Creamy Marry Me Chicken Ramen

If you’ve been craving a dinner that feels a little fancy but still works on a Tuesday when your brain is running on iced coffee and vibes, Creamy Marry Me Chicken Ramen is about to become your new obsession. It’s cozy, creamy, a little spicy, and wildly satisfying—like comfort food decided to put on mascara.

This recipe is the best of both worlds: that famous “Marry Me” creamy tomato-Parmesan vibe plus slurpable ramen noodles. And yes… it’s the kind of bowl that makes people pause mid-bite and say, “Wait—YOU made this?!”

I’m Aneta from Chicken Magic Recipes, and I love chicken because it’s basically the superhero of weeknight dinners. It’s flexible, quick to cook, and it takes flavor like it was born for it. This ramen is one of those meals that makes your kitchen smell like you’ve been doing the most… even if you’re still in leggings from 9 a.m.

Why You’ll Love This Creamy Marry Me Chicken Ramen

• Big flavor, minimal effort. The sauce tastes like it simmered all day. It absolutely did not.
• Restaurant vibes at home. Sun-dried tomatoes + Parmesan + cream = “Who needs takeout?”
• Perfect for picky eaters (and spice lovers). You can dial the chili flakes up or down.
• One-pan magic. Fewer dishes = a love language.
• Comforting but exciting. Creamy ramen is cozy; smoky paprika and tomatoes keep it interesting.

Ingredients You’ll Need

For the chicken

• 2 chicken breasts
• 1/3 cup all-purpose flour
• 2 tbsp olive oil

For the broth and noodles

• 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
• 7 oz ramen noodles

Toppings (highly recommended, but you do you)

• Fresh cilantro
• Bean sprouts
• Edamame beans
• Scallions
• Chili oil

How to Make Marry Me Chicken Ramen (Step-by-Step)

Step 1: Coat and sear the chicken

1. Pour the flour onto a plate. Coat both chicken breasts well, pressing lightly so the flour sticks.
2. Heat 2 tbsp olive oil in a saucepan over medium heat.
3. Add the chicken and fry about 4 minutes per side, until golden brown.
4. Remove chicken and set aside.

Tip: That golden crust is not just for looks—it helps the chicken stay juicy and adds flavor to the broth later.

Step 2: Build the tomato cream sauce

1. In the same pan (don’t wipe it out!), add:
   • minced garlic
   • sun-dried tomatoes
   • smoked paprika
   • red chili flakes
   • dried oregano
2. Fry for 1–2 minutes until everything smells amazing.
3. Pour in about 1 1/4 cups chicken stock and all the cream.
4. Stir, then add 2 tbsp Parmesan.
   • If you “accidentally” add more Parmesan… congratulations, you’re cooking like a pro.

Step 3: Simmer chicken in the sauce

1. Return the seared chicken to the pan.
2. Cover with a lid and gently cook for 5 minutes.
3. Remove chicken again and let it cool slightly, then slice.

This is the moment where your kitchen starts smelling like you’ve got your life together.

Step 4: Season the broth and cook the noodles

1. In the pan, season the broth with:
   • salt
   • black pepper
   • sugar
2. Taste and adjust (this is your bowl, not a math test).
3. Pour in the remaining chicken stock (about 1 1/4 cups).
4. Add ramen noodles and cook according to the package directions, stirring often so they don’t clump.

Important: Ramen noodles are clingy. Stir them like they’re trying to steal your attention.

Step 5: Assemble and garnish

1. Divide the noodles and broth between two bowls.
2. Top with sliced chicken.
3. Add toppings: cilantro, bean sprouts, edamame, scallions.
4. Finish with chili oil and extra Parmesan.

That final drizzle of chili oil? It’s the sparkle lip gloss of this recipe. Don’t skip it if you like heat.

Aneta’s Quick Tips (So Your Ramen Turns Out Dreamy)

• Don’t overcook the ramen. Slightly chewy is perfect. Overcooked ramen turns into a sad noodle situation.
• Slice chicken against the grain. It stays tender and feels more “restaurant.”
• Want it extra creamy? Add another spoon of Parmesan at the end and stir until it melts.
• Too spicy? Reduce chili flakes, and skip chili oil—or just do a tiny drizzle.
• No bean sprouts? Use shredded cabbage, spinach, or even leftover broccoli. This ramen is friendly.

And if your sauce looks a little “hmm” at first—don’t panic. Once the Parmesan melts and you stir, it comes together like magic. Chicken Magic, if you will.

A Little Personal Note From My Kitchen

The first time I made this Marry Me Chicken Ramen, I was aiming for “quick dinner,” not “family obsession.” But the bowls came back to the sink scraped clean—like really clean, as if someone was auditioning for a dishwasher commercial.

Now it’s one of my go-to meals when I want something comforting but still impressive. It’s also what I make when I need a win—because honestly, creamy ramen with chicken is the kind of win you can taste.

FAQs About Creamy Marry Me Chicken Ramen

Your Next Cozy Dinner Plan

If you want a meal that feels comforting, a little romantic (even if it’s just you and your favorite spoon), and totally doable on a busy night, Creamy Marry Me Chicken Ramen is it. It’s creamy, savory, and packed with flavor in every slurp.

Make it once, and don’t be surprised if it becomes your “I need something amazing but fast” dinner. And if someone proposes after trying it… I’m not saying it’s guaranteed, but I’m also not not saying that.

Keep the Cozy Vibes Going (You’ll Love These Too)

If this Creamy Marry Me Chicken Ramen just made your day a little better (or saved your dinner plans), don’t stop here—there are more warm, feel-good recipes waiting for you. Here are a few favorites that match the same comforting, “one more bite” kind of mood:

• Classic Marry Me Chicken (the original heart-stealer) – If you loved that creamy, sun-dried tomato flavor, this is the next must-try.
• Ginger-Glazed Chicken Ramen (sweet + cozy + slurpable) – A little zing, a lot of comfort, and it’s perfect for ramen nights.
• Dumpling Ramen Bowl (the ultimate cozy shortcut) – When you want a big warm bowl but also want dinner now.
• Chicken Ramen Stir-Fry (fast, saucy, weeknight-friendly) – Same ramen joy, different vibe—more “quick skillet dinner,” less “brothy bowl.”

If you try this recipe (or any of these!), scroll down and leave a ⭐⭐⭐⭐⭐ star rating and a quick comment—your reviews help other home cooks find their next favorite dinner!

Print