Description
This Fiery Chicken Ramen with Creamy Garlic Sauce is a bold and flavorful Asian-inspired dish featuring tender marinated chicken breasts cooked to perfection and served over ramen noodles smothered in a rich, garlicky cream sauce. The combination of spicy sriracha, smoked paprika, and chili flakes adds an exciting heat, balanced by the soothing Parmesan-infused cream sauce. Garnished with green onions, sesame seeds, and an optional soft-boiled egg, this hearty and satisfying meal is perfect for a quick yet impressive weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (plus more to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Noodles and Sauce
- 2 packs ramen noodles (discard seasoning packets)
- 4 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Garnishes
- 2 green onions, sliced
- 1 soft-boiled egg (optional, per bowl)
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: Pound the chicken breasts to an even thickness. In a bowl, combine olive oil, soy sauce, sriracha, smoked paprika, chili flakes, black pepper, and salt. Coat the chicken breasts thoroughly in the marinade and let them sit for 15–30 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for 5–6 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Prepare the Ramen Noodles: While the chicken is resting, cook the ramen noodles according to the package instructions. Drain and set the noodles aside.
- Make the Creamy Garlic Sauce: In the same skillet, melt unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and bring it to a simmer.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is smooth and creamy. Stir in the lemon juice. Taste and adjust seasoning with more salt or sriracha as desired.
- Toss Noodles in Sauce: Add the cooked ramen noodles to the skillet and toss them gently to coat with the creamy garlic sauce evenly.
- Serve: Divide the coated noodles into bowls. Top each bowl with sliced chicken, sliced green onions, and a soft-boiled egg if using. Garnish with a sprinkle of sesame seeds and additional chili flakes or chili oil if you prefer extra heat.
Notes
- For extra heat, add more chili flakes or drizzle chili oil on top when serving.
- Substitute coconut milk for heavy cream to make this recipe dairy-free.
- This recipe works well with rotisserie chicken for a quick shortcut.
