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Marry Me Chicken Ramen with creamy Parmesan tomato sauce and tender chicken in large skillet ready to serve

Marry Me Chicken Ramen

Creamy, spicy and irresistible chicken ramen with tender chicken in rich Parmesan-tomato sauce
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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, Italian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breast fillets about 7 oz each, pounded to ½-inch thickness
  • 2 packages ramen noodles without seasoning packet
  • 2 tablespoons olive oil extra virgin preferred
  • 3 cloves garlic finely minced
  • 1 teaspoon red chili flakes optional
  • 0.5 teaspoon paprika powder smoked paprika preferred
  • 1 teaspoon Italian herbs
  • 3.5 oz sun-dried tomatoes chopped small, oil-packed preferred
  • 1 cup chicken broth low-sodium preferred
  • 0.75 cup heavy cream
  • 1.75 oz grated Parmesan cheese freshly grated
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon tomato paste double-concentrated preferred
  • Salt and pepper to taste
  • 1 tablespoon butter unsalted
  • Fresh basil leaves for garnish

Equipment

  • 12-inch or larger skillet
  • Separate pot for noodles
  • Kitchen tongs
  • Whisk
  • Meat thermometer
  • Sharp knife and cutting board

Method
 

  1. Season chicken breast fillets with salt, pepper, paprika, and Italian herbs. Pound to ½-inch even thickness. Heat olive oil in a 12-inch or larger skillet over medium heat and sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest 2-3 minutes, then set aside.
  2. In the same skillet, melt butter, add garlic and sun-dried tomatoes and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
  3. Stir in tomato paste and cook for 30 seconds, then gradually whisk in chicken broth, heavy cream and honey until smooth and creamy.
  4. Add grated Parmesan gradually while whisking constantly until sauce coats the back of a spoon. Season with chili flakes if using, salt and pepper to taste.
  5. Return seared chicken to the skillet and simmer for 10-12 minutes over low heat. At the 8-minute mark, start cooking ramen noodles.
  6. Cook ramen noodles in a separate pot according to package instructions until just tender (3-4 minutes) and drain well.
  7. Add cooked ramen to the skillet and toss gently to coat with sauce. Garnish with fresh basil and serve immediately.

Notes

Use a 12-inch or larger skillet for proper cooking. Pound chicken to even thickness for consistent results. Store leftovers separately to prevent noodles from becoming mushy. Sauce becomes even more flavorful overnight.