Garlic Parmesan Chicken Ramen Bake (Print View)

Creamy garlic-Parmesan chicken with ramen, finished with a crispy panko topping—a comforting blend of textures.

# Components:

→ Base

01 - 3 packs ramen noodles, seasoning discarded
02 - 2 cups cooked shredded chicken
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 2 tablespoons butter
06 - 2 tablespoons all-purpose flour
07 - 1 3/4 cups whole milk
08 - 1 1/2 cups grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste

→ Topping

10 - 1/2 cup panko breadcrumbs
11 - 1 tablespoon olive oil or melted butter
12 - 1 tablespoon chopped fresh parsley, optional

# Directions:

01 - Boil ramen noodles just until tender, avoiding overcooking. Drain thoroughly and set aside.
02 - In a medium skillet, heat olive oil over medium heat and sauté minced garlic for one minute. Incorporate butter and flour, stirring to form a roux. Gradually whisk in milk, cooking until the mixture thickens. Remove from heat and blend in Parmesan cheese with salt and pepper.
03 - In a large mixing bowl, gently fold the cooked noodles with shredded chicken and the prepared garlic-Parmesan sauce. Transfer this mixture into a lightly greased baking dish.
04 - Mix panko breadcrumbs with olive oil or melted butter until evenly coated. Distribute the mixture over the noodle base. Sprinkle with chopped parsley if desired.
05 - Place the dish in a preheated oven at 375°F and bake for 20 to 25 minutes until the top is golden brown and bubbling along the edges. Serve hot.

# Expert Advice:

01 -
  • Uses affordable pantry ingredients found in any grocery store
  • One dish melds silky noodles creamy garlic cheese sauce and crispy panko topping
  • Makes leftovers taste like a brand new meal that is kid and adult approved
  • Ready in under forty minutes and perfect for quick weeknight dinners
02 -
  • High in protein and calcium thanks to chicken and cheese
  • A complete meal with simple salad or green vegetable
  • Freezes well and reheats beautifully for busy weeks
03 -
  • Let the sauce thicken until it coats a spoon before mixing with noodles this keeps your bake creamy not soggy
  • Do not overcook ramen at first because it finishes in the oven always aim for some chew
  • If making ahead add extra milk to the sauce so it stays loose when reheating

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