Can I make this ramen less spicy?

Yes! Simply cut back on the sriracha and chili flakes, or skip them altogether for a milder, creamy garlic flavor.

Can I use pre-cooked chicken?

Absolutely! Just slice it thin and toss it in during the last few minutes to warm through.

Instant ramen works perfectly, but you can use fresh or frozen ramen if you want a more gourmet touch.

Sure! Swap the heavy cream for full-fat coconut milk and use a plant-based butter substitute.

Stir in an extra tablespoon of butter or a splash more cream right before serving.

It's best enjoyed fresh, but you can prep the sauce and chicken ahead of time and cook the noodles right before serving.

Try soft-boiled eggs, extra green onions, cilantro, a squeeze of lime, or even crispy fried onions for extra crunch!

Scale

Cook the ramen noodles according to package instructions (without the seasoning packet). Drain and set aside.
Season the chicken with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken slices and cook until golden and cooked through, about 5–7 minutes. Remove from the pan and set aside.
In the same pan, melt butter and sauté minced garlic until fragrant (about 1 minute).
Pour in chicken broth, soy sauce, sriracha, and heavy cream. Stir well and bring to a gentle simmer.
Add cooked ramen noodles to the sauce, tossing to coat evenly.
Return chicken to the skillet and toss everything together. If using, add baby spinach and cook until just wilted.
Serve hot, topped with green onions, sesame seeds, and an extra drizzle of sriracha if desired.

Adjust the spice level by adding more or less sriracha and chili flakes. Customize with your favorite veggies or swap chicken for shrimp or tofu!

Keywords: ramen, spicy chicken, creamy garlic, easy dinner, noodle bowl