Name: Marry Me Chicken Ramen
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 tablespoons olive oil; 2 chicken breasts; 50 g all-purpose flour; 3 garlic cloves, minced; 8 sun-dried tomatoes, sliced; ½ tablespoon smoked paprika; ½ tablespoon dried oregano; ½ tablespoon chilli flakes; 600 ml chicken stock; 300 ml single cream; 2 tablespoons grated parmesan (plus extra for garnish); ½ teaspoon ground pepper; ½ teaspoon flaky salt; ½ teaspoon sugar; 200 g ramen noodles; Toppings: coriander, beansprouts, edamame beans, spring onions, chilli oil

I’m excited to share my take on Marry Me Chicken Ramen—a creamy, one-pan noodle dish that brings together tender seared chicken, rich sun-dried tomato cream sauce, and ramen noodles. It’s bold, comforting, and full of flavor in every bite.

Why You’ll Love This Recipe

I love how quickly this dish comes together—less than 30 minutes start to finish. It’s all made in one pan, which makes cleanup easy. The flavor is incredible: juicy chicken with a smoky, spicy, and creamy sauce that clings to every strand of ramen. The fresh toppings like beansprouts, coriander, and chilli oil add brightness and texture, making every bite interesting.

ingredients

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

olive oil
chicken breasts
all-purpose flour
garlic cloves, minced
sun-dried tomatoes, sliced
smoked paprika
dried oregano
chilli flakes
chicken stock
single cream
grated parmesan (plus extra for garnish)
ground pepper
flaky salt
sugar
ramen noodles
coriander
beansprouts
edamame beans
spring onions
chilli oil

directions

I start by seasoning the flour with salt and pepper, then coat the chicken breasts in it. I sear them in hot olive oil on both sides until golden, then set them aside.
In the same pan, I sauté garlic, sun-dried tomatoes, paprika, oregano, and chilli flakes for a couple of minutes.
I add half the chicken stock and all of the cream to the pan, then stir in parmesan. I return the chicken to the pan and simmer it for about 5 minutes.
After that, I take the chicken out again and slice it. I season the sauce with salt, pepper, and sugar, then pour in the rest of the chicken stock.
I add the ramen noodles straight into the pan and cook them until tender, letting them soak up that flavorful sauce.
I serve the noodles in bowls, top with sliced chicken, and finish with coriander, beansprouts, edamame, spring onions, and a drizzle of chilli oil.

Servings and timing

Serves 2
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes swap the chicken breasts for boneless thighs if I want richer flavor.
For a vegetarian version, I use tofu or portobello mushrooms and switch to vegetable stock and plant-based cream.
I like experimenting with different noodles—udon, soba, or rice noodles all work well.
To boost the spice, I add a touch more chilli oil or sliced fresh red chilli.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
I reheat it gently on the stove with a splash of extra stock or cream to loosen the sauce.
I avoid freezing it since the cream and noodles can separate and become mushy.

FAQs

Can I use double cream instead of single cream?

Yes, I’ve tried this with double cream for a richer sauce. It works beautifully if I want it extra indulgent.

What can I use instead of ramen noodles?

I like using udon or egg noodles as a substitute. Rice noodles also work great for a gluten-free version.

How do I make it less spicy?

I simply reduce the chilli flakes or skip the chilli oil garnish to keep the heat level mild.

Can I make the chicken ahead of time?

Yes, I often cook the chicken in advance and just reheat it gently before serving.

Is it okay to leave out the parmesan?

If I want to make it dairy-free or just lighter, I leave out the parmesan or use a plant-based alternative. It still tastes great.

Conclusion

This Marry Me Chicken Ramen is my go-to when I want something quick but packed with flavor. It’s rich, cozy, and completely satisfying. I love the balance of creamy sauce, spicy heat, and fresh toppings. It’s a meal I could eat any night of the week.