Green Chile Roasted Chicken Ravioli

Green Chile Roasted Chicken Ravioli is a delicious fusion of Italian comfort food and New Mexico’s most iconic flavor. Ravioli have been cherished in Italy for centuries, with recorded mentions dating back to the 14th century, while roasted green chile has long been the pride of New Mexico, where its smoky aroma fills the air every fall as chile roasters turn in parking lots and farmers’ markets. Bringing the two together creates a cozy, Southwestern-inspired pasta that tastes both familiar and exciting.

This recipe is wonderfully simple, built on convenient ingredients with big flavor. Tender roasted chicken ravioli are cooked just to al dente, then folded into a rich, creamy sauce made with cream of chicken soup, milk or half-and-half, and chicken broth.

Bueno roasted green chile adds smoky, earthy heat, while garlic, onion, oregano, cumin, and black pepper bring warm Southwestern depth. A handful of Monterey Jack melts into the sauce for extra creaminess. The result is a thick, velvety, golden-green sauce wrapped around pillowy ravioli, a hearty, comforting dinner that’s ready in about 30 minutes.

Why People Will Love Green Chile Roasted Chicken Ravioli Recipe

Italian meets New Mexico: A creative fusion of ravioli and roasted green chile.

Rich, creamy sauce: Cream of chicken soup, milk, and cheese create a velvety texture.

Smoky green chile flavor: Roasted green chile adds earthy, Southwestern heat.

Pillowy chicken ravioli: Tender pasta filled with savory roasted chicken.

Warm, aromatic spices: Cumin, oregano, garlic, and pepper add depth.

Ready in about 30 minutes: Perfect for busy weeknights.

Simple, convenient ingredients: Uses refrigerated ravioli and pantry staples.

Adjustable heat: Choose mild, medium, or hot green chile.

Comforting and cozy: A satisfying meal for chilly evenings.

Kid-friendly option: Mild chile keeps it family-friendly.

Customizable: Easy to add vegetables, chicken, or different cheeses.

Restaurant-worthy: Looks and tastes impressive with minimal effort.

Key Ingredients

Roasted chicken ravioli: Refrigerated ravioli filled with roasted chicken cook quickly and add hearty, savory flavor.

Cream of chicken soup: Creates a rich, creamy, savory sauce base with minimal effort.

Bueno roasted green chile: A beloved New Mexico brand of roasted, chopped green chile with smoky, earthy flavor in mild, medium, or hot varieties.

Chicken broth: Thins the sauce and adds savory depth.

Milk or half-and-half: Adds creaminess and silky texture. Half-and-half makes it richer.

Monterey Jack cheese: Mild and creamy, it melts smoothly into the sauce.

Garlic powder and onion powder: Add savory, aromatic depth.

Dried oregano: Adds earthy, herbal notes that complement green chile.

Ground cumin: Brings warm, earthy, Southwestern flavor.

Black pepper and red pepper flakes: Add gentle heat and warmth.

Salt: Balances the flavors (taste first, as the soup and ravioli are salty).

Expert Tips

Don’t overcook the ravioli: Cook just to al dente, since they’ll warm again in the sauce.

Drain gently: Use a slotted spoon or spider strainer to avoid tearing the ravioli.

Toss with a little oil: If the ravioli wait a while, toss them with a drizzle of olive oil to prevent sticking.

Whisk the sauce smooth: Whisk the condensed soup with the broth and milk to remove lumps.

Keep the heat low: Gentle heat prevents the creamy sauce from scorching or separating.

Let the sauce simmer: Simmering allows the green chile and spices to blend fully.

Add cheese off high heat: This keeps it smooth and prevents it from becoming stringy.

Fold gently: Use a silicone spatula to fold in the ravioli without breaking them.

Adjust the thickness: Add broth to thin or simmer longer to thicken.

Use fresh roasted chile: Fresh or frozen roasted Hatch chile adds the best smoky flavor.

Add protein or veggies: Stir in shredded chicken, corn, spinach, or roasted red peppers.

Taste before salting: The soup, cheese, and ravioli already contain plenty of salt.

Green Chile Roasted Chicken Ravioli

Ingredients

For the ravioli:

Refrigerated roasted chicken ravioli: 20 oz

Salt: for the pasta water

For the creamy green chile sauce:

Condensed cream of chicken soup: 2 cans (10.5 oz each)

Roasted chopped green chile: 1 cup (such as Bueno, mild, medium, or hot)

Chicken broth: ½ cup, plus more as needed

Milk or half-and-half: ½ cup

Monterey Jack cheese: ½ cup, shredded (optional)

Garlic powder: ½ teaspoon

Onion powder: ½ teaspoon

Dried oregano: ½ teaspoon

Ground cumin: ¼ teaspoon

Black pepper: ¼ teaspoon, freshly ground

Crushed red pepper flakes: ¼ teaspoon (optional)

Salt: to taste

Optional garnishes:

Extra roasted green chile

Shredded Monterey Jack cheese

Chopped fresh cilantro

Sliced green onions

Freshly ground black pepper

Crushed red pepper flakes

Instructions

1. Cook the ravioli.

Bring a large pot of lightly salted water to a boil.

Add the ravioli and cook according to the package directions, just until al dente.

Drain gently and set aside.

Avoid overcooking, since the ravioli will warm through again in the sauce.

2. Start the sauce.

Set a large saucepan, Dutch oven, or deep skillet over medium-low heat.

Add the cream of chicken soup, green chile, chicken broth, and milk or half-and-half.

Stir until smooth and fully combined.

3. Season.

Stir in the garlic powder, onion powder, oregano, cumin, black pepper, and red pepper flakes (if using).

Bring the sauce to a gentle simmer.

4. Simmer.

Lower the heat and simmer for 15–20 minutes, stirring occasionally, so the green chile and spices blend into the creamy sauce.

If it gets too thick, stir in a little more broth.

5. Melt in the cheese.

If using Monterey Jack, stir it into the sauce over low heat until melted.

Don’t let the sauce boil after the cheese goes in.

6. Add the ravioli.

Gently fold the cooked ravioli into the sauce with a large spoon or silicone spatula, taking care not to tear them.

Keep the heat low and cook for 5–10 minutes, just until the ravioli are hot and coated.

7. Adjust the sauce.

Taste before adding salt, since the soup, cheese, and ravioli already contain plenty.

For a thinner sauce, add a splash of broth or milk; for a thicker one, simmer uncovered for a few more minutes.

8. Serve.

Spoon into warm bowls and top with extra green chile, Monterey Jack, cilantro, green onions, or black pepper.

Serve right away.

What the Finished Dish Should Look Like

Sauce: thick, creamy, and a pale golden-green color, generously coating the ravioli

Ravioli: tender and intact, not mushy or broken

Flavor: rich and savory from the cream of chicken, with smoky, gently spicy green chile and warm

notes of cumin, oregano, garlic, and pepper

Important Notes When Making Green Chile Roasted Chicken Ravioli

Very rich and salty: Condensed soup and filled pasta are high in sodium. Use low-sodium soup and broth if needed, and skip added salt.

Heat level: Choose mild, medium, or hot green chile to suit your preference.

Ravioli varieties: Cheese, spinach, or other ravioli also work well.

Don’t boil after adding cheese: Boiling can cause the sauce to separate.

Sauce thickens as it sits: Add broth or milk when reheating.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of broth or milk.

Freezing: Not recommended, as the ravioli may become mushy and the sauce may separate.

Allergens: Contains wheat, eggs, and dairy.

How to Enjoy Green Chile Roasted Chicken Ravioli After Cooking

Serve it hot. Spoon the ravioli into warm bowls with plenty of creamy green chile sauce.

Add garnishes.

Extra roasted green chile
Shredded Monterey Jack or pepper jack
Chopped fresh cilantro
Sliced green onions
Freshly cracked black pepper
Crushed red pepper flakes
Crumbled crispy bacon

Pair with sides.

Garlic bread: Perfect for soaking up the sauce.
Green salad: A crisp salad with lime or ranch dressing.
Roasted vegetables: Zucchini, broccoli, or asparagus.
Mexican street corn: A sweet, creamy companion.
Warm tortillas: A Southwestern touch.

Make it a complete meal. Serve with garlic bread and a crisp salad for an easy, comforting dinner.

Pair with drinks. A crisp white wine like Sauvignon Blanc, a light Mexican lager, iced tea, or sparkling water with lime.

Store and reheat.

Refrigerate: Store for up to 3 days.
Stovetop: Reheat gently over low heat, adding broth or milk.
Microwave: Heat in short intervals at medium power, stirring gently.

Repurpose leftovers.

Transfer to a baking dish, top with extra cheese, and bake for a cheesy ravioli bake.

Nutrition Information

Estimated per serving, based on 4 servings, made with 20 oz of refrigerated roasted chicken ravioli, 2 cans of regular condensed cream of chicken soup, 1 cup of roasted green chile, whole milk, regular chicken broth, and ½ cup of Monterey Jack. No added salt included.

Smart FAQs About This Recipe

What is Bueno green chile?
Bueno is a well-known New Mexico brand that sells roasted, chopped green chile, often found frozen. It’s available in mild, medium, and hot.

Can I use other green chiles?
Yes. Fresh roasted Hatch chiles, other frozen roasted green chile, or canned diced green chiles all work, though canned chiles are milder and less smoky.

Can I use a different type of ravioli?
Absolutely. Cheese, spinach, or mushroom ravioli all pair beautifully with the creamy green chile sauce.

Is this dish spicy?
It depends on your chile. Mild green chile keeps it gentle, while hot chile adds noticeable heat.

Can I make the sauce from scratch instead of using soup?
Yes. Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then gradually add 1½ cups of chicken broth and 1 cup of milk, simmering until thick before adding the green chile and seasonings.

Why did my ravioli fall apart?
They were likely overcooked or stirred too vigorously. Cook just to al dente, drain gently, and fold them into the sauce carefully.

Why is my sauce too thick?
The sauce thickens as it simmers. Stir in a little more chicken broth or milk until it reaches your preferred consistency.

Can I use frozen ravioli?
Yes. Cook frozen ravioli according to the package directions, usually a few minutes longer than refrigerated ravioli.

Can I bake this dish?
Yes. Combine the cooked ravioli and sauce in a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.

Can I make it ahead of time?
It’s best fresh, but you can make the sauce up to 2 days ahead. Reheat the sauce, then cook and add the ravioli just before serving.