Name: Creamy Marry Me Chicken Ramen Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 2 boneless, skinless chicken breasts; 1/3 cup all-purpose flour; 2 tbsp olive oil; 3 garlic cloves, minced; 8 sun-dried tomatoes, sliced; 1/2 tbsp smoked paprika; 1/2 tbsp dried oregano; 1/2 tbsp red chili flakes; 2 1/2 cups chicken stock; 1 1/4 cups single cream; 2 tbsp grated parmesan cheese (plus more for serving); 1/2 tsp ground black pepper; 1/2 tsp flaky salt; 1/2 tsp sugar; 7 oz ramen noodles; Fresh cilantro; Bean sprouts; Edamame beans; Scallions; Chili oil

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Introduction

Looking for a comforting and impressive weeknight dinner? This Creamy Marry Me Chicken Ramen combines rich, creamy flavors with tender chicken and satisfying ramen noodles for a one-pot meal ready in about 30 minutes. It’s the perfect balance of cozy and quick.

Creamy Marry Me Chicken Ramen Recipe - Recipe Image

Ingredients

2 chicken breasts
1/3 cup all-purpose flour
2 tbsp olive oil
3 garlic cloves, minced
8 sun-dried tomatoes, sliced
1/2 tbsp smoked paprika
1/2 tbsp dried oregano
1/2 tbsp red chili flakes
2 1/2 cups chicken stock
1 1/4 cups single cream
2 tbsp grated parmesan cheese (plus more for serving)
1/2 tsp ground black pepper
1/2 tsp flaky salt
1/2 tsp sugar
7 oz ramen noodles
Fresh cilantro (for garnish)
Bean sprouts (for garnish)
Edamame beans (for garnish)
Scallions (for garnish)
Chili oil (for garnish)

Instructions

Step 1: Pour the flour onto a plate and thoroughly coat both chicken breasts. Heat olive oil in a saucepan over medium heat, then add the floured chicken. Fry each side for about 4 minutes until golden brown, then remove and set aside.
Step 2: In the same pan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups chicken stock and single cream. Stir to combine, then grate in parmesan cheese for richness.
Step 3: Return the seared chicken to the pan. Cover and cook gently for 5 minutes. Remove chicken and let it cool slightly before slicing into bite-sized pieces.
Step 4: Season the broth with flaky salt, ground black pepper, and sugar. Add the remaining chicken stock and ramen noodles to the pan. Cook noodles according to package instructions, stirring frequently to prevent sticking.
Step 5: Divide noodles and broth into bowls. Top with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame, scallions, chili oil, and extra grated parmesan cheese if desired.

Tips & Variations

Use chicken thighs instead of breasts for juicier meat, adjusting cooking time accordingly.
Replace single cream with heavy cream, half-and-half, or coconut cream for a dairy-free option.
Swap ramen noodles for udon or spaghetti if preferred.
If you don’t have sun-dried tomatoes, try cherry tomatoes or roasted red peppers.
Use Pecorino Romano or aged cheddar instead of parmesan, or nutritional yeast for a dairy-free alternative.
Add toppings like sliced mushrooms, corn, or spinach for extra flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep noodles separate from the sauce to prevent sogginess. Freeze the chicken and sauce (without noodles) for up to 2 months. Reheat gently on the stove over medium-low heat, stirring frequently, and add a splash of chicken stock if needed. Microwave reheating is possible at 50% power, stirring every 30 seconds. Add fresh garnishes when serving leftovers to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, just make sure to thaw the chicken completely before cooking to ensure even cooking and proper texture.

How do I prevent the cream sauce from breaking?

Reduce the heat to low when adding the cream and stir constantly. If the sauce thickens too much, whisk in a little extra chicken stock to smooth it out.