Creamy Garlic Chicken Ramen

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and still incredibly easy to make. The garlic and ginger give it bold depth, while the creamy broth adds a velvety texture that makes every bite irresistible. It’s versatile, too—I can toss in whatever veggies I have on hand and adjust the heat to my liking. Whether it’s a weeknight dinner or a lazy weekend lunch, this ramen never fails me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts

• 4 cups chicken broth

• 2 cups water

• 3 packs of ramen noodles (discard the seasoning packets)

• 1 cup heavy cream

• 4 cloves garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

• 1 teaspoon grated ginger

• 1 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• 2 green onions, sliced (for garnish)

• Fresh cilantro (optional, for garnish)

• Vegetables of your choice (spinach, bok choy, bell peppers work great)

Directions

Step 1: Cook the Chicken
I heat olive oil in a large pot over medium heat. After seasoning the chicken breasts with salt and pepper, I cook them for 5–7 minutes per side until golden and cooked through. Then, I remove them from the pot to rest.

Step 2: Sauté Garlic and Ginger
Using the same pot, I sauté the minced garlic and grated ginger for about 1–2 minutes until fragrant. I’m careful not to burn them—just enough to unlock their aroma.

Step 3: Add Broth and Water
I pour in the chicken broth and water, then bring it to a simmer to build the ramen base.

Step 4: Cook the Noodles
Next, I add the ramen noodles straight into the pot and cook them for about 4–5 minutes, just until tender.

Step 5: Make It Creamy
Once the noodles are done, I stir in the heavy cream, soy sauce, and red pepper flakes. This creates a rich and flavorful broth with just the right amount of spice.

Step 6: Thicken the Broth
I add the cornstarch and water mixture to the pot, stirring until the broth thickens slightly—it adds body without making it too heavy.

Step 7: Add the Veggies
Now I toss in my chosen vegetables. Spinach wilts quickly, but firmer veggies like bell peppers or bok choy might take a few extra minutes.

Step 8: Slice the Chicken
While the broth simmers, I slice the cooked chicken breasts into thin strips, ready for topping.

Step 9: Serve and Garnish
I divide the ramen and broth into bowls, lay the sliced chicken on top, and finish with green onions and fresh cilantro for a bright, fresh touch.

Servings and timing

This recipe serves 4 and takes about 38 minutes total—15 minutes of prep and 20–30 minutes of cooking time. It’s just right for a quick but comforting homemade meal.

Variations

I like changing this up depending on my mood:

• Swap chicken for shrimp or tofu for a different protein.

• Use coconut milk instead of heavy cream for a dairy-free version.

• Add mushrooms, carrots, or shredded cabbage for extra flavor and texture.

• Make it spicy by adding chili oil or more red pepper flakes.

storage/reheating

When I have leftovers, I store the ramen in airtight containers in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave. I often add a splash of broth or water to loosen the soup if it thickens overnight.

FAQs

Can I use other noodles besides ramen?

Yes, I sometimes use udon or rice noodles. Just adjust the cooking time based on the type of noodles I choose.

Is this recipe spicy?

It can be, but I control the heat by adding more or less red pepper flakes. It’s totally customizable.

Can I make this ahead of time?

I can prep the chicken and broth ahead, but I prefer to cook the noodles fresh so they don’t get too soft.

What vegetables work best in this ramen?

I like spinach, bok choy, mushrooms, or bell peppers. They cook quickly and add color and nutrition.

Can I freeze this creamy ramen?

I don’t recommend freezing it—the cream and noodles don’t thaw well. It’s best eaten fresh or within a few days from the fridge.

Conclusion

This Creamy Garlic Chicken Ramen is the kind of meal I turn to when I want something rich, comforting, and full of flavor without too much fuss. With just one pot and simple ingredients, I get a restaurant-worthy bowl of ramen right at home.