I love this recipe because it feels restaurant-worthy but comes together in just 30 minutes. The chicken is juicy and flavorful, the creamy broth is silky with a spicy kick, and the ramen noodles soak up every bit of that luxurious sauce. It’s cozy, satisfying, and surprisingly simple—perfect for weeknights when I want something special without a lot of fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large chicken breasts, sliced horizontally (creates thinner cutlets)
1 tsp paprika (for color and mild spice)
2 tbsp olive oil (for searing chicken)
4 cloves garlic, minced (fresh is best)
1/2 cup sun-dried tomatoes, chopped (oil-packed works best)
1 tsp dried oregano (adds herbal depth)
1/2 tsp red pepper flakes (adjust for heat)
4 cups chicken broth (low-sodium preferred)
3/4 cup heavy cream (room temperature)
1/2 cup parmesan cheese, grated (melts into broth)
I pat the chicken dry and season both sides evenly with paprika, salt, and black pepper.
In a large pot, I heat olive oil over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown. I remove the chicken and let it rest.
In the same pot, I add garlic, sun-dried tomatoes, oregano, and red pepper flakes. I sauté for 1 minute until fragrant.
I pour in the chicken broth and scrape up the browned bits from the bottom of the pot. I let it simmer for a few minutes so the flavors can blend.
I stir in the heavy cream and grated parmesan, whisking until the cheese is fully melted and the broth turns creamy and smooth.
I add the ramen noodles and simmer for 3–4 minutes until they’re just tender. If I’m making leftovers, I cook the noodles separately to avoid sogginess.
I stir in the spinach and let it wilt for about 30 seconds.
I slice the rested chicken and layer it over the noodle bowls. I finish each serving with a few basil leaves and a sprinkle of chili flakes.
Servings and timing
This recipe serves 4 and takes about 30 minutes from start to finish, making it perfect for a quick yet comforting dinner.
Variations
I swap the chicken for shrimp or tofu when I want a different protein.
For a vegetarian version, I use veggie broth and skip the chicken, doubling the spinach or adding mushrooms instead.
I occasionally stir in a tablespoon of tomato paste with the aromatics for a deeper tomato flavor.
Storage/Reheating
I store the broth, chicken, and noodles separately if I plan on leftovers. The broth goes into an airtight container in the fridge for up to 3 days. I reheat the broth gently on the stovetop and add fresh or pre-cooked noodles just before serving. The chicken can be reheated in a pan or microwave until warmed through.
FAQs
Can I use another type of noodle instead of ramen?
Yes, I sometimes use udon, soba, or even pasta noodles like fettuccine when I want a change in texture.
Is this dish very spicy?
The spice level is mild, but I can adjust the red pepper flakes up or down to fit my heat preference.
Can I make this dairy-free?
Yes, I’ve made a dairy-free version using coconut cream and nutritional yeast instead of heavy cream and parmesan. It still tastes great, just with a slightly different flavor profile.
Do I need to cook the noodles separately?
If I plan to eat it all immediately, I cook the noodles in the broth. For leftovers, I cook them separately to keep them from getting soggy.
What can I serve with this?
I like serving it with a side salad, roasted vegetables, or just a simple garlic bread if I want something more filling.
Conclusion
Creamy Marry Me Chicken Ramen is the kind of dish I crave when I want something rich, flavorful, and completely comforting in a short amount of time. It brings together everything I love—creamy broth, savory chicken, a little heat, and soft noodles—in one cozy bowl. It’s a dinner that always feels like a warm hug, and I know I’ll keep coming back to it.
This creamy ramen is packed with tender chicken, sun-dried tomatoes, parmesan, and rich broth. A romantic twist on classic ramen that’s ready in 30 minutes.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner, Noodles, Fusion
Method:Stovetop
Cuisine:Fusion (Italian-Asian Inspired)
Ingredients
2 large chicken breasts, sliced horizontally (for thinner cutlets)
1 tsp paprika
Salt and black pepper, to taste
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
Season Chicken: Pat chicken dry and season both sides with paprika, salt, and black pepper.
Sear Chicken: In a large pot, heat olive oil over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside to rest.
Sauté Aromatics: In the same pot, add garlic, sun-dried tomatoes, oregano, and red pepper flakes. Sauté for 1 minute until fragrant.
Deglaze Pot: Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.
Make Cream Base: Stir in heavy cream and parmesan cheese, whisking until smooth and melted. Broth should become creamy and orange-tinted.
Cook Noodles: Add ramen noodles and cook for 3–4 minutes until tender. (Tip: Cook noodles separately if making ahead to prevent sogginess.)
Wilt Spinach: Stir in spinach and let it wilt for 30 seconds, then remove from heat.
Assemble: Slice rested chicken and serve over the noodles. Garnish with fresh basil and extra chili flakes if desired.
Notes
To avoid soggy noodles in leftovers, cook noodles separately and combine just before serving.
You can substitute rotisserie chicken for an even quicker version.
Add mushrooms or peas for extra texture and veggies.
For a spicier broth, increase red pepper flakes or add a splash of hot sauce.
