Name: Creamy Garlic Chicken Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 chicken breasts; 2 packs ramen noodles (instant or fresh); 4 garlic cloves, minced; 3 cups chicken broth; 1 cup heavy cream; 2 tablespoons soy sauce; 1 tablespoon olive oil or sesame oil; Salt and black pepper to taste; Chopped chives or green onions, for garnish

This creamy garlic chicken ramen is a comforting and flavorful dish that blends rich, savory broth with perfectly seared chicken and springy noodles. The velvety texture of the soup pairs beautifully with tender slices of juicy chicken breast, and the fresh chopped chives add a punch of brightness to every bite.

Why You’ll Love This Recipe

I love how this ramen feels indulgent but comes together quickly, making it perfect for a weeknight dinner or when I’m craving something cozy. The creamy broth is deeply satisfying, and the garlic gives it a robust kick that warms me from the inside out. Plus, the caramelized chicken on top turns this from a simple bowl of noodles into a restaurant-worthy meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Ramen noodles (instant or fresh)
Garlic cloves
Chicken broth
Heavy cream
Soy sauce
Olive oil or sesame oil
Salt and black pepper
Chopped chives or green onions (for garnish)

Directions

I start by seasoning the chicken breasts with salt and pepper, then sear them in a hot skillet with oil until they’re golden brown and cooked through. After resting for a few minutes, I slice them thinly.
In the same pan, I sauté minced garlic until it’s fragrant, then pour in chicken broth and let it simmer to build flavor.
I reduce the heat and stir in the heavy cream and a splash of soy sauce to create a rich, savory broth.
Meanwhile, I cook the ramen noodles according to the package instructions, then drain and add them to the creamy garlic broth.
Finally, I ladle the noodles and broth into bowls, top with the sliced chicken, and sprinkle with fresh chopped chives or green onions for a pop of freshness.

Servings and timing

This recipe serves 2 to 3 people and takes about 30 minutes to prepare from start to finish.

Variations

Sometimes I swap the chicken for shrimp or tofu when I want to change things up. I also like to add mushrooms, spinach, or a soft-boiled egg when I want to bulk it up or make it a little more traditional. For a spicier version, I stir in chili oil or a spoonful of gochujang.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pour the soup into a saucepan over medium heat and warm it gently, adding a splash of broth or water to loosen it up if the noodles have absorbed too much liquid.

FAQs

How can I make this ramen spicier?

I add chili flakes, sriracha, or a spoonful of chili garlic paste to give the broth a spicy kick.

Can I use pre-cooked chicken?

Yes, I sometimes use leftover rotisserie chicken for a quicker version. I just add it in at the end to warm through.

What type of noodles work best?

I usually use instant ramen noodles, but fresh ramen, udon, or even spaghetti can work in a pinch.

Is this recipe gluten-free?

Not by default, but I make it gluten-free by using tamari instead of soy sauce and gluten-free noodles.

Can I freeze this ramen?

I don’t recommend freezing it because the creamy broth can separate and the noodles tend to get mushy.

Conclusion

This creamy garlic chicken ramen is my go-to when I want something rich, satisfying, and fast. The balance of tender chicken, garlicky broth, and springy noodles hits the spot every time. It’s a comforting bowl that never disappoints, and I know I’ll be making it again and again.