Marry Me Chicken and Ravioli
A creamy, garlicky chicken dish served with pillow-like ravioli, perfect for date night or a comforting weeknight dinner.
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.
Notes
For an extra layer of flavor, deglaze the pan with a splash of white wine before adding cream and broth. Leftover sauce can be stored in an airtight container for 3–4 days, or frozen up to 2 months.