...
Go Back
–+ servings
Marry Me Chicken Ramen recipe with golden turmeric broth, crispy chicken slices, jammy eggs, wilted greens, scallions, and ramen noodles in white ceramic bowl

Creamy Marry Me Chicken Ramen Recipe

5 from 1 vote
Aliana Recipes
Rich, creamy broth infused with sun-dried tomatoes and garlic, served over tender noodles and sliced chicken. The sauce coats every strand for a comforting, restaurant-quality texture at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings:4 people
Course:Dinner
Cuisine:Fusion
Calories:580kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large chicken breasts, sliced horizontally Creates thinner cutlets
  • 1 teaspoon paprika For color and mild spice
  • 2 tablespoon olive oil For searing chicken
  • 4 cloves garlic, minced Fresh is best
  • ½ cup sun-dried tomatoes, chopped Oil-packed works best
  • 1 teaspoon dried oregano Adds herbal depth
  • ½ teaspoon red pepper flakes Adjust for heat
  • 4 cups chicken broth Low-sodium preferred
  • ¾ cup heavy cream Room temperature
  • ½ cup parmesan cheese, grated Melts into broth
  • 4 packs ramen noodles Seasoning packets discarded
  • 2 cups fresh spinach Wilts quickly in hot broth
  • fresh basil For garnish

Equipment

  • 1 Large pot For broth and noodles
  • 1 Tongs For handling chicken
  • 1 Whisk For smoothing sauce
  • 1 Knife For slicing chicken
  • 1 Cutting board For prep work

Method
 

  1. Pat the chicken dry and season evenly with paprika, salt, and black pepper.
  2. Heat olive oil in a large pot over medium-high heat and sear chicken for 4–5 minutes per side until golden. Remove the chicken and set it aside to rest until the juices redistribute.
  3. Add garlic, sun-dried tomatoes, oregano, and red pepper flakes to the same pot. Sauté for 1 minute until the garlic becomes fragrant and soft.
  4. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Bring the liquid to a gentle simmer so the flavors meld together.
  5. Stir in the heavy cream and parmesan cheese, whisking constantly until the cheese melts completely. The broth will turn an opaque, creamy orange color.
  6. Add the ramen noodles (discard packets) and simmer for 3–4 minutes or until tender. How do I stop the noodles from getting soggy? Cook them separately if you plan to have leftovers, otherwise cook them directly in the broth just before serving.
    The noodles should look springy and loose.
  7. Stir in the spinach and let it wilt for 30 seconds before removing the pot from heat. The greens will turn bright and soft instantly.
  8. Slice the rested chicken and arrange it on top of the noodle bowls. Garnish with fresh basil and extra chili flakes for a pop of color.

Nutrition

Serving: 450gCalories: 580kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 12mgCalcium: 200mgIron: 3mg

Notes

Use low-sodium chicken broth to control salt levels since the parmesan adds savoriness. Fresh basil at the end brightens the rich cream sauce.