Introduction

Creamy Marry Me Chicken Ramen is a luscious twist on classic ramen, combining tender chicken with a rich, flavorful broth packed with sun-dried tomatoes and Parmesan. This comforting dish is perfect for warming up on a chilly evening or whenever you need a satisfying bowl of deliciousness.

A wide white bowl filled with three main layers: at the bottom, curly light beige noodles mixed with small pieces of sun-dried red tomatoes and bright green sliced scallions; on top of one side, thin slices of grilled chicken breast with a golden-brown sear, sprinkled evenly with black and white sesame seeds and red pepper flakes; and scattered fresh dark green basil leaves adding color contrast. Next to the noodles and chicken are dark wooden chopsticks resting diagonally, partially inserted into the noodles. The scene is set on a white marbled surface with a small white bowl containing more sliced green scallions and a small wooden bowl with black and white sesame seeds visible in the background. 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 (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 coat both chicken breasts thoroughly. Heat olive oil in a saucepan over medium heat, then fry the floured chicken breasts for about 4 minutes on each side until golden brown. Remove the chicken and set aside.
Step 2: In the same pan, add minced garlic, sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant.
Step 3: Pour in 1 1/4 cups chicken stock and all of the single cream. Stir well, then grate in the parmesan cheese to enrich the sauce.
Step 4: Return the chicken to the pan, cover with a lid, and let it cook gently for 5 minutes. Remove the chicken, let it cool slightly, then slice it.
Step 5: Season the broth with flaky salt, black pepper, and sugar. Adjust seasoning to taste. Add the remaining chicken stock (about 1 1/4 cups), then stir in ramen noodles. Cook according to package instructions, stirring frequently.
Step 6: Divide the broth and noodles into two bowls. Top each with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and extra parmesan if desired.

Tips & Variations

For a spicier kick, increase the amount of red chili flakes or drizzle extra chili oil over the finished dish.
Substitute the chicken breasts with thighs for juicier meat.
Use vegetable broth instead of chicken stock for a lighter flavor.
Try adding a soft boiled egg on top for extra richness and texture.
Fresh herbs like basil or mint can add a wonderful fresh note to the toppings.

Storage

Store any leftover ramen broth and chicken in an airtight container in the refrigerator for up to 2 days. Keep noodles separate if possible to avoid sogginess. Reheat gently on the stove until warmed through, adding more chicken stock if needed to loosen the broth. Add fresh toppings before serving.

How to Serve

A white bowl filled with four main layers: the base is light yellow ramen noodles with a smooth texture, placed in the middle; on the left side, there are green sliced scallions with a fresh look; sun-dried tomatoes with a deep red color are scattered on the noodles; on the top right, there are four slices of grilled chicken breast with a golden brown crust and specks of black pepper. A woman's hand is using chopsticks to lift some noodles above the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Add it to the broth after cooking the noodles just to warm through.

What types of noodles work best for this recipe?

Ramen noodles are ideal for their texture and ability to soak up the creamy broth, but you can substitute with other thin egg noodles or even instant ramen if needed.