Friendly: Assemble it uncooked in a freezer-safe container and freeze. Thaw overnight before slow cooking.

 

 

Nutritional Information (per serving)

Servings: 6

Calories: ~460-500 kcal

 

 

Protein: ~30g

Fat: ~30g

 

 

Saturated Fat: ~15g

Carbohydrates: ~30g

 

 

Fiber: ~3g

Sugars: ~4g

Cholesterol: ~90mg

 

 

Sodium: ~800-1,000mg

Calcium: ~250mg

Iron: ~2mg

 

 

Factors Affecting Nutritional Values:

Cheese Choices: Using lower-fat cheeses (such as part-skim mozzarella or ricotta) will lower the fat content.

 

 

Ravioli Type: If you choose whole wheat or veggie-filled ravioli, the fiber content will be higher.

 

 

Pesto Ingredients: The oil and nuts in pesto contribute to the fat content, so a lighter pesto can lower the overall fat.

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