Marry Me Chicken Ravioli

Marry Me Chicken Ravioli turns a simple package of cheese ravioli into a creamy, comforting dinner with tender chicken, Parmesan, garlic, and sun-dried tomatoes. I like this one when I want pasta night to feel a little different without making the recipe complicated.

The ravioli already has a cheesy filling, so it works beautifully with the rich sauce. You get that creamy Parmesan flavor on the outside while the cheese filling gives you even more richness inside.

I usually brown the chicken first because it adds a little color and savory flavor that you don’t get from simply simmering it in the sauce. Once the chicken is done, the same skillet becomes the base for everything else.

By the time the ravioli is tossed into the sauce, dinner feels like something that took much longer than it actually did.

Why You Will Love This Recipe

This recipe is easy to put together and doesn’t require a long ingredient list. The ravioli does some of the work for you because the cheese filling adds flavor and makes the dish satisfying.

The creamy Parmesan sauce brings together garlic, chicken broth, heavy cream, and Parmesan. Sun-dried tomatoes add sweetness and tanginess, which keeps the sauce from tasting too rich.

Another nice thing is that you can adjust the recipe as you cook. Add red pepper flakes for heat, use extra Parmesan for a stronger cheese flavor, or add a splash of pasta water if the sauce needs loosening.

Ingredients for Marry Me Chicken Ravioli

For the Chicken

2 boneless, skinless chicken breasts: Two breasts give you enough chicken without overwhelming the ravioli. Cut them into small bite-sized pieces so they cook quickly and are easy to eat alongside the stuffed pasta.
1 teaspoon Italian seasoning: This adds a simple blend of dried herbs to the chicken and gives it a savory flavor that works well with the creamy Parmesan sauce.
1/2 teaspoon salt: Salt brings out the flavor of the chicken and helps season it from the start. Since Parmesan and chicken broth are also salty, you don’t need a large amount.
1/4 teaspoon black pepper: Black pepper adds mild warmth and keeps the chicken from tasting too plain against the creamy sauce.
1 tablespoon olive oil: Olive oil helps brown the chicken and creates flavorful browned bits in the skillet. Those bits become part of the sauce later.

For the Sauce

2 cloves garlic, minced: Garlic gives the sauce its savory foundation. Cooking it briefly in the same skillet allows it to pick up the flavor left behind by the chicken.
1/2 cup chicken broth: Chicken broth adds savory flavor and provides enough liquid to start the sauce. It also helps loosen the browned bits from the bottom of the pan.
1/2 cup heavy cream: Heavy cream creates the smooth, rich texture that coats the ravioli. It gives the sauce enough body without needing a complicated thickener.
1/3 cup grated Parmesan cheese: Parmesan adds salty, nutty flavor and helps thicken the sauce as it melts. Freshly grated Parmesan usually blends into the sauce most smoothly.
1/3 cup chopped sun-dried tomatoes: Sun-dried tomatoes bring concentrated tomato flavor, along with a little sweetness and tanginess. Chop them into small pieces so their flavor spreads throughout the sauce.
1/2 teaspoon Italian seasoning: This adds another layer of herb flavor to the sauce and helps connect the chicken with the creamy tomato flavors.
1/4 teaspoon red pepper flakes: These are optional and give the sauce a gentle kick. Leave them out if you prefer a mild dish.

For the Ravioli

9 ounces refrigerated cheese ravioli: Cheese ravioli gives the dish its hearty pasta base and adds a creamy cheese filling to every bite. Refrigerated ravioli cooks quickly, making it a convenient choice for this recipe.
1/4 cup reserved ravioli cooking water: The starchy cooking water helps loosen the sauce if it becomes too thick. You may not need all of it, but keeping some aside gives you an easy way to adjust the consistency.

For Finishing

2 tablespoons fresh basil: Fresh basil adds a bright herbal flavor that balances the rich sauce. It is optional, but it gives the finished dish a fresher taste.

How to Make Marry Me Chicken Ravioli

Prepare the chicken: Pat the chicken breasts dry with paper towels and cut them into small, even bite-sized pieces. Season the chicken with salt, black pepper, and Italian seasoning, making sure the seasoning is distributed evenly over all the pieces.
Cook the ravioli: Bring a large pot of salted water to a gentle boil and cook the ravioli according to the package directions. Be careful not to overcook it because stuffed ravioli can become soft and split if left in the water too long. Before draining, reserve about 1/4 cup of the cooking water, then drain the ravioli and set it aside.
Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 5 to 7 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through. If your skillet is crowded, cook the chicken in batches so it has enough room to brown. Transfer the cooked chicken to a plate.
Cook the garlic: Lower the heat to medium and add the minced garlic to the same skillet. Stir for about 30 seconds, just until fragrant. Keep it moving so it doesn’t burn, because burnt garlic can give the entire creamy sauce a bitter flavor.
Deglaze the skillet: Pour the chicken broth into the skillet and use a wooden spoon or spatula to scrape up the browned bits from the bottom. Let the broth simmer for about 1 to 2 minutes so those flavorful pieces mix into the liquid.
Make the creamy sauce: Add the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Stir everything together and let the sauce gently simmer for about 3 to 5 minutes. The Parmesan should melt into the cream and the sauce should begin to thicken.
Return the chicken: Add the cooked chicken back to the skillet and stir it through the sauce. Let it simmer for another 1 to 2 minutes so the chicken becomes fully coated and warms back up.
Add the ravioli: Gently add the cooked ravioli to the skillet. Use a spatula or large spoon to carefully toss the ravioli through the sauce so you don’t break the pasta. Continue cooking for about 1 to 2 minutes, allowing the ravioli to warm through and absorb some of the creamy sauce.
Adjust the consistency: If the sauce looks too thick, add the reserved ravioli cooking water one tablespoon at a time while gently stirring. The starch helps loosen the sauce while keeping it creamy and helps the sauce cling to the ravioli.
Taste and season: Taste the sauce and add a little more salt, black pepper, or red pepper flakes if needed. Go slowly with the salt because Parmesan and chicken broth can already add plenty of seasoning.
Finish with basil: Turn off the heat and sprinkle fresh basil over the top. Let the ravioli sit for about a minute before serving so the sauce settles and coats the pasta.
Serve warm: Spoon the ravioli and chicken into bowls, making sure each serving gets plenty of sauce and sun-dried tomatoes. Add a little extra Parmesan or basil on top if you like.

What to Serve Marry Me Chicken Ravioli With

Because the ravioli and creamy sauce are already filling, I like serving this with something fresh and simple. A green salad with a light vinaigrette adds some crispness and helps balance the richness of the dish.

Roasted broccoli, asparagus, or green beans also work well. You can keep the vegetables lightly seasoned so they don’t compete with the Parmesan and sun-dried tomato sauce.

Crusty bread is another good addition, especially if you have extra sauce in the skillet. Warm garlic bread is particularly nice with this dish because it gives you something to scoop up the creamy sauce.

How to Store and Reheat Marry Me Chicken Ravioli

Store leftover Marry Me Chicken Ravioli in an airtight container in the refrigerator for up to 3 to 4 days. Let the ravioli cool before storing it and keep plenty of the sauce around the pasta to help prevent it from drying out.

For the best texture, reheat it gently in a skillet over low to medium heat. Add a small splash of chicken broth, milk, or cream and stir carefully as the ravioli warms. Avoid high heat because the stuffed pasta can become soft and the cream sauce can separate.

You can also microwave individual portions in short intervals, stirring the sauce gently between intervals. If the sauce has thickened in the refrigerator, a little broth or cream will help bring it back to a smooth consistency.