Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay extra juicy and work beautifully in Creamy Marry Me Chicken Ramen —just adjust cook time if they’re thicker.

Can I make Marry Me Chicken Ramen less spicy?

Yes! Cut the red chili flakes in half and skip the chili oil. You’ll still get smoky, creamy flavor without the heat.

How do I store leftovers?

Store broth and noodles separately if you can. If they’re already mixed, it’s still fine—just know the noodles will soak up more broth. Refrigerate in an airtight container for up to 3 days .

What’s the best way to reheat it?

Warm on the stove with a splash of chicken stock or water to loosen the broth. Microwave works too—stir halfway through.

Please do. Edamame, spinach, mushrooms, or shredded carrots all fit right in and make the bowl even more filling.

Creamy Marry Me Chicken Ramen: Irresistible 30-Minute Bliss

Description

Creamy Marry Me Chicken Ramen is a cozy, creamy ramen bowl with seared chicken, sun-dried tomatoes, Parmesan, and a little chili kick—ready fast and perfect for weeknights.

Ingredients

Scale

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 (optional, but recommended)

Fresh cilantro
Bean sprouts
Edamame beans
Scallions
Chili oil

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Instructions

Coat and sear chicken: Coat chicken breasts in flour. Heat olive oil in a saucepan over medium heat and sear chicken about 4 minutes per side until golden. Remove and set aside.
Make the creamy base: In the same pan, add garlic, sun-dried tomatoes, smoked paprika, oregano, and chili flakes. Cook 1–2 minutes until fragrant.
Add liquids + cheese: Pour in 1 1/4 cups chicken stock and the cream. Stir in Parmesan until melted and smooth.
Simmer chicken: Return chicken to the pan, cover, and simmer gently for 5 minutes. Remove chicken, cool slightly, then slice.
Season + cook noodles: Season broth with salt, pepper, and sugar. Add remaining chicken stock, then add ramen noodles and cook per package directions, stirring often.
Assemble bowls: Divide noodles and broth between 2 bowls. Top with sliced chicken and desired toppings. Finish with chili oil and extra Parmesan.

Notes

Want it milder? Cut the chili flakes in half and go easy on chili oil.

For extra richness, add another spoonful of Parmesan at the end.

Best texture tip: cook noodles just until tender so they don’t get too soft.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Fusion / American-inspired

Nutrition

Serving Size: 1 bowl
Calories: 780 kcal
Sugar: 6 g
Sodium: 1350 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 150 mg