Ingredients
- Chicken breasts: 2, boneless and skinless
- Ramen noodles: 2 packages
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Chicken broth: 4 cups
- Heavy cream: 1/2 cup
- Sun-dried tomatoes: 1/2 cup, oil-packed, drained and chopped
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken until golden brown on both sides, about 5-7 minutes per side. Remove chicken and set aside.
- Step 2: Add minced garlic to the pot and cook until fragrant, about 1 minute. Pour in chicken broth and bring to a simmer.
- Step 3: Add the ramen noodles to the broth and cook according to package directions, usually about 3-5 minutes, until noodles are tender.
- Step 4: Stir in heavy cream, sun-dried tomatoes, and parmesan cheese. Simmer for another 2 minutes, allowing the cheese to melt and the sauce to thicken slightly.
- Step 5: Slice the seared chicken breasts and add them back into the pot. Stir to combine and heat through.
- Step 6: Serve immediately, garnished with extra parmesan cheese and chopped sun-dried tomatoes, if desired.
Notes
- Store leftover ramen separately from the broth to prevent soggy noodles.
- When reheating, add a splash of chicken broth to loosen the sauce and prevent it from becoming too thick.
- Serve this comforting ramen with a side of steamed broccoli or spinach to add some freshness.
- Don't overcrowd the pot when searing the chicken; cook in batches if needed for optimal browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American