Pineapple Chicken Wings
Crispy pineapple chicken wings with a sweet-tangy glaze. Easy oven, grill, or air-fryer methods, mar...
35
total time
4
servings
705 kcal
calories
Introduction: Why Marry Me Chicken & Ravioli Works
Marry Me Chicken is a modern classic for a reason: it pairs juicy, well-seasoned chicken with an indulgent, creamy sauce that feels special without needing hours in the kitchen. When you combine that sauce with ravioli β whether fresh, refrigerated, or frozen β you get a dish that brings textural contrast and a comforting, restaurant-quality finish at home. The ravioliβs pillowy pockets, typically stuffed with cheese or meat, soak up the sun-dried tomato and parmesan-infused cream, while the chicken provides savory backbone and protein. This recipe balances those elements for an approachable, high-impact meal fine enough for a date night but easy enough for busy weeknights. The flavors play well together: the acidity of tomatoes, the richness of cream, the umami from parmesan, and the brightness of fresh herbs. This combination is versatile β you can adjust spice, swap proteins, or change the pasta to suit dietary needs. In this article youβll find a clear list of ingredients, step-by-step guidance for searing and simmering, helpful substitutions, tips to maintain tender chicken and al dente ravioli, storage recommendations, and ideas for serving and plating. Weβll also highlight timing so both components finish hot and perfect together. Whether youβre making this to impress or to enjoy a warming solo meal, these notes will help you nail Marry Me Chicken & Ravioli with predictable, delicious results every time.
Why This Recipe Works: Technique and Flavor Balance
Successful Marry Me Chicken & Ravioli hinges on technique and a few flavor-balancing moves. First, searing the chicken properly creates a caramelized crust that adds savory depth and prevents the meat from tasting bland under the rich sauce. Proper seasoning and letting the chicken come to room temperature for 15β20 minutes before cooking helps achieve even cooking. Second, the sauce relies on building layers: sweat shallots or onions until soft, toast garlic for immediate aromatics, deglaze the pan with a splash of white wine or chicken stock to lift the fond, then fold in sun-dried tomatoes and cream for body. Parmesan adds savory umami; a little lemon juice or white wine vinegar brightens the sauce and prevents it from feeling too heavy. Third, timing: ravioli cooks quickly β often 3β4 minutes if fresh, a touch longer if frozen β so plan to prepare ravioli last so it finishes when the chicken is resting or the sauce is ready. Lastly, finishing techniques like resting the chicken for 5 minutes, stirring fresh chopped basil or parsley into the sauce right before serving, and tossing the ravioli briefly in sauce before plating unify the dish. These techniques make the recipe adaptable: use dairy-free cream substitutes, gluten-free ravioli, or swap sun-dried tomatoes for roasted red peppers if needed. The result is a glossy, balanced sauce coating both chicken and pasta for a cohesive, crave-worthy plate.
Gathering Ingredients: What You Need and Smart Substitutions
Before you begin cooking, assemble your ingredients so the process flows. For the classic Marry Me Chicken & Ravioli youβll need boneless skinless chicken breasts (or thighs for more forgiving cooking), olive oil, butter, salt and pepper, garlic, shallot or onion, sun-dried tomatoes packed in oil (drain and reserve oil), chicken stock or white wine, heavy cream or half-and-half, grated Parmesan cheese, fresh basil or parsley, red pepper flakes (optional), and refrigerated or fresh cheese ravioli. If you want a lighter version, use half-and-half or a blend of milk and a small amount of flour to thicken instead of heavy cream; for dairy-free, try unsweetened oat cream and nutritional yeast for savory depth. If ravioli is not available, tortellini, gnocchi, or even pappardelle can work β cook times vary. For a heartier plate, choose chicken thighs; for an elegant lighter option, use thin chicken cutlets to shorten cooking time. If sun-dried tomatoes arenβt your favorite, roasted red peppers or a spoonful of tomato paste can serve as a substitute, though the concentrated sweetness of sun-dried tomatoes is a hallmark of the dish. Parmesan can be swapped with pecorino for a saltier bite. For aromatics, fresh basil gives a bright finish, while thyme or oregano adds earthier notes. Gather measuring spoons, a heavy skillet (cast iron or stainless steel works best for searing), tongs, a wooden spoon, and a pot for boiling ravioli. Having these tools and ingredient swaps ready saves time and helps you customize the dish to dietary needs and flavor preferences.
Preparation and Cooking Process: Step-by-Step Method
This step-by-step section walks you through making Marry Me Chicken & Ravioli so both components finish perfectly. Start by patting chicken dry and seasoning generously with salt and pepper. If using thick breasts, pound to even thickness or slice horizontally for faster, even cooking. Heat a heavy skillet over medium-high heat and add a blend of olive oil and a tablespoon of butter; when shimmering, add the chicken. Sear 3β5 minutes per side until golden-brown and cooked through to 160β165Β°F internal temp for breasts; transfer to a plate and tent with foil to rest. In the same pan, reduce heat to medium and add a little more butter if needed. SautΓ© finely chopped shallot or onion until translucent, about 2β3 minutes, then add minced garlic and cook briefly until fragrant. Deglaze with 1/4 cup white wine or chicken stock, scraping up browned bits. Add chopped sun-dried tomatoes and the reserved oil from their jar for extra flavor; simmer a minute. Pour in 3/4 to 1 cup heavy cream, bring to a gentle simmer, and lower heat. Stir in 1/2 to 1 cup grated Parmesan until melted and the sauce thickens slightly; adjust consistency with stock if too thick. Season with salt, pepper, and optional red pepper flakes for a hint of heat. At this point, return the chicken to the pan to warm and let it finish cooking in the sauce for 2 minutes to meld flavors. Meanwhile, boil ravioli in salted water per package instructions; fresh ravioli typically cooks in 3β4 minutes, frozen a bit longer. Drain ravioli and toss into the pan with the sauce to coat, or plate chicken and spoon ravioli beside it, topping with sauce. Finish with chopped basil, a squeeze of lemon juice for brightness if desired, and an extra sprinkle of Parmesan. This process ensures a velvety sauce that clings to ravioli and a properly rested chicken with balanced seasoning.
Ravioli Tips, Timing, and Common Pitfalls
Ravioli can make or break this dish β undercooked pockets are chewy, overcooked ones fall apart. To prevent pitfalls, keep these tips in mind. Always use a large pot of well-salted water so ravioli donβt stick and cook evenly. Fresh ravioli typically float and are ready 3β4 minutes after entering boiling water; frozen may need 5β7 minutes depending on size. Check one piece for doneness: a tender wrapper and hot filling mean itβs done. Drain using a spider strainer or gently lift ravioli with a slotted spoon to avoid tearing. Resist rinsing ravioli; the slight starch on the surface helps the sauce adhere. If making ravioli from scratch, chill and dust with semolina before boiling for best texture. Timing-wise, cook ravioli last and have the sauce hot but not boiling; a rolling boil can break delicate stuffed pasta. If your sauce thickens too much before the ravioli are ready, loosen it with a splash of chicken stock, reserved pasta water, or a little cream. Another tip: reserve a small cup of pasta water; the starchy liquid helps bind sauce to pasta, creating a glossier finish. For reheating, toss ravioli gently in warmed sauce over low heat; microwaving often results in uneven heating. If ravioli absorbs too much sauce after standing, add extra cream or stock when reheating. Finally, when plating, spoon sauce under the ravioli and chicken, not just atop, for better temperature retention and a more visually integrated presentation. These small timing and handling adjustments ensure the ravioli complements the Marry Me Chicken rather than competing with it.
Serving Suggestions, Pairings, and Garnishes
Marry Me Chicken & Ravioli is rich and savory, so choose side items and garnishes that complement and contrast. A crisp green salad dressed with lemon vinaigrette adds brightness and cuts through creaminess; arugula with shaved Parmesan and a splash of balsamic is a classic pairing. Steamed or roasted vegetables β broccolini, asparagus, or green beans β provide color and texture without overwhelming the plate. If you prefer more carbs, garlic bread or a slice of crusty ciabatta will help sop up the sauce. For wine pairings, a medium-bodied white like Chardonnay or a light-to-medium red such as Pinot Noir works nicely; the wine should have enough acidity to balance the cream. Non-alcoholic pairings can include sparkling water with lemon or a citrusy iced tea. Garnishes elevate both flavor and visual appeal: a few torn basil leaves or chopped flat-leaf parsley add freshness, while a lemon zest or a light squeeze of lemon juice brightens richness. Finish with a dusting of freshly grated Parmesan and an optional drizzle of extra-virgin olive oil or reserved sun-dried tomato oil for sheen and flavor. For a spicy kick, offer crushed red pepper flakes at the table. When serving family-style, place cooked ravioli in the center of the pan with chicken arranged on top and garnish liberally so guests can help themselves. Presenting the dish with contrasting textures β crisp vegetables alongside pillowy ravioli β creates a balanced, restaurant-quality meal at home.
Final Presentation & Plating: Make It Look as Good as It Tastes
Good plating makes a memorable meal. For Marry Me Chicken & Ravioli, think about height, color contrast, and sauce placement. Start with a warm plate: cold dishware will cool the pasta and sauce quickly. Place a nest of ravioli slightly off-center, using tongs to stack two or three pieces for height. Lean a seared chicken breast (or sliced cutlet) against the ravioli to create a dynamic silhouette. Spoon additional sauce around the base and a little over the ravioli and chicken, but leave at least one edge of the chicken visible to show the golden seared surface. To add color, sprinkle chopped fresh basil or parsley on top, and finish with a few microgreens or arugula leaves for freshness. A twist of lemon zest adds a bright visual pop and a burst of aromatic citrus when diners lift the plate. For texture contrast, a few toasted pine nuts or a light crisp of prosciutto can be placed atop the ravioli. Use freshly grated Parmesan right before serving so it melts slightly into the warm sauce and adds an elegant finishing touch. If serving family-style from the skillet, wipe the rim for a clean presentation and place a small bowl of red pepper flakes and lemon wedges nearby. Photogenic plates often show one clean cross-section of ravioli so the cheese filling is visible, which signals flavor to the diner. This attention to plating details turns a comforting meal into a special-occasion dish without adding much time.
Storage, Reheating, and Make-Ahead Tips
If you have leftovers or want to prep ahead, these storage and reheating tips keep Marry Me Chicken & Ravioli tasting close to freshly made. Cool leftovers quickly and store in airtight containers for up to 3β4 days in the refrigerator. Keep ravioli and chicken together in sauce if possible so the pasta doesnβt dry out; however, if you anticipate a long storage time, store sauce separately to reduce moisture absorption by the ravioli. For freezing, place chicken and sauce in a shallow container and freeze for up to 2 months; avoid freezing ravioli already mixed in the sauce as the texture may degrade. To reheat refrigerated portions, warm gently in a skillet over low-medium heat with a splash of chicken stock, cream, or reserved pasta water to loosen the sauce. Stir occasionally until heated through; this method preserves texture better than microwaving. If using a microwave, cover and reheat in short intervals, stirring between bursts, and add a tablespoon of liquid to maintain creaminess. For make-ahead convenience, sear the chicken and refrigerate it separately from the sauce for up to 24 hours; finish the sauce and combine just before serving. Alternatively, prepare the sauce a day ahead β it often tastes even better the next day as flavors meld β then reheat and finish with fresh herbs and Parmesan before tossing with freshly cooked ravioli. These steps let you save time on busy nights without sacrificing the lush texture and flavor that make this dish special.
Marry Me Chicken & Ravioli
Easy Marry Me Chicken & Ravioli: tender chicken, pillowy ravioli, and a creamy sun-dried tomato sauce ready in about 30 minutes. Perfect for weeknights or dateε€
total time
35
servings
4
calories
705 kcal
ingredients
- π 2 medium chicken breasts, halved lengthwise (4 cutlets)
- π§ Salt and pepper, to taste
- π§ 1 teaspoon garlic powder
- πΏ 1 teaspoon Italian seasoning
- π« 2 tablespoons olive oil
- π§ 3 cloves garlic, minced
- πΆοΈ 1/2 teaspoon red pepper flakes (optional)
- π 1 cup chicken broth
- π₯ 1 cup heavy cream
- π§ 1/2 cup grated Parmesan cheese
- π 1/2 cup sun-dried tomatoes, chopped
- πΏ 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- π§ 1 lb fresh or frozen cheese ravioli
- π§ Extra grated Parmesan for serving
instructions
- 1. Prepare the chicken by seasoning each cutlet with salt, pepper, garlic powder, and Italian seasoning evenly on both sides.
- 2. Heat olive oil in a large skillet over medium heat until shimmering. Add the chicken cutlets and cook 4-5 minutes per side until they are golden brown and fully cooked through. Remove the chicken and set aside on a plate.
- 3. Using the same skillet, add the minced garlic and optional red pepper flakes; sautΓ© for about 30 seconds until fragrant but not browned.
- 4. Pour in the chicken broth and stir, scraping the bottom of the pan to loosen any browned bits, enhancing the flavor of the sauce.
- 5. Reduce the heat to low and stir in the heavy cream, grated Parmesan, and chopped sun-dried tomatoes. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally until it thickens slightly.
- 6. While the sauce simmers, cook the ravioli separately according to the package instructions. Once cooked, drain the ravioli and set aside.
- 7. Return the cooked chicken cutlets to the skillet with the sauce, spooning the sauce over the chicken to coat it well.
- 8. Add the cooked ravioli into the skillet and gently toss everything together to ensure the ravioli are evenly coated with the creamy sauce.
- 9. Stir in the chopped fresh basil into the skillet to add a fresh, aromatic finish to the dish.
- 10. To serve, place the chicken and ravioli on plates, spoon extra sauce over the top, and garnish generously with additional grated Parmesan and fresh basil leaves. Enjoy your inviting, romantic meal!
related articles
Million Dollar Chicken Casserole
Creamy, cheesy Million Dollar Chicken Casserole β an easy, make-ahead family favorite with bacon, cr...
Parmesan Garlic Bacon Cheeseburger Lasagna
A decadent Parmesan Garlic Bacon Cheeseburger Lasagna β all the flavors of a bacon cheeseburger laye...
Bacon-Wrapped Stuffed Chicken Breast
Easy, savory bacon-wrapped stuffed chicken breast β perfect for weeknight dinners or holidays. Step-...
Chicken Pot Pie Pasta
Creamy Chicken Pot Pie Pasta β a comforting, quick one-pot meal combining pot pie flavors with tende...
Slow Cooker Mexican Chicken Corn Chowder
Easy Slow Cooker Mexican Chicken Corn Chowder β creamy, savory, loaded with corn and shredded chicke...
Baked Chicken Chimichangas
Easy oven-baked chicken chimichangas with a crispy exterior and flavorful filling. Perfect for weekn...
Chicken with Buttered Noodles
Easy, comforting chicken with buttered noodles β weeknight favorite with tips, variations, and step-...
Cheesy Garlic Chicken Wraps π§π§π―
Quick, family-friendly Cheesy Garlic Chicken Wraps with simple ingredients, tips, and variations for...