Slow cooker pesto chicken alfredo ravioli lasagna recipe may be a mouthful to say, but it’s even better to eat. This dish is the ultimate cozy comfort food, layers of creamy Alfredo sauce, basil pesto, tender shredded chicken, and cheese-stuffed ravioli all slow-cooked into one rich and satisfying lasagna.
Whether you’re short on time or just craving something warm and hearty, this recipe delivers big flavor with minimal effort.
I’ll show you how to build it layer by layer for perfect texture and flavor in every bite. Plus, it’s a crowd-pleaser that reheats like a dream. Let’s get started!
Table of Contents
The Story Behind This Creamy Weeknight Favorite
I’ll be honest, this recipe was born out of a craving and a time crunch. It was one of those chaotic Tuesdays where I had chicken thawing in the fridge, half a jar of pesto, and no energy to do much with either.
That’s when I noticed a pack of cheese ravioli tucked away in the freezer. That’s when the slow cooker pesto chicken alfredo ravioli lasagna recipe came to life.
I tossed everything into the slow cooker, some Alfredo, a layer of ravioli, the shredded chicken I had left from Sunday, and a swirl of pesto.
By dinnertime, the house smelled like an Italian grandma had moved in. With just one bite, the kids went completely silent.
That’s when I knew this recipe was a winner. These days, I make it anytime we need something hands-off and comforting.
It’s right up there with our other weeknight favorites like Crockpot Chicken and Cream of Chicken Soup and the ultra-popular Crock Pot Marry Me Chicken Pasta, which prove one thing, simple ingredients and a slow cooker go a long way.
Why Pesto + Alfredo + Ravioli + Chicken Just Works
It may sound like a lot, but these flavors play off each other beautifully. The creaminess of Alfredo balances the brightness of pesto.
Ravioli adds bite and richness, and shredded chicken soaks up all that sauce.
The slow cooker pesto chicken alfredo ravioli lasagna recipe becomes more than just a meal, it’s layers of comfort in a bowl.
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slow cooker pesto chicken alfredo ravioli lasagna recipe
- Total Time: 4 hrs 10 mins
- Yield: 6 servings
Description
This slow cooker pesto chicken alfredo ravioli lasagna recipe layers cheesy ravioli, creamy Alfredo, pesto, and tender chicken into one easy dish.
Ingredients
2 cups shredded cooked chicken
1 (20–25 oz) bag frozen cheese ravioli
1 (15 oz) jar Alfredo sauce
1/2 cup basil pesto
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder (optional)
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
1. In a bowl, mix Alfredo sauce, pesto, and garlic powder.
2. Lightly grease the inside of your slow cooker.
3. Spread a thin layer of sauce in the bottom.
4. Add a single layer of frozen ravioli.
5. Top with a layer of shredded chicken, more sauce, mozzarella, and Parmesan.
6. Repeat layers until all ingredients are used, ending with sauce and cheese.
7. Cover and cook on LOW for 4–5 hours.
8. Turn off heat and let rest for 10–15 minutes before serving.
9. Garnish with fresh herbs if desired.
Notes
Use thick Alfredo sauce to avoid watery texture.
Frozen ravioli works better than fresh for slow cooking.
To prep ahead, layer ingredients the night before and refrigerate the insert.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients You Need for a Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna Recipe
What makes this slow cooker pesto chicken alfredo ravioli lasagna recipe so great is that it uses easy-to-find ingredients and delivers major comfort with minimal prep.
Everything layers right into the crockpot, no boiling, sautéing, or babysitting required. Here’s what you’ll need:
- 2 cups shredded cooked chicken – rotisserie or leftover chicken works perfectly
- 1 (20–25 oz) bag frozen cheese ravioli – no need to thaw
- 1 (15 oz) jar Alfredo sauce – choose your favorite brand or homemade
- 1/2 cup basil pesto – adds fresh, herby flavor
- 2 cups shredded mozzarella cheese – for gooey, melty layers
- 1/2 cup grated Parmesan cheese – for depth and a salty bite
- 1/2 teaspoon garlic powder – optional, but adds a nice flavor boost
- Salt and black pepper – to taste
- Fresh basil or parsley – optional garnish for a fresh, vibrant touch
This combo gives you layers of creamy, cheesy, herby goodness without a lot of effort. It’s also versatile, you can swap in spinach ravioli, use low-fat Alfredo, or add a handful of chopped baby spinach between layers.
For more cozy, slow cooker meals, I love pairing this dish with sides like Dolly’s Chicken and Stuffing Casserole or adding it to a laid-back Sunday lineup alongside Buffalo Chicken Mac & Cheese Crock Pot.
How to Make Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna Recipe?
Once you’ve gathered your ingredients, this slow cooker pesto chicken alfredo ravioli lasagna recipe comes together in just a few quick steps.
No stovetop, no boiling pasta, just your slow cooker doing all the work.
Here’s how to make it:
Step 1 – Prepare the sauce blend
In a medium bowl, mix the Alfredo sauce, pesto, and garlic powder until well combined.This creates a rich, herb-infused sauce that spreads beautifully between layers.
Step 2 – Grease your slow cooker
Lightly spray the bottom and sides of your slow cooker insert with nonstick cooking spray. This keeps the cheese from sticking and makes cleanup easier.
Step 3 – Layer the ingredients
Begin by spreading a spoonful of the Alfredo-pesto sauce on the bottom of the slow cooker. Then add a single layer of frozen ravioli (no need to thaw). Spread about one-third of the shredded chicken over the ravioli, followed by a scoop of sauce and a sprinkle of mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
Step 4 – Cook on LOW
Cover and cook on LOW for 4 to 5 hours, until the ravioli is tender and the cheese is melted and bubbling. Avoid lifting the lid too often, this can release valuable heat.
Step 5 – Let it rest, then serve
Once it’s done, turn off the heat and let it sit for 10 to 15 minutes. This allows the layers to set, making it easier to slice and serve neatly. If desired, garnish with chopped basil or parsley for a fresh finish.
This recipe goes beautifully with a green salad or buttery garlic bread, and if you’re a fan of creamy comfort like this, don’t miss the Chicken and Gravy Crockpot or the cheesy Sweet and Sticky Honey Garlic Chicken Tenders Crockpot.
Variations, Tips & How to Make It Your Own
One of the things I love about the slow cooker pesto chicken alfredo ravioli lasagna recipe is how forgiving it is. Once you’ve nailed the basic layering and sauce, you can change it up depending on what you have in your kitchen, or the flavor you’re craving.
Here are a few delicious variations to try:
- Spinach Alfredo Version: Add a handful of fresh baby spinach between layers for extra greens.
- Spicy Kick: Stir in a teaspoon of red pepper flakes to your sauce for a bit of heat.
- White Meat Swap: Use turkey instead of chicken, especially great after the holidays.
- Veggie Boost: Add roasted red peppers or sautéed mushrooms between the ravioli layers.
Want a totally different take? Try using marinara instead of Alfredo and layer in Italian sausage for a slow cooker twist on baked ziti.
Or go fully vegetarian with just pesto, ricotta, and spinach ravioli, kind of like a no-boil white lasagna.
This is exactly the kind of creativity I use when I adapt dishes like Parmesan Crusted Chicken at Longhorn or the versatile New Hot Honey Glazed Chicken. Recipes like this are meant to flex with your mood or fridge contents.
Tips to Get It Just Right Every Time
- Don’t overfill your slow cooker, 3 layers is usually perfect for a 6-quart model.
- Use a thick, creamy Alfredo sauce to prevent the lasagna from getting watery.
- Frozen ravioli works best because it holds up better during long cooking.
- Allow the lasagna to rest before slicing, this helps it firm up and makes serving easier.
With these tweaks and ideas, your slow cooker pesto chicken alfredo ravioli lasagna recipe can go from weeknight go-to to Sunday comfort dish, or even a potluck showstopper.
How to Serve Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna Recipe?
By the time your slow cooker pesto chicken alfredo ravioli lasagna recipe finishes cooking, the house smells amazing and the layers are perfectly melted together. But the question now is: how should you serve it?
Because this dish is rich and creamy, it pairs best with lighter, crisp sides. I like to balance out the cheesy layers with something fresh and crunchy.
Here are some of my favorite ways to serve it:
- Simple Green Salad – Toss mixed greens with lemon vinaigrette to cut through the creaminess.
- Garlic Bread or Breadsticks – For soaking up that delicious Alfredo-pesto sauce.
- Roasted Veggies – Try broccoli, carrots, or asparagus drizzled with olive oil and roasted until crisp.
- Fresh Basil Garnish – A little sprinkle on top right before serving adds color and flavor.
If you’re serving this to guests or for a family dinner, place the crockpot right on the table and let everyone dig in. It’s rustic, it’s easy, and honestly, it looks just as cozy served straight from the slow cooker as it does plated.
This dish also makes a comforting leftover lunch the next day. Simply reheat it gently and serve alongside a fresh, crisp side salad. That’s what I love most about slow cooker recipes like this and my Crock Pot Marry Me Chicken Pasta, they’re just as good the next day.
Serving warm comfort with minimal cleanup? That’s what the slow cooker pesto chicken alfredo ravioli lasagna recipe is all about.
How to Store and Reheat Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna Recipe?
The great thing about slow cooker pesto chicken Alfredo ravioli lasagna is that it stores and reheats wonderfully.
Whether you’re meal prepping for the week or saving a few portions for later, here’s how to make sure every bite stays creamy and delicious.
How to Store in the Fridge:
Let the lasagna cool completely before transferring to an airtight container. Keep leftovers in the refrigerator for up to 3–4 days. The layers actually firm up after chilling, making leftovers even easier to slice and reheat.
How to Reheat:
The best way to reheat is in the oven or toaster oven at 350°F for about 15–20 minutes, covered loosely with foil to keep it moist. For quick lunches, you can microwave a slice for 1–2 minutes, but be sure to cover it with a damp paper towel to avoid drying out.
Can You Freeze It?
Yes! This recipe freezes well. Cut it into individual portions, wrap each one in plastic wrap, and store in a freezer-safe bag or container. Freeze for up to 2 months. To reheat from frozen, let it thaw in the refrigerator overnight, then heat in the oven at 350°F until warmed through.
I’ve done the same with other creamy meals like my Crockpot Chicken and Cream of Chicken Soup, and the results are always comforting and convenient.
With smart storage, your slow cooker pesto chicken alfredo ravioli lasagna recipe becomes more than a one-night wonder, it’s a lifesaver for busy weeks.
Conclusion
This slow cooker pesto chicken alfredo ravioli lasagna recipe is comfort food at its easiest, layered, cheesy, herby, and full of flavor with barely any hands-on time.
Whether you’re feeding a crowd or just need a no-fuss dinner that still tastes homemade, this one delivers. Serve it fresh, reheat the leftovers, or freeze for later, you’ll get creamy, crave-worthy bites every time.
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FAQs About Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna Recipe
Can I use frozen ravioli in a slow cooker lasagna?
Yes, frozen ravioli is perfect for this dish. In fact, it holds its shape better than fresh and cooks evenly in the slow cooker. That’s why the slow cooker pesto chicken alfredo ravioli lasagna recipe is ideal for busy nights, you don’t even need to thaw the pasta.
What’s the difference between Alfredo and pesto sauce?
Alfredo sauce is creamy, cheesy, and made with butter, cream, and Parmesan. Pesto is a flavorful herb-based sauce typically made with fresh basil, garlic, pine nuts, and olive oil. In this recipe, combining both brings richness from the Alfredo and fresh flavor from the pesto.
How long does ravioli take to cook in a crockpot?
In this layered lasagna, frozen ravioli cooks perfectly in 4–5 hours on LOW. Avoid overcooking or using HIGH heat, which can make the pasta too soft.
Can I make this chicken lasagna ahead of time?
Absolutely. You can fully assemble the slow cooker pesto chicken alfredo ravioli lasagna recipe the night before, refrigerate the crock insert, and set it to cook the next morning. It’s great for meal prep or entertaining.