Creamy Marry Me Chicken Ramen Recipe
This Creamy Marry Me Chicken Ramen is a luscious fusion dish combining tender seared chicken breasts with a rich tomato cream sauce infused with sun-dried tomatoes, smoked paprika, and a hint of heat from red chili flakes. Served over perfectly cooked ramen noodles and garnished with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this comforting bowl delivers gourmet flavor with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Japanese-Italian Inspired)
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
Tomato Cream Sauce
- 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, divided
- 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
Noodles and Garnishes
- 7 oz ramen noodles
- Fresh cilantro
- Bean sprouts
- Edamame beans
- Scallions
- Chili oil
Instructions
- Coat and Sear the Chicken: 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. Add the floured chicken breasts and fry each side for about 4 minutes 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 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 2 tablespoons of parmesan cheese for added richness.
- 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. Remove the chicken and set aside to cool slightly before slicing.
- Season the Broth and Cook the Noodles: Season the sauce in the pan with flaky salt, ground black pepper, and sugar. Adjust seasoning to taste. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook the noodles according to 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, a drizzle of chili oil, and an extra sprinkle of grated parmesan cheese if desired. Serve immediately for best flavor.
Notes
- For extra richness, add more grated parmesan cheese to the sauce during cooking and as a garnish.
- Adjust the amount of red chili flakes and chili oil to suit your preferred spice level.
- Ensure not to overcook the chicken during the simmering step to keep it tender and juicy.
- If you prefer a thicker sauce, simmer it a little longer before adding the chicken.
- Use fresh ramen noodles if available for best texture.
Keywords: Creamy chicken ramen, tomato cream sauce, ramen noodles, seared chicken, sun-dried tomatoes, smoked paprika, spicy ramen, chili oil
