Name: Marry Me Chicken & Ravioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper, to taste; 2 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon red pepper flakes (optional); 1 cup chicken broth; 3/4 cup heavy cream; 1/2 cup sun-dried tomatoes (in oil, drained and chopped); 1/2 cup grated parmesan cheese; 9 oz cheese ravioli (fresh or refrigerated); Fresh basil, for garnish (optional)

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Marry Me Chicken & Ravioli is a creamy, comforting, and flavor-packed dish that feels like a gourmet meal but is incredibly easy to make. With tender ravioli coated in a rich sun-dried tomato cream sauce and topped with juicy, seared chicken, it’s the perfect weeknight indulgence or romantic dinner idea.

Why You’ll Love This Recipe

I love how this recipe brings together the richness of Marry Me Chicken with the comfort of cheese-stuffed ravioli. The combination of garlic, parmesan, and sun-dried tomatoes creates an irresistible sauce that clings perfectly to the pasta. It’s one of those meals that feels fancy enough for guests but easy enough for a busy weeknight. Plus, it’s a one-pan wonder if I use cooked ravioli—minimal cleanup and maximum flavor. Marry Me Chicken & Ravioli

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and pepper
Olive oil
Garlic cloves
Red pepper flakes (optional)
Chicken broth
Heavy cream
Sun-dried tomatoes (in oil, drained and chopped)
Grated parmesan cheese
Cheese ravioli (fresh or refrigerated)
Fresh basil (optional, for garnish)

Directions

I start by seasoning the chicken breasts with salt and pepper.
In a large skillet, I heat olive oil over medium heat and sear the chicken on both sides until golden brown and cooked through. Once done, I remove them and set aside.
In the same pan, I sauté minced garlic and red pepper flakes (if using) until fragrant.
I pour in the chicken broth, scraping up the brown bits from the bottom of the skillet. Then I add the heavy cream and sun-dried tomatoes, stirring everything together.
I let the sauce simmer until slightly thickened, then stir in the parmesan cheese until smooth and creamy.
Meanwhile, I cook the cheese ravioli according to package instructions and drain.
I return the chicken to the pan and nestle the cooked ravioli into the sauce, letting everything simmer for another minute or two.
I garnish with fresh basil before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, for a total of 35 minutes from start to finish.

Variations

I sometimes switch up the protein and use boneless thighs instead of chicken breasts for a juicier texture. If I want to keep it vegetarian, I leave out the chicken and double up on the ravioli, maybe adding spinach or mushrooms for heartiness. I’ve also tried it with tortellini, which is just as delicious. To lighten things up, I’ve used half-and-half instead of heavy cream, though the sauce isn’t quite as rich.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce. The microwave works too—I cover the dish and heat in 30-second intervals until warmed through. I don’t recommend freezing this one because the cream sauce can separate. Marry Me Chicken & Ravioli

FAQs

What kind of ravioli should I use?

I usually go with cheese-stuffed ravioli, but chicken or spinach ravioli also work great. Fresh or refrigerated ravioli hold up best in the sauce.

Can I make this dish ahead of time?

I like to prepare the sauce and chicken ahead of time and store them separately. When I’m ready to eat, I just cook the ravioli fresh and combine everything.

What if I don’t have sun-dried tomatoes?

I’ve used cherry tomatoes in a pinch—they don’t have the same intense flavor, but they still add a nice pop of acidity. I roast them a bit first for more depth.

Is it spicy?

The red pepper flakes give it a slight kick, but I can always leave them out if I want a milder dish. It’s still flavorful without the heat.

Can I use frozen ravioli?

Yes, I’ve made it with frozen ravioli. I just cook it a bit longer according to the package and make sure to drain it well before adding to the sauce.

Conclusion

Marry Me Chicken & Ravioli is one of those meals I keep coming back to—creamy, comforting, and satisfying every single time. It’s easy enough for a cozy dinner at home but impressive enough for special occasions. Whether I’m cooking for myself or someone I want to impress, this dish never fails to hit the mark.