I made my Marry Me Chicken Ramen as one of those Delicious Ramen Recipes you save for a night when you want something special, and a surprising one-pan twist might just make someone want to marry you.
This is my Marry Me Chicken Ramen and you’re gonna want to give this a go because it’s the ultimate comfort food. I used tender chicken breasts and bright sun dried tomatoes so every spoonful jumps with flavor, kinda rich but not over the top.
It’s the bowl I reach for when I want something that feels special but still easy, the stuff I pin under Noodle Lunch Recipes and call a win for Comfort Meals Easy. Honestly, one bite might make someone wanna marry you, no joke, it’s that dangerously good.
Ingredients
- Lean protein, filling, helps build muscle, soaks up flavors real good.
- Tangy, slightly sweet, lots of umami, gives bright acidic bite and fiber.
- Quick carbs, lot of calories, slurpable texture, soak sauce for comfort food.
- Light, leafy, adds vitamins A C and iron, wilts into the sauce.
- Salty, nutty umami cheese, adds savory depth, helps thicken when melted.
- Pungent, aromatic, gives savory kick, has antioxidants, not sweet or sour.
- Rich, creamy fat, makes sauce silky, adds calories but luxurious mouthfeel.
- Salty umami boost, deepens color, watch sodium, balances sweet elements.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts (about 2 large), cut into bite sized pieces
- 1 tsp kosher salt, plus more if needed
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup sun dried tomatoes packed in oil, drained and roughly chopped
- 1/2 tsp crushed red pepper flakes
- 4 cups low sodium chicken broth
- 2 packs ramen noodles (about 6 oz total) or fresh ramen if you got it
- 1/2 cup heavy cream or half and half if you want it lighter
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 tsp Italian seasoning (or 1/2 tsp each dried basil and oregano)
- 2 cups baby spinach
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil (optional but nice)
- 2 green onions, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional for thickening)
How to Make this
1. Cut 1 lb boneless skinless chicken into bite sized pieces, season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large deep skillet over medium high heat. Brown the chicken in batches until golden and mostly cooked, 4 to 6 minutes, then remove to a plate and leave the browned bits in the pan.
3. Reduce heat to medium, add 4 minced garlic cloves, 1/2 cup chopped sun dried tomatoes (drained), and 1/2 tsp crushed red pepper flakes. Cook 1 to 2 minutes, scraping up those browned bits so the flavor comes loose.
4. Pour in 4 cups low sodium chicken broth and 2 tbsp soy sauce, bring to a gentle boil to deglaze the pan.
5. Add 2 packs ramen noodles (discard seasoning packets) to the simmering broth, push them down so they are submerged, and cook until just tender, about 2 to 3 minutes for fresh, a little longer for dry. Don’t let them go mushy.
6. Lower heat to a gentle simmer and stir in 1/2 cup heavy cream (or half and half), 1/2 cup grated Parmesan, and 1 tsp Italian seasoning. Return the chicken to the pan and cook 1 to 2 minutes more so everything heats through. Tip: add the Parmesan off heat or on very low so it melts smooth and doesn’t clump.
7. Stir in 2 cups baby spinach until wilted, then finish with 1 tsp toasted sesame oil (optional) and 1 tbsp lemon juice for brightness.
8. If you want a thicker sauce, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir it into the simmering broth and cook 1 minute until thickened.
9. Taste and adjust salt if needed, fold in 2 thinly sliced green onions, serve topped with extra grated Parmesan. Don’t forget to taste again—you might want a little more lemon or salt to make it sing.
Equipment Needed
1. Cutting board — for chopping chicken, garlic and green onions
2. Chef’s knife — for cutting chicken and slicing stuff (keep it sharp)
3. Large deep skillet or sauté pan — brown chicken and simmer the broth/noodles
4. Tongs or slotted spoon — flip and remove chicken without splashing
5. Wooden spoon or silicone spatula — scrape browned bits and stir the sauce
6. Measuring cups and measuring spoons — for broth, cream, oils and seasonings
7. Small bowl and whisk or fork — make the cornstarch slurry and mix small things
8. Box grater or microplane — grate the Parmesan right before serving
FAQ
MARRY ME CHICKEN RAMEN Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs for a juicier, more forgiving cook; or firm tofu (press it and pan sear) for a vegetarian turn; or peeled shrimp, but add it at the end since shrimp cooks real fast.
- Ramen noodles: use fresh ramen, udon, or soba noodles; dried spaghetti or egg noodles work in a pinch, just watch cook times and broth amount will change.
- Heavy cream: use half and half for a lighter soup, or canned coconut milk for a dairy free version (adds a mild coconut note), or blended soaked cashews for a neutral vegan cream.
- Sun dried tomatoes: swap with jarred roasted red peppers or quickly roasted cherry tomatoes for the same sweet-tang; or a tablespoon tomato paste plus a pinch of sugar if youre out of both.
Pro Tips
1. Brown the chicken in batches so it actually gets a crust, don’t crowd the pan or it will steam instead of sear. Pat the pieces mostly dry first, and heat the oil until it’s shimmering. Leave the browned bits in the pan, they carry most of the flavor so scrape them up when you add the broth.
2. Don’t overcook the ramen. Fresh ramen only needs a minute or two, dried a little longer but still cook it until just tender. If you’re worried about mush, undercook by 20 to 30 seconds since it’ll keep cooking a bit once you add the cream and cheese.
3. Add the cream and Parmesan off heat or on the lowest burner possible so the cheese melts smooth and doesn’t clump. Use freshly grated Parm not the pre-shredded stuff, it melts way better. If you want a thicker broth mix the cornstarch into some cold water or a little hot broth first so you don’t get lumps.
4. Taste and finish smart: add lemon or a tiny splash of soy to brighten, and sesame oil at the very end for aroma. Fold the spinach and green onions in last minute so they stay fresh. And remember to salt at the end, you might need less than you think once the cheese and soy are in.
MARRY ME CHICKEN RAMEN Recipe
I made my Marry Me Chicken Ramen as one of those Delicious Ramen Recipes you save for a night when you want something special, and a surprising one-pan twist might just make someone want to marry you.
4
servings
680
kcal
Equipment: 1. Cutting board — for chopping chicken, garlic and green onions
2. Chef’s knife — for cutting chicken and slicing stuff (keep it sharp)
3. Large deep skillet or sauté pan — brown chicken and simmer the broth/noodles
4. Tongs or slotted spoon — flip and remove chicken without splashing
5. Wooden spoon or silicone spatula — scrape browned bits and stir the sauce
6. Measuring cups and measuring spoons — for broth, cream, oils and seasonings
7. Small bowl and whisk or fork — make the cornstarch slurry and mix small things
8. Box grater or microplane — grate the Parmesan right before serving
Ingredients
1 lb boneless skinless chicken breasts (about 2 large), cut into bite sized pieces
1 tsp kosher salt, plus more if needed
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1/2 cup sun dried tomatoes packed in oil, drained and roughly chopped
1/2 tsp crushed red pepper flakes
4 cups low sodium chicken broth
2 packs ramen noodles (about 6 oz total) or fresh ramen if you got it
1/2 cup heavy cream or half and half if you want it lighter
1/2 cup grated Parmesan cheese, plus extra for serving
1 tsp Italian seasoning (or 1/2 tsp each dried basil and oregano)
2 cups baby spinach
2 tbsp soy sauce
1 tsp toasted sesame oil (optional but nice)
2 green onions, thinly sliced
1 tbsp lemon juice
1 tbsp cornstarch (optional for thickening)
Directions
- Cut 1 lb boneless skinless chicken into bite sized pieces, season with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large deep skillet over medium high heat. Brown the chicken in batches until golden and mostly cooked, 4 to 6 minutes, then remove to a plate and leave the browned bits in the pan.
- Reduce heat to medium, add 4 minced garlic cloves, 1/2 cup chopped sun dried tomatoes (drained), and 1/2 tsp crushed red pepper flakes. Cook 1 to 2 minutes, scraping up those browned bits so the flavor comes loose.
- Pour in 4 cups low sodium chicken broth and 2 tbsp soy sauce, bring to a gentle boil to deglaze the pan.
- Add 2 packs ramen noodles (discard seasoning packets) to the simmering broth, push them down so they are submerged, and cook until just tender, about 2 to 3 minutes for fresh, a little longer for dry. Don’t let them go mushy.
- Lower heat to a gentle simmer and stir in 1/2 cup heavy cream (or half and half), 1/2 cup grated Parmesan, and 1 tsp Italian seasoning. Return the chicken to the pan and cook 1 to 2 minutes more so everything heats through. Tip: add the Parmesan off heat or on very low so it melts smooth and doesn’t clump.
- Stir in 2 cups baby spinach until wilted, then finish with 1 tsp toasted sesame oil (optional) and 1 tbsp lemon juice for brightness.
- If you want a thicker sauce, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir it into the simmering broth and cook 1 minute until thickened.
- Taste and adjust salt if needed, fold in 2 thinly sliced green onions, serve topped with extra grated Parmesan. Don’t forget to taste again—you might want a little more lemon or salt to make it sing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 498g
- Total number of serves: 4
- Calories: 680kcal
- Fat: 28.4g
- Saturated Fat: 9.3g
- Trans Fat: 0.13g
- Polyunsaturated: 2.5g
- Monounsaturated: 12.5g
- Cholesterol: 148mg
- Sodium: 1088mg
- Potassium: 658mg
- Carbohydrates: 38.5g
- Fiber: 3.3g
- Sugar: 4.4g
- Protein: 44.8g
- Vitamin A: 2000IU
- Vitamin C: 7.8mg
- Calcium: 163mg
- Iron: 2.2mg
