Chicken Ramen with Creamy Garlic Sauce

You will need:
For the Chicken:
2 boneless, skinless chicken thighs or
breasts
1 teaspoon chili powder (optional)
1 teaspoon paprika
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
1 tablespoon vegetable oil

For the Broth:
3 cups chicken broth
1 tablespoon soy sauce
1 teaspoon oil
2 cloves garlic, minced
1 / 4 cup heavy cream

For the Creamy Garlic Sauce:
1 tablespoon butter
2 cloves garlic, minced
1 / 4 cup heavy cream

For the Ramen:
2 packs Ramen noodles (fresh or dried)
1 Chive, chopped (for garnish)
1 teaspoon oil

Method:
Marinate the Chicken: In a bowl, mix chili powder, paprika, salt, and black pepper. Coat the chicken evenly and let it sit for 15 minutes.
Cook the Chicken: Heat a pan over medium-high heat, add oil, and sear the chicken for 5-7 minutes per side until golden brown and cooked through. Let it rest before slicing.
Prepare the Creamy Garlic Sauce: In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in heavy cream, stir, and let it thicken slightly. Set aside.
Cook the Ramen Noodles: Boil water in a pot and cook the Ramen noodles according to package instructions. Drain and set aside.
Make the Spicy Broth: In a pot, heat oil and sauté minced garlic until aromatic. Add chicken broth, soy sauce, and heavy cream. Simmer for 5-7 minutes.
Assemble the Ramen Bowl: Divide the noodles into bowls. Pour the spicy broth over the noodles. Top with sliced chicken and drizzle with creamy garlic sauce.
Garnish and Serve: Sprinkle chopped green onions and a drizzle of chili oil for extra spice. Serve hot and enjoy!

Tips: Broth can be made with 1 cup warm water and 1 large Maggi cube. If don’t want this dish hot then feel free to leave out the hot ingredients.