Description
A creamy and comforting ramen dish featuring tender chicken and rich flavors, perfect for a cozy dinner.
Ingredients
Scale
- 2 chicken breast fillets (approx. 200g each)
- 2 packs of ramen noodles (without seasoning)
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 teaspoon red chili flakes (optional)
- ½ teaspoon paprika
- 1 teaspoon Italian herbs
- 100g sun-dried tomatoes, chopped
- 250ml chicken broth
- 200ml cream
- 50g grated Parmesan cheese
- 1 teaspoon honey or maple syrup
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 1 tablespoon butter
- Fresh basil leaves for garnish
Instructions
- Season the chicken breast fillets with salt, pepper, paprika, and Italian herbs.
- In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for 5–6 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, lower the heat and melt the butter. Add the garlic and sun-dried tomatoes, cooking for 1–2 minutes until fragrant.
- Stir in the tomato paste, chicken broth, cream, and honey, mixing well.
- Gradually stir in the grated Parmesan until the sauce reaches a creamy consistency.
- Place the seared chicken back into the skillet and simmer in the sauce on low heat for 10–12 minutes.
- In a separate pot, cook the ramen noodles according to package instructions, then drain.
- Toss the cooked ramen into the skillet with the sauce, mixing to coat evenly. Garnish with fresh basil and additional Parmesan if desired.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Leftovers can be stored for up to three days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg