I love this recipe because it turns simple ramen noodles into a creamy and flavorful dinner. The garlic, ginger, and soy sauce create a savory broth, while the heavy cream adds a rich and silky texture.
I also like how customizable this dish is. I can add vegetables like spinach, bok choy, or bell peppers depending on what I have in the kitchen.
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 ramen noodles, seasoning packets discarded 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 ginger, grated 1 teaspoon red pepper flakes, optional Salt and pepper to taste 2 green onions, sliced Fresh cilantro, optional Vegetables of choice such as spinach, bok choy, or bell peppers
Directions
I heat olive oil in a large pot over medium heat.
I season the chicken breasts with salt and pepper, then cook them for about 5-7 minutes per side until browned and fully cooked. I remove the chicken from the pot and let it rest before slicing.
In the same pot, I add the minced garlic and grated ginger. I sauté them for 1-2 minutes until fragrant.
I pour in the chicken broth and water, then bring the mixture to a gentle simmer.
I add the ramen noodles and cook them according to the package instructions, usually about 4-5 minutes.
I stir in the heavy cream, soy sauce, and red pepper flakes, allowing the broth to simmer for a few minutes.
I add the cornstarch mixture while stirring until the broth thickens slightly.
If I am using vegetables like spinach or bok choy, I add them to the pot and cook until tender.
I slice the cooked chicken breasts and divide the creamy ramen into serving bowls.
I top each bowl with sliced chicken, green onions, and fresh cilantro if desired, then serve hot.
I sometimes swap the chicken breasts for shredded rotisserie chicken when I want a quicker meal.
For extra spice, I add more red pepper flakes or a drizzle of chili oil. If I want a lighter broth, I reduce the heavy cream slightly and add extra chicken broth.
I also enjoy adding mushrooms, corn, carrots, or soft-boiled eggs for more texture and flavor.
storage/reheating
I store leftover ramen in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or water to loosen the creamy sauce if needed.
FAQs
Can I use instant ramen noodles?
Yes, I use instant ramen noodles without the seasoning packets for the best flavor balance.
Can I make this recipe spicier?
Yes, I increase the red pepper flakes or add chili oil for extra heat.
What vegetables work best in this ramen?
I like using spinach, bok choy, mushrooms, bell peppers, or carrots because they cook quickly and pair well with the creamy broth.
Can I make this ahead of time?
Yes, but I prefer storing the noodles separately when possible so they stay firm when reheated.
Can I use milk instead of heavy cream?
Yes, but the broth will be less rich and creamy. I sometimes use half-and-half as a lighter option.
Conclusion
Creamy Garlic Chicken Ramen is a comforting and flavorful meal that I can make on busy nights or whenever I want something warm and satisfying. I love the creamy broth, tender chicken, and rich garlic flavor that make every bowl delicious and comforting.
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 green onions, sliced
Fresh cilantro, for garnish (optional)
Vegetables of choice such as spinach, bok choy, or bell peppers
Instructions
Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper. Cook for 5-7 minutes per side until browned and fully cooked. Remove and let rest before slicing.
In the same pot, sauté garlic and ginger for 1-2 minutes until fragrant.
Pour in chicken broth and water. Bring to a gentle simmer.
Add ramen noodles and cook according to package instructions, about 4-5 minutes.
Stir in heavy cream, soy sauce, and red pepper flakes. Simmer for 2-3 minutes.
Add the cornstarch slurry while stirring until the broth thickens slightly.
Add vegetables and cook until tender and wilted.
Slice the cooked chicken breasts.
Divide ramen into bowls and top with sliced chicken. Garnish with green onions and cilantro if desired.
Serve hot and enjoy.
Notes
You can customize this creamy ramen with mushrooms, corn, carrots, or soft-boiled eggs. Adjust the spice level by increasing or omitting the red pepper flakes.
