Marry Me Chicken and Ravioli is a rich, flavorful meal that’s sure to impress. With tender chicken, cheesy ravioli, and a luscious sun-dried tomato cream sauce, this dish is a perfect blend of comfort and elegance.

Why You’ll Love This Recipe?

Creamy, garlicky sauce packed with flavor
Tender chicken and cheesy ravioli make it a hearty meal
One-pan dish with easy cleanup
Perfect for date nights or family dinners

Ingredients

You’ll find the full list of ingredients below, but here’s a quick rundown of what you’ll need:

For the Chicken:
boneless, skinless chicken breasts (or 4 small)
salt
black pepper
garlic powder
onion powder
Italian seasoning
olive oil
butter
For the Sauce:
garlic, minced
red pepper flakes (optional)
sun-dried tomatoes, chopped
heavy cream
chicken broth
grated Parmesan cheese
Dijon mustard (optional, for extra depth)
salt (adjust to taste)
black pepper
dried basil (or 1 tablespoon fresh basil, chopped)
smoked paprika (optional)
For the Ravioli:
cheese or spinach-filled ravioli
salt (for boiling water)
For Garnish:
Fresh basil or parsley, chopped
Extra Parmesan cheese

Sear the Chicken

Season the chicken with salt, pepper, and Italian seasoning. Heat butter in a skillet and sear the chicken on both sides until golden brown. Remove and set aside.

Make the Creamy Sauce

In the same pan, sauté garlic and sun-dried tomatoes until fragrant. Pour in chicken broth, scraping up any browned bits. Add heavy cream and Parmesan, stirring until smooth.

Cook the Ravioli

Boil the cheese ravioli separately according to the package instructions. Drain and set aside.

Combine Everything

Return the chicken to the pan, letting it simmer in the sauce until fully cooked. Gently fold in the cooked ravioli, coating it in the creamy sauce.

Expert Tips and Tricks

Use fresh or frozen ravioli—both work well.
Let the sauce simmer gently to avoid curdling.
Add red pepper flakes for a bit of heat.
Stir in fresh spinach for extra color and nutrients.

Recipe Variations and Possible Substitutions

Swap chicken breast for chicken thighs for extra tenderness.
Use tortellini instead of ravioli for a different twist.
Substitute half-and-half for heavy cream for a lighter version.
Try sun-dried tomato pesto for an extra punch of flavor.

Serving and Pairing Suggestions

Serve with a side of garlic bread, a crisp Caesar salad, or roasted asparagus. A glass of white wine or sparkling water complements the dish beautifully.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to three days.
Reheat on the stove with a splash of broth or cream to revive the sauce.
Avoid microwaving for too long to prevent the sauce from separating.

FAQs

Can I make this ahead of time?
Yes! Cook everything separately and combine when ready to serve.

Can I use a different pasta?
Absolutely! Penne or fettuccine would also work well.

What’s the best way to thicken the sauce?
Let it simmer longer or add a bit more Parmesan cheese.

Can I make this dairy-free?
Yes! Use dairy-free cream alternatives and nutritional yeast instead of Parmesan.

Conclusion

Marry Me Chicken and Ravioli is a creamy, dreamy dish that’s perfect for any occasion. Whether you’re making it for a loved one or just treating yourself, this meal is sure to win hearts!

Marry Me Chicken and Ravioli

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

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Description

A rich and creamy dish featuring tender chicken in a sun-dried tomato Parmesan sauce, served over soft cheese-filled ravioli. This comforting, restaurant-quality meal is perfect for a special dinner!

Instructions

Cook the Ravioli:
1. Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. Drain and set aside.
Cook the Chicken:
1. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
Make the Sauce:
1. In the same skillet, add minced garlic, red pepper flakes, and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
2. Pour in heavy cream and chicken broth, stirring to combine.
3. Whisk in Parmesan cheese, Dijon mustard (if using), salt, black pepper, basil, and smoked paprika. Simmer for 3-4 minutes until slightly thickened.
Combine Everything:
1. Return the cooked chicken to the skillet, spooning sauce over the top. Simmer for another 5 minutes until chicken is fully cooked.
2. Add the cooked ravioli, gently tossing to coat in the sauce.
Serve & Garnish:
1. Garnish with fresh basil or parsley and extra Parmesan cheese. Serve hot!

Notes

Swap chicken breasts for boneless thighs for extra juiciness.
Use sun-dried tomato pesto instead of chopped sun-dried tomatoes for a smoother sauce.
Add spinach or mushrooms for more veggies.

Nutrition

Serving Size: 1 plate
Calories: ~700
Sugar: 5g
Sodium: 850mg
Fat: 42g
Saturated Fat: 22g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 38g
Cholesterol: 140mg