If you love the flavors of a chicken caesar salad but want something comforting, then you're going to love my creamy Chicken Caesar Ramen. It's all made in one pan so it's really low effort with minimal washing up, I hope you love it as much as I do!
If you're a lover of ramen and noodle soups, then you've got to save my marry me chicken ramen, spicy peanut butter noodles and chicken katsu ramen for another time!
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Why you'll love this recipe
Made by someone you can trust: for those of you who are new here, my name's Emily and I'm an ex-chef, turned food content creator/recipe developer. I adore testing and creating new recipes and sharing them with you. I don't use AI, I take inspiration from magazines, travel, restaurants, books, friends, and turn my thoughts into dishes that I think you'll love and want to make over and over again. So, I hope you love this dish, if so, then check out more of my recipes to make in the future!
One pot: yep, that's right, this chicken caesar ramen is all made in one pot, meaning minimal effort and barely any washing up!
Comforting: imagine the flavors of chicken caesar but as a comforting creamy ramen dish. SO good.
Ingredients and substitutions
Chicken: I'm using chicken breast for this recipe but feel free to use boneless and skinless chicken thigh. Alternatively for a plant-based option, you could go for tofu or mushrooms.
Garlic: fresh garlic is the best! But you can use garlic granules if you'd like!
Anchovies: tinned anchovies are great for this. They provide the saltiness and umami we need for our chicken caesar ramen.
Mayonnaise: we're replicating a caesar salad sauce so mayonnaise is one of our ingredients. Full fat mayonnaise provides the best flavor, or you can make my kewpie mayonnaise recipe if you want to make it homemade.
Parmesan: a ramen + cheese is fantastic. Feel free to use pecorino if you don't have parmesan.
Worcestershire sauce: this is optional but I love Worcestershire sauce in my caesar salad dressings!
Single cream: you can use double or full fat cream but I find that light or single cream works well!
Chicken stock: to bulk out our sauce and to enhance the flavor, chicken stock is essential! I'm using a chicken stock cube with water, but feel free to use homemade chicken stock if you've got it!
Noodles: any ramen noodles you fancy works with this recipe! You could alternatively use udon, soba, or rice noodles.
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
Step by step instructions with photos
Step 1: Place a large pot on medium heat and drizzle with vegetable oil. Once hot, add in your chicken breasts, season with salt and pepper, and fry on each side for 3 minutes until golden (the breasts will not be cooked through). Remove and set aside.
Step 2: In the same pot, add a touch more oil, then add in the anchovies and garlic. Break apart using a wooden spoon and fry for a couple of minutes until aromatic.
Step 3: To the pot, add in the chicken stock, cream, grated parmesan, worcestershire sauce, and mayonnaise. Stir to combine (whisk if the mayonnaise is staying lumpy), taste and season with lots of pepper, and a pinch of salt accordingly.
Step 4: Once the sauce is simmering, add in the chicken breasts, place on the lid of the pot and leave to simmer gently for 10-15 minutes until the chicken is cooked through. Then remove the chicken breasts, set aside, and slice.
Step 5: Add the noodles into the sauce and simmer for a few minutes until the noodles are al dente.
Step 6: Time to serve up the ramen! Divide the noodles and stock between two bowls. Top each bowl with the sliced chicken and any additional toppings you'd like (jammy egg, boiled pak choi, sesame seeds, scallions...). And enjoy!
I know anchovies can be divisive, but please don't skip them here! They're what give this ramen that unmistakable Caesar flavor. They melt right into the sauce as it cooks, so you won't get any fishy bites, just a deep, savory backbone that makes the broth taste like a proper Caesar dressing.
In an ideal world I like to use fresh ramen noodles since they hold up beautifully in that creamy sauce, but instant ramen noodles (minus the seasoning packet) work brilliantly too if that's what you've got in the cupboard.
Not quite, single cream is a lighter British cream, closer to what's sold as "light cream" or "half-and-half" in the US
Absolutely, and thighs are actually a great option here since they stay wonderfully juicy through that simmer. Just keep in mind they may need a few extra minutes to cook through fully, so check they're cooked before slicing
I love a jammy egg, some boiled pak choi, a sprinkle of sesame seeds, and scallions on top, but this dish is really flexible; crispy croutons or extra Parmesan shavings would lean even harder into the Caesar flavors if that's what you're after.
Yes, this recipe doubles well...just make sure your pot is large enough to hold everything comfortably, and give the sauce a little extra time to come back up to a simmer once you've added double the ingredients.
More Ramen Recipes
If you tried this Chicken Caesar Ramen recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Chicken Caesar Ramen
Ingredients
- 2 chicken breasts
- 2 garlic cloves finely chopped
- 2 anchovies I used tinned anchovies
- 3 tablespoon mayonnaise
- 20 g grated parmesan
- ½ teaspoon Worcestershire sauce
- 300 ml light cream
- 600 ml chicken stock
- 2 portions of noodles
Optional toppings
- 2 eggs boiled for 6 minutes for a jammy egg
- 1 pak choi sliced into quarters lengthways and boiled with the eggs, but for only 3 minutes.
- sesame seeds
- scallions finely sliced
- chili oil
Instructions
- Place a large pot on medium heat and drizzle with vegetable oil. Once hot, add in your chicken breasts, season with salt and pepper, and fry on each side for 3 minutes until golden (the breasts will not be cooked through). Remove and set aside.
- In the same pot, add a touch more oil, then add in the anchovies and garlic. Break apart using a wooden spoon and fry for a couple of minutes until aromatic.
- To the pot, add in the chicken stock, cream, grated parmesan, worcestershire sauce, and mayonnaise. Stir to combine (whisk if the mayonnaise is staying lumpy), taste and season with lots of pepper and a pinch of salt accordingly.
- Once the sauce is simmering, add in the chicken breasts, place on the lid of the pot and leave to simmer gently on low heat for 10-15 minutes until the chicken is cooked through. Then remove the chicken breasts, set aside, and slice.
- This is when you probably want to begin preparing any garnishes or toppings!
- Add the noodles into the sauce and simmer for a few minutes until the noodles are al dente.
- Time to serve up the ramen! Divide the noodles and stock between two bowls. Top each bowl with the sliced chicken and any additional toppings you'd like (jammy egg, boiled pak choi, sesame seeds, scallions...). And enjoy!
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