Go Back
Creamy Garlic Chicken Ramen: An Incredible Ultimate Recipe

Creamy Garlic Chicken Ramen

This Creamy Garlic Chicken Ramen is a deeply comforting and luxurious meal that transforms instant ramen into a special dish. The magic is in the rich, velvety, and savory garlic-infused broth that perfectly coats every noodle. It’s a complete, one-pot meal that comes together in about 30 minutes, making it a perfect solution for a busy weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 2 servings
Calories: 563
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 cups water
  • 3 packs of instant 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 of cold water to create a slurry)
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon red pepper flakes (optional, adjust to your spice preference)
  • Salt and freshly ground black pepper to taste
  • 2 green onions, thinly sliced (for garnish)
  • Fresh cilantro, chopped (for garnish, optional)
  • Optional vegetables: a few handfuls of spinach, bok choy, or sliced bell peppers

Equipment

  • Large pot or Dutch oven
  • Cutting board

Method
 

Instructions
  1. Cook the Chicken: Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Pat the chicken breasts dry and season them generously with salt and pepper. Place them in the hot pot and cook for about 5-7 minutes on each side, until they’re golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pot and set it aside on a cutting board to rest.
  2. Build the Flavor Base: In the same pot, lower the heat to medium and add the minced garlic and grated ginger. Sauté for about 1-2 minutes until they become wonderfully fragrant. Be sure to stir constantly to prevent the garlic from burning, as it can become bitter.
  3. Simmer the Broth: Pour the chicken broth and water into the pot, scraping up any browned bits from the bottom—that’s pure flavor! Bring the liquid to a gentle simmer.
  4. Cook the Noodles: Add the ramen noodles to the simmering broth. Cook them according to the package directions, which is usually around 3-5 minutes. You want them just tender, as they’ll continue to cook in the hot broth.
  5. Make It Creamy: Reduce the heat to low. Stir in the heavy cream, soy sauce, and red pepper flakes (if you’re using them). Let the mixture gently simmer for another minute to allow the flavors to meld together. Avoid boiling the broth after adding the cream.
  6. Thicken the Sauce: Give your cornstarch slurry (the mix of cornstarch and water) a quick stir, then slowly pour it into the pot while stirring continuously. The broth will begin to thicken into a light, creamy sauce within a minute or two. This is the key to creating one of the best Creamy Noodle Recipes you'll ever make at home.
  7. Add Your Veggies: If you're adding quick-cooking vegetables like spinach or bok choy, now is the time to stir them in. They only need a minute or two to wilt perfectly in the warm broth.
  8. Prepare for Serving: While the veggies are wilting, slice the rested chicken breasts into bite-sized strips.
  9. Serve and Garnish: Divide the creamy ramen among your bowls. Top each serving with the sliced chicken, a sprinkle of fresh green onions, and a bit of cilantro if you like. Serve it immediately while it’s hot and delicious!

Notes

For the best flavor, get a good sear on the chicken to create a 'fond' in the pan, which adds depth to the broth. Cook noodles al dente as they will continue to soften in the hot broth. To prevent the creamy sauce from breaking, keep the heat on low after adding the heavy cream and avoid boiling. For variations, you can substitute chicken with shrimp, pork, or tofu. For a dairy-free option, use full-fat canned coconut milk instead of heavy cream. To make it gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.