Name: Creamy Sun-Dried Tomato and Parmesan Marry Me Chicken Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
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 (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; Fresh cilantro; Bean sprouts; Edamame beans; Scallions; Chili oil

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Introduction

Creamy Marry Me Chicken Ramen is a comforting and flavorful twist on classic ramen. Tender chicken breasts are cooked in a rich, creamy broth infused with garlic, sun-dried tomatoes, and spices, then served over perfectly cooked ramen noodles. This dish is perfect for a cozy night in or when you want something hearty yet elegant.

A white bowl filled with three main layers: at the bottom, light, curly ramen noodles mixed with pieces of deep red sun-dried tomatoes and bright green sliced scallions; on top of the noodles, several thick slices of golden-brown grilled chicken breast sprinkled with black and white sesame seeds; fresh green basil leaves placed on the chicken for garnish; a pair of dark brown chopsticks resting across the bowl; the background is a white marbled surface with small bowls of green herbs and sesame seeds nearby; overall warm colors with fresh green highlights and textured layers. 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, for topping
bean sprouts, for topping
edamame beans, for topping
scallions, for topping
chili oil, for drizzling

Instructions

Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of 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 saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for two minutes until fragrant.
Step 3: Pour in 1 1/4 cups (300ml) of chicken stock and all the single cream. Mix well, then grate in the parmesan cheese, adding extra if you like more richness.
Step 4: Return the chicken breasts to the saucepan with the sauce. Cover with a lid and let cook gently for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
Step 5: Season the broth with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook according to package instructions, stirring frequently to prevent sticking.
Step 6: Divide the broth and noodles between two bowls. Top with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and extra grated parmesan if desired.

Tips & Variations

For a more intense smoky flavor, try adding a small amount of smoked salt instead of regular salt.
If you prefer a spicier broth, increase the red chili flakes or add a dash of your favorite hot sauce.
Substitute chicken stock with vegetable broth for a lighter, vegetarian-friendly version (use tofu instead of chicken).
Use fresh ramen noodles if available for a more authentic texture.
Feel free to add a soft boiled egg on top for extra protein and richness.

Storage

Store leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days. Ramen noodles are best cooked fresh but can be stored for 1 day if necessary. To reheat, gently warm the broth and chicken on the stove, cook fresh noodles, then assemble before serving. Avoid reheating noodles directly in broth to prevent them from becoming mushy.

How to Serve

A white bowl filled with several layers starts with a base of light yellow cooked noodles with a soft and slightly curly texture in the center. On top and partially around the noodles are vibrant green sliced green onions and dark red sun-dried tomatoes. Behind these toppings, thin slices of grilled chicken with a golden-brown edge and a light tan interior lay fanned out, sprinkled with black and red pepper flakes and herbs. A green lime wedge is placed at the back near the chicken, adding a pop of bright green. A woman's hand is holding dark brown chopsticks, lifting some noodles above the bowl. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well as they stay juicy and tender. Adjust cooking time accordingly to ensure they are cooked through.

Is there a dairy-free alternative for the single cream?

You can substitute single cream with coconut cream or a dairy-free creamer, but this will change the flavor slightly. Adjust seasoning to balance the richness.