It is 6pm and your family is hungry. You want something warm, creamy, and satisfying right now. This creamy chicken ramen is the ultimate weeknight rescue. It combines classic comfort with quick, simple pantry staples. You can have this on the table in just 25 minutes.
There is nothing like a bowl of noodles on a cold winter evening. This dish brings a touch of luxury to your everyday routine. It is high in protein and uses items you likely already have. Your family will think you spent hours in the kitchen.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy families and beginner cooks. It uses shelf-stable canned chicken for a fast protein boost without the prep. You only need one pot, which means very little cleanup later. It is budget-friendly but tastes like a special restaurant treat.
The fusion of sun-dried tomatoes and cream creates a rich, savory sauce. It is the perfect fit for a cozy comfort food night at home. You will love how the noodles soak up all that golden flavor. It is a meal that feels fancy but stays simple.
Simple Method
Making this dish is incredibly easy and straightforward. You simply sauté the aromatics and simmer the noodles in broth. Everything happens in one single pan for maximum efficiency. Even if you are a beginner, you can follow these steps easily. You will feel like a pro in no time.
Simple Ingredients
These ingredients are mostly pantry staples that deliver a fresh, vibrant taste.
- 2 packs instant ramen noodles, seasoning packets discarded
- 1 can (12.5 oz) premium chunk chicken breast, drained
- 1/2 cup sun-dried tomatoes in oil, julienned
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or rehydrated heavy cream powder
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
Step-by-Step Directions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Sauté minced garlic, red pepper flakes, oregano, and thyme for 1 minute until fragrant.
- Add sun-dried tomatoes and sauté for an additional 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Add the ramen noodles to the liquid and cook for 3 minutes.
- Turn the noodles once to ensure they soften evenly.
- Incorporate the drained chicken breast and heavy cream gently.
- Stir carefully to avoid breaking the delicate noodle strands.
- Add baby spinach and stir until the leaves are wilted.
- Remove from heat and fold in the Parmesan cheese until melted.
- Serve immediately while the sauce is hot and creamy.
Best Ways to Enjoy It
Serve this creamy chicken ramen in deep, warmed bowls. The golden sauce looks beautiful against the bright green spinach. You can pair it with a simple side salad for freshness. A piece of crusty bread is great for dipping in the sauce. It is a complete, satisfying meal on its own.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. The noodles will soak up the sauce as they sit. When reheating, add a splash of broth or milk. This helps bring back that signature creamy texture. Heat it gently on the stovetop or in the microwave.
Tips for Best Results
- Use the oil from the sun-dried tomato jar for extra flavor.
- Don’t overcook the noodles as they will continue to soften.
- Rinse the canned chicken well to remove any excess salt.
- Add the Parmesan cheese off the heat to prevent clumping.
- Use fresh garlic for the most vibrant and aromatic results.
- Adjust the red pepper flakes to suit your family’s spice level.
- Stir gently to keep the long ramen strands perfectly intact.
Ways to Switch It Up
- Swap canned chicken for rotisserie chicken if you have it.
- Use kale instead of spinach for a heartier winter green.
- Try gluten-free ramen noodles to make this dish allergy-friendly.
- Add a squeeze of lemon at the end for brightness.
- Stir in some sliced mushrooms for an extra earthy flavor.
Common Questions
Can I use fresh chicken breast instead?
Yes, you certainly can use fresh chicken. Just sauté bite-sized pieces until cooked through before adding the broth. This adds a few extra minutes to your total time.
Is this recipe too spicy for kids?
The red pepper flakes add a very mild warmth. If your kids are sensitive, you can easily leave them out. The dish will still be flavorful and delicious without the heat.
I hope this warm, creamy bowl brings some comfort to your table tonight. It is the perfect way to slow down and enjoy a meal together. You deserve a dinner that is both easy and special.
— Katie Wood
Ingredients
- 2 packs instant ramen noodles, seasoning packets discarded
- 1 can (12.5 oz) premium chunk chicken breast, drained
- 1/2 cup sun -dried tomatoes in oil, julienned
- 3 cloves garlic , minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups low -sodium chicken broth
- 1/2 cup heavy cream or rehydrated heavy cream powder
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Sauté minced garlic, red pepper flakes, oregano, and thyme for 1 minute until fragrant.
- Add sun-dried tomatoes and sauté for an additional 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Add the ramen noodles to the liquid and cook for 3 minutes, turning once to ensure even softening.
- Incorporate the drained chicken breast and heavy cream, stirring gently to avoid breaking the noodle strands.
- Add baby spinach and stir until the leaves are wilted and the sauce has thickened slightly.
- Remove from heat and fold in the Parmesan cheese until fully melted and emulsified into a creamy sauce.
- Serve immediately while hot.
