If you love rich, creamy pasta and slurpable bowls of ramen, this recipe is your sweet spot. Creamy Marry Me Chicken Ramen brings tender chicken, sun-dried tomatoes, and garlic together with silky noodles in a sauce that tastes like a hug. It’s fast enough for a weeknight but special enough to make someone say, “we need to make this again.” The flavors are bold, the texture is lush, and the whole bowl feels like a little celebration.
Grab a pot and a spoon—you’ll want both.
Table of Contents
What Makes This Special
This dish takes the internet-famous “Marry Me Chicken” and gives it a ramen twist. You still get the creamy, garlicky sauce with sun-dried tomatoes and Parmesan, but the ramen adds bounce and comfort. It cooks in one pot, so cleanup is simple.
Plus, the sauce clings to the noodles beautifully, giving you flavor in every bite. It’s the kind of recipe that turns regular dinner into something you look forward to all day.
Ingredients
- 2 tablespoons olive oil (use some oil from the sun-dried tomatoes for extra flavor)
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces (or chicken breasts)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained but reserve some oil)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 2 bricks instant ramen noodles (discard seasoning packets) or 6–7 oz fresh ramen
- 1/2 cup finely grated Parmesan cheese (plus more for serving)
- 2 cups baby spinach, loosely packed
- 1 tablespoon lemon juice
- Fresh basil, chopped, for garnish
Instructions
- Season the chicken. Pat the chicken dry. Toss with salt, pepper, and Italian seasoning.
This helps the chicken brown nicely and keeps it juicy.
- Sear the chicken. Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken in a single layer. Cook 5–6 minutes, stirring once, until lightly browned and cooked through.
Transfer to a plate.
- Sauté aromatics. Lower heat to medium. In the same pan, add a teaspoon of the sun-dried tomato oil if you have it. Add garlic, red pepper flakes, and sun-dried tomatoes.
Cook 1–2 minutes until fragrant, stirring often so the garlic doesn’t burn.
- Build the sauce. Pour in chicken broth and cream. Stir well, scraping up browned bits. Bring to a gentle simmer.
Taste and adjust salt—broth and cheese will add saltiness later, so go light now.
- Cook the noodles. Add ramen bricks directly to the simmering sauce. Use tongs to press them down. Cook 2–3 minutes, turning gently as they loosen.
If using fresh ramen, cook 1–2 minutes.
- Finish with cheese and greens. Turn heat to low. Stir in Parmesan a handful at a time until melted and the sauce thickens slightly. Add spinach and stir until just wilted.
- Return the chicken. Add the cooked chicken and any juices back into the pot.
Stir to coat everything in the sauce. Simmer 1 more minute to marry the flavors.
- Brighten and serve. Turn off heat. Stir in lemon juice for a fresh lift.
Top with extra Parmesan and chopped basil. Serve immediately while the noodles are bouncy and the sauce is silky.
Storage Instructions
This dish is best eaten right away because ramen continues to absorb sauce. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of broth, milk, or water to loosen the sauce. Avoid boiling during reheating—high heat can split the cream and make the noodles mushy. If you plan ahead, store the sauce and cooked chicken separately from freshly boiled ramen; combine just before serving.
Why This is Good for You
- Protein-rich. Chicken thighs bring satisfying protein and iron, keeping you fuller longer.
- Tomato goodness. Sun-dried tomatoes deliver concentrated flavor along with lycopene and antioxidants.
- Spinach boost. Adds fiber, vitamin K, and folate without overpowering the dish.
- Calcium from Parmesan. A small amount adds big flavor and nutrients, so you can use less salt.
- Balanced comfort. Cream makes it indulgent, but you can lighten it with half-and-half and still enjoy a luxurious sauce.
What Not to Do
- Don’t overcook the noodles. Ramen cooks fast.
Once they loosen and turn tender, you’re done.
- Don’t boil after adding cheese. Keep heat low to prevent the sauce from breaking or turning grainy.
- Don’t skip seasoning the chicken. Pre-seasoning builds flavor that carries through the entire dish.
- Don’t add all the Parmesan at once. Sprinkle it in gradually so it melts smoothly into the sauce.
- Don’t overcrowd the pan when searing. Brown the chicken properly for deeper flavor. If needed, work in two batches.
Alternatives
- Lighter dairy: Use half-and-half or evaporated milk instead of cream. Simmer gently, not vigorously.
- Different noodles: Swap in udon, spaghetti, or rice noodles.
Adjust cook time as needed; cook pasta separately if it takes longer.
- Other proteins: Try shredded rotisserie chicken, turkey, Italian sausage, or shrimp (add shrimp at the end to avoid overcooking).
- Vegetarian version: Use vegetable broth and replace chicken with mushrooms or chickpeas. A touch of miso adds savory depth.
- Add-ins: Mushrooms, roasted red peppers, or peas are great. For extra heat, finish with chili crisp or a dash of hot sauce.
- Gluten-free: Use gluten-free ramen or rice noodles and ensure your broth and cheese are GF-friendly.
FAQ
Can I make this ahead?
You can make the sauce and chicken up to 2 days ahead and keep them refrigerated.
Reheat gently, then add freshly cooked ramen right before serving. This keeps the noodles from getting soggy.
What if my sauce is too thick?
Stir in warm chicken broth or a splash of milk until it loosens to your liking. Add liquid gradually and taste as you go to keep the flavor balanced.
How spicy is this?
It’s mild with a gentle kick from red pepper flakes.
For less heat, reduce or skip them. For more, add more flakes or finish with chili oil.
Can I use pre-cooked chicken?
Yes. Add bite-size pieces of leftover or rotisserie chicken in the final few minutes to warm through.
Since you’ll miss the searing step, consider a pinch of smoked paprika or a splash of the sun-dried tomato oil for extra depth.
Will the cream curdle?
Not if you keep the heat moderate and avoid boiling after adding dairy. Stir gently, add cheese gradually, and finish with lemon off the heat.
What ramen should I use?
Any basic instant ramen works—discard the seasoning packet. If using fresh or restaurant-style ramen, reduce the cook time, as it softens quickly.
Can I freeze it?
Freezing is not ideal.
Cream sauces can split and noodles turn mushy after thawing. If you must, freeze the sauce and chicken without noodles, then add fresh ramen when serving.
How do I keep it from being too salty?
Use low-sodium broth, add salt gradually, and taste before adding more Parmesan. Cheese brings salt, so it’s easy to overshoot if you season too early.
Final Thoughts
Creamy Marry Me Chicken Ramen is comfort food with a little flair—simple to make, big on flavor, and endlessly adaptable.
It gives you a restaurant-level bowl with weeknight effort. Keep the heat gentle, cook the noodles just right, and finish with lemon and basil for a fresh pop. Once you try it, this one is likely to become a regular in your rotation.
Ingredients
Instructions
- Season the chicken. Pat the chicken dry. Toss with salt, pepper, and Italian seasoning. This helps the chicken brown nicely and keeps it juicy.
- Sear the chicken. Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken in a single layer. Cook 5–6 minutes, stirring once, until lightly browned and cooked through. Transfer to a plate.
- Sauté aromatics. Lower heat to medium. In the same pan, add a teaspoon of the sun-dried tomato oil if you have it. Add garlic, red pepper flakes, and sun-dried tomatoes. Cook 1–2 minutes until fragrant, stirring often so the garlic doesn’t burn.
- Build the sauce. Pour in chicken broth and cream. Stir well, scraping up browned bits. Bring to a gentle simmer. Taste and adjust salt—broth and cheese will add saltiness later, so go light now.
- Cook the noodles. Add ramen bricks directly to the simmering sauce. Use tongs to press them down. Cook 2–3 minutes, turning gently as they loosen. If using fresh ramen, cook 1–2 minutes.
- Finish with cheese and greens. Turn heat to low. Stir in Parmesan a handful at a time until melted and the sauce thickens slightly. Add spinach and stir until just wilted.
- Return the chicken. Add the cooked chicken and any juices back into the pot. Stir to coat everything in the sauce. Simmer 1 more minute to marry the flavors.
- Brighten and serve. Turn off heat. Stir in lemon juice for a fresh lift. Top with extra Parmesan and chopped basil. Serve immediately while the noodles are bouncy and the sauce is silky.
