Fiery Chicken Ramen with Creamy Garlic Sauce

A cozy bowl of creamy garlic chicken ramen with a spicy kick, perfect for quick comfort food nights.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 560

For the Ramen

4 packs Ramen noodles (instant, fresh, or frozen) Instant is the fastest; fresh for best texture.
1 lb Chicken (thighs or breasts) Thighs stay juicier, but breasts are fine.
4 cloves Garlic Fresh is best; jar garlic is fine in a pinch.
2 tbsp Butter For sauce richness.
1 cup Heavy cream Half and half can be used too.
2 cups Chicken broth Helps loosen the sauce.
2 tbsp Soy sauce Use low sodium if preferred.
1 tbsp Sriracha or chili paste Add to taste for heat.
1/2 cup Parmesan cheese Optional for extra flavor.
2 stalks Green onions For garnish.

Cooking

Cook ramen noodles until just tender, then drain and set aside, saving a splash of noodle water.
Season chicken with salt and pepper, then sear it in a hot pan with a little oil until browned and cooked through. Remove and slice.
In the same pan, melt butter and add garlic; stir for about 30 seconds.
Pour in chicken broth, soy sauce, and sriracha or chili paste. Stir and let it bubble for a minute.
Lower the heat, then stir in cream and add parmesan if using. Taste and adjust salt and spice.
Add noodles back into the pan and toss until coated. If too thick, loosen with a splash of broth or noodle water.
Top with sliced chicken and green onions. Extra chili oil is welcome here if desired.

Serve immediately as noodles soak up sauce over time. Store leftovers in an airtight container for up to 3 days. Reheat slowly with broth or water.