Marry Me Chicken Ramen

Marry Me Chicken Ramen takes everything you love about the viral creamy chicken dish and transforms it into the ultimate comfort food experience. This isn’t just another fusion recipe – it’s a game-changer that delivers restaurant-quality flavors in under 40 minutes.

I still remember the first Tuesday evening when I threw this together using leftover ramen packets after my usual dinner plans fell through. My 16-year-old son Jake actually looked up from TikTok and asked what smelled so good, while my husband went back for thirds – something that never happens with my experimental recipes. The combination of perfectly seared chicken swimming in that rich, garlicky Parmesan-tomato sauce with slurp-worthy ramen noodles creates something truly magical. What makes this recipe so special is how it balances indulgent creaminess with satisfying protein – each generous serving packs about 35 grams of protein while tasting like pure comfort food bliss. The sun-dried tomatoes add bursts of concentrated flavor, while the fresh herbs brighten everything up beautifully. This one’s a keeper!

Ingredients for Marry Me Chicken Ramen

I always recommend using fresh ingredients where possible for the richest flavors. My go-to approach is prepping everything before I start cooking – it makes the whole process so much smoother and prevents any last-minute scrambling.

• 2 chicken breast fillets (about 7 oz each, pound to ½-inch thickness for even cooking)
• 2 packages ramen noodles (discard seasoning packets) – I prefer fresh ramen when available
• 2 tablespoons olive oil (extra virgin for best flavor)
• 3 cloves garlic (finely minced) – I usually use 4 cloves because we’re garlic lovers
• 1 teaspoon red chili flakes (optional but recommended for heat)
• ½ teaspoon paprika powder – My preference is smoked paprika for extra depth
• 1 teaspoon Italian herbs (dried blend or fresh mixed herbs)
• 3.5 oz sun-dried tomatoes (chopped small) – In my experience, oil-packed work best for flavor
• 1 cup chicken broth (low-sodium preferred)
• ¾ cup heavy cream (don’t substitute with half-and-half here)
• 1.75 oz grated Parmesan cheese (freshly grated) – I always grate my own for better melting
• 1 teaspoon honey or maple syrup
• 1 tablespoon tomato paste – Pro tip: use double-concentrated for richer flavor
• Salt and pepper to taste
• 1 tablespoon butter (unsalted)
• Fresh basil leaves for garnish

Step-by-Step Instructions

I recommend having all your ingredients prepped and ready before starting – this dish comes together quickly once you begin cooking, and you don’t want to be scrambling for ingredients while your chicken is searing.

Step 1: Season chicken breast fillets generously with salt, pepper, paprika, and Italian herbs. If you haven’t already, pound chicken 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 for 2-3 minutes, then set aside.

Step 2: In the same skillet, melt butter and add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic as it can turn bitter.

Step 3: Stir in tomato paste and cook for 30 seconds, then gradually whisk in chicken broth, heavy cream, and honey. The mixture should be smooth and creamy without any lumps – whisk continuously to prevent separation.

Step 4: Add grated Parmesan cheese gradually while whisking constantly until sauce is silky and well combined. The sauce should coat the back of a spoon nicely. Season with chili flakes if using, and adjust salt and pepper to taste.

Step 5: Return seared chicken to the skillet, nestling it into the sauce. Simmer on low heat for 10-12 minutes, allowing chicken to finish cooking through and flavors to meld beautifully. At the 8-minute mark, start cooking your ramen noodles.

Step 6: Cook ramen noodles in a separate pot according to package directions until just tender (usually 3-4 minutes). Drain well and add directly to the skillet, tossing gently to coat with the creamy sauce.

Step 7: Garnish with fresh basil leaves and additional Parmesan cheese before serving immediately while hot.

What to Serve with Marry Me Chicken Ramen

This rich, creamy dish pairs beautifully with fresh, crisp sides that balance the indulgent flavors and add nutritional variety to your meal.

Crispy Hash Brown Waffles: The golden, crispy exterior and fluffy interior make an unexpected but delicious pairing with the creamy ramen, plus they add extra heartiness to the meal.

Simple Green Salad: Mixed greens with cucumber and cherry tomatoes dressed in light vinaigrette adds freshness and helps balance the meal nutritionally while cleansing the palate between bites.

Air Fryer Protein Bagels (toasted and buttered): Perfect for soaking up every drop of that incredible sauce, plus the extra protein complements the dish beautifully for a complete, satisfying meal.

Steamed Broccoli with Lemon: Simple steamed broccoli with a squeeze of fresh lemon provides fiber, vitamins, and a bright contrast to the rich, creamy tomato base.

Low-Carb Crispy Broccoli Cheese Rounds: These crispy, cheesy bites add a fun textural element while keeping the vegetable content high and complementing the Italian flavors.

Storage & Serving Tips

Store leftover chicken and sauce in the refrigerator for up to 3-4 days in an airtight container. I recommend storing the noodles separately to prevent them from becoming mushy and absorbing too much sauce, which can make reheating tricky.

For reheating, warm the chicken and sauce gently over low heat, adding a splash of chicken broth or cream if needed to restore the creamy consistency. Cook fresh noodles and combine just before serving for the best texture and flavor.

Pro tip: This recipe is perfect for meal prep if you store the components separately. The flavors actually develop beautifully overnight, making leftovers even more delicious than the original meal. I often make a double batch on Sundays for easy weeknight dinners.

Conclusion

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 mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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.