Save This Fiery Chicken Ramen with Creamy Garlic Sauce is a bold and flavorful dish perfect for spice lovers. Juicy, spice-rubbed chicken is seared to perfection and served over a rich, creamy broth with chewy ramen noodles. A drizzle of garlicky sauce balances the heat, creating a comforting and satisfying meal. Whether you're looking for a restaurant-style ramen at home or a new favorite comfort food, this dish delivers!
This recipe came about during a chilly evening when I was craving that punchy, spicy noodle bowl with a comforting creaminess. After some trial and error, I found that a balance between fiery chicken and rich garlic sauce resulted in a ramen dish my family requests often.
Ingredients
- Boneless, skinless chicken thighs or breasts: 2 pieces
- Chili powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: ½ teaspoon
- Black pepper: ½ teaspoon
- Vegetable oil: 1 tablespoon
- Chicken broth: 3 cups
- Soy sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Garlic (minced): 4 cloves (divided use)
- Heavy cream: ½ cup (divided use)
- Butter: 1 tablespoon
- Ramen noodles: 2 packs (fresh or dried)
- Green onion (chopped): for garnish
- Chili oil (optional): 1 teaspoon, for extra heat
Instructions
- Marinate the Chicken:
- In a bowl, mix chili powder, paprika, salt, and black pepper. Coat the chicken evenly and let it sit for 15 minutes.
- Cook the Chicken:
- Heat a pan over medium-high heat, add oil, and sear the chicken for 5-7 minutes per side until golden brown and cooked through. Let it rest before slicing.
- Prepare the Creamy Garlic Sauce:
- In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in heavy cream, stir, and let it thicken slightly. Set aside.
- Cook the Ramen Noodles:
- Boil water in a pot and cook the ramen noodles according to package instructions. Drain and set aside.
- Make the Spicy Broth:
- In a pot, heat sesame oil and sauté minced garlic until aromatic. Add chicken broth, soy sauce, and heavy cream. Simmer for 5-7 minutes.
- Assemble the Ramen Bowl:
- Divide the noodles into bowls. Pour the spicy broth over the noodles. Top with sliced chicken and drizzle with creamy garlic sauce.
- Garnish & Serve:
- Sprinkle chopped green onions and a drizzle of chili oil for extra spice. Serve hot and enjoy!
Save The first time I made this for my kids, they asked for seconds and loved customizing their bowls with extra chili oil and green onions. It’s now a weeknight staple that everyone looks forward to preparing together.
Toppings & Variations
Add soft-boiled eggs, sesame seeds, or extra chili oil for a more authentic ramen experience. Swap chicken for grilled tofu or shrimp for a different protein twist.
Make-Ahead Tips
Cook the chicken and broth up to a day in advance and store separately in the fridge. Reheat and assemble just before serving for best texture and flavor.
Serving Suggestions
Pair this ramen with a light cucumber salad or steamed edamame to round out the meal. Serve piping hot for ultimate comfort.
Save This ramen brings the warmth and excitement of a noodle bar into your kitchen. Every spoonful is packed with flavor and comfort—don’t forget that final drizzle of garlic sauce!
Kitchen Help
- → How do I adjust the spice level?
Increase or decrease the chili powder and optional chili oil to match your heat preference. Start mild, then add more spice if needed.
- → What type of chicken should I use?
Boneless, skinless chicken thighs or breasts both work well for this dish. Thighs offer more juiciness, while breasts are leaner.
- → Can I use store-bought ramen noodles?
Yes, fresh or dried ramen noodles work. Use your favorite brand and cook per package directions for best texture.
- → How do I achieve creamy garlic sauce texture?
Sauté garlic in butter before adding cream, and simmer gently so the sauce thickens without curdling or separating.
- → What are some suggested toppings?
Try soft-boiled eggs, sesame seeds, extra garlic, or green onions. Chili oil and fresh herbs add even more flavor.
- → How do I store leftovers?
Place in an airtight container and refrigerate for up to three days. Reheat gently with extra broth or cream if needed.