Name: Fiery Chicken Ramen with Creamy Garlic Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts, sliced into strips; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon cayenne pepper (adjust to taste); ½ teaspoon black pepper; 1 tablespoon vegetable oil; 2 tablespoons butter; 4 cloves garlic, minced; 1½ cups heavy cream (or half-and-half for a lighter version); ½ cup chicken broth; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon red pepper flakes (optional, for extra heat); ½ cup grated Parmesan cheese; 2 packs ramen noodles (discard seasoning packets); 1 teaspoon sesame oil; ½ cup sliced green onions; ½ cup shredded carrots (optional, for crunch); 1 soft-boiled egg, halved (for topping); Sesame seeds, for garnish; Nori strips, for garnish

Jump to Recipe

Introduction

If you’re craving a spicy chicken ramen bowl with a rich cream sauce, this Fiery Chicken Ramen with Creamy Garlic Sauce is the perfect solution. Tender chicken strips coated in bold spices meet silky ramen noodles drenched in a luscious garlicky cream sauce. This fusion dish brings together heat and smoothness for a comforting and satisfying meal.

A bowl of ramen with rich, creamy orange broth fills most of the white bowl. On one side, there are several slices of grilled chicken with a dark, charred crust and white tender meat inside. Red chili powder is sprinkled near the grilled chicken. The noodles are yellow and curly, lifted with black chopsticks by a woman's hand from the middle of the bowl, with some green chopped scallions and fresh cilantro leaves floating on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Spicy Chicken:

2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon black pepper
1 tablespoon vegetable oil

For the Creamy Garlic Sauce:

2 tablespoons butter
4 cloves garlic, minced
1½ cups heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for extra heat)
½ cup grated Parmesan cheese

For the Ramen Bowl:

2 packs ramen noodles (discard seasoning packets)
1 teaspoon sesame oil
½ cup sliced green onions
½ cup shredded carrots (optional, for crunch)
1 soft-boiled egg, halved (for topping)
Sesame seeds & nori strips, for garnish

Instructions

Step 1: In a bowl, combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper. Add the sliced chicken and toss until coated. Let marinate for 10 minutes while you prepare the sauce.
Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-6 minutes until golden and fully cooked. Remove from heat and set aside.
Step 3: In a medium saucepan over medium heat, melt the butter. Sauté the minced garlic for about 30 seconds until fragrant.
Step 4: Pour in the heavy cream and chicken broth, stirring constantly. Add salt, black pepper, and red pepper flakes if using. Let the sauce simmer for 2-3 minutes until it thickens slightly.
Step 5: Stir in the grated Parmesan cheese until the sauce is smooth. Remove from heat.
Step 6: Bring a pot of water to a boil. Cook the ramen noodles according to package instructions. Drain, then toss with 1 teaspoon sesame oil and set aside.
Step 7: Divide the noodles into serving bowls. Spoon the creamy garlic sauce over the noodles, then top with the spicy chicken, sliced green onions, shredded carrots, and halved soft-boiled egg.
Step 8: Garnish with sesame seeds and nori strips. Serve immediately and enjoy!

Tips & Variations

Adjust the cayenne pepper and red pepper flakes to control the spice level to your preference.
Fresh ramen noodles are ideal if you can find them, but dried works well too.
A squeeze of fresh lime juice can brighten and balance the rich, spicy flavors.
For a richer sauce, add an additional ¼ cup of freshly grated Parmesan cheese.
To make this dish vegetarian, replace chicken with firm tofu and use vegetable broth in the sauce.

Storage

Store leftover chicken ramen in an airtight container in the refrigerator for up to 3 days. Freeze the cooked chicken and creamy garlic sauce separately for up to 2 months. When reheating, warm the sauce gently on the stovetop over low heat, adding a splash of broth if needed to loosen it. Reheat the noodles separately to avoid overcooking.

How to Serve

A bowl of creamy orange-colored ramen broth filled with wavy yellow noodles, some lifted by black chopsticks held by a woman's hand. To the side, there are several slices of grilled chicken with a crispy, dark brown charred texture and a white interior. Green chopped scallions and fresh cilantro leaves are scattered on top, and a small pile of red chili powder adds a pop of color near the chicken. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add extra juiciness and a richer flavor, making them a great alternative to breasts.

What can I use instead of heavy cream?

Half-and-half or coconut milk are good substitutes that lighten the sauce while keeping it creamy.