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Fiery chicken ramen with creamy garlic sauce in a white bowl topped with sliced chicken and green onions

Fiery Chicken Ramen with Creamy Garlic Sauce

A bold and flavorful ramen bowl with spice-rubbed seared chicken, rich creamy broth, chewy noodles, and a silky garlic cream sauce. Ready in 40 minutes and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken thighs or breasts thighs recommended for juicier results
  • 1 tsp chili powder
  • 1 tsp paprika smoked paprika preferred
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 3 cups chicken broth low-sodium recommended
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced for broth
  • 1/4 cup heavy cream for broth
  • 1 tbsp butter for creamy garlic sauce
  • 2 cloves garlic, minced for creamy garlic sauce
  • 1/4 cup heavy cream for creamy garlic sauce
  • 2 packs ramen noodles fresh or dried
  • 1 green onion chopped, for garnish
  • 1 tsp chili oil optional, for extra heat

Equipment

  • Cast-iron skillet or heavy pan
  • Medium pot
  • Small saucepan
  • Cutting board
  • Chef knife

Method
 

  1. Mix chili powder, paprika, salt, and black pepper in a small bowl. Coat the chicken evenly on all sides and let it sit for 15 minutes at room temperature.
  2. Heat a cast-iron or heavy skillet over medium-high heat and add the vegetable oil. Sear the chicken for 5 to 7 minutes per side until deeply golden and cooked through to 165 degrees F. Transfer to a cutting board and rest for 5 minutes before slicing.
  3. Melt butter in a small saucepan over medium heat. Add the minced garlic and cook for 60 seconds until fragrant. Pour in the heavy cream, stir, and simmer for 2 to 3 minutes until slightly thickened. Remove from heat and set aside.
  4. Bring a separate pot of water to a full boil and cook ramen noodles according to package directions, pulling them out 30 seconds before fully done. Drain well and set aside.
  5. In a medium pot, heat sesame oil over medium heat. Add minced garlic and cook for 60 seconds until aromatic. Pour in chicken broth, soy sauce, and heavy cream. Stir to combine and simmer gently for 5 minutes. Do not boil hard once the cream is added.
  6. Divide drained noodles between two bowls. Ladle the hot broth over the noodles, top with sliced chicken, and drizzle generously with creamy garlic sauce. Garnish with chopped green onions and chili oil if desired. Serve immediately.

Notes

Store broth, noodles, and chicken separately in airtight containers for up to 3 days. Reheat broth on the stovetop over medium-low heat and rinse noodles in hot water before serving. Reduce chili powder for a milder bowl or add sriracha for extra kick. Substitute chicken with crispy pan-fried tofu and vegetable broth for a vegetarian version.