I made this Marry Me Chicken and Ravioli the night my friends begged for comfort food with a little romance — creamy, garlicky sauce, tender chicken, and pillow-like ravioli that soak up every drop. It’s the kind of one-pan meal that feels special enough for date night but comes together fast enough for a busy weeknight. Below you’ll find a clear roadmap, smart swaps, and serving ideas so your dinner looks and tastes effortless.
Why you’ll love this dish
This recipe gives you a rich, restaurant-style creamy chicken dinner without complicated steps or long ingredient lists. It’s fast, family-friendly, and flexible: swap ravioli fillings, use different cheeses, or add veggies. Perfect when you want something indulgent but don’t want to spend hours — great for weeknights, casual dinner parties, or impressing someone special with minimal fuss.
“A total winner — the sauce is silky and the ravioli soaks it up. We loved how quick it comes together.” — a weeknight tester
How this recipe comes together
Quick overview before you cook so you know what to expect:
- Sear seasoned chicken for color and flavor, then remove it to finish cooking in the sauce.
- Sauté garlic in the same skillet for a flavor boost.
- Add heavy cream and chicken broth, season, and simmer briefly to reduce.
- Melt in grated Parmesan to make a silky sauce.
- Return chicken to the skillet and poach gently until done.
- Cook ravioli separately and serve the chicken on top, spooning sauce over everything.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 cup Parmesan cheese, grated
- Fresh parsley for garnish
- 1 package ravioli (cheese or your choice)
Notes and substitutions:
- Chicken thighs work if you prefer darker meat — increase cooking time slightly.
- For a lighter sauce, use half-and-half plus a tablespoon of cornstarch (mix with a little broth first).
- Swap Parmesan for Pecorino Romano for a saltier bite.
- Use fresh ravioli when available; frozen works fine — cook according to package directions.
Step-by-step instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken and sear until golden, about 3–4 minutes per side depending on thickness. Remove chicken and set aside.
- Lower the heat slightly. Add minced garlic to the skillet and sauté 30–45 seconds until fragrant — don’t let it brown.
- Pour in 1 cup heavy cream and 1 cup chicken broth. Stir in 1 teaspoon Italian seasoning and bring to a gentle simmer.
- Gradually whisk in 1 cup grated Parmesan until the sauce is smooth and slightly thickened.
- Return the chicken to the skillet. Cover and simmer on low until chicken reaches an internal temperature of 165°F (74°C), about 8–10 minutes depending on thickness.
- While the chicken finishes, cook the ravioli according to package instructions. Drain and keep warm.
- Plate the ravioli, place the chicken on top, spoon the creamy sauce over everything, and sprinkle with chopped fresh parsley.
Best ways to enjoy it
- Plate the ravioli in a shallow bowl, lay the chicken atop, and spoon over extra sauce for a restaurant look.
- Add a crisp side salad dressed with lemon vinaigrette to cut the richness.
- Roasted asparagus, garlic green beans, or sautéed spinach make bright vegetable partners.
- For wine pairings: a Chardonnay (oaked) or a light Pinot Noir complements the cream and Parmesan.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3–4 days.
- To reheat: gently warm in a skillet over low heat with a splash of broth or cream to loosen the sauce, or microwave in short bursts, stirring between intervals.
- Freezing: remove ravioli separately if possible. Freeze sauce and chicken in a freezer-safe container up to 2 months. Thaw overnight and reheat gently, adding liquid as needed to restore sauce texture.
- Food safety: always confirm chicken is cooked to 165°F (74°C) initially and reheat leftovers to at least 165°F.
Pro chef tips
- Don’t overcrowd the pan when searing: work in batches if needed. A proper sear builds flavor.
- Use freshly grated Parmesan for best melting and flavor; pre-grated often contains anti-caking agents that affect texture.
- If the sauce is too thin, simmer to reduce or stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
- For an extra layer of flavor, deglaze the pan with a splash of white wine before adding cream and broth.
Creative twists
- Sun‑dried tomato and basil: fold chopped sun‑dried tomatoes and fresh basil into the sauce for a tangy lift.
- Spicy kick: add red pepper flakes when sautéing garlic.
- Low-carb swap: serve the chicken and sauce over zucchini ribbons or cauliflower gnocchi.
- Vegetarian take: replace chicken with large grilled portobello caps and use vegetable broth.
Your questions answered
Q: Can I use frozen ravioli?
A: Yes. Cook frozen ravioli straight from the freezer according to package directions. Keep an eye on timing — they often cook faster than fresh.
Q: How long does this take start to finish?
A: Active prep is about 10–15 minutes; total cook time around 25–30 minutes depending on chicken thickness.
Q: Can I make the sauce without heavy cream?
A: You can use half-and-half with a slurry of cornstarch, or Greek yogurt tempered into the sauce off the heat. The texture and richness will be lighter.
Q: Is it safe to poach the chicken in the sauce?
A: Yes — finishing the chicken in the simmering sauce cooks it gently and keeps it moist. Use a thermometer to verify 165°F.
Conclusion
If you want a cozy, crowd-pleasing dinner that feels elevated without the fuss, this Marry Me Chicken and Ravioli fits the bill. For a sun‑dried tomato version that pairs beautifully with ravioli, check out Marry Me Ravioli – Julia’s Album. Or for another creamy pasta twist that’s one-pan friendly, see this take on Marry Me Chicken Tortellini (a creamy one pan wonder!).
Marry Me Chicken and Ravioli
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream Use half-and-half for a lighter sauce.
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 cup Parmesan cheese, grated Can be substituted with Pecorino Romano.
- 1 package ravioli (cheese or your choice) Use fresh ravioli when available.
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken and sear until golden, about 3–4 minutes per side depending on thickness. Remove chicken and set aside.
Cooking
- Lower the heat slightly. Add minced garlic to the skillet and sauté for 30–45 seconds until fragrant — don’t let it brown.
- Pour in 1 cup heavy cream and 1 cup chicken broth. Stir in 1 teaspoon Italian seasoning and bring to a gentle simmer.
- Gradually whisk in 1 cup grated Parmesan until the sauce is smooth and slightly thickened.
- Return the chicken to the skillet. Cover and simmer on low until chicken reaches an internal temperature of 165°F (74°C), about 8–10 minutes depending on thickness.
- While the chicken finishes, cook the ravioli according to package instructions. Drain and keep warm.
- Plate the ravioli, place the chicken on top, spoon the creamy sauce over everything, and sprinkle with chopped fresh parsley.
