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.
Nutrition
Calories: 590kcalCarbohydrates: 42gProtein: 35gFat: 31gSaturated Fat: 15gCholesterol: 180mgSodium: 950mgFiber: 3gSugar: 6g
Notes
Protein swaps: Use shrimp, tofu, or rotisserie chicken. For lighter broth: use half-and-half instead of cream. Serve with: Greek Chicken Bowls • Marry Me Tortellini • Creamy Crack Chicken Gnocchi.
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