Creamy One-Pot Chicken Ramen
A cozy, budget-friendly one-pot chicken ramen with a creamy twist that’s quick and easy to make, perfect for chilly evenings or busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian Fusion
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced thinly
- 2 packs (about 6 oz / 170 g total) instant ramen noodles, discard seasoning packets
- 1 cup (240 ml) heavy cream (substitute with half-and-half for lighter version)
- 4 cups (960 ml) chicken broth, homemade or store-bought low sodium
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 stalks green onions, sliced thinly
- 1 cup frozen peas or baby spinach (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Slice 2 boneless, skinless chicken breasts into thin strips about 1/4 inch thick and set aside.
- Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add minced garlic and grated ginger; stir for about 1 minute until fragrant without browning.
- Add sliced chicken to the pot, season lightly with salt and pepper, and cook for 4 to 5 minutes until opaque and slightly browned.
- Pour in 4 cups chicken broth and 2 tablespoons soy sauce. Stir gently and bring to a simmer. Cook for 5 minutes to infuse flavors and cook chicken fully.
- Break ramen noodles into smaller pieces and add to the simmering broth. Cook about 3 minutes until noodles are tender but not mushy, stirring occasionally.
- Lower heat to medium-low. Pour in 1 cup heavy cream and stir gently to combine. Add frozen peas or baby spinach if using. Cook for another 2 minutes until greens wilt and cream is heated through, avoiding boiling.
- Drizzle 1 teaspoon sesame oil over the top and add sliced green onions. Adjust salt and pepper to taste. Sprinkle red pepper flakes if desired.
- Ladle the creamy chicken ramen into bowls and garnish with extra green onions or a soft-boiled egg if desired.
Notes
Do not boil after adding cream to prevent curdling. Thinly slice chicken for quick cooking and tenderness. Break noodles into pieces for easier cooking and eating. Adjust salt carefully as soy sauce and broth vary in saltiness. If broth is too thick after adding cream, stir in a splash of hot water or broth to loosen. Avoid overcooking noodles to prevent mushiness.
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
Keywords: creamy ramen, one-pot chicken ramen, easy dinner, budget-friendly, cozy meal, quick ramen recipe, chicken noodle soup alternative