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Creamy Marry Me Chicken Ramen

Creamy marry me chicken ramen in a bowl with sliced chicken, noodles, and garnishes
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This fusion dish combines tender pan-seared chicken with a rich, creamy broth featuring sun-dried tomatoes, garlic, and parmesan cheese served over ramen noodles. Ready in just 35 minutes.

Ingredients

Scale
  • 2 chicken breasts (6–8 oz each, boneless skinless)
  • 1/3 cup all-purpose flour
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 8 sun-dried tomatoes, sliced
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp red chili flakes
  • 2 1/2 cups chicken stock
  • 1 1/4 cups heavy 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 or dried)
  • Fresh cilantro for garnish
  • Bean sprouts for topping
  • Edamame beans
  • Scallions, sliced
  • Chili oil for drizzling

Instructions

  1. Pour flour onto a plate and coat both chicken breasts thoroughly. Heat 2 tablespoons olive oil in a large 12-inch saucepan over medium heat. Add floured chicken and fry each side for about 4 minutes until deeply golden brown. Remove and set aside.
  2. In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for 1 to 2 minutes until fragrant.
  3. Pour in 1 1/4 cups chicken stock and all of the heavy cream. Mix well, scraping up browned bits. Grate in parmesan cheese and stir until melted.
  4. Return seared chicken to the saucepan with sauce. Place lid on pan and cook gently for 5 minutes until chicken reaches 165°F internal temperature. Remove chicken and set aside to cool for 2-3 minutes before slicing into 1/2-inch strips.
  5. Season broth with flaky salt, black pepper, and sugar. Taste and adjust. Pour in remaining 1 1/4 cups chicken stock, then add ramen noodles. Cook according to package instructions (3-4 minutes for dried, 2 minutes for fresh), stirring frequently.
  6. Divide broth and noodles into bowls. Top with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and extra parmesan cheese.

Notes

  • Store broth, chicken, and noodles separately for up to 3 days in refrigerator. Cook noodles fresh for best results.
  • Freeze chicken and broth together for up to 2 months. Thaw overnight and cook fresh noodles when ready to serve.
  • Use a large 12-inch saucepan or deep skillet with lid. Freshly grated parmesan melts better than pre-grated.

Nutrition

Find it online: https://www.benefitiany.com/creamy-marry-me-chicken-ramen/