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Creamy Tuscan Chicken Ramen - Comforting Noodles With Rich, Sunny Flavors

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (use some oil from the sun-dried tomatoes for extra flavor)
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or a mix of dried oregano and basil
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes (optional, for a gentle heat)
  • 1/3 cup sun-dried tomatoes, drained and sliced
  • 3 cups low-sodium chicken broth
  • 3 packages instant ramen noodles (discard seasoning packets), or 9–10 ounces dried ramen
  • 1 cup heavy cream (or half-and-half for lighter)
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 3 cups baby spinach, lightly packed
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • Fresh basil, torn, for garnish (optional)

Method
 

  1. Season the chicken: Pat the sliced chicken dry. Toss with salt, pepper, and Italian seasoning so every piece is coated.
  2. Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate.
  3. Sauté aromatics: Lower heat to medium. Add garlic, red pepper flakes, and sun-dried tomatoes to the same pot. Cook 30–60 seconds until fragrant, scraping up any browned bits.
  4. Simmer the base: Pour in the chicken broth and bring to a lively simmer. Taste and adjust salt if needed.
  5. Cook the ramen: Add the ramen bricks and press them into the liquid. Cook 2–3 minutes, stirring and breaking up the noodles as they soften. Keep the simmer steady; the starch will help thicken the sauce.
  6. Add the cream and cheese: Reduce heat to medium-low. Stir in the heavy cream, then sprinkle in the Parmesan a little at a time, stirring until melted and smooth.
  7. Finish with greens and chicken: Return the chicken to the pot with any juices. Add the spinach and fold until just wilted, about 1 minute.
  8. Brighten and serve: Stir in lemon juice. Taste and adjust with more salt, pepper, or Parmesan. Top with fresh basil and extra cheese. Serve hot.