Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe

ByTaylor
Jump to Recipe· 4.5 from 19 reviews

If you’re craving something that feels both cozy and a little fancy, you’re going to love this Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe. It’s packed with rich, comforting flavors from a creamy broth, tender chicken, and those punchy sun-dried tomatoes that add a serious depth. I remember the first time I made this for friends—they couldn’t stop talking about how creamy and satisfying it was, yet it felt fresh and bright with all the toppings. Keep reading, and I’ll walk you through how to make this fan-freaking-tastic dish right in your own kitchen!

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Why This Recipe Works

  • Creamy yet Light Broth: The combination of single cream and chicken stock creates a luscious base that isn’t too heavy.
  • Bold Sun-Dried Tomato Flavor: These add a tangy, umami pop that perfectly balances the richness.
  • Perfectly Seared Chicken: Flour coating and olive oil frying locks in juiciness and gives a beautiful golden crust.
  • Customizable Toppings: Fresh veggies and a touch of chili oil let you personalize the dish and add textural contrast.
Creamy Chicken Ramen with Sun-Dried Tomatoes, Chicken Ramen Soup, Creamy Asian Noodle Bowl, Sun-Dried Tomato Pasta Soup, Easy Gourmet Ramen - A white bowl filled with creamy, light orange broth covers a bed of curly noodles at the bottom. On the left side, there are six slices of grilled chicken with a light brown crust, topped with dark red chili flakes and black sesame seeds. At the top right, bright green edamame beans are placed, and beside them, fresh white bean sprouts sprinkled with black sesame seeds. At the bottom right, a bunch of green cilantro leaves adds freshness, while the center is covered with sliced green onions mixed with more red chili flakes. The bowl is set on a white marbled surface with wooden chopsticks nearby. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe blend creamy, tangy, smoky, and spicy notes to keep every bite exciting. Plus, it’s full of simple pantry staples combined with fresh toppings that bring it all together. When you shop, opt for good-quality sun-dried tomatoes (the kind packed in oil works wonders!) and freshly grated parmesan for the best flavor.

Creamy Chicken Ramen with Sun-Dried Tomatoes, Chicken Ramen Soup, Creamy Asian Noodle Bowl, Sun-Dried Tomato Pasta Soup, Easy Gourmet Ramen - Flat lay of two raw chicken breasts, a small white plate of all-purpose flour, a small white bowl of olive oil, three peeled garlic cloves, a small white bowl with sliced sun-dried tomatoes, a small white bowl with smoked paprika powder, a small white bowl with dried oregano, a small white bowl with red chili flakes, a small white bowl of chicken stock, a small white bowl of single cream, a small white bowl of grated parmesan cheese, a small white bowl of ground black pepper, a small white bowl of flaky salt, a small white bowl of sugar, uncooked ramen noodles nest, fresh cilantro sprigs, fresh bean sprouts, fresh shelled edamame beans, fresh scallions, a small white bowl of chili oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken breasts: Skinless and boneless for quick cooking and easy slicing.
  • All-purpose flour: Coats the chicken to give it that crisp golden crust when frying.
  • Olive oil: For searing; I love the fruity flavor it adds.
  • Garlic cloves: Minced fresh garlic provides that essential aromatic base.
  • Sun-dried tomatoes: Sliced to release their deep umami flavor right into the broth.
  • Smoked paprika: Adds warmth and a subtle smokiness that complements the chicken beautifully.
  • Dried oregano: Earthy herbaceous notes balance the richness in the soup.
  • Red chili flakes: A little heat to keep things interesting but you can always adjust.
  • Chicken stock: The broth backbone that makes everything taste like home.
  • Single cream: Creates a silky, indulgent soup base without being overly heavy.
  • Parmesan cheese: Adds a salty, nutty richness—grate fresh for best results.
  • Ground black pepper, flaky salt, sugar: Essential seasoning to brighten and balance flavors.
  • Ramen noodles: Quick-cooking and perfect for soaking up the flavourful broth.
  • Fresh cilantro, bean sprouts, edamame beans, scallions, chili oil: Toppings that add crunch, freshness, and a spicy kick.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making this recipe your own because that’s what kitchen magic is! Sometimes I swap the chicken for tofu to make a vegetarian version, or I add a splash of soy sauce if I want it saltier. Feel free to dial up or down the chili flakes depending on your spice love—or none at all if you aren’t a fan. It’s your ramen; make it sing your favorite tune.

  • Vegetarian Option: Swap chicken for pan-fried tofu; it soaks up the broth beautifully and keeps the creaminess intact.
  • Spice Level: Increase chili flakes and drizzle more chili oil for a fiery kick, or skip for a milder, family-friendly bowl.
  • Herb Changes: If cilantro isn’t your thing, fresh basil or parsley works surprisingly well here.

Step-by-Step: How I Make Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe

Step 1: Prep and Sear the Chicken

Start by coating the chicken breasts in all-purpose flour—this keeps them juicy and gives that lovely crust. Heat olive oil in a saucepan over medium heat, then carefully place the chicken in. Cook each side for about 4 minutes until beautifully golden brown. Don’t rush this part; the crust adds so much texture and locks in flavor. Once done, set the chicken aside to rest while we move on.

Step 2: Build the Flavorful Broth

In the same pan, toss in minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Let them sizzle and release their aroma for about 2 minutes—this step is so important because it wakes up those flavors. Pour in 1 1/4 cups of chicken stock and all the single cream, then stir to combine. Now grate in the parmesan cheese—if you want extra richness like I do, add a bit more here.

Step 3: Simmer the Chicken in the Broth

Return the chicken breasts to the pan, spoon some of the sauce over them, cover with a lid, and let everything cook gently for 5 minutes. This allows the chicken to absorb those creamy, tangy flavors without drying out. Afterward, remove the chicken and let it cool just enough to slice it—so it’s tender and juicy, perfect for topping your ramen.

Step 4: Finish the Broth and Cook the Noodles

Season the broth with flaky salt, black pepper, and a touch of sugar to round everything out. Taste here and adjust as you like—it’s the secret to a perfectly balanced bowl. Pour in the remaining chicken stock, then add the ramen noodles. Cook them according to the package instructions, stirring often so they don’t stick and soak up that amazing broth evenly.

Step 5: Assemble and Garnish

Divide the broth and noodles between bowls, then top with your sliced chicken. Now for the fun part—load up with fresh cilantro, crisp bean sprouts, bright edamame beans, scallions, and a drizzle of chili oil to finish. If you love parmesan like I do, sprinkle a little extra on top to make it totally irresistible.

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Pro Tips for Making Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe

  • Sear Chicken Thoroughly: Don’t crowd the pan and keep the heat medium to get that golden crust without burning.
  • Fresh Parmesan is Key: Grating fresh parmesan melts beautifully and boosts richness.
  • Adjust Heat to Preference: Add chili flakes gradually—start light and add more if you want to turn up the spice.
  • Prevent Noodles from Sticking: Stir frequently when cooking ramen, and don’t overcook—al dente is perfect here.

How to Serve Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe

Creamy Chicken Ramen with Sun-Dried Tomatoes, Chicken Ramen Soup, Creamy Asian Noodle Bowl, Sun-Dried Tomato Pasta Soup, Easy Gourmet Ramen - A bowl of ramen with six slices of cooked chicken arranged in a fan shape along the top left edge, light brown on the outside and white inside, sprinkled with black sesame seeds and chili flakes. In the center, a tangle of beige noodles soaked in a creamy orange broth fills most of the bowl. To the right of the noodles, there is a pile of fresh green cilantro leaves, and below it, a small cluster of white and light brown bean sprouts. Below the noodles, bright green edamame beans sit, and to the left, chopped light green spring onions rest next to the chicken. Dark red chili flakes and black sesame seeds are scattered over the dish. A pair of dark brown wooden chopsticks rests on the top right rim of the bowl. The bowl is white with a speckled beige interior, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh toppings—it really lifts this creamy bowl. I always go for fresh cilantro for its vibrant freshness, crunchy bean sprouts for texture, and silky edamame for a bit of green goodness. A sprinkle of scallions adds sharpness, and chili oil brings the perfect finishing touch of heat and color.

Side Dishes

This ramen stands beautifully on its own, but if you want to side it with something, lightly pickled vegetables or a crisp cucumber salad complement it perfectly. For a heartier meal, you could serve with steamed dumplings or a simple seaweed salad for a refreshing contrast.

Creative Ways to Present

For special occasions, I like to serve the ramen in deep bowls layered artistically—the chicken slices arranged like petals, a neat pile of noodles, and toppings carefully placed for color contrast. A small drizzle of chili oil in a spiral on top always wows guests. You can also serve the broth separately for dipping your noodles, making it feel like a fun interactive meal.

Make Ahead and Storage

Storing Leftovers

I store leftover broth and chicken separately in airtight containers in the fridge—they stay fresh for up to 3 days. Keep the noodles aside if possible because they can get mushy when stored in broth overnight.

Freezing

If you want to freeze this Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe, freeze the broth and cooked chicken together but skip the noodles. Freeze in portions and thaw overnight in the fridge before reheating.

Reheating

Reheat the broth gently on the stove—avoid boiling to keep the cream from curdling. Add freshly cooked ramen noodles when you’re ready to serve to maintain that perfect noodle texture. Reheat chicken slices separately or briefly in the broth.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs have more fat and tend to be juicier, so they work great in this recipe. Just adjust the cooking time slightly as thighs may need a couple more minutes to cook through.

  2. What kind of sun-dried tomatoes is best for this recipe?

    I highly recommend sun-dried tomatoes packed in oil because they’re softer and bring more flavor to the broth. Packed dry sun-dried tomatoes are more intense but can be a bit chewy, so soak them in warm water first if you use those.

  3. Can I make this Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe gluten-free?

    Yes! Use gluten-free flour or cornstarch for dusting the chicken and make sure your ramen noodles are gluten-free (there are many rice or buckwheat noodle options). Also, check that your chicken stock and other seasonings are gluten-free.

  4. How spicy is this recipe?

    The recipe is moderately spicy due to red chili flakes and chili oil, but you can always reduce or omit these to make it mild. It’s super easy to adjust the heat to your liking.

  5. Can I prepare parts of this recipe ahead of time?

    Yes! You can sear and cook the chicken and have the broth ready in advance. When you’re ready to eat, just reheat, cook fresh noodles, and assemble toppings for a quick and delicious meal.

Final Thoughts

This Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe is one of those dishes that feels like a warm hug in a bowl. It’s creamy, comforting, but also layered with fresh, bright flavors that keep you coming back for more. Every time I make it, it reminds me why ramen is such a beloved dish around the world—simple ingredients transformed into something memorable. Trust me, once you try making it yourself, you’ll want to keep it in your regular dinner rotation. So grab those ingredients, and let’s get cooking!

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Creamy Chicken Ramen with Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 19 reviews
  • Author: Taylor
  • Prep Time: 12 minutes
  • Cook Time: 25 minutes
  • Total Time: 37 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion
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Description

This Creamy Marry Me Chicken Ramen recipe combines tender pan-fried chicken breasts with a rich, creamy broth infused with sun-dried tomatoes, garlic, and smoked paprika. Served with flavorful ramen noodles and fresh, crunchy toppings like cilantro, bean sprouts, and edamame, finished with a drizzle of chili oil for a perfect balance of creamy and spicy flavors.

Ingredients

For the chicken:

  • 2 chicken breasts
  • 1/3 cup all-purpose flour
  • 2 tbsp olive oil

For the broth and noodles:

  • 3 garlic cloves, minced
  • 8 sun-dried tomatoes, sliced
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp dried oregano
  • 1/2 tbsp red chili flakes
  • 2 1/2 cups chicken stock
  • 1 1/4 cups single cream
  • 2 tbsp grated parmesan cheese (plus more for serving)
  • 1/2 tsp ground black pepper
  • 1/2 tsp flaky salt
  • 1/2 tsp sugar
  • 7 oz ramen noodles

For the toppings:

  • fresh cilantro
  • bean sprouts
  • edamame beans
  • scallions
  • chili oil

Instructions

  1. Prepare the chicken: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside while you prepare the sauce.
  2. Make the sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese to boost flavor and richness.
  3. Cook the chicken in the sauce: Return the seared chicken breasts to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After this, remove the chicken and set aside to cool slightly before slicing.
  4. Finish the broth and cook noodles: Season the broth in the pan with flaky salt, freshly ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook the noodles according to the package instructions, stirring frequently to prevent sticking and ensure even cooking.
  5. Assemble and serve: Divide the broth and cooked noodles into two bowls. Top each bowl with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if desired. Drizzle chili oil for a wonderful kick.

Notes

  • Use chicken thighs instead of breasts for a juicier texture if preferred.
  • Adjust the amount of red chili flakes and chili oil to control the spice level.
  • Substitute single cream with coconut cream for a dairy-free option.
  • For a richer broth, add an extra tablespoon of parmesan cheese when finishing the sauce.
  • Ensure to stir the noodles often to avoid clumping during cooking.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550 kcal
  • Sugar: 3 g
  • Sodium: 800 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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