Description

This Fiery Chicken Ramen with Creamy Garlic Sauce combines tender, spice-rubbed chicken with a rich, buttery garlic cream sauce and a spicy, savory broth. Paired with perfectly cooked ramen noodles and garnished with fresh green onions and chili oil, this dish delivers a harmonious balance of heat, creaminess, and umami in every bite—a perfect comfort meal with a bold kick.

Ingredients

Scale

Chicken

2 chicken thighs or breasts
1 teaspoon chili powder
1 teaspoon paprika

Sauce

2 tablespoons butter
4 cloves garlic, minced
1/2 cup heavy cream

Broth

1 tablespoon sesame oil
2 cloves garlic, minced
3 cups chicken broth
2 tablespoons soy sauce

Noodles and Garnish

2 servings ramen noodles
2 green onions, chopped (for garnish)
1 tablespoon chili oil (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: In a small bowl, mix chili powder and paprika. Rub this spice blend evenly over the chicken thighs or breasts. Heat a pan over medium-high heat and sear the chicken until it’s nicely charred on both sides and cooked through, about 4-5 minutes per side. Remove the chicken and set aside.
Make the Sauce: In the same pan used for the chicken, reduce heat to medium. Add butter and minced garlic, sautéing until fragrant but not browned, about 1-2 minutes. Pour in the heavy cream and stir to combine, allowing it to gently simmer until slightly thickened, about 3-4 minutes. Remove from heat.
Prepare the Broth: In a separate pot, combine sesame oil, minced garlic, chicken broth, and soy sauce. Bring to a gentle simmer over medium heat to allow the flavors to meld, about 5 minutes.
Cook the Ramen: In a pot of boiling water, cook the ramen noodles according to package instructions until al dente. Drain noodles and set aside.
Assemble the Dish: Add the cooked ramen noodles into the simmering broth. Place the seared chicken atop the noodles. Spoon the creamy garlic sauce over the chicken and noodles for richness.
Serve: Garnish the ramen with chopped green onions and drizzle with chili oil for an extra spicy kick. Serve immediately while hot.

Notes

Use boneless, skinless chicken thighs for juicier meat, or breasts if preferred leaner.
Adjust the chili powder and chili oil amount to your desired spice level.
For a dairy-free version, substitute heavy cream with coconut cream and butter with a neutral oil.
Ramen noodles can be replaced with soba or udon noodles for variation.
Leftover creamy garlic sauce can be refrigerated for up to 2 days and reheated gently before serving.