Name: Creamy Marry Me Chicken Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
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 (divided); 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

Creamy Marry Me Chicken Ramen is a comforting twist on traditional ramen, featuring tender chicken simmered in a rich tomato cream broth. With sun-dried tomatoes, smoky spices, and a touch of heat, this dish brings together bold flavors and silky noodles for a satisfying meal.

A bowl of ramen with a thick orange broth fills the bottom layer, topped with cooked yellow noodles placed on the right side. On the left, there are six slices of grilled chicken with a slightly charred brown edge, sprinkled with dark red chili flakes and black sesame seeds. Near the top, bright green edamame beans form a small pile, next to them are white bean sprouts, and at the bottom right, a bunch of fresh green cilantro leaves. Thinly sliced green onions with curled edges sit in the center, sprinkled with chili flakes. The bowl is white and sits on a white marbled surface with wooden chopsticks nearby. Photo taken with an iphone --ar 4:5 --v 7

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
Bean sprouts
Edamame beans
Scallions
Chili oil

Instructions

Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside.
Step 2: In the same saucepan, add the 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 of chicken stock and all of the single cream. Mix well, then grate in the parmesan cheese to add richness.
Step 3: Return the seared chicken breasts to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
Step 4: Season the broth with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining chicken stock (about 1 1/4 cups), then add the ramen noodles. Cook the noodles according to package instructions, stirring frequently to prevent sticking.
Step 5: Divide the broth and cooked noodles into two bowls. Top each with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and a sprinkle of grated parmesan cheese for extra flavor.

Tips & Variations

For extra richness, add more parmesan cheese while simmering the sauce.
Adjust the amount of chili flakes and chili oil to control the heat level to your preference.
Swap chicken breasts for thighs if you prefer juicier meat.
Try adding a soft-boiled egg on top for a classic ramen touch.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or chicken stock to loosen the broth as needed. Noodles may absorb liquid, so reheating with extra broth helps keep the texture pleasant.

How to Serve

A white bowl filled with creamy orange broth as the base, topped with several slices of grilled chicken breast with a browned, slightly charred surface, sprinkled with black and red chili flakes. A large bunch of yellowish ramen noodles is lifted above the bowl with a pair of wooden chopsticks, showing their curly texture. On one side, bright green edamame beans and sliced green onions add a fresh color contrast, while fresh cilantro leaves and bean sprouts sit near the edge, creating a mix of green and white textures. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ramen noodles instead of fresh?

Yes, dried ramen noodles work well. Just follow the package instructions for cooking times and adjust broth quantity if needed.

Is it possible to make this dish gluten-free?

To make this gluten-free, use gluten-free flour for coating the chicken and substitute the ramen noodles with a gluten-free variety.