Creamy Sun-Dried Tomato Chicken Ramen Recipe

ByAmanda
Jump to Recipe· 4.8 from 18 reviews

If you’re on the hunt for a comforting yet exciting meal, this Creamy Sun-Dried Tomato Chicken Ramen Recipe is the one to try next! Imagine tender, golden chicken swimming in a luscious, creamy broth infused with the tangy sweetness of sun-dried tomatoes. It’s the kind of dish that feels fancy but comes together almost effortlessly, and trust me, you’re going to want to make it a regular in your kitchen.

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Why This Recipe Works

  • Perfect Balance of Creaminess and Tang: The sun-dried tomatoes add just the right zest to the silky cream base, creating a flavor combo that keeps you coming back for more.
  • Tenderly Cooked Chicken: Coating the chicken in flour before pan-frying seals in moisture and gives a beautiful golden crust that’s juicy inside.
  • Flavor-Packed Broth: Garlic, smoked paprika, oregano, and chili flakes layer the broth with atmosphere-raising depth and warmth.
  • Quick and Satisfying: This recipe comes together in under 40 minutes—perfect for busy weeknights when you want comfort food without the fuss.
Creamy Sun-Dried Tomato Chicken Ramen, Sun-Dried Tomato Chicken Pasta, Creamy Ramen with Sun-Dried Tomatoes, Easy Chicken Ramen Recipe, Comforting Chicken 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

Every ingredient here plays its part in creating a comforting yet vibrant bowl of ramen. The combination of cream, parmesan, and sun-dried tomatoes delivers rich yet tangy layers of flavor, while the spices keep things interesting without overpowering. Here’s my breakdown of what to look for when shopping.

Creamy Sun-Dried Tomato Chicken Ramen, Sun-Dried Tomato Chicken Pasta, Creamy Ramen with Sun-Dried Tomatoes, Easy Chicken Ramen Recipe, Comforting Chicken 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: Go for fresh, boneless skinless chicken breasts for even cooking and easy slicing.
  • All-purpose flour: This is your secret weapon to getting a crispy sear on the chicken—don’t skip it!
  • Olive oil: Use a good quality extra virgin olive oil for flavor and a healthier way to pan-fry.
  • Garlic cloves: Fresh garlic makes a huge difference, so mince it yourself rather than using pre-minced.
  • Sun-dried tomatoes: Pick the ones packed in oil for a richer taste; those dry pieces are good but not as flavorful here.
  • Smoked paprika: Adds a subtle smokiness that plays beautifully with the creamy broth.
  • Dried oregano: A touch of herbal warmth that complements the tomato depth.
  • Red chili flakes: Just enough heat to wake up the palate without screaming “spicy.”
  • Chicken stock: High-quality stock is the backbone of your broth, so use homemade or a trusted brand.
  • Single cream: Provides that gorgeous, thick texture and silky mouthfeel.
  • Grated parmesan cheese: Parmesan brings umami and a creamy body to the broth; don’t be shy with it.
  • Ground black pepper & flaky salt: Simply essential for seasoning and balance.
  • Sugar: Just a pinch to counterbalance tomato acidity and enhance flavors.
  • Ramen noodles: Fresh ramen noodles work best if you can find them, but dried’s fine too.
  • Fresh cilantro, bean sprouts, edamame beans, scallions, chili oil: These toppings bring freshness, crunch, and a final pop of heat.
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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

One of the reasons I keep making this Creamy Sun-Dried Tomato Chicken Ramen Recipe is how easy it is to adapt to what I’m craving—or what’s in my fridge. I love encouraging you to put your own spin on it!

  • Make it Spicier: If you like heat, ramp up the chili flakes and drizzle extra chili oil on your serving. I often double the chili here on chilly nights.
  • Swap the Chicken: I’ve swapped chicken breasts for thighs when I want something more tender and flavorful—just adjust cooking time a bit.
  • Dairy-Free Option: For a dairy-free version, try coconut cream instead of single cream, and skip the parmesan or use a non-dairy cheese.
  • Vegetable Boost: Toss in some mushrooms or spinach during the noodle cooking stage to make it more veggie-packed.

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

Step 1: Prep and Pan-Fry the Chicken

Start by pouring your all-purpose flour onto a plate—this is going to help get that golden crust on the chicken. Coat each chicken breast fully, shaking off any excess. Heat the olive oil in a saucepan over medium heat and carefully lay in the chicken. Fry each side for about 4 minutes, watching for that beautiful golden color before flipping. If it’s browning too quickly, turn down the heat to avoid burning. Once done, remove the chicken and set it aside—this gives you time to build the broth in the same pan without losing any flavor.

Step 2: Build Your Flavorful Broth

Into the same pan (yes, all that chicken goodness is still there!), toss in minced garlic, sliced sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Stir it around for a couple of minutes until you catch those amazing aromas. Next, pour in about one and a quarter cups of chicken stock and all of your single cream. Give it a good mix to combine everything smoothly, then grate in your parmesan cheese. Don’t just settle for the amount called for—sometimes I add a bit extra here to boost richness. Let it melt right into the sauce.

Step 3: Let the Chicken Simmer in the Sauce

Return your seared chicken breasts to the saucepan, nestling them into the creamy sauce. Put a lid on the pan and let everything simmer gently for 5 minutes; this tenderizes the chicken and lets all those flavors mingle. After that, take the chicken out and let it rest briefly before slicing—it keeps the meat juicy and perfect for your ramen bowls.

Step 4: Season, Add Stock, and Cook the Noodles

Season your broth with flaky salt, freshly ground black pepper, and a pinch of sugar—this little balance tip really lifts all the flavors. Taste as you go, adjusting if you need to. Pour in the remaining chicken stock, then add your ramen noodles. Cooking times vary, but be sure to stir frequently so noodles don’t clump or stick to the bottom. You want them tender but still a bit springy—classic ramen texture.

Step 5: Assemble and Garnish

Divide the hot broth and noodles between your bowls. Slice your rested chicken and layer it on top. Then comes the fun part: garnishing! I scatter fresh cilantro, bean sprouts, edamame beans, scallions, and a drizzle of chili oil. For me, this finishes the dish with fresh, crunchy, and spicy pops that brighten up every bite. And if you love cheese, a bit more grated parmesan on top never hurts.

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Pro Tips for Making Creamy Sun-Dried Tomato Chicken Ramen Recipe

  • Don’t Overcrowd the Pan: When frying chicken, give each piece space so it browns nicely instead of steaming.
  • Use Quality Stock: A rich chicken stock makes a world of difference in the broth’s depth; homemade or low-sodium is best.
  • Rest Chicken Before Slicing: This keeps your chicken juicy and prevents it from drying out in the ramen.
  • Adjust Spice Levels Slowly: Start small with chili flakes and chili oil—you can always add more, but it’s harder to fix if it’s too spicy.

How to Serve Creamy Sun-Dried Tomato Chicken Ramen Recipe

Creamy Sun-Dried Tomato Chicken Ramen, Sun-Dried Tomato Chicken Pasta, Creamy Ramen with Sun-Dried Tomatoes, Easy Chicken Ramen Recipe, Comforting Chicken 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 personally love fresh cilantro and scallions on top because they provide that fresh zing to contrast the rich broth. A handful of crisp bean sprouts and bright edamame beans add texture and sweet earthiness, while a drizzle of chili oil brings the perfect spicy finish. If you’re feeling extra adventurous, a soft boiled egg on top turns this into ramen perfection!

Side Dishes

I usually keep it simple so the ramen shines. A side of steamed dumplings or a light cucumber salad helps balance the meal without overwhelming those delicate flavors.

Creative Ways to Present

For special occasions, I like to serve this ramen in pretty ceramic bowls with bamboo chopsticks for an authentic vibe. Adding edible flowers or a sprinkle of toasted sesame seeds can also elevate the look. Inviting friends over? Set up a ramen bar with all the toppings so everyone can customize their bowl just right.

Make Ahead and Storage

Storing Leftovers

Leftover broth and chicken store really well in an airtight container in the fridge for 2-3 days. Keep noodles separate if you can; they tend to get mushy otherwise. I usually pack toppings fresh so they don’t lose their crunch.

Freezing

I’ve frozen the broth and cooked chicken together, and it reheats wonderfully. The texture remains great if you thaw overnight in the fridge before warming up gently. Just skip freezing the noodles—they do better fresh.

Reheating

I reheat leftover ramen broth and chicken over low heat on the stove to avoid breaking the creaminess. Then I cook fresh noodles separately and combine everything at the last minute. This keeps the texture spot on and the flavors bright.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs are a great alternative and tend to be more forgiving, staying juicy and tender. Just adjust the cooking time a little since thighs usually take a couple more minutes to cook through.

  2. What kind of sun-dried tomatoes work best?

    I recommend sun-dried tomatoes packed in oil—they’re softer, more flavorful, and contribute a lovely richness to the broth. If you only have dry ones, soak them in warm water briefly before using.

  3. Is this recipe spicy?

    The Creamy Sun-Dried Tomato Chicken Ramen Recipe has a gentle heat from red chili flakes and chili oil, but it’s very adjustable—you can easily leave out or increase the spices based on your preference.

  4. Can I make this recipe dairy-free?

    Yes! Swap single cream for coconut cream or another non-dairy alternative and skip the parmesan or use a vegan cheese substitute. The flavor will be different but still delicious and creamy.

  5. How do I prevent noodles from getting mushy?

    Cook the noodles separately or add them to the broth just before serving. Stir frequently while cooking to keep them from sticking, and avoid overcooking—al dente is perfect here.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Ramen Recipe holds a special place in my rotation because of how comforting, flavorful, and relatively quick it is. It’s one of those dishes that feels like a warm hug after a long day, without needing hours in the kitchen. I’m excited for you to try making it and maybe even tweak it your way—it’s that kind of recipe that welcomes creativity and personal touches. So go ahead, get your ingredients ready, and cozy up with this lovely bowl of ramen. You’re going to love it just as much as I do!

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Creamy Sun-Dried Tomato Chicken Ramen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Amanda
  • 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 blends tender seared chicken breasts with a rich, flavorful broth infused with sun-dried tomatoes, smoked paprika, and parmesan cheese. Cooked with ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and chili oil, this comforting bowl offers a delightful balance of creamy, spicy, and savory notes perfect for a satisfying meal.

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. Coat and sear 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. Prepare 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 chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese for extra richness.
  3. Cook chicken in 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 cooking, remove the chicken and set aside to cool slightly before slicing.
  4. Season broth and cook noodles: Season the broth with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook the noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
  5. Assemble and garnish: Divide the broth and cooked noodles into two bowls. Top each with the sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and a sprinkle of grated parmesan cheese. A drizzle of chili oil adds a wonderful kick if desired.

Notes

  • For extra depth, grate additional parmesan cheese into the sauce before cooking the chicken.
  • Feel free to adjust chili flakes and chili oil based on your preferred spice level.
  • If single cream is unavailable, substitute with heavy cream for a slightly richer taste.
  • Use fresh ramen noodles if possible, but dried ramen also works well.
  • Ensure to stir noodles frequently while cooking to prevent clumping.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 600 kcal
  • Sugar: 4 g
  • Sodium: 900 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 120 mg

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