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A bowl of creamy garlic chicken ramen topped with sliced chicken breast, green onions, and fresh cilantro

Creamy Garlic Chicken Ramen

A rich and comforting one-pot creamy garlic chicken ramen with tender chicken, silky garlic broth, and perfectly cooked noodles. Ready in 35 minutes and ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 563
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts patted dry before cooking
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 3 packs ramen noodles seasoning packets discarded
  • 1 cup heavy cream full-fat for best results
  • 4 cloves garlic freshly minced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tsp fresh ginger grated
  • 1 tsp red pepper flakes optional
  • salt and pepper to taste
  • 2 green onions sliced, for garnish
  • fresh cilantro optional, for garnish
  • vegetables of your choice spinach, bok choy, or bell peppers

Equipment

  • Large pot
  • Cutting board and knife
  • Whisk

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165F. Remove from the pot and let rest on a cutting board for at least 5 minutes.
  2. In the same pot, add the minced garlic and grated ginger. Saute over medium heat for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. Do not let the garlic burn.
  3. Pour in the chicken broth and water. Scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer over medium heat.
  4. Add the ramen noodles and cook 3 to 5 minutes according to package directions, stirring occasionally to prevent clumping.
  5. Stir in the heavy cream, soy sauce, and red pepper flakes. Let the mixture simmer gently for 2 minutes. Do not boil hard once the cream is added.
  6. Stir the cornstarch slurry and slowly pour it into the pot while stirring. Simmer 1 to 2 more minutes until the broth is silky and lightly thickened. Add a splash of broth if it becomes too thick.
  7. Add your vegetables. Spinach wilts in about 1 minute; bok choy takes 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.
  8. Slice the rested chicken. Ladle the ramen into bowls, top with sliced chicken, and garnish with green onions and fresh cilantro.

Notes

Noodle Swap: Udon or soba noodles work great as alternatives. Gluten-Free: Use gluten-free ramen noodles and tamari instead of soy sauce. Too Thick: Add a splash of chicken broth to loosen. Make Ahead: Broth and chicken can be made one day ahead. Cook noodles fresh before serving for best texture. Do not boil the broth hard after adding heavy cream to prevent separation.