Description
Creamy chicken ramen with sun dried tomatoes, parmesan, spinach, and garlic in a rich, cozy sauce that feels perfect for an easy but impressive dinner.
Ingredients
Scale
- 2 large chicken breasts, about 1 pound total, sliced into cutlets
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 4 cloves garlic, minced
- 1/3 cup sun dried tomatoes, drained and chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 3/4 cup parmesan cheese, finely grated
- 2 cups baby spinach
- 2 packages instant ramen noodles, seasoning packets discarded
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh basil, chopped
Instructions
- Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 4 to 5 minutes per side, until golden and cooked through. Transfer to a plate.
- In the same skillet, lower the heat slightly and add the butter, diced onion, and minced garlic. Cook for 2 to 3 minutes, stirring often, until softened and fragrant. Stir in the chopped sun dried tomatoes.
- Pour in the chicken broth and heavy cream. Add the remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper flakes if using. Simmer gently for 3 to 4 minutes.
- Stir in the parmesan cheese until melted and smooth, then add the spinach and cook just until wilted.
- Meanwhile, boil the ramen noodles in a separate pot for 2 to 3 minutes, just until tender. Drain well.
- Add the drained noodles to the skillet and toss gently to coat in the sauce.
- Slice the cooked chicken and return it to the skillet or arrange it over the noodles. Simmer for 1 to 2 minutes so everything is hot and coated.
- Finish with fresh basil and extra parmesan if desired, then serve immediately.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Cook the ramen just until tender so it does not turn too soft in the sauce.
- Add a splash of extra broth when reheating leftovers to loosen the sauce.
- Chicken thighs can be used instead of chicken breasts for a richer flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 135mg
Keywords: creamy chicken ramen, sun dried tomato ramen, parmesan chicken noodles, easy comfort dinner, stovetop ramen recipe