Introduction

Creamy Marry Me Chicken Ramen is a comforting twist on classic ramen, featuring tender chicken simmered in a rich tomato cream sauce with a hint of smoky spice. This flavorful dish combines silky noodles and fresh toppings for a satisfying meal that’s perfect any time you crave something warm and indulgent.

A white bowl on a white marbled texture surface holds a creamy orange broth base with curly ramen noodles partially submerged on the left side. On top, there are sliced grilled chicken breast pieces with golden-brown char marks arranged in a curved line at the top left. In the center, a mound of dark red chili flakes contrasts with bright green chopped scallions and cilantro leaves to the right. Fresh, light green edamame beans sit near the bottom left, next to thin white bean sprouts on the right edge. Black sesame seeds are sprinkled over the chicken slices and noodles, while wooden chopsticks rest on the bowl’s rim at the top right. 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 thoroughly coat both chicken breasts 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 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 chicken stock and all of the single cream. Mix well, then grate in 2 tablespoons of parmesan cheese to boost richness.
Step 3: Return the seared chicken breasts to the saucepan with the sauce. Cover with a lid 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 the seasoning if needed. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook according to the package instructions, stirring frequently to prevent sticking and ensure even cooking.
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 an extra sprinkle of grated parmesan cheese if desired. A light drizzle of chili oil adds a wonderful kick.

Tips & Variations

For extra flavor, marinate the chicken breasts in olive oil and spices before coating in flour.
Substitute single cream with coconut cream for a dairy-free option.
Add a soft-boiled egg on top for more richness and protein.
Adjust red chili flakes to control the heat level to your taste.

Storage

Store any leftover ramen broth and chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove, then add freshly cooked noodles and toppings before serving to maintain texture and flavor.

How to Serve

A white bowl filled with creamy orange broth covers a nest of pale yellow noodles at the bottom. On one side, slices of golden-brown grilled chicken with crispy edges are neatly placed, sprinkled with black sesame seeds. In the middle, a pile of dark red chili flakes adds a bold contrast. Beside that, there are bright green sliced scallions and fresh leafy herbs. To the side, light white bean sprouts and shiny green edamame beans complete the toppings. The bowl rests on a white marbled surface with wooden chopsticks on the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to stay juicier. Adjust cooking time slightly to ensure they cook through.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or omit them altogether, though the dish will have a milder tomato flavor.