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A steaming bowl of creamy garlic chicken ramen topped with sliced chicken breast, green onions, and fresh cilantro

Creamy Garlic Chicken Ramen

A rich and comforting one-pot ramen bowl featuring tender sliced chicken breast in a creamy garlic broth with soy sauce, ginger, and fresh vegetables. Ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 563
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 4 cups chicken broth low-sodium recommended
  • 2 cups water
  • 3 packs ramen noodles discard seasoning packets
  • 1 cup heavy cream full-fat preferred
  • 4 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water to form a slurry
  • 1 tsp ginger freshly grated
  • 1 tsp red pepper flakes optional
  • salt and pepper to taste
  • 2 green onions sliced, for garnish
  • fresh cilantro optional, for garnish
  • 2 cups vegetables of choice spinach, bok choy, or bell peppers

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Small bowl for cornstarch slurry
  • Instant-read thermometer

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper on both sides. Cook for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Remove from the pot and let rest for at least 5 minutes before slicing.
  2. In the same pot over medium heat, add the minced garlic and grated ginger. Saute for 1 to 1.5 minutes, stirring constantly, until fragrant. Do not let the garlic brown or it will turn bitter.
  3. Pour in the chicken broth and water. Stir to scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer over medium heat, about 3 to 4 minutes.
  4. Add the ramen noodles and cook according to package directions, about 3 to 4 minutes. Stir occasionally to prevent clumping.
  5. Reduce heat to low. Stir in the heavy cream, soy sauce, and red pepper flakes if using. Simmer for 2 to 3 minutes to allow the flavors to blend.
  6. Pour in the cornstarch slurry while stirring continuously until the broth thickens slightly, about 1 to 2 minutes. Add a splash of broth if the consistency becomes too thick.
  7. Add the vegetables and cook until just wilted, about 1 to 2 minutes. Do not overcook.
  8. Slice the rested chicken breasts. Divide the creamy ramen into bowls, top with sliced chicken, and garnish with green onions and fresh cilantro. Serve immediately.

Notes

Lighter Version: Substitute half the heavy cream with milk or a non-dairy alternative. Gluten-Free: Use gluten-free ramen noodles and certified gluten-free soy sauce. Protein Variations: Shrimp, pork, tofu, or a soft-boiled egg all make great additions. Noodle Swap: Udon or soba noodles work great as alternatives. Too Thick: Add a splash of chicken broth or water to reach desired consistency. Storage: Refrigerate leftovers for up to 3 days. Store noodles separately from the broth. Freeze broth and chicken without noodles for up to 2 months. Cook fresh noodles when reheating.