Description
Creamy Marry Me Chicken Ramen is a luscious and flavorful dish featuring tender pan-seared chicken breasts simmered in a rich tomato cream sauce with sun-dried tomatoes, smoked paprika, and parmesan. Served over perfectly cooked ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this comforting ramen combines creamy textures and bold flavors for a restaurant-quality meal at home.
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 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 while you prepare the sauce.
- Prepare the Tomato Cream Sauce: 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 to combine, then grate in the parmesan cheese. For extra richness, grate a bit more parmesan at this stage to boost flavor.
- Simmer Chicken in the Sauce: Return the seared chicken breasts to the saucepan with the tomato cream sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After cooking, remove the chicken and set aside to cool slightly before slicing.
- Season the Broth and Cook the Noodles: Season the broth in the pan with flaky salt, freshly ground black pepper, and sugar. Taste and adjust the seasoning as needed. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook the noodles according to the package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and Garnish the Ramen: 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 an extra sprinkle of grated parmesan cheese if desired. A light drizzle of chili oil adds a wonderful kick and finishes the dish beautifully.
Notes
- Ensure chicken breasts are patted dry before coating in flour for best sear.
- Adjust chili flakes and chili oil amount to taste for preferred heat level.
- Use fresh ramen noodles or dried according to availability and cook time.
- Extra parmesan cheese adds richness and depth to the sauce – don’t skip it.
- Leftover broth can be refrigerated for up to 2 days and used as soup base.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Soup/Ramen
- Method: Stovetop
- Cuisine: Fusion/Asian-inspired
Keywords: Chicken ramen, creamy chicken ramen, tomato cream sauce, sun-dried tomatoes, parmesan ramen, easy ramen recipe, homemade ramen broth, spicy ramen, quick ramen
