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Ultimate Marry Me Chicken Ramen

A rich, creamy, and flavorful fusion dish combining the famous sun-dried tomato and parmesan sauce of Marry Me Chicken with the ultimate comfort of a hearty ramen noodle bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 bowls
Course: Dinner, Main Course
Cuisine: American, Asian-Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Spice Rub
  • 2 large boneless, skinless chicken breasts sliced horizontally into cutlets
  • 2 tbsp olive oil or oil from sun-dried tomatoes
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Broth & Noodles
  • 3 cloves garlic minced
  • 0.33 cup sun-dried tomatoes drained and chopped
  • 0.5 tsp crushed red pepper flakes adjust to taste
  • 3 cups chicken broth high quality
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp soy sauce low sodium
  • 3 packs dried ramen noodles seasoning packets discarded
Garnishes
  • 0.5 cup edamame shelled and thawed
  • 1 cup bean sprouts fresh
  • 0.25 cup cilantro roughly chopped
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds black and white mixed

Equipment

  • Large Skillet or Dutch Oven
  • Medium Pot
  • Whisk
  • Cutting board and knife

Method
 

  1. Slice the chicken breasts horizontally to create thinner cutlets. Mix paprika, garlic powder, salt, and pepper, and rub evenly over the chicken.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F internal). Remove and let rest.
  3. Reduce heat to medium-low. In the same skillet, add minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Sauté for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pan to release browned bits. Stir in the soy sauce and bring to a gentle simmer.
  5. Reduce heat to low. Slowly whisk in the heavy cream and Parmesan cheese until melted and the broth is smooth. Do not let it boil.
  6. In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain well.
  7. Slice the rested chicken breasts into thin strips.
  8. Divide cooked noodles among bowls. Ladle the hot creamy broth over the noodles. Top with sliced chicken, edamame, bean sprouts, cilantro, green onions, and sesame seeds.

Notes

Do not cook the noodles directly in the creamy broth, as the starch will make the broth too thick. Store leftover noodles and broth separately.