Creamy Garlic Chicken Ramen

recipe image of chicken thighs or breast ramen noodles garlic heavy cream chicken broth soy sauce green onions butter chili oil chili paste sesame oil soft boiled eggs laid out on a white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Creamy Garlic Chicken Ramen

A luxurious, soul-hugging bowl of creamy garlic chicken ramen that comes together in under 30 minutes, transforming simple ingredients into a deeply comforting dinner.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

Protein

1 lb boneless, skinless chicken thighs or breast, thinly sliced thighs for richer flavor

Fat

2 tbsp unsalted butter

Aromatics

6-8 cloves fresh garlic, minced

Heat (optional)

1 tsp (ginger) or 1/2 tsp (paste) finely grated fresh ginger or chili paste (like sambal oelek) for spicy profile

Liquid Base

2 cups chicken broth (low sodium)

Flavor Enhancers

2 tbsp soy sauce plus more to taste

Noodles

2 packages instant ramen noodles discard flavor packets

The Creaminess

1/2 cup heavy cream or full-fat coconut milk for dairy-free

Garnishes

thinly sliced green onions
chili oil (optional)
toasted sesame seeds

Equipment

Large skillet or Dutch oven
Medium Pot
tongs

Method

Preparing Noodles

Bring a medium pot of water to a boil. Cook the ramen noodles according to package instructions, about 3 minutes. Before draining, reserve 1/2 cup of the starchy cooking liquid. Set noodles aside.

Searing Chicken

Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of butter. When foamy, add sliced chicken, season with salt and pepper. Sear for 4-6 minutes until golden and cooked through. Remove chicken and set aside.

Building Garlic Base

Reduce heat to medium-low. Add remaining 1 tablespoon butter. Stir in minced garlic and optional ginger/chili paste. Cook for 60-90 seconds until fragrant.

Deglazing and Adding Broth

Pour in chicken broth and soy sauce, scraping up browned bits. Bring to a simmer.

Adding Creaminess

Reduce heat to low. Stir in heavy cream and reserved noodle water. Simmer for 2 minutes to thicken. Adjust seasoning.

Combining and Finishing

Add chicken back in. Toss to coat. Add cooked noodles. Gently toss to coat in sauce.

Serving

Ladle into bowls. Top with green onions, chili oil, and sesame seeds. Serve immediately.

Nutrition

Calories: 600kcalCarbohydrates: 40gProtein: 35gFat: 35g

Notes

For a 15-minute version, use pre-cooked shredded chicken and skip searing. Serve immediately for best texture. Store sauce and noodles separately. Reheat gently, refreshing noodles if needed.

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