Description
Marry Me Chicken and Ravioli is a rich and creamy dish that’s so delicious, it might just make you fall in love with dinner all over again! Tender, juicy chicken breasts are cooked in a savory sun-dried tomato cream sauce and paired with pillowy, cheesy ravioli. This comforting, indulgent dish is perfect for a romantic dinner, special occasions, or just when you want to treat yourself to something luxurious.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper (to taste)
- 1 tsp garlic powder
- 1 tsp dried oregano
For the Sauce:
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh basil (chopped, for garnish)
- 1 tbsp fresh parsley (chopped, for garnish)
For the Ravioli:
- 1 package (about 15 oz) refrigerated or frozen ravioli (cheese or spinach ravioli works great)
- Salt (for boiling water)
Instructions
For the Chicken:
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Season the chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and dried oregano.
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Cook the chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
For the Sauce:
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Make the sauce: In the same skillet, add the sun-dried tomatoes and garlic. Sauté for 1-2 minutes until fragrant. Add the heavy cream, chicken broth, and Parmesan cheese. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5-7 minutes until it thickens slightly.
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Add crushed red pepper flakes (optional): If you want a touch of heat, stir in the crushed red pepper flakes. Taste and adjust the seasoning with more salt or pepper, if needed.
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Finish the chicken: Return the chicken breasts to the skillet and coat them in the creamy sauce. Let the chicken simmer in the sauce for another 5 minutes, allowing the flavors to meld together.
For the Ravioli:
- Cook the ravioli: While the chicken is simmering, bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (usually 3-5 minutes for refrigerated ravioli). Drain and set aside.
To Serve:
- Serve: Place a serving of ravioli on each plate and top with a chicken breast and plenty of the sun-dried tomato cream sauce. Garnish with fresh basil and parsley.
Notes
- You can use any ravioli you like—cheese, spinach, or even meat-filled ravioli for extra heartiness.
- For a lighter version, you can substitute the heavy cream with half-and-half or use a lower-fat option, though the sauce may be a bit thinner.
- If you prefer more vegetables in the dish, sauté some spinach or mushrooms and stir them into the sauce.
- For extra richness, you can add more Parmesan cheese to the sauce or sprinkle extra on top before serving.
Nutrition
- Serving Size: 1 chicken breast with sauce and ravioli
- Calories: 650
- Sugar: 4g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg