Ultimate Marry Me Chicken Ramen is the perfect mashup of creamy, savory comfort food and bold, slurpable noodle bliss. I take the rich, sun-dried tomato and garlic cream sauce from classic Marry Me Chicken and toss it with tender ramen noodles and juicy seared chicken. The result is a cozy, irresistible bowl that I can’t stop thinking about.
Why You’ll Love This Recipe
I love this recipe because it’s a flavor bomb that comes together quickly and feels indulgent without being overly complicated. The ramen soaks up all the creamy, garlicky, tomato-infused sauce, and every bite is packed with savory, herby goodness. It’s a fun twist on a viral classic, and whether I’m making it for myself or someone I care about, it always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Salt and pepper
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Olive oil
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Garlic, minced
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Sun-dried tomatoes (packed in oil), chopped
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Chicken broth
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Heavy cream
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Grated Parmesan cheese
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Italian seasoning
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Red pepper flakes (optional, for heat)
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Instant ramen noodles (discard seasoning packet)
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Fresh basil or parsley, for garnish
Directions
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I season the chicken with salt and pepper on both sides.
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I heat olive oil in a skillet and sear the chicken until golden and cooked through (about 5–6 minutes per side), then set it aside to rest.
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In the same skillet, I sauté the garlic and sun-dried tomatoes until fragrant, about 1–2 minutes.
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I pour in chicken broth and bring it to a simmer, scraping up the brown bits from the bottom of the pan.
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I stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then let the sauce simmer gently until slightly thickened.
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Meanwhile, I cook the ramen noodles in a separate pot according to package directions, then drain.
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I slice the chicken and add it back into the sauce, along with the cooked noodles. I toss everything to coat well.
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I serve it hot, garnished with chopped basil or parsley and extra cheese if I’m feeling fancy.
Servings and timing
This recipe makes 2–3 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Sometimes I use rotisserie chicken to save time, or swap in shrimp or tofu for a different twist. I’ve also added spinach or mushrooms to the sauce for more veggies. For a spicier version, I increase the red pepper flakes or stir in a spoonful of chili crisp. If I want it lighter, I use half-and-half instead of cream.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. The noodles soak up the sauce, so I add a splash of broth or cream when reheating in a skillet or microwave. I don’t recommend freezing since the texture of the noodles can get mushy.
FAQs
Can I use other types of noodles?
Yes, I’ve used udon, soba, and even fettuccine. Ramen works best because it soaks up the sauce beautifully and cooks quickly.
Is this dish spicy?
It has a mild kick from the red pepper flakes, but I adjust that to taste or leave it out entirely for a milder version.
Can I make this ahead?
I recommend making it fresh for the best texture, but I’ve prepped the sauce and chicken ahead and just cooked the noodles before serving.
What’s the best chicken to use?
I usually go with boneless, skinless thighs for more flavor and tenderness, but breasts work well too if I don’t overcook them.
Can I make it dairy-free?
Yes, I use coconut cream and skip the cheese, though the flavor will change. It’s still rich and satisfying with a different twist.
Conclusion
Ultimate Marry Me Chicken Ramen brings together everything I love—creamy sauce, tender chicken, and perfectly slurpable noodles—in one dreamy dish. It’s comfort food with a little flair, and it always hits the spot whether I’m cooking for myself or trying to impress someone. Simple, satisfying, and full of bold flavor, this ramen is seriously unforgettable.
