Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili garlic sauce
- 1/2 tsp red pepper flakes
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp soy sauce
- 8 oz ramen noodles
- 1 cup chopped scallions for garnish
Instructions
- Step 1: Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through (about 6-8 minutes per side). Remove chicken from skillet and set aside to rest.
- Step 2: Make the creamy garlic sauce. In the same skillet, add minced garlic and chili garlic sauce. Cook for about 30 seconds until fragrant, being careful not to burn the garlic. Stir in heavy cream, chicken broth, and soy sauce. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
- Step 3: Shred the chicken. While the sauce simmers, shred the cooked chicken breasts into bite-sized pieces.
- Step 4: Cook the ramen. Cook ramen noodles according to package directions. Drain the noodles and add them to the skillet with the creamy garlic sauce. Toss to coat the noodles evenly.
- Step 5: Combine and serve. Add the shredded chicken to the skillet with the noodles and sauce. Stir to combine. Serve immediately, garnished with chopped scallions.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the ramen in a microwave or skillet over low heat to prevent the sauce from separating or burning.
- Serve with a side of quick pickled ginger or kimchi for a vibrant flavor contrast and a refreshing crunch.
- To prevent the garlic from burning, add a pinch of sugar along with the garlic, this will help caramelize it and deepen the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American