One-Pot Creamy Garlic Chicken Ramen with Spinach

Ever have one of those nights where you’re craving something incredibly comforting but the thought of a pile of dishes is just too much? Yeah, me too. That’s exactly why this One-Pot Creamy Garlic Chicken Ramen with Spinach is my weeknight superhero. It’s the kind of meal that feels like a warm hug, with tender chicken and noodles swimming in a luxuriously creamy garlic broth, all while being ready in about 30 minutes. It’s a guaranteed win for the whole family.

Top Reasons To Make It

• It all comes together in a single pot, which means cleanup is a total breeze.
• From fridge to table in half an hour, making it a perfect solution for busy evenings.
• The creamy garlic sauce is so, so good, and the spinach sneaks in a healthy boost that even the kids will eat.
• It’s incredibly flexible. Don’t have chicken? Have some extra veggies? You can adapt it with what you’ve got on hand.
• Honestly, it’s just downright delicious and satisfies that takeout ramen craving without the hefty price tag.

Ingredients

• 1 tablespoon olive oil: For sautéing our aromatics.
• 1 pound boneless, skinless chicken breasts, cubed: The main protein that gets wonderfully tender.
• Salt and black pepper: To season the chicken and broth to your taste.
• 1 small yellow onion, diced: Adds a sweet, savory base flavor.
• 6 cloves garlic, minced: Because we’re serious about that garlic goodness.
• 4 cups low-sodium chicken broth: Forms the flavorful base of our soup.
• 1 teaspoon dried thyme: Adds a subtle earthy note.
• 2 (3-ounce) packages of ramen noodles, seasoning packets discarded: The star of the show! We’re just using the noodles.
• 2 cups fresh spinach: Wilts down perfectly and adds color and nutrients.
• 1/2 cup heavy cream: Creates that rich, creamy texture we’re after.
• 1 tablespoon lemon juice: A squeeze at the end brightens everything up.

Instructions

1. 1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the cubed chicken with salt and pepper. Add the chicken to the hot pot and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and lightly browned. Remove the chicken from the pot and set it aside on a plate.
   2. In the same pot, add the diced onion. Cook for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for one more minute, until it’s fragrant.
   3. Pour in the chicken broth and add the dried thyme. Scrape any browned bits from the bottom of the pot—that’s pure flavor! Bring the broth to a simmer.
   4. Once simmering, add the ramen noodles (break them up a bit if you like). Cook for about 3 minutes, stirring occasionally to separate the noodles, until they are just tender.
   5. Reduce the heat to low. Stir in the fresh spinach and cooked chicken. Then, pour in the heavy cream and lemon juice. Stir gently until the spinach has wilted and everything is heated through, about 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately!

Variations & Substitutions

• Protein Swap: Feel like mixing it up? Diced smoked turkey sausage or even canned chickpeas (drained and rinsed) are fantastic alternatives to chicken.
• Vegetable Boost: Toss in some sliced mushrooms with the onions, or add a cup of frozen peas or corn along with the spinach.
• Dairy-Free: For a plant-based version, use a hearty vegetable broth, swap the chicken for chickpeas, and use full-fat coconut milk instead of heavy cream. So good.
• Spice It Up: A pinch of red pepper flakes with the garlic or a dash of hot sauce at the end will give it a nice kick.

Serving Ideas & Pairings

This ramen is a complete meal in a bowl, but sometimes a little something on the side is nice. A simple side salad with a tangy vinaigrette helps cut through the richness. For a real treat, some soft, buttery dinner rolls are perfect for sopping up every last bit of that creamy sauce. If you’re brainstorming easy dinner ideas for family night, this dish is a centerpiece that pleases everyone.

Storage & Reheating

Let the ramen cool completely before storing. It will keep in an airtight container in the refrigerator for up to 3 days. Be aware that the noodles will continue to absorb the broth, so it will be less “soupy” when reheated. To reheat, gently warm it in a saucepan over low heat, adding a splash of broth or water to loosen it up. I don’t recommend freezing this one, as the creamy sauce can separate and the noodles will become very mushy.

Pro Tips For Perfect Ramen

• Don’t overcrowd the pot when browning the chicken. Cook it in two batches if your pot is smaller to get a nice sear instead of steaming it.
• Be sure to discard those little ramen seasoning packets. We’re building our own delicious, controlled-sodium flavor from scratch.
• Undercook the noodles just slightly. They’ll continue to soften as they sit in the hot broth after you turn off the heat.
• Wait to add the cream until the very end and keep the heat low to prevent it from curdling.
• My grandma always said, “Taste as you go!” The final squeeze of lemon juice is crucial—it balances the richness perfectly.

Frequently Asked Questions

• Can I use a different kind of noodle? Absolutely! Udon noodles or even fettuccine broken into shorter lengths would work. Just adjust the cooking time according to the package directions.
• Is this one of those kid friendly dinners? In my house, yes! The creamy, mild flavor is usually a big hit. You can always set aside a portion for the little ones before adding black pepper or red pepper flakes to the main pot.
• How can I make this healthier? You can use half-and-half instead of heavy cream for a slightly lighter version, and load up on extra vegetables like carrots or zucchini.
• What if I don’t have a Dutch oven? Any large, deep skillet or soup pot with a lid will work just fine.

I hope this One-Pot Creamy Garlic Chicken Ramen with Spinach becomes a new favorite in your rotation of quick dinner ideas. It’s the kind of simple, soulful meal that reminds you that a great dinner doesn’t have to be complicated.