Introduction

Creamy Marry Me Chicken Ramen is a comforting and flavorful dish that combines tender seared chicken with a rich tomato cream broth and tender ramen noodles. Topped with fresh herbs and crunchy vegetables, this recipe is perfect for an indulgent weeknight meal that warms you from the inside out.

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 topping)
Bean sprouts (for topping)
Edamame beans (for topping)
Scallions (for topping)
Chili oil (for topping)

Instructions

Step 1: Pour the all-purpose flour onto a plate and thoroughly coat both chicken breasts in the flour. 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 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. Stir to combine, then grate in the parmesan cheese, adding extra for richness if desired.
Step 3: Return the seared chicken breasts to the saucepan with the sauce. Cover with a lid and 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. Adjust seasoning to taste. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook according to package instructions, stirring frequently to prevent sticking.
Step 5: Divide the broth and cooked noodles between 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. Drizzle with chili oil for a spicy kick if you like.

Tips & Variations

For a richer flavor, grate extra parmesan cheese into the sauce at Step 2.
Use chicken thighs instead of breasts for juicier meat.
Add a soft-boiled egg on top for added protein and texture.
Adjust chili flakes and oil according to your spice preference.
Swap ramen noodles for udon or soba for a different noodle experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or water to loosen the broth if needed. The noodles may absorb liquid during storage, so stirring frequently while reheating helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken instead of searing raw chicken?

Yes, you can use pre-cooked chicken to save time. Simply add it to the broth in the final steps to warm through, but be mindful that it won’t absorb as much flavor from the sauce.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the single cream with coconut milk or a dairy-free cream alternative, and omit or replace the parmesan cheese with a dairy-free cheese option or nutritional yeast for a cheesy flavor.

Creamy Marry Me Chicken Ramen Recipe

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★★★★★

4.9 from 68 reviews

Delicious and comforting Creamy Marry Me Chicken Ramen featuring tender seared chicken breasts simmered in a rich tomato cream broth with sun-dried tomatoes, smoked paprika, and parmesan cheese, served over perfectly cooked ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil for an irresistible fusion of flavors.

Author: Bella
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Yield: 2 bowls (serves 2) 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion (Japanese and Western influences)

Ingredients

Scale

For the Chicken:

2 chicken breasts
1/3 cup all-purpose flour
2 tbsp olive oil

For the Broth and Noodles:

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

For the Toppings:

Fresh cilantro
Bean sprouts
Edamame beans
Scallions
Chili oil

Instructions

Coat and Sear the Chicken: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly. Heat olive oil in a saucepan over medium heat, then fry the chicken breasts for about 4 minutes on each side until golden brown. Remove and set aside.
Prepare the Tomato Cream Sauce: In the same pan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for 2 minutes until fragrant. Pour in 1 1/4 cups chicken stock and all the single cream, mix well, then grate in parmesan cheese for extra richness.
Simmer Chicken in the Sauce: Return the seared chicken to the pan with the sauce. Cover and cook gently for 5 minutes. Remove chicken and let cool slightly before slicing.
Season the Broth and Cook the Noodles: Season the sauce with flaky salt, black pepper, and sugar, adjusting to taste. Pour in the remaining 1 1/4 cups chicken stock and add the ramen noodles. Cook noodles according to package instructions, stirring frequently to avoid sticking.
Assemble and Garnish the Ramen: Divide noodles and broth into two bowls. Top with sliced chicken and garnish with fresh cilantro, bean sprouts, edamame beans, scallions, a drizzle of chili oil, and extra parmesan cheese if desired. Serve immediately.