Ingredients
- 2 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (packed in oil), chopped
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 packs instant ramen noodles (discard seasoning packets)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Season the chicken with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden and cooked through, about 5–6 minutes per side. Remove and let rest.
- In the same skillet, sauté garlic and chopped sun-dried tomatoes until fragrant, about 1–2 minutes.
- Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
- Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer until slightly thickened, about 3–5 minutes.
- Meanwhile, cook the ramen noodles in a separate pot according to package directions, then drain.
- Slice the cooked chicken and return it to the sauce. Add the drained noodles and toss everything to coat well.
- Serve hot, garnished with chopped basil or parsley and extra Parmesan if desired.
Notes
- Use rotisserie chicken or pre-cooked protein to save time.
- Swap in shrimp or tofu for variation.
- Add spinach or mushrooms for more vegetables.
- Adjust spice level with more or less red pepper flakes.
- Reheat with a splash of broth or cream to loosen sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg