Dinner

Creamy Marry Me Chicken Ramen Recipe

ByLily Cross February 24, 2026February 24, 2026

Introduction

Creamy Marry Me Chicken Ramen is a comforting and flavorful twist on traditional ramen, featuring tender chicken simmered in a rich tomato cream broth. This dish combines smoky spices, sun-dried tomatoes, and a touch of heat for a deliciously unique bowl of noodles perfect for any night.

A bowl of creamy orange broth holds a bed of curly yellow ramen noodles at the bottom, topped with a row of evenly sliced golden brown grilled chicken breast on the left side, each piece sprinkled with black sesame seeds. In the middle sits a mound of dark red chili paste with visible chili flakes, next to bright green sliced scallions and leafy cilantro on the right, along with white and green bean sprouts. At the bottom left, a cluster of shiny green edamame beans add fresh color to the dish. The bowl is white, resting on a white marbled surface, with bamboo chopsticks placed on the upper right edge of the bowl. 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. Heat 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 pan, add minced garlic, sun-dried tomatoes, smoked paprika, dried oregano, and red chili flakes. Cook for a couple of minutes until fragrant. Pour in 1 1/4 cups chicken stock and the single cream. Stir well, then grate in the parmesan cheese and mix to combine.
Step 3: Return the chicken to the pan with the sauce. Cover and simmer gently for 5 minutes. Remove the chicken and let it cool slightly before slicing.
Step 4: Season the broth with flaky salt, ground black pepper, and sugar. Adjust to taste. Pour in the remaining chicken stock and add the ramen noodles. Cook noodles according to package instructions, stirring often to prevent sticking.
Step 5: Divide the noodles and broth into bowls. Top with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and extra parmesan if desired. Drizzle chili oil for a spicy finish.

Tips & Variations

For a richer sauce, add a splash of white wine or extra parmesan cheese during the simmering step.
Swap chicken breasts for thighs for juicier meat.
Use gluten-free flour and noodles to make this recipe gluten-free.
Adjust the red chili flakes and chili oil to control the dish’s heat level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Keep toppings separate and add fresh when serving for best texture.