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Marry Me Chicken Ramen Bowl

Marry Me Chicken Ramen Bowl - featured image
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This creamy chicken ramen bowl combines tender chicken, sun-dried tomatoes, and a rich Parmesan sauce with springy ramen noodles and fresh veggies. It’s a comforting, crowd-pleasing meal that’s quick to make and perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (or avocado oil)
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 3/4 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated preferred)
  • 2 packs ramen noodles (about 6 oz total, discard seasoning packets)
  • 1 cup baby spinach, packed
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup sugar snap peas, sliced
  • 1/4 cup fresh basil leaves, torn (for garnish)

Instructions

  1. Pat chicken breasts dry and cut into bite-sized chunks. Season with salt and pepper.
  2. In a large skillet over medium-high heat, warm olive oil. Add chicken pieces and cook for 4-5 minutes until golden on all sides. Remove chicken to a plate.
  3. Lower heat to medium. Add minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Sauté for 1 minute until fragrant. Stir in chopped sun-dried tomatoes.
  4. Pour in chicken broth, scraping up browned bits from the pan. Let simmer for 2 minutes.
  5. Add heavy cream and Parmesan cheese; stir until cheese melts and sauce thickens slightly, about 3-4 minutes.
  6. Return chicken to the skillet. Simmer gently in the creamy sauce for 8-10 minutes, stirring occasionally, until chicken is cooked through and sauce is glossy. If sauce is too thick, add 1-2 tablespoons extra broth.
  7. While chicken simmers, bring a medium saucepan of water to a boil. Add ramen noodles and cook for 2-3 minutes until just tender. Drain noodles in a colander.
  8. Add baby spinach, sliced bell peppers, and sugar snap peas to the skillet. Stir gently until spinach wilts and veggies are crisp-tender (about 2 minutes).
  9. Add drained ramen noodles to the pan; toss everything together so noodles soak up the creamy sauce.
  10. Taste and adjust seasoning—add extra salt, pepper, or Parmesan if needed. If sauce is too thick, stir in a splash of chicken broth or cream.
  11. Spoon into bowls and garnish with fresh basil leaves. Optional: extra Parmesan, a drizzle of olive oil, or cracked black pepper.

Notes

For gluten-free, use gluten-free ramen or rice noodles. For dairy-free, substitute coconut cream and dairy-free Parmesan. Don’t overcook noodles; add veggies last for best texture. Freshly grated Parmesan melts best. Sauce may thicken after refrigeration; add broth or cream when reheating. Garnish with fresh basil for extra flavor.

Nutrition

Keywords: marry me chicken, ramen bowl, creamy chicken noodles, comfort food, easy dinner, weeknight meal, chicken and noodles, parmesan sauce, sun-dried tomatoes, family recipe

Find it online: https://avabake.com/marry-me-chicken-ramen-bowl-recipe-easy-creamy-noodles-with-veggies/