Name: Fiery Chicken Ramen with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 2 boneless skinless chicken breasts (or thighs); 1 tsp paprika; 1 tsp chili powder; ½ tsp salt; ½ tsp black pepper; 1 tsp sesame oil; 1 tbsp vegetable oil; 4 cloves garlic, minced; 3 cups chicken broth; ½ cup heavy cream; 2 packs ramen noodles (fresh or dried); 1 tbsp soy sauce; 1 tsp chili oil; 1 green onion, chopped

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Fiery Chicken Ramen with Creamy Garlic Sauce a bold and comforting bowl of spicy seared chicken nestled in a rich, garlic-infused creamy broth, served over chewy ramen noodles — this is what I make when I’m craving restaurant-style ramen without leaving the house. It brings together heat, creaminess, and umami in one deeply satisfying dish.

Fiery Chicken Ramen with Creamy Garlic Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts (or thighs)

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon sesame oil

1 tablespoon vegetable oil

4 cloves garlic, minced

3 cups chicken broth

½ cup heavy cream

2 packs ramen noodles (fresh or dried)

1 tablespoon soy sauce

1 teaspoon chili oil

1 green onion, chopped

Directions

I slice the chicken into bite-sized pieces and season with paprika, chili powder, salt, and pepper.

Then I heat sesame oil and vegetable oil in a large pot or skillet over medium-high. I sear the chicken until browned and cooked through — about 5 to 6 minutes.

I add minced garlic and let it sauté for about a minute until it’s fragrant.

Next, I pour in the chicken broth and bring it to a boil. I add the ramen noodles and cook them according to package instructions — usually 2 to 3 minutes for fresh or 4 to 5 for dried.

I reduce the heat to low and stir in heavy cream, soy sauce, and chili oil. Letting it simmer for 2 to 3 minutes gives the broth a rich, silky texture.

I always taste and adjust — sometimes I add extra chili oil for more heat.

Finally, I divide the ramen into bowls, top with chopped green onions, and serve it steaming hot.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: ~450 kcal per serving

Variations

I sometimes swap chicken with shrimp or tofu for a twist.

When I want extra depth, I add a spoon of miso paste with the broth.

For a non-dairy version, I’ve used coconut milk in place of heavy cream — it’s deliciously creamy and brings a subtle sweetness.

I love tossing in bok choy, spinach, or mushrooms to bulk it up with veggies.

If I want it even spicier, a spoonful of gochujang does wonders.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or water to loosen the creamy broth. I try not to microwave it too long since the cream can separate.

FAQs

What type of ramen noodles should I use?

I use either fresh ramen noodles from the refrigerated section or dried ones from the international aisle. Fresh noodles have a chewier texture, but dried ones work great too.

Can I make this less spicy?

Yes, I simply reduce or skip the chili oil and cut back on the chili powder. The creamy garlic broth still shines even without the heat.

Is there a dairy-free version of this ramen?

Absolutely — I’ve made it with full-fat coconut milk instead of heavy cream. It’s creamy, rich, and slightly sweet, which balances the spice beautifully.

Can I use rotisserie chicken?

Definitely. I’ve shredded rotisserie chicken and added it after the broth simmers. It saves time and still tastes amazing.

How can I make the broth even creamier?

I add an extra splash of cream or a bit of cream cheese to melt into the broth for an ultra-rich texture. Letting it simmer an extra minute or two helps too.

Conclusion

This fiery chicken ramen with creamy garlic sauce is one of those recipes I turn to when I want something bold, comforting, and done in under 30 minutes. The spicy chicken, rich broth, and slurp-worthy noodles hit every craving at once. Whether I’m winding down after a long day or impressing someone with a cozy homemade dinner, this bowl always delivers.

Recipe:

Fiery Chicken Ramen with Creamy Garlic Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 2 servings
Diet: Halal

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Description

A bold and comforting bowl of spicy seared chicken nestled in a rich, garlic-infused creamy broth, served over chewy ramen noodles. This dish combines heat, creaminess, and umami for a restaurant-style experience at home.

Instructions

Slice the chicken into bite-sized pieces and season with paprika, chili powder, salt, and pepper.
Heat sesame oil and vegetable oil in a large pot or skillet over medium-high heat.
Sear the chicken until browned and cooked through, about 5 to 6 minutes.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and bring it to a boil.
Add the ramen noodles and cook according to package instructions (2–3 minutes for fresh or 4–5 minutes for dried).
Reduce heat to low, stir in the heavy cream, soy sauce, and chili oil.
Simmer for 2 to 3 minutes to develop a rich, silky broth.
Taste and adjust seasoning or chili oil to your preference.
Divide into bowls, top with chopped green onion, and serve hot.