When life feels a little too hectic (hello, weeknight chaos), nothing soothes the soul quite like a warm, creamy bowl of ramen. And not just any ramen—Creamy Garlic Chicken Ramen. This recipe wraps everything you love about comfort food into one big steaming bowl: tender chicken, slurp-worthy noodles, a garlicky cream sauce, and those perfectly jammy soft-boiled eggs.
As a mom of three, I’ve made peace with the fact that dinner has to pull double duty—it should be easy enough for a Tuesday but flavorful enough to feel special. This ramen ticks all the boxes, and honestly? It smells so good cooking, my kids always wander in asking, “When’s dinner?”
Table of Contents
Why You’ll Love This Creamy Garlic Chicken Ramen
- Quick comfort – Ready in about 45 minutes.
- Family-approved – Creamy, garlicky, and kid-friendly.
- Restaurant vibes at home – Forget takeout, this tastes gourmet without the price tag.
- Customizable – Swap chicken for shrimp, or make it vegan with chickpeas and coconut cream.
What Does Creamy Garlic Chicken Ramen Taste Like?
Imagine the richness of Alfredo pasta, but lighter and cozier. The garlic and soy sauce balance the cream perfectly, giving it that savory depth ramen is known for. The sesame oil adds a gentle nuttiness, while the green onions brighten each bite. And let’s not forget—the jammy egg is the cherry on top (or should I say, the yolk on noodles?).
Ingredients You’ll Need for Creamy Garlic Chicken Ramen
Let’s break down what goes into making this cozy bowl of Creamy Garlic Chicken Ramen. The beauty of this dish is how everyday ingredients come together to create something that feels restaurant-worthy but is simple enough for a weeknight.
- Ramen Noodles (200g) – Any classic ramen noodles will work here. I usually keep a pack in the pantry for quick dinners, and they’re the backbone of this dish. If you’re gluten-free, you can easily swap with rice noodles or even zucchini noodles (similar to what I use in my Ground Turkey Zucchini Casserole).
- Chicken Breasts (2 pieces, about 300g total) – Lean, tender, and perfect for soaking up that creamy garlic sauce. If you prefer dark meat, boneless chicken thighs work beautifully, adding even more richness.
- Fresh Garlic (4 cloves, minced) – Garlic is the star here. Don’t skimp—it’s what gives the ramen its deep, cozy flavor. If you’re a garlic lover like me, feel free to add an extra clove or two.
- Heavy Cream (1 cup / 240 ml) – This is what makes the broth luxuriously creamy. For a dairy-free twist, coconut cream is a fantastic substitute that still keeps the soup silky.
- Soy Sauce (2 tbsp / 30 ml) – A touch of umami that balances the creaminess. You can use tamari if you’re keeping it gluten-free.
- Sesame Oil (1 tbsp / 15 ml) – Just a little drizzle adds a warm, nutty aroma that makes the whole dish smell irresistible while cooking.
- Eggs (2, soft-boiled) – The jammy yolks practically melt into the noodles, making every slurp even more satisfying.
- Green Onions (2, chopped for garnish) – These brighten the bowl and add a fresh pop of flavor.
- Water (4 cups / 960 ml) – For boiling the noodles and forming the base of the broth.
- Salt + Pepper, to taste – Simple but essential for seasoning both the chicken and the broth.
These ingredients are pantry staples for many of us, which is why this recipe works so well for busy nights. The best part? Once you try it, you’ll realize how easy it is to adapt based on what’s already in your kitchen.
How to Make Creamy Garlic Chicken Ramen
Cooking Creamy Garlic Chicken Ramen is easier than it looks, and I’ll walk you through it step by step. Think of this as a little kitchen date—you, me, and a pot of garlicky, creamy goodness.
Step 1: Soft-Boil the Eggs
Bring a small pot of water to a gentle boil. Carefully lower in the eggs and cook for 6–7 minutes (6 minutes for jammy centers, 7 if you prefer them just a little firmer). While they’re boiling, prepare an ice bath (a bowl of cold water with ice). Once the eggs are done, transfer them to the ice bath to stop the cooking process. Let them cool, peel them, and set aside.
👉 Pro tip: You can also cook extra eggs ahead of time and store them unpeeled in the fridge for up to 3 days. They’re a lifesaver when making quick meals like my White Chicken Lasagna Soup.
Step 2: Cook the Chicken
In a skillet or large pan, heat 1 tablespoon of sesame oil over medium heat. Season the chicken breasts generously with salt and pepper on both sides. Place them in the skillet and cook for 6–7 minutes per side, or until golden brown and fully cooked through. The juices should run clear, and the internal temperature should reach 165°F (75°C).
Once cooked, remove from the pan and let them rest for a few minutes before slicing into thin strips. This little rest helps keep the chicken juicy.
Step 3: Sauté the Garlic
Using the same skillet (don’t wash it—you want those flavor bits), toss in the minced garlic. Stir frequently for 2–3 minutes until it becomes golden and aromatic. This step is where your kitchen starts smelling like heaven, so brace yourself for curious family members wandering in.
Step 4: Cook the Ramen Noodles
While the garlic is doing its thing, bring 4 cups of water to a boil in a medium pot. Add the ramen noodles and cook according to package directions, usually around 3–4 minutes. Drain them well and set aside. If you’re not assembling immediately, toss the noodles with a little sesame oil to keep them from sticking.
Step 5: Make the Creamy Garlic Sauce
Return to the skillet with the sautéed garlic. Lower the heat and slowly stir in 1 cup of heavy cream along with 2 tablespoons of soy sauce. Let it simmer gently for 3–4 minutes, stirring often until it thickens slightly. The sauce should coat the back of your spoon but still be pourable. This creamy garlic sauce is what transforms the ramen from basic noodles into a restaurant-style bowl.
Step 6: Assemble the Ramen Bowls
Now the fun part—assembly! Divide the cooked ramen noodles into two large bowls. Pour the creamy garlic sauce evenly over the noodles. Top each bowl with sliced chicken, spoon some of the sautéed garlic bits on top, and finish with halved soft-boiled eggs.
Step 7: Garnish and Serve
Sprinkle everything generously with chopped green onions for freshness. If you like a little heat, add chili flakes or a drizzle of sriracha. Serve the Creamy Garlic Chicken Ramen hot, grab a spoon and chopsticks, and enjoy the cozy comfort you just created.
Tips and Tricks for Perfect Creamy Garlic Chicken Ramen
- Don’t overcook the eggs – 6–7 minutes gives you that dreamy jammy yolk.
- Save the chicken juices – They deepen the flavor of your sauce.
- Loosen leftovers – Add a splash of water or broth when reheating to avoid sticky noodles.
- Flavor boost – Add chili flakes or miso paste if you like it spicy or umami-rich.
- Vegan twist – Chickpeas + coconut cream keep it just as cozy.
Storage for Creamy Garlic Chicken Ramen
Store noodles and sauce separately in airtight containers for up to 3 days. Reheat gently with a splash of water or broth. Eggs are best fresh, but you can boil ahead and store them (unpeeled) in the fridge for 3 days.
FAQs
Q: Can I use store-bought rotisserie chicken?
A: Absolutely—it saves time and still tastes amazing.
Q: What kind of noodles work best?
A: Classic ramen noodles are perfect, but udon or rice noodles work too.
Q: Can I make it dairy-free?
A: Yep! Swap heavy cream with coconut cream.
Conclusion
There’s something magical about a bowl of Creamy Garlic Chicken Ramen—it’s cozy, satisfying, and feels like a hug in a bowl. Whether you’re cooking for your family, meal-prepping for the week, or just need something warm after a long day, this recipe won’t disappoint.
Try it tonight, then come back and tell me how many “Mmmms” you counted at the table. And if you love creamy chicken dinners, you might also enjoy my Garlic Parmesan Crockpot Chicken and Potatoes or Creamy Chicken Pot Pie Orzo.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Garlic Chicken Ramen: The Cozy Bowl You Need Tonight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
A delicious bowl of Creamy Garlic Chicken Ramen that combines rich flavors of garlic and chicken with comforting ramen noodles.
Ingredients
- 200 grams ramen noodles
- 2 pieces chicken breast (about 300 grams total)
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 2 tablespoons (30 ml) soy sauce
- 2 green onions, chopped (for garnish)
- 1 tablespoon (15 ml) sesame oil
- 2 eggs (for soft-boiling)
- Salt to taste
- Pepper to taste
- 4 cups (960 ml) water (for boiling noodles and broth)
Instructions
1. Prepare the soft-boiled eggs by boiling them for 6-7 minutes, then transfer to an ice bath, peel, and set aside.
2. Cook the chicken in a skillet with sesame oil, seasoning with salt and pepper, for about 6-7 minutes on each side until fully cooked.
3. Sauté the minced garlic in the same skillet until fragrant and golden brown, about 2-3 minutes.
4. In a separate pot, boil 4 cups of water and cook the ramen noodles according to package instructions, usually about 3-4 minutes.
5. Make the creamy garlic sauce by adding heavy cream and soy sauce to the skillet with garlic, simmering for 3-4 minutes until slightly thickened.
6. Assemble the ramen bowl by dividing the cooked noodles into two bowls, pouring the creamy sauce over, and topping with sliced chicken, sautéed garlic, and halved soft-boiled eggs.
7. Garnish with chopped green onions and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator, keeping noodles separate from broth.
When reheating, add a splash of water or broth to loosen the noodles.
For a vegan version, substitute chicken with chickpeas or tempeh and use coconut cream instead of heavy cream.
