There’s something about creamy, garlicky broth wrapped around tender noodles that just fixes everything. Creamy Garlic Chicken Ramen takes that instant comfort up about ten notches rich, satisfying, and done in under 30 minutes.
I started testing this back in winter 2019 when I wanted ramen that tasted indulgent but didn’t wreck my goals. The trick is browning the garlic just until it smells nutty, then building the cream base slowly so it doesn’t break. After tweaking it through multiple test batches at CIA and again in my own kitchen, this version nails that restaurant-style richness without feeling heavy.
Joe Rooney
Creamy Garlic Chicken Ramen Recipe: Easy and Delicious
This Creamy Garlic Chicken Ramen is a comforting and flavorful dish that’s simple to prepare. Combining tender chicken breasts with a rich, garlicky broth and creamy noodles, it’s a perfect meal for any day. Enjoy warm bowls topped with fresh green onions and optional cilantro for an extra burst of freshness.
3 packs of ramen noodles (discard the seasoning packets)
1 cup heavy cream
4 cloves garlic minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1 teaspoon ginger grated
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 green onions sliced (for garnish)
Fresh cilantro (for garnish optional)
Vegetables of your choice (e.g. spinach bok choy bell peppers)
Method
Warm the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper then cook each side for 5 to 7 minutes until golden brown and fully cooked. Remove the chicken from the pot and allow it to rest before cutting.
Using the same pot, add the minced garlic and grated ginger. Cook them for 1 to 2 minutes until their aroma becomes evident, taking care not to burn the garlic.
Pour in the chicken broth and water, then bring the mixture to a gentle simmer.
Add the ramen noodles to the simmering broth and cook them as directed on the package, usually 4 to 5 minutes.
Stir in the heavy cream along with the soy sauce and red pepper flakes, letting the broth simmer and flavors meld.
Mix the cornstarch slurry into the pot and stir continuously until the broth slightly thickens.
If you choose to include vegetables like spinach or bok choy, add them now and cook until they are just wilted.
While the noodles and vegetables cook, slice the rested chicken breasts into thin pieces.
Ladle the creamy ramen into serving bowls, top with the sliced chicken, and garnish with green onions and cilantro if using.
Serve the dish immediately and enjoy your delicious creamy garlic chicken ramen.
Notes
For a spicy kick, increase the red pepper flakes according to taste. Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
Why You’ll Love This Creamy Garlic Chicken Ramen
This is comfort food that doesn’t come with regret. You get that rich, restaurant-style broth without the heaviness, and everything cooks in one potwhich means less cleanup and more time curled up with your bowl.
Quick enough for weeknights: Start to finish in under 30 minutes, even on your most chaotic evenings
Loaded with protein: The chicken keeps you full, and the broth feels indulgent without derailing your goals
Completely customizable: Toss in whatever vegetables you have on handspinach, bok choy, bell peppers all work beautifully
Family-approved: Even picky eaters love slurping these noodles
Key Ingredients You’ll Need
Most of these are pantry staples you probably already have. The heavy cream is what makes the broth velvety, and fresh garlic is non-negotiable hereit’s the soul of the dish. I’ve tested this with jarred minced garlic, and it just doesn’t give you that same nutty, aromatic base.
Pro Tip: Don’t skip the cornstarch slurry. It’s what thickens the broth just enough to cling to the noodles without turning it into gravy.
Ingredient
Why It Matters
Swap Option
Heavy cream
Creates that signature richness
Half-and-half (thinner but still creamy)
Fresh garlic
Builds the flavor base
None use fresh for best results
Chicken broth
Adds depth without extra sodium
Low-sodium broth if watching salt
Cornstarch
Thickens without flour taste
Arrowroot powder works too
How It All Comes Together
The magic happens when you brown the chicken firstthat’s where you build flavor in the pot. Then the garlic and ginger bloom in the same pan, picking up all those crispy bits. Once the broth simmers and the cream goes in, it transforms into something that tastes like you’ve been stirring for hours.
After adding the ramen noodles, the broth thickens naturally as the noodles release their starch. The cornstarch mixture just gives it that final silky finish. Slice your chicken, pile it on top, and you’ve got a bowl that rivals any takeout spot.
Note: If your cream looks like it might break, lower the heat. A gentle simmer keeps everything smooth and glossy.
Step-by-Step Breakdown
Step
What to Do
Timing
1
Heat olive oil, season and cook chicken breasts until browned
10–12 min
2
Remove chicken, sauté garlic and ginger until fragrant
1–2 min
3
Add chicken broth and water, bring to simmer
3–4 min
4
Add ramen noodles, cook per package directions
4–5 min
5
Stir in heavy cream, soy sauce, red pepper flakes; simmer
2–3 min
6
Add cornstarch slurry, stir until thickened
1–2 min
7
Toss in vegetables, cook until wilted
2–3 min
8
Slice chicken, divide ramen into bowls, top and garnish
2 min
Swaps and Tweaks That Work
You can make this yours without losing what makes it great. Swap the chicken breasts for thighs if you want extra juiciness, or use rotisserie chicken to save timejust shred it and add at the end. Skip the red pepper flakes if spice isn’t your thing, or double them if it is.
For a lighter version: Use half-and-half instead of heavy cream
Add more veggies: Spinach, bok choy, and bell peppers all cook quickly and boost nutrition
Make it spicier: Stir in a spoonful of chili garlic sauce or sriracha
Gluten-free option: Use rice noodles instead of ramen and check your soy sauce label
Serving and Storing Your Ramen
Serve this hot, right out of the pot. The noodles soak up broth as they sit, so if you’re meal prepping, store the noodles and broth separately. Reheat gently on the stovemicrowaving can make the cream look a little sad, though it still tastes fine.
Storage Method
How Long It Lasts
Best Practice
Refrigerator
3–4 days
Store noodles and broth separately if possible
Freezer
Not recommended
Cream-based broths don’t freeze well
Reheating
Stovetop over low heat, add splash of broth to loosen
Pro Tip: Garnish just before serving. Green onions and cilantro lose their brightness if they sit in hot broth too long.
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FAQs (Creamy Garlic Chicken Ramen)
What type of noodles work best for this recipe?
Fresh ramen noodles give the best texture, but dried ramen works perfectly too. Avoid the seasoning packets and use just the noodles. Cook them slightly less than package directions since they’ll finish cooking in the creamy sauce.
Can I make this dish ahead of time?
This recipe is best served immediately for optimal texture. The noodles can become mushy when reheated. If you must prep ahead, cook the chicken and sauce separately, then combine with freshly cooked noodles when ready to serve.
How do I prevent the cream sauce from curdling?
Keep the heat at medium-low when adding cream and stir constantly. Never let the sauce boil vigorously once cream is added. If it starts to separate, remove from heat immediately and whisk in a tablespoon of cold cream to bring it back together.
What vegetables can I add to this meal?
Mushrooms, baby spinach, and bell peppers work wonderfully. Add firmer vegetables like mushrooms with the chicken, and leafy greens like spinach in the last minute of cooking. Frozen peas or corn can be stirred in during the final few minutes too.
How long does this recipe keep in the refrigerator?
Leftovers will keep for up to 3 days in the refrigerator in an airtight container. When reheating, add a splash of chicken broth or cream to restore the sauce consistency. Reheat gently over low heat, stirring frequently to prevent sticking.
You’ll love how this Creamy Garlic Chicken Ramen turns outsilky broth, tender chicken, and noodles that soak up every bit of that garlicky goodness. It comes together in under thirty minutes, but tastes like you’ve been simmering it all afternoon. The kind of bowl that fixes a long day.
If you want a little extra kick, drizzle some sesame oil on top or toss in a soft-boiled egg. Store leftovers with the noodles separate so they don’t turn mushythey’ll keep beautifully for up to four days. Always reheat gently on the stove with a splash of broth to bring back that creamy texture.
I’d love to see how yours turns outtag me if you share a photo, or let me know what veggies you stirred in. Did you grow up slurping noodles on cold nights too? Save this one for your family, or make it just for yourself on a Tuesday. Either way, you deserve a bowl this comforting.
