Combine the alfredo sauce and chicken together in a large skillet and warm through over medium heat.
In the meantime, cook the ravioli according to package instructions and drain, retaining ½ cup of the pasta cooking water. Add the ravioli and parsley to the skillet and toss to incorporate, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.
Divide the ravioli among plates and garnish with cheese and additional parsley.
*This recipe can also be made with Giovanni Rana 4 Cheese Ravioli