I still remember the first time I twisted a fork through these silky noodles and tasted that garlicky, creamy broth — it felt like ramen and comfort food had finally made peace. Chicken Ramen with Creamy Garlic Sauce is a fast, satisfying way to upgrade pantry staples (yes, instant ramen packets sans seasoning) into a bowl that feels special without a lot of fuss. It’s perfect for weeknights when you want something cozy but different from the usual pasta or soup.
Try this white chicken chili with roasted garlic if you like deep garlic flavors in a different format.
Why you’ll love this dish
This recipe hits a comforting sweet spot: fast, inexpensive, and endlessly adaptable. It combines the speed of instant ramen with the richness of heavy cream and the aromatic lift of garlic and ginger. You get restaurant-worthy mouthfeel with pantry-friendly ingredients and a minimal clean-up footprint — ideal for busy parents, students, or anyone craving a no-fuss dinner that actually feels indulgent.
“I made this on a rainy Tuesday and it turned an ordinary night into something cozy and memorable. The garlic cream is addicting.” — home cook review
What makes it great:
- Fast: about 25–30 minutes from start to finish.
- Pantry-forward: ramen packs and basic aromatics carry the dish.
- Crowd-pleasing: the creamy broth is usually a hit with kids and adults.
- Flexible: swap proteins, make it spicy, or keep it lighter — see Variations.
How this recipe comes together
A quick overview of the workflow so you know what to expect:
- Sear the chicken to lock in juices and build flavor.
- Sauté garlic and ginger in the same pot to capture fond (the browned bits).
- Add chicken broth and simmer briefly to make the ramen base.
- Cook the noodles in that broth for perfect seasoning.
- Lower heat and stir in heavy cream and soy sauce for a silky sauce.
- Return sliced chicken to warm through and finish with garnishes.
Total time: ~25–30 minutes. Serves 2–3 comfortably; double if you want leftovers.
What you’ll need
- 2 boneless, skinless chicken breasts — about 12–14 oz total. (Sub: thighs if you prefer darker meat.)
- 4 cups chicken broth — low-sodium recommended.
- 2 packs ramen noodles — discard the seasoning packets.
- 1 cup heavy cream.
- 4 cloves garlic, minced.
- 1 tablespoon soy sauce.
- 1 tablespoon olive oil.
- 1 teaspoon fresh ginger, grated.
- Salt and pepper to taste.
- Green onions, chopped (for garnish).
- Sesame seeds (for garnish).
- Fresh cilantro (optional, for garnish).
Notes and swaps:
- For a brighter, herb-forward chicken option, try adapting flavors from chimichurri chicken thighs — slice and add to the ramen instead of plain-seared breasts.
- Use low-sodium broth so you can control final seasoning.
- Half-and-half will work in a pinch but the broth will be slightly less rich.
Step-by-step instructions
- Prep: Mince garlic, grate ginger, and have the ramen ready to drop in. Pat chicken dry and season both sides with salt and pepper.
- Sear chicken: Heat 1 tablespoon olive oil in a large pot over medium heat. Add chicken and cook 5–7 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove to a cutting board and let rest 5 minutes before slicing into strips.
- Aromatics: In the same pot, lower heat to medium-low. Add minced garlic and grated ginger; sauté 1–2 minutes until fragrant but not burnt, scraping up any browned bits.
- Add broth: Pour in 4 cups chicken broth and bring to a gentle simmer.
- Cook noodles: Add the ramen noodles and cook 3–4 minutes, stirring occasionally, until tender.
- Make sauce: Reduce heat to low. Stir in 1 cup heavy cream and 1 tablespoon soy sauce. Heat gently and stir until smooth — avoid boiling after cream is added to prevent curdling.
- Combine: Add sliced chicken back into the pot and stir to coat and warm through for 1–2 minutes.
- Finish and season: Taste and adjust with salt and pepper. Ladle into bowls and garnish with green onions, sesame seeds, and cilantro if using.
Best ways to enjoy it
- Bowl styling: Ladle broth and noodles first, then top with chicken slices so the glossy sauce shows. Sprinkle green onions and sesame seeds last to keep them fresh.
- Sides and pairings: Crisp cucumber salad, quick pickled carrots, or steamed greens cut the richness nicely. For a heartier plate, serve alongside rosemary-garlic mashed potatoes if you want a carb-forward feast.
- Drink pairing: A cold lager or a citrusy white wine (Sauvignon Blanc) balances the creaminess.
Storage and reheating tips
- Refrigerator: Store leftovers in airtight containers within 2 hours of cooking. Keep for up to 3–4 days.
- Reheating stovetop: Add extra chicken broth (¼–½ cup) when reheating to restore silky texture; warm gently over medium-low until steaming. Reheat to at least 165°F (74°C) for safety.
- Microwave: Reheat in short bursts, stirring in between and adding a splash of broth to prevent drying.
- Freezing: Creamy soups can separate when frozen. If you expect to freeze, remove the cream before freezing the broth and chicken (freeze in portioned containers up to 2 months). Thaw and reheat, then stir in fresh cream at the end.
- Food safety: Always refrigerate within 2 hours, discard after 4 days, and reheat to 165°F.
Pro chef tips
- Don’t overcook the noodles: Instant ramen softens fast. Add them at the end and test at 3 minutes.
- Use the same pot for searing and simmering: The fond adds depth to the broth — don’t scrub it away.
- Rest the chicken before slicing: This keeps juices locked in and prevents a dry result.
- Control salt: Because soy sauce and broth add sodium, season at the end.
- Make it lighter: Replace half the cream with milk or use plain Greek yogurt stirred in off-heat for tang and body.
- Leftover inspiration: If you want to repurpose the chicken in a stuffed dish, see this white chicken chili stuffed peppers idea.
Recipe variations
- Spicy garlic ramen: Add 1–2 teaspoons gochujang or a drizzle of chili oil to the cream mixture.
- Dairy-free: Swap heavy cream for full-fat coconut milk or an unsweetened oat milk alternative (texture will differ).
- Miso boost: Stir in 1 tablespoon white miso dissolved in a little warm broth for umami depth.
- Veg-forward: Add baby spinach, bok choy, or thinly sliced mushrooms to the broth while the noodles cook.
- Protein swaps: Use shredded rotisserie chicken, shrimp, or sliced pork loin instead of breasts.
- Add an egg: Top bowls with a soft-boiled egg or a poached egg for richness and visual appeal.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes if you prep garlic and ginger up front.
Q: Can I use the seasoning packets from the ramen?
A: It’s best to discard them — they’re highly salty and can clash with the creamy sauce. Use plain noodles or noodles labeled “without seasoning.”
Q: Is there a good dairy-free substitute for the cream?
A: Full-fat coconut milk or an unsweetened oat milk with a small cornstarch slurry can approximate the body, though the flavor will shift. For a less coconut-forward option, try a mix of cashew cream and a bit of vegetable or chicken broth.
Q: Can I make this ahead for meal prep?
A: Assemble and refrigerate components separately: keep broth and noodles chilled and add cream and chicken when reheating to avoid soggy noodles. For best quality, eat within 3–4 days.
Conclusion
If you’re curious about dairy-free creamy ramen experiments, check out this Blackened Garlic Oat Milk Ramen – Chez Jorge for inspiration. For another quick, creamy chicken ramen that leans Korean, see the 15-Minute Creamy Korean Chicken Ramen | Marion’s Kitchen.
Chicken Ramen with Creamy Garlic Sauce
Ingredients
Main ingredients
- 2 breasts boneless, skinless chicken breasts (about 12–14 oz total) (Sub: thighs if you prefer darker meat.)
- 4 cups chicken broth (low-sodium recommended)
- 2 packs ramen noodles (discard the seasoning packets)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
Preparation
- Mince garlic, grate ginger, and have the ramen ready to drop in. Pat chicken dry and season both sides with salt and pepper.
Sear Chicken
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add chicken and cook 5–7 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove to a cutting board and let rest 5 minutes before slicing into strips.
Aromatics
- In the same pot, lower heat to medium-low. Add minced garlic and grated ginger; sauté 1–2 minutes until fragrant but not burnt, scraping up any browned bits.
Add Broth
- Pour in 4 cups chicken broth and bring to a gentle simmer.
Cook Noodles
- Add the ramen noodles and cook 3–4 minutes, stirring occasionally, until tender.
Make Sauce
- Reduce heat to low. Stir in 1 cup heavy cream and 1 tablespoon soy sauce. Heat gently and stir until smooth — avoid boiling after cream is added to prevent curdling.
Combine
- Add sliced chicken back into the pot and stir to coat and warm through for 1–2 minutes.
Finish and Season
- Taste and adjust with salt and pepper. Ladle into bowls and garnish with green onions, sesame seeds, and cilantro if using.
