Introduction

Creamy Marry Me Chicken Ramen is a comforting and flavorful twist on traditional ramen, featuring tender chicken simmered in a rich tomato cream sauce. This recipe combines savory spices, sun-dried tomatoes, and parmesan for a deliciously creamy broth that’s perfect for any day of the week.

A bowl filled with rich orange broth as the base layer, topped with a layer of yellow ramen noodles mostly on the right side. On the left side, there are six slices of grilled chicken breast with dark char marks, drizzled with red chili flakes and black sesame seeds. Above the chicken and noodles, a layer of bright green edamame beans sits near the top of the bowl. Thin white bean sprouts form a small cluster to the right center, next to a fresh bunch of green cilantro leaves in the bottom right. In the center, there is a pile of thinly sliced green onions sprinkled with more red chili flakes. The bowl is white, set on a white marbled surface, with wooden chopsticks placed in the upper right corner. 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 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, or until golden brown. Remove the chicken from the pan and set aside.
Step 2: In the same saucepan, add 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, then mix well. Grate in the parmesan cheese and stir to combine.
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 in the pan with flaky salt, 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 bowl with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and a sprinkle of grated parmesan cheese.

Tips & Variations

For extra richness, grate in additional parmesan cheese when making the sauce.
Adjust the amount of red chili flakes and chili oil to control the spice level according to your preference.
Add a soft-boiled egg on top for a traditional ramen touch.
Substitute chicken breasts with thighs for juicier meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or chicken stock to loosen the sauce if needed. Avoid reheating noodles too long to prevent them from becoming mushy.

How to Serve

A white bowl filled with a rich, orange creamy broth as the base layer, dotted with red chili flakes and black sesame seeds. On one side, several slices of golden-brown grilled chicken rest partially submerged in the broth. In front of the chicken, chopped green onions and fresh cilantro add bright green colors and texture. Nearby, light green edamame beans cluster together, and there are thin white bean sprouts visible beneath the herbs. A pair of wooden chopsticks held by a woman's hand lifts a clump of pale yellow ramen noodles above the bowl, showing their soft and lightly shiny texture. The bowl is sitting 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 pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be added directly to the sauce to warm through, but searing raw chicken first helps develop more flavor.

What can I substitute for single cream?

You can use heavy cream or half-and-half as substitutes. Keep in mind heavy cream will make the sauce thicker and richer, while half-and-half will be lighter.