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Creamy Spicy Chicken Ramen

This creamy spicy chicken ramen made in a pressure cooker brings together tender chicken, rich broth, and bold flavors in under 40 minutes. An easy, soul-warming dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 720 kcal

Equipment

  • 1 Skillet for cooking chicken and broth

Ingredients
  

Main Ingredients

  • 1 chicken breast cut lengthwise into two
  • Cajun seasoning enough to cover
  • Salt & pepper
  • 2 tablespoon soy sauce
  • 2 tablespoon chili sauce
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • Whites of a green onion chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 ramen packs with seasoning packets
  • Soft boiled egg for garnish
  • Green onion greens for garnish
  • Crispy onions for garnish
  • Chili oil for garnish

Instructions
 

Instructions

  • Season chicken breasts with Cajun seasoning, salt, and pepper. Coat well.
  • In a bowl, mix soy sauce, chili sauce, and honey to create marinade.
  • Add chicken to marinade and let it sit for 10 minutes.
  • Heat skillet over medium heat. Cook chicken 5–7 minutes per side until browned and cooked through. Set aside.
  • Sauté minced garlic and whites of green onion in same skillet until fragrant.
  • Add cooked ramen noodles and a splash of water to deglaze the skillet.
  • Slice chicken and place over noodles. Let the flavors mix together.
  • Drizzle extra chili sauce, top with green onions, crispy onions, and soft boiled egg. Serve hot.

Notes

For dairy-free, use coconut milk instead of cream. Pre-cooked rotisserie chicken saves time. Store leftovers in the fridge for 3 days or freeze up to 1 month.