Why Make This Recipe
Marry Me Chicken Ramen is not just a fun name; it’s a delicious dish that brings comfort and flavor to your kitchen. If you love creamy sauces, tender chicken, and savory noodles, this recipe is for you. It’s perfect for date nights or family dinners. The combination of cheesy, tangy flavors will impress anyone you serve it to, making it truly a dish worth falling in love with.
How to Make Marry Me Chicken Ramen
Ingredients:
- 2 chicken breasts (about 200 g each)
- 2 packs of ramen noodles (without seasoning)
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon red chili flakes (optional)
- ½ teaspoon paprika
- 1 teaspoon Italian herbs
- 100 g sun-dried tomatoes, chopped
- 250 ml chicken broth
- 200 ml heavy cream
- 50 g grated Parmesan cheese
- 1 teaspoon honey or maple syrup
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 tablespoon butter
- Fresh basil leaves for garnish
Directions:
- Prepare the Chicken: Season the chicken breasts with salt, pepper, paprika, and Italian herbs.
- Sear the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5–6 minutes on each side until golden brown. Remove from the pan and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, melt the butter, then add garlic and sun-dried tomatoes. Sauté for 1–2 minutes.
- Add Broth and Cream: Stir in tomato paste, chicken broth, heavy cream, and honey. Mix well.
- Stir in Parmesan: Add grated Parmesan cheese and stir until the sauce becomes creamy.
- Return Chicken to the Pan: Place the seared chicken back in the skillet and let it simmer on low heat for 10–12 minutes.
- Cook Ramen Noodles: In a separate pot, cook the ramen noodles according to the package instructions and drain them.
- Combine: Add the cooked ramen into the skillet with the sauce and mix well.
- Garnish: Serve hot, topped with fresh basil and extra Parmesan cheese.
How to Serve Marry Me Chicken Ramen
Marry Me Chicken Ramen is best served hot. Simply spoon the creamy chicken and ramen into bowls and garnish with fresh basil leaves and a sprinkle of Parmesan cheese. This dish pairs well with a light salad or steamed vegetables on the side. Enjoy each bite with a fork or chopsticks!
How to Store Marry Me Chicken Ramen
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for 2–3 days. To reheat, warm it up on the stove over low heat. You might want to add a splash of chicken broth or cream to loosen up the sauce since it may thicken when refrigerated.
Tips to Make Marry Me Chicken Ramen
- For extra spice, feel free to increase the amount of red chili flakes.
- If you want a lighter version, you can substitute heavy cream with half-and-half.
- Fresh or frozen vegetables like spinach or peas can be added in the last few minutes of cooking for added nutrition.
- Don’t skip the fresh basil; it enhances the flavor and adds a lovely aroma.
Variation
You can customize this recipe by using shrimp or tofu instead of chicken for a different protein option. You can also add a splash of soy sauce for a more Asian flavor or switch up the herbs to suit your taste.
FAQs
-
Can I use other types of noodles?
Yes, you can use any type of noodles you like, such as udon or rice noodles. Just make sure to adjust the cooking time according to the noodle type. -
Is this dish spicy?
The recipe includes optional red chili flakes. If you want a milder version, simply omit this ingredient. -
Can I freeze Marry Me Chicken Ramen?
It’s not recommended to freeze this dish because the cream sauce may change in texture. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Marry Me Chicken Ramen
Ingredients
- 1 Tbsp olive oil or sun-dried tomato oil
- 1 lb boneless skinless chicken thighs or breasts, cut bite-size
- ¾ tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- ¼ cup oil-packed sun-dried tomatoes, finely chopped
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 3 packs ramen noodles (discard seasoning)
- ¾ cup freshly grated Parmesan cheese
- 1 cup baby spinach or chopped kale (optional)
- 1 Tbsp lemon juice
- 1 Tbsp chopped basil or parsley, for garnish
Equipment
- deep skillet or sauté pan for one-pot cooking
- tongs for handling chicken
- grater for fresh Parmesan
Method
- Heat oil in a large deep skillet over medium heat. Season chicken with salt and pepper. Sear until golden and nearly cooked through, 4–5 minutes. Remove and set aside.
- In the same pan, add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant.
- Pour in chicken broth and cream. Bring to a gentle simmer. Add ramen noodles and cook 3–4 minutes, stirring often to separate.
- Return chicken to pan. Stir in Parmesan until melted and creamy. Add spinach (if using) to wilt. Simmer 1–2 minutes to thicken slightly.
- Finish with lemon juice, adjust seasoning, and garnish with basil or parsley. Serve hot.