Creamy Garlic Chicken Ramen

A comforting bowl of garlicky ramen featuring tender chicken, creamy broth, and fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 450

Main Ingredients

2 pieces boneless, skinless chicken breasts Choose medium-sized pieces for even cooking or butterfly them for faster cooking.
2 cups chicken broth Use low sodium for more control over saltiness.
2 packs ramen noodles Discard the seasoning packets; use fresh-style or dried instant noodles.
1 cup heavy cream This creates the signature creamy broth; half-and-half can be used for a lighter version.
4 cloves garlic, minced Fresh garlic is best for flavor.
1 cup fresh vegetables Use a mix such as spinach, bell peppers, or carrots.
2 tablespoons soy sauce Use low sodium if your broth is not low sodium.
1 tablespoon sesame oil Replace with neutral oil if sesame allergy is a concern.
to taste none salt and pepper Use freshly ground black pepper and fine sea salt.
to taste none green onions for garnish Thinly sliced for color and flavor.

Preparation

Heat the sesame oil in a large pot over medium heat.
Add the minced garlic and sauté until fragrant, about 30 to 45 seconds.
Add the chicken breasts to the pot and cook until browned, about 5 to 7 minutes per side.
Remove the chicken, let it rest, then slice into strips.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the ramen noodles and cook according to package instructions, usually 2 to 4 minutes.
Reduce the heat to low and gently stir in the heavy cream and soy sauce.
Add the fresh vegetables and sliced chicken back to the pot, cooking just until the vegetables are tender-crisp.
Taste and season with salt and pepper as needed. Ladle into bowls and garnish with green onions.

For a vegetarian alternative, swap chicken for firm tofu and use vegetable broth. This dish pairs well with light Asian salads or steamed rice.