Why Make This Recipe
Creamy Marry Me Chicken Ramen is a delightful twist on traditional ramen recipes. It combines the rich flavors of chicken and cream with the comforting noodles we all love. The sun-dried tomatoes and spices give it an extra kick, making it perfect for dinner any day of the week. Plus, with chicken, noodles, and fresh veggies, it’s a balanced and satisfying meal. This dish is so good that you might find yourself wanting to share it with someone special—hence the name!
How to Make Creamy Marry Me Chicken Ramen
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
Directions:
- Begin by seasoning the chicken breasts with salt and pepper. Coat the chicken in all-purpose flour, shaking off any excess.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the floured chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sliced sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Add smoked paprika, dried oregano, and red chili flakes. Stir and cook for another minute.
- Pour in the chicken stock and bring it to a boil. Reduce heat and stir in the single cream, grated parmesan cheese, ground black pepper, salt, and sugar. Let it simmer for 5 minutes.
- While the sauce is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- Slice the cooked chicken and return it to the skillet. Add the cooked ramen noodles and gently mix everything together.
- Serve hot, topped with fresh cilantro, bean sprouts, edamame beans, scallions, and a drizzle of chili oil if desired.
How to Serve Creamy Marry Me Chicken Ramen
Serve Creamy Marry Me Chicken Ramen in warm bowls. Garnish with fresh cilantro, bean sprouts, and scallions on top. Add a sprinkle of extra parmesan cheese for a rich flavor. A drizzle of chili oil can enhance the dish for those who like it spicy. Enjoy it with chopsticks or a fork, and dive into the creamy goodness!
How to Store Creamy Marry Me Chicken Ramen
To store leftovers, let the ramen cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat in a pot over low heat, adding a splash of chicken stock or water to loosen the sauce if needed. It is best enjoyed fresh but still tasty when reheated.
Tips to Make Creamy Marry Me Chicken Ramen
- Make sure to cook the chicken until it is fully done for the best flavor and texture.
- Adjust the spices to your taste if you prefer it milder or spicier.
- Feel free to add any extra veggies you love, such as mushrooms or bell peppers.
- If you don’t have parmesan cheese, you can substitute it with any hard cheese you enjoy.
Variation
For a vegetarian version, replace the chicken with tofu and use vegetable stock instead of chicken stock. Add more vegetables like zucchini or carrots to keep the dish hearty and delicious.
FAQs
Can I use different noodles instead of ramen?
Yes, you can use udon or soba noodles if you prefer those. Just adjust the cooking time as needed.
Is this dish spicy?
The red chili flakes add a bit of heat, but you can reduce the amount or omit them if you like it milder.
Can I make this dish ahead of time?
Yes, you can prepare it in advance, but it’s best to store the noodles separately from the sauce to avoid them getting soggy.
Creamy Marry Me Chicken Ramen
Ingredients
Method
- Season the chicken breasts with salt and pepper, and coat them in all-purpose flour, shaking off any excess.
- In a large skillet, heat olive oil over medium-high heat. Add the floured chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sliced sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Add smoked paprika, dried oregano, and red chili flakes. Stir and cook for another minute.
- Pour in the chicken stock and bring to a boil. Reduce heat and stir in the single cream, grated parmesan cheese, black pepper, salt, and sugar. Let it simmer for 5 minutes.
- While the sauce simmers, cook the ramen noodles according to package instructions. Drain and set aside.
- Slice the cooked chicken and return it to the skillet. Add the cooked ramen noodles and gently mix everything together.
- Serve hot in warm bowls, topped with fresh cilantro, bean sprouts, edamame beans, scallions, and a drizzle of chili oil if desired.