Introduction

Creamy Marry Me Chicken Ramen is a comforting and flavorful twist on traditional ramen, combining tender chicken in a rich tomato cream sauce with classic ramen noodles and fresh toppings. This dish is perfect for a cozy meal that feels both indulgent and satisfying.

A bowl of ramen with a light orange, creamy broth fills the base, showing bubbles and a smooth texture. On the left side, there are six slices of grilled chicken with a golden-brown char, each slice topped with red chili flakes and black sesame seeds. Near the top right are bright green edamame beans, shiny and fresh-looking. To the right of the chicken, there are curly light-yellow ramen noodles partly submerged in the broth, topped with a few white bean sprouts with a crisp texture. On the far right side sits a bunch of fresh green cilantro leaves with a leafy texture. Scattered over the center are thinly sliced bright green onions with curled edges and more red chili flakes over them. The bowl is white, set on a white marbled surface. 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 while you prepare the sauce.
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 the chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese for added 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 in the pan with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook the noodles according to the package instructions, stirring frequently to prevent sticking and ensure even cooking.
Step 5: Divide the cooked noodles and broth into two bowls. Top each bowl with the 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.

Tips & Variations

For a richer sauce, add an extra tablespoon of parmesan cheese during Step 2.
Swap chicken breasts for thighs if you prefer juicier meat.
Add a soft-boiled egg on top for traditional ramen flair.
Use coconut cream instead of single cream for a dairy-free alternative with a subtle tropical note.

Storage

Store any leftover chicken ramen separately from the noodles in airtight containers in the refrigerator for up to 3 days. Reheat the broth and chicken gently on the stove, then cook fresh noodles or reheat noodles quickly in boiling water before assembling. Avoid reheating the noodles with the broth to keep them from becoming soggy.

How to Serve

A white bowl filled with creamy light orange broth with a layer of sliced grilled chicken breast arranged on the left side, each slice showing a charred brown edge and white inside, topped with red chili flakes and black sesame seeds. To the top right, bright green edamame beans are piled, next to a nest of pale yellow ramen noodles partly submerged in broth. On the right, white bean sprouts with black sesame seeds sit next to a bunch of fresh green cilantro leaves. There is a small pile of green chopped scallions with red chili flakes in the center. The bowl is 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 instead of searing fresh breasts?

Yes, you can use pre-cooked chicken. Add it to the sauce to warm through in Step 3 instead of searing fresh chicken, but the flavor and texture may be slightly different.

What can I substitute for single cream if I don’t have any?

You can substitute single cream with heavy cream or half-and-half for similar richness. For a lighter option, use milk combined with a small amount of butter, though the sauce will be less creamy.