Ultimate Marry Me Chicken Ramen is one of my absolute favorite mash-up recipes—it combines the creamy, savory richness of the famous “Marry Me Chicken” sauce with the cozy, slurp-worthy goodness of ramen noodles. It’s indulgent, flavorful, and comes together in one pot for the kind of comfort meal I crave on busy weeknights or slow weekends.
Why You’ll Love This Recipe
I love how this recipe blends creamy tomato, garlic, and parmesan flavors with tender chicken and ramen noodles. It’s like a fancy pasta dish and a comforting bowl of ramen rolled into one. The sauce coats every noodle and bite of chicken, and it’s super easy to throw together with simple ingredients. Whether I’m cooking for myself or trying to impress someone, this dish always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts
salt
black pepper
paprika
olive oil or butter
garlic (minced)
sun-dried tomatoes (chopped)
chicken broth
heavy cream
parmesan cheese (grated)
Italian seasoning
crushed red pepper flakes (optional)
instant ramen noodles (discard the flavor packets)
fresh basil or parsley (optional for garnish)
Directions
I start by seasoning the chicken with salt, pepper, and paprika.
Then I heat oil or butter in a large skillet and sear the chicken until golden and cooked through. I set it aside to rest, then slice or shred it.
In the same pan, I add the garlic and chopped sun-dried tomatoes, cooking until fragrant.
Next, I pour in the chicken broth and bring it to a simmer, scraping up the brown bits for flavor.
I stir in the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes.
Once the sauce is smooth and creamy, I add the ramen noodles directly into the pan.
I let them cook for about 3–4 minutes, stirring often, until the noodles are tender and coated in the sauce.
Finally, I add the cooked chicken back into the pan and toss everything together.
I serve it hot, topped with chopped basil or parsley if I want a fresh touch.
Servings and timing
This recipe makes about 2–3 generous servings and takes around 30 minutes from start to finish. It’s a quick comfort dish that tastes like something way more special.
Variations
Sometimes I use spinach or kale for some greens, or add mushrooms for an earthy twist. For a dairy-free version, I’ve used coconut milk instead of cream and skipped the cheese. If I want extra heat, I add a spoonful of chili garlic sauce or sriracha. And for even more richness, I top it with a soft-boiled egg—like classic ramen.
storage/reheating
I store leftovers in the fridge for up to 2 days. The noodles can soak up some of the sauce, so I add a splash of broth or cream when reheating. I reheat it gently on the stove or in the microwave, stirring occasionally.
FAQs
Can I use regular pasta instead of ramen?
Yes, I’ve used fettuccine and spaghetti in a pinch. Just cook the pasta separately and toss it in the sauce at the end.
What kind of chicken works best?
I prefer chicken thighs for their juiciness, but breasts work great too—just don’t overcook them.
Can I use jarred sun-dried tomatoes?
Absolutely. I usually go for oil-packed ones for the best flavor and texture.
How spicy is this dish?
It’s mildly spicy with red pepper flakes, but I adjust the heat to taste. I skip them if I want a milder version.
Is it really “marry me” good?
Totally! The flavor is rich, creamy, and comforting—definitely a recipe I keep in my rotation when I want to impress or treat myself.
Conclusion
Ultimate Marry Me Chicken Ramen is the kind of dish that brings comfort and flavor together in the most delicious way. Creamy, garlicky, and packed with tender chicken and noodles, it’s a crave-worthy recipe I love to make anytime I want something warm, rich, and totally satisfying.
PrintUltimate Marry Me Chicken Ramen
Ultimate Marry Me Chicken Ramen combines the rich, creamy flavors of the beloved ‘Marry Me Chicken’ sauce with the comforting slurp of ramen noodles. It’s a one-pot meal that’s savory, satisfying, and perfect for busy weeknights or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken thighs or breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese, grated
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 2 packs instant ramen noodles (flavor packets discarded)
- Fresh basil or parsley, chopped (optional for garnish)
Instructions
- Season the chicken with salt, pepper, and paprika.
- Heat olive oil or butter in a skillet over medium heat. Sear chicken until golden and fully cooked, then set aside and slice or shred.
- In the same pan, sauté garlic and sun-dried tomatoes until fragrant.
- Add chicken broth and bring to a simmer, scraping up any browned bits.
- Stir in heavy cream, parmesan cheese, Italian seasoning, and crushed red pepper flakes.
- Once the sauce is creamy and well mixed, add ramen noodles directly to the pan.
- Cook for 3–4 minutes, stirring often, until noodles are tender and coated in sauce.
- Add the cooked chicken back into the pan and toss everything together.
- Serve hot, garnished with chopped basil or parsley if desired.
Notes
- Use chicken thighs for juicier texture, or breasts for a leaner option.
- Add spinach, kale, or mushrooms for extra veggies.
- Coconut milk can replace cream for a dairy-free version.
- Top with a soft-boiled egg for a ramen-style twist.
- Add chili garlic sauce or sriracha for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg
