This Roasted Red Pepper Chicken Ravioli combines a creamy homemade Alfredo sauce with sweet roasted peppers for a rich and flavorful pasta dinner ready in under 40 minutes.
This Roasted Red Pepper Chicken Ravioli is creamy, cheesy, and packed with flavor. Sweet roasted red peppers are sliced into ribbons and folded into a homemade Alfredo sauce along with tender pieces of chicken. Tossed with pillowy ravioli and topped with parmesan, it’s a cozy dinner that feels restaurant-worthy—yet comes together in under 40 minutes.
Why You’ll Love This Recipe
- Protein-Packed – Chicken makes this a hearty, filling pasta dinner.
- Creamy Alfredo Base – Rich, cheesy sauce that coats every bite.
- Balanced Flavor – Sweet roasted peppers cut through the richness of the cream.
- Customizable – Works with different ravioli flavors or proteins.
Ingredients That Bring It Together
- Chicken – Boneless, skinless chicken breasts (or thighs) are sautéed until golden, then stirred into the sauce for added protein. Rotisserie chicken also works as a shortcut.
- Red Peppers – Roasted until blistered and sweet, then sliced into thin strips. Jarred roasted peppers can be swapped in if needed.
- Garlic – Roasted alongside the peppers for a mellow, caramelized depth of flavor.
- Butter & Cream – The base of Alfredo sauce, making it rich and velvety.
- Parmesan Cheese – Adds nutty, salty flavor. Pecorino Romano is another great option.
- Ravioli – Cheese-filled ravioli is a classic pairing, but spinach, mushroom, or chicken-stuffed ravioli also shine here.
- Salt & Pepper – Essential to balance flavors.
- Oil – Used to roast the peppers and cook the chicken.
Step-by-Step Instructions
- Roast the Vegetables – Roast red peppers until charred, and a garlic head wrapped in foil with oil until soft.
- Prepare the Chicken – While peppers roast, cut chicken into bite-sized pieces, season lightly, and sauté in a skillet until golden and cooked through. Remove and set aside.
- Slice the Peppers – Peel and slice roasted peppers into thin strips. Squeeze roasted garlic from skins.
- Make the Alfredo Sauce – Melt butter in the same skillet, mash in roasted garlic, then whisk in cream. Add parmesan and stir until smooth.
- Add the Peppers & Chicken – Fold roasted pepper strips and cooked chicken into the Alfredo sauce. Simmer a few minutes to combine.
- Cook the Ravioli – Boil until tender, drain, then toss with the sauce.
- Serve – Top with extra parmesan and fresh basil.
Variations & Tips
- Use Jarred Peppers – A quick swap for fresh roasted.
- Lighter Option – Use half-and-half or milk plus cream cheese instead of heavy cream.
- Different Protein – Swap chicken with shrimp or Italian sausage.
- Vegetarian Version – Skip the chicken and just enjoy the creamy roasted pepper Alfredo.
Storage & Meal Prep Tips
- Refrigerate: Store leftovers for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of cream or milk.
- Freeze: Sauce can be made ahead and frozen without pasta for up to 2 months.
Frequently Asked Questions
Can I use jarred roasted peppers instead of fresh?
Yes—jarred roasted red peppers save time and still taste delicious. Just drain well before slicing.
What type of ravioli works best?
Cheese ravioli is classic, but mushroom, spinach, chicken, or even lobster ravioli all pair beautifully with the creamy sauce.
Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover grilled chicken works perfectly. Just stir it in at the end to warm through.
Can I make this dairy-free?
Yes—use plant-based cream, dairy-free parmesan, and a vegan ravioli.
Can I prepare the sauce ahead of time?
Yes, the Alfredo-pepper sauce (with or without chicken) can be made 1–2 days ahead. Store in the fridge and reheat gently before adding fresh pasta.
Share Your Experience
I would love to hear about your experience making and enjoying my Roasted Red Pepper Chicken Ravioli Recipe! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Roasted Red Pepper Chicken Ravioli Recipe
Ingredients
- 3 red peppers
- 1 head garlic
- 2 chicken breasts cut into bite-sized pieces
- 1/4 cup butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 25 oz ravioli cheese or your favorite filling
- Salt & pepper to taste
- Oil for roasting & cooking
Instructions
- Preheat oven to 425°F.
- Seed the red peppers and slice into large pieces. Place on a baking sheet and drizzle with oil. Wrap garlic head in foil with a little oil and roast alongside peppers for 25–30 minutes.
- Meanwhile, heat oil in a skillet. Season chicken with salt and pepper, then cook until golden and cooked through. Remove from skillet and set aside.
- Transfer roasted peppers to a bowl, cover, and steam 10 minutes. Peel skins and slice into thin strips. Squeeze roasted garlic cloves from skins.
- Meanwhile, cook ravioli according to package directions. Drain and set aside. Reserve some of the pasta water for later.
- In the same skillet, melt butter over medium heat. Mash in roasted garlic. Stir in cream and simmer until slightly thickened. Whisk in parmesan until smooth. If the sauce gets too thick you can add in a splash of pasta water.
- Add roasted pepper strips and cooked chicken to the sauce. Simmer 2–3 minutes. Then toss in cooked ravioli.
- Serve warm with extra parmesan and fresh basil.
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