Ultimate Marry Me Chicken Ramen combines the rich, creamy flavors of the famous “Marry Me Chicken” with the cozy comfort of ramen noodles. It’s a bold, flavorful twist on both dishes—featuring tender, seared chicken in a sun-dried tomato cream sauce poured over slurp-worthy noodles. I love making this when I want a comforting meal that feels indulgent and a little fancy, all in one bowl.
Why You’ll Love This Recipe
I love this recipe because it brings together two favorites—creamy, garlicky chicken and satisfying ramen noodles—into one delicious dish. The sun-dried tomato sauce is rich and tangy, the chicken is juicy and golden, and the noodles soak up all that goodness. It’s fast enough for a weeknight dinner but definitely special enough to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Ramen noodles (instant or fresh, without seasoning packet)
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Olive oil
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Garlic (minced)
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Sun-dried tomatoes (chopped, oil-packed preferred)
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Heavy cream
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Chicken broth
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Grated Parmesan cheese
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Red pepper flakes (optional, for heat)
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Salt
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Black pepper
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Fresh basil or parsley (for garnish)
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Optional: spinach or mushrooms for added veggies
Directions
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I season the chicken with salt and pepper on both sides.
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I heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through (about 5–6 minutes per side). I set it aside and slice it.
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In the same pan, I sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
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I pour in chicken broth and heavy cream, bring to a simmer, then stir in Parmesan and red pepper flakes. I let it simmer gently until slightly thickened.
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I cook the ramen noodles separately according to package instructions, then drain and set aside.
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I return the sliced chicken to the sauce, then add the cooked noodles and toss to coat everything in the creamy mixture.
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I garnish with fresh herbs and extra Parmesan before serving hot.
Servings and timing
This recipe serves 2–3 and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook. It’s ideal for a cozy dinner or an elevated noodle night.
Variations
Sometimes I swap in shrimp or tofu for the chicken, or use linguine or udon noodles instead of ramen. I’ve also added spinach or kale for extra greens, and mushrooms for depth. For a spicier version, I add more red pepper flakes or a spoonful of chili crisp before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce. It reheats well in the microwave too, but I stir halfway to keep the noodles from sticking.
FAQs
Can I use instant ramen noodles?
Yes, I use the noodles only and discard the flavor packet. They cook fast and work great in this dish.
Is there a substitute for heavy cream?
I sometimes use half-and-half or full-fat coconut milk. The sauce won’t be quite as rich but still creamy.
Do I need to use sun-dried tomatoes in oil?
They add the best flavor and richness. If using dry-packed ones, I rehydrate them in hot water first and add a little extra olive oil to the pan.
Can I make this dish spicier?
Definitely. I add more red pepper flakes, chili oil, or even a bit of Sriracha to the sauce.
What can I serve with this?
It’s great on its own, but I sometimes serve it with roasted broccoli, garlic bread, or a simple side salad.
Conclusion
Ultimate Marry Me Chicken Ramen is one of my favorite comfort meals with a gourmet twist. It’s creamy, savory, and full of flavor in every bite, with just the right amount of spice and richness. Whether I’m making it for myself or someone special, this dish always delivers that wow factor—one forkful (or slurp) at a time.
PrintUltimate Marry Me Chicken Ramen
Ultimate Marry Me Chicken Ramen blends the creamy, tangy richness of sun-dried tomato chicken with cozy ramen noodles. It’s an indulgent, comforting twist perfect for weeknights or a special dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 packs ramen noodles (without seasoning packets)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (oil-packed), chopped
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, for garnish
- Optional: 1 cup spinach or 1/2 cup sliced mushrooms
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Set aside and slice.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Add chicken broth and heavy cream. Bring to a simmer, then stir in Parmesan and red pepper flakes. Let simmer until slightly thickened.
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- Return sliced chicken to the skillet. Add cooked noodles and toss to coat everything in the sauce.
- Garnish with fresh herbs and extra Parmesan. Serve hot.
Notes
- Substitute shrimp or tofu for chicken for variation.
- Use coconut milk or half-and-half in place of heavy cream for a lighter option.
- Add spinach, kale, or mushrooms for extra veggies.
- To spice it up, use extra red pepper flakes or chili oil.
- Reheat leftovers with a splash of broth or cream to revive the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
