Marry Me Chicken & Ravioli: Your New Go-To Pan of Pure Deliciousness
Hey friends, Jackson here from Food Meld! Let’s talk about that magical moment when dinner feels like a warm hug and a fireworks show at the same time. You know what I mean—when everyone at the table goes quiet because they’re too busy shoveling forkfuls into their mouths? That’s exactly what happens with this Marry Me Chicken & Ravioli. Picture this: juicy chicken and pillowy cheese ravioli swimming in a creamy parmesan sauce that’s flecked with those addictive sweet-tart sun-dried tomatoes. It’s indulgent, romantic, and tastes like you spent hours in the kitchen (spoiler: you won’t!). The best part? It all happens in one pan—because who wants to do dishes when you could be savoring every bite? Whether you’re cooking for date night, family chaos night, or just treating yourself (you deserve it!), this dish is your ticket to flavor town. Grab your skillet—let’s make some kitchen magic!
Why “Marry Me”? A Sauce Worth Proposing Over
Okay, story time! The first time I whipped this up was for my now-wife, Sarah, during our early dating days. I wanted to impress her without looking like I was trying too hard (we’ve all been there, right?). I tossed chicken and store-bought ravioli into a creamy sun-dried tomato sauce because—confession—I forgot to buy pasta. Total happy accident! When she took that first bite, her eyes got huge. She grabbed my arm, looked me dead serious, and said: “If you propose right now, I’d say YES just for this sauce.” We still laugh about it, but the name stuck! Now, every time I make it, our kitchen smells like nostalgia and poor life choices (I mean, who proposes over ravioli?). Moral of the story? Sometimes the best recipes come from a little chaos and a lot of heart.
Gather Your Flavor Squad
- Family-size cheese ravioli (20 oz): The cozy blanket of this dish. Fresh or frozen work! Chef hack: Swap in lobster or mushroom ravioli for a fancy twist.
- 2 chicken breasts, cubed: Boneless/skinless = quick cooking. Sub tip: Use pre-cooked rotisserie chicken to save 5 minutes!
- 2 cups heavy cream: Makes the sauce luxuriously silky. Lighter option: Half cream + half whole milk (but sauce will be thinner).
- 1 cup broth (chicken or veggie): Deepens the flavor. Insider trick: Save your pasta water! It’s starchy and makes sauces cling better.
- ¼ cup shredded parmesan: The salty, umami kick. Critical: Use freshly shredded! Pre-grated won’t melt as smoothly.
- ¼ cup chopped sun-dried tomatoes (oil-packed): Little bursts of tangy sweetness. No sun-dried tomatoes? Roasted red peppers work in a pinch.
- Salt, pepper + your fave seasoning: I use 1 tsp garlic powder + ½ tsp smoked paprika. Wildcard: Add red pepper flakes for heat!
- Garnish (optional): Extra parm + fresh parsley. Pro move: Basil adds bright freshness.
Let’s Build Your One-Pan Wonder!
- Season & sear that chicken. Toss cubed chicken with salt, pepper, and your chosen spices. Heat 1 tbsp olive oil in a deep 12-inch skillet over medium-high. Cook chicken 5-6 minutes until golden (don’t stir too much—let it caramelize!). Remove chicken—it’ll finish cooking later. Chef hack: Undercook it slightly now to keep it juicy!
- Create the creamy dream. In the same skillet (those browned bits = flavor gold!), pour in heavy cream, broth, and ravioli. Sprinkle in parmesan and sun-dried tomatoes. Watch the temp: Keep it at a gentle simmer (medium-low) so the cream doesn’t break!
- Simmer to saucy perfection. Stir gently 8-10 minutes until ravioli is tender (check package time!) and sauce thickens enough to coat the back of a spoon. Patience pays off: Stirring too much breaks ravioli. Let the sauce reduce naturally!
- Reunite chicken & sauce. Slide chicken back into the pan. Stir gently 2-3 minutes until heated through. Texture check: Sauce should be velvety. Too thick? Add broth 1 tbsp at a time.
- Finish like a boss. Kill the heat. Taste for salt—I always add another pinch! Garnish with extra parm and parsley. Secret weapon: A squeeze of lemon brightens the richness.
Plate It Pretty (Or Just Grab a Fork!)
Spoon this beauty into shallow bowls—you want that sauce front and center! I like to twirl ravioli with tongs for height, then nestle chicken pieces throughout. Top with extra parm, a sprinkle of parsley, and crack of black pepper. Serve with crusty garlic bread (for sauce-mopping emergencies) and a simple arugula salad with lemon vinaigrette to cut the richness. Pro tip: Light candles. Even if it’s Tuesday. You’re worth it!
Make It Your Own!
- Seafood Sensation: Swap chicken for shrimp or scallops (add them in the last 3 minutes).
- Veggie Delight: Skip chicken, add 2 cups baby spinach + 1 cup artichoke hearts with the ravioli.
- Spicy Affair: Stir in 1 tsp Calabrian chili paste or ½ tsp red pepper flakes with the cream.
- Mushroom Magic: Sauté 8 oz sliced cremini mushrooms after chicken (remove them too!).
- Gluten-Free: Use GF ravioli and cornstarch slurry (1 tbsp cornstarch + 2 tbsp broth) added with cream.
Jackson’s Kitchen Confessions
This recipe’s evolved more than my taste in aprons! Originally, I used plain pasta (yawn), but ravioli turned it into a TEXTURE party. Once, I accidentally used cinnamon instead of paprika (don’t ask). Sarah still teases me about “Dessert Chicken.” Lesson learned: Label spice jars! Now, I always keep sun-dried tomatoes in my pantry for this—they’re the flavor MVP. Funny thing? I’ve gotten dozens of messages from readers who made this for proposals. One guy even proposed WITH the dish (“Will you marry me… chicken?”). Spoiler: She said yes. Must be the sauce.
Your Questions, Answered!
Q: Can I make this ahead?
A: Absolutely! Cook fully, cool, and refrigerate for up to 2 days. Reheat gently on the stove with a splash of broth or cream—microwaving can make ravioli gummy.
Q: My sauce broke/curdled! Help!
A: Don’t panic! High heat is the culprit. Remove from heat immediately and whisk in 1 tbsp cold butter or 2 tbsp hot broth until smooth. Next time, keep that simmer low and steady.
Q: Can I use frozen ravioli?
A: Yes! No need to thaw—just add 2-3 minutes to the simmer time. Stir extra gently; frozen ravioli are more fragile.
Q: It’s too rich for me. Lighter options?
A: Try half-and-half instead of heavy cream (simmer longer to thicken). Add extra sun-dried tomatoes for tang, or a squeeze of lemon at the end to brighten it up!
Nutritional Info (Per Serving, Serves 6)
Calories: 580 • Protein: 32g • Fat: 38g • Carbs: 32g • Sugar: 3g
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Marry Me Chicken & Ravioli
- Total Time: 30 minutes
- Yield: 6-8 1x
Description
This dish is pure romance on a plate—tender chicken and cheese-stuffed ravioli, all bathed in a luxurious parmesan cream sauce with sweet sun-dried tomatoes. It’s rich, indulgent, and made in one pan for the kind of meal that wins hearts effortlessly.
Ingredients
1 family-size package cheese ravioli
2 chicken breasts, cubed
2 cups heavy cream
1 cup broth (chicken or vegetable)
¼ cup shredded Parmesan cheese
¼ cup sun-dried tomatoes (chopped)
Salt, pepper, and your favorite seasoning
Optional: extra Parmesan and parsley for garnish
Instructions
Season cubed chicken with salt, pepper, or your go-to spice mix. Cook in a skillet until golden and cooked through. Remove and set aside.
In the same pan, add heavy cream, broth, ravioli, Parmesan, and sun-dried tomatoes.
Simmer over medium-low heat until ravioli is tender and the sauce thickens (about 8–10 minutes).
Stir chicken back in and heat through.
Garnish with extra cheese and parsley if desired. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 580/serving
- Sugar: 3g/serving
- Fat: 38g/serving
- Carbohydrates: 32g/serving
- Protein: 32g/serving
Final Thoughts: When Dinner Feels Like a Love Letter
This skillet isn’t just about food—it’s about connection. About stirring a sauce that makes your kitchen smell like comfort and celebration. About clinking forks with someone you love (even if it’s just yourself) and saying, “Dang… this is good.” And yeah, maybe it’s cheesy to name a dish Marry Me Chicken, but after one bite of that creamy, tangy, ravioli-filled perfection? You’ll get it.
The best part? This dish isn’t fussy. It doesn’t need a tablecloth or a holiday to shine. It just needs you, a skillet, and a little butter-stained curiosity. Whether you’re cooking for a first date, a family you adore, or your own delicious self-care moment, this meal brings the magic. And hey, if someone proposes after eating it… you’ve got a story and a signature recipe.
So here’s to love—in every bite, every buttery swirl, every “oops I used cinnamon” moment. Your skillet’s waiting.
With flavor & fondness,
—Jackson ❤️🧄
