Creamy Marry Me Chicken Ramen

Creamy marry me chicken ramen is my answer when everyone is hungry for something both cozy and restaurant-level special. Lush with tender chicken sun-dried tomatoes and silky broth this noodle bowl tastes like you spent all afternoon but really comes together in under an hour. Even my pickiest eaters have seconds every time.

I made this first for an impromptu birthday dinner and everyone wanted the recipe before dessert. It is now my go-to for chilly nights with friends or family.

Gather Your Ingredients

• Chicken breasts: Protein-packed and stay juicy when cooked properly Choose plump firm breasts without dark spots
• All-purpose flour: Helps the chicken brown for more flavor Opt for unbleached high-quality flour for best results
• Olive oil: Allows for a golden sauté and adds rich taste Use extra virgin whenever possible
• Garlic cloves: Brings savory warmth Fresh firm cloves are best
• Sun-dried tomatoes: Add sweetness and tang Look for the soft oil-packed variety
• Smoked paprika: Deepens flavor with a gently smoky aroma Spanish smoked paprika is especially lovely
• Dried oregano: Earthy brightness that pairs beautifully with the creamy sauce
• Red chili flakes: Lively heat to balance the richness Use more or less to suit your taste
• Chicken stock: The foundation of flavor Homemade or low-sodium boxed stock is best
• Single cream: Silky body without heavy greasiness Use fresh cream for the sweetest taste
• Ground black pepper: Rounds out flavors Freshly ground always wins
• Flaky salt: Enhances every flavor Look for sea salt with large flat crystals
• Sugar: Tiny hint of sweetness to balance acidity Plain white sugar works
• Ramen noodles: Springy and perfect for soaking up broth Fresh noodles are ideal but dried are fine
• Chili oil: Finishing touch for a spark of color and heat Homemade or store-bought

How to Make It

Prep and Dredge the Chicken:

Slice the chicken breasts into thick strips and pat dry so flour sticks well. Dredge each piece evenly in flour shaking off any excess.

Sear the Chicken:

Heat the olive oil over medium heat in a heavy-bottomed pot until shimmering. Lay in the chicken strips and cook about 4 minutes per side until golden brown and crusted. Remove to a plate and tent loosely with foil.

Sauté Aromatics and Sun-Dried Tomatoes:

Lower heat to medium-low. Add the minced garlic into the same pot scraping up the brown bits. Stir in sliced sun-dried tomatoes and let sizzle for 3 minutes until softened and fragrant. Do not let the garlic brown.

Spice It Up:

Sprinkle in smoked paprika dried oregano and red chili flakes. Stir constantly for 60 seconds so the spices bloom in the oil and infuse the aromatics.

Build the Creamy Broth:

Pour in the chicken stock and bring to a gentle simmer scraping the pot bottom. Stir in single cream ground pepper flaky salt and sugar. Lower heat to low and let the broth bubble gently for 8 minutes to meld flavors.

Cook the Noodles:

Add the ramen noodles straight into the simmering broth. Cook until just tender and springy about 3 minutes if using fresh or 5 minutes if using dried. Stir occasionally so nothing sticks.

Finish and Serve:

Return chicken to the pot letting it warm through for a minute. Ladle into bowls making sure each gets plenty of chicken and tomatoes. Drizzle with chili oil for a final punch of flavor.

I love how sun-dried tomatoes create a pop of color and tangy bursts in every bite. One Sunday my daughter insisted on helping and now we chop the tomatoes together every time.

Flavor Boosters

For a lighter option swap single cream with half-and-half or even coconut milk for a subtle nutty twist. You can use boneless chicken thighs in place of breasts for extra juiciness. Gluten-free flour and rice noodles work well for dietary needs.

Serving Suggestions

Garnish bowls with extra sun-dried tomatoes a handful of chopped fresh basil or parmesan shavings for a picture-worthy finish. Serve alongside a bright green salad or steamed broccoli for a complete meal. Leftover broth makes a great base for vegetable soup the next day.

Creative Twists

Ramen gets its name from Japanese cuisine but this version is a playful fusion blending Italian-inspired creamy tomato chicken with classic noodle soup comfort. In spring add peas or baby spinach in the last minute of cooking. Autumn is perfect for stirring in sautéed mushrooms. For summer use fresh sweet tomatoes in place of sun-dried for a lighter tangier twist.

I never skip the chili oil it always takes the ramen from good to wow and adds that glistening finish everyone loves.

Common Questions About This Recipe

→ What does sun-dried tomato add to this ramen?

Sun-dried tomatoes provide a concentrated tangy depth that complements the creamy broth and chicken.

→ Can I use other noodles besides ramen?

Yes, substitute with other quick-cooking noodles like udon or soba if ramen is unavailable.

→ How spicy is this dish?

The combination of red chili flakes and chili oil offers gentle background heat, but you can adjust to your taste.

→ What protein alternatives work here?

You can swap chicken breasts with thigh meat or even tofu for a vegetarian version.

→ Can I prepare this in advance?

The creamy broth base can be made ahead, but cook the noodles just before serving to maintain texture.