Recipes Dinner Pasta and Noodle Dishes Noodles Creamy Chicken Caesar Ramen Noodles 5.0 (1) 1 Review This creamy ramen dinner borrows the signature flavors of a classic Caesar salad and turns them into a silky broth with tender chicken, chewy noodles, spinach, and a crisp garlic-panko topping. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Published on August 12, 2026 Save Rate PRINT Share Active Time: 40 mins Total Time: 45 mins Servings: 2 Jump to recipe The recipe transforms familiar Caesar salad ingredients into a silky, savory broth that coats every strand of ramen.Simmering the chicken directly in the broth keeps it juicy while building even more flavor into the sauce.A crisp garlic-panko topping adds a crunchy contrast that makes every bite more dynamic. Caesar salad flavors have long moved beyond lettuce, appearing on everything from pizza to sandwiches. This recipe takes that familiar combination of Parmesan cheese, garlic, anchovies, Dijon mustard, and Worcestershire sauce in another fresh direction by turning it into a rich, creamy ramen bowl. The broth gets its silky texture from heavy cream, Parmesan, and tempered egg yolks, while anchovies melt into the sauce to provide deep umami without tasting overtly fishy. Chicken breasts are browned before finishing in the broth, allowing the flavorful cooking juices to enrich the sauce while keeping the meat tender. Fresh spinach adds color and balances the richness, and soft-boiled eggs make each serving feel complete. For the ultimate nod to Caesar salad, you cannot forget the croutons. Thin slices of garlic are fried until crisp, creating a fragrant garlic oil that’s used to toast panko. That same garlic is folded into the toasted panko and Parmesan to create a crunchy topping that echoes the crisp croutons found in a traditional Caesar salad. The result is a bowl with creamy broth, chewy noodles, juicy chicken, and plenty of contrasting texture. While inspired by Caesar salad, this recipe stands on its own as a hearty noodle dinner that comes together in under an hour. We Tested 5 Caesar Salad Recipes From Famous Chefs — the Winner Took the Dish Back to Its Roots This recipe is for garlic lovers Frying the garlic at the beginning does double duty. First, the infused oil flavors nearly every component of the dish, from the toasted panko to the seared chicken and creamy broth. (Watch the garlic closely while it cooks, as it can quickly go from golden to overly browned.) Second, the reserved crispy garlic adds another layer of texture when stirred into the toasted breadcrumb topping. Eggs give the broth an added level of richness You’ll achieve a rich texture by tempering egg yolks with hot broth before whisking them back into the skillet. This gradual warming prevents the yolks from scrambling while creating a glossy finish. Notes from the Food & Wine Test Kitchen Use any flavor of instant ramen since the seasoning packets are discarded or reserved for another use.Small chicken breasts cook more evenly; if using larger ones, slice them in half horizontally before cooking.Keep extra broth nearby while the noodles cook since different ramen brands absorb liquid at different rates. This recipe was developed by Nicole Hopper; the text was written by Breana Killeen. Keep Screen Awake Ingredients 4 large garlic cloves, divided 2 tablespoons extra-virgin olive oil 1/4 cup panko 5/8 teaspoon kosher salt, divided, plus more to taste 5 tablespoons grated Parmesan cheese, divided 2 small (6- to 8-oz. each) boneless, skinless chicken breasts, patted dry and pounded to even thickness 1/2 teaspoon black pepper, plus more for garnish 3 anchovy fillets, drained and finely chopped (about 2 1/2 teaspoons) 1/2 cup heavy cream 1 tablespoon Dijon mustard 1 1/2 teaspoons Worcestershire sauce 2 1/2 to 3 cups lower-sodium chicken broth, divided 2 large egg yolks 2 (3- to 4-ounce) packages instant ramen noodles, seasoning packets discarded 2 cups packed fresh baby spinach (about 2 ounces) 2 small scallions, thinly sliced (about 1/4 cup) 2 large soft-boiled eggs, halved Directions Thinly slice 3 garlic cloves. Heat oil in a medium, high-sided skillet over medium. Add sliced garlic; cook, stirring constantly, until light golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate to drain. Spoon 1 tablespoon of the garlic oil into a small heatproof bowl; reserve remaining garlic oil in skillet. Add panko and 1/8 teaspoon salt to garlic oil in skillet; cook over medium, stirring constantly, until golden and crisp, 2 to 3 minutes. Remove from heat and transfer to a small heatproof bowl. Stir in 1 tablespoon of the Parmesan and reserved fried garlic; set aside for serving. Wipe skillet clean. Sprinkle chicken evenly with pepper and remaining 1/2 teaspoon salt. Heat reserved 1 tablespoon garlic oil in skillet over medium-high. Add chicken; cook, undisturbed, until deeply browned on bottom, about 4 minutes. Turn chicken; cook until browned on second side, about 3 minutes. Transfer chicken to a plate (chicken will not be fully cooked through). Reduce heat to medium-low. Grate remaining 1 clove garlic with a microplane. Add anchovies and grated garlic to skillet; cook, stirring constantly and breaking up anchovies with a wooden spoon, until garlic is fragrant and anchovies dissolve, 30 to 60 seconds. Stir in cream, mustard, Worcestershire sauce, and 2 1/2 cups of the broth. Bring to a simmer over medium-high. Return chicken and any accumulated juices to skillet. Reduce heat to medium-low; simmer, turning chicken halfway through cook time, until a thermometer inserted into thickest portion of chicken registers 160°F, 6 to 8 minutes. Transfer chicken to a cutting board, and let rest 5 minutes. Add ramen noodles to skillet (noodles will not be fully submerged); cook over medium, turning and separating noodles with tongs, until noodles are tender, 3 to 4 minutes; stirring in spinach during last 1 minute of cooking, adding remaining 1/2 cup broth, as needed. Remove from heat. Divide noodles and spinach evenly between 2 shallow bowls. Whisk together egg yolks and remaining 4 tablespoons Parmesan in a small bowl, then whisk in 1/2 cup of the hot broth from skillet. Whisk mixture back into skillet; whisking constantly until cheese is melted and broth is creamy. Season with salt, to taste. Thinly slice chicken; arrange chicken, egg halves, and scallions evenly over noodles. Ladle creamy broth evenly over noodles. Sprinkle evenly with reserved panko mixture and garnish with additional black pepper. Food & Wine / Photo by Caley Ellenburg / Food Styling by Julian Hensarling Make ahead The garlic-panko topping can be prepared up to one day ahead and stored in an airtight container at room temperature. The finished ramen is best enjoyed immediately, as the noodles continue to absorb the broth during storage. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.