Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), thinly sliced
- 3 cups chicken broth (low sodium preferred)
- 2 packages (about 7 ounces each) fresh or dried ramen noodles (discard seasoning packets)
- 1 cup half-and-half or whole milk (for creaminess; substitute with coconut milk for dairy-free)
- 4 cloves garlic, minced (fresh is best for that punch of flavor)
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup baby spinach or chopped kale (optional, adds color and nutrients)
- 2 green onions, thinly sliced (for garnish)
- Salt, to taste
Instructions
- Heat the olive oil in a large skillet or deep pan over medium-high heat. Add the sliced chicken breasts and season lightly with salt and pepper. Cook for about 5-6 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, reduce heat to medium and add the butter. Once melted, toss in the minced garlic and sauté for about 1 minute until fragrant but not browned. This step is where the magic really starts—don’t rush it.
- Sprinkle the flour over the garlic and butter mixture, stirring constantly to form a roux. Cook for 1-2 minutes until the mixture is bubbly and slightly golden. This will thicken your sauce beautifully.
- Gradually whisk in the chicken broth, making sure to scrape any bits off the bottom of the pan. Keep whisking until the sauce is smooth.
- Pour in the half-and-half and add the soy sauce, black pepper, and red pepper flakes (if using). Continue to cook and stir for 3-5 minutes until the sauce thickens to a creamy consistency. If it gets too thick, add a splash more broth or milk.
- Add the ramen noodles directly into the sauce. If using fresh noodles, they’ll take about 2-3 minutes to soften; dried noodles may take 4-5 minutes. Stir gently to coat the noodles in the creamy garlic sauce.
- Return the cooked chicken to the pan along with the spinach or kale, if using. Stir to combine and cook for another 2 minutes, just until the greens wilt and everything is heated through.
- Taste and adjust the seasoning with salt or more soy sauce if needed. Serve immediately, garnished with sliced green onions for a fresh bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Garlic Sauce Chicken Ramen, recipe, cooking, food
