Garlic Parmesan Chicken Ramen Bake (Printable Version)

Tender ramen, juicy chicken, and garlic-Parmesan sauce finished with a golden, crispy panko topping.

# What You’ll Need:

→ Base

01 - 3 packages instant 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, to taste
10 - Black pepper, to taste

→ Topping

11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon olive oil or melted butter
13 - 1 tablespoon chopped fresh parsley (optional)

# Step-by-Step Guide:

01 - Bring a large pot of water to a boil. Add ramen noodles and cook just until al dente. Drain immediately to avoid overcooking and set aside.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in butter until melted, then add flour and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in milk, ensuring no lumps remain. Simmer until mixture thickens. Add grated Parmesan, salt, and black pepper, stirring until cheese has melted and sauce is smooth.
03 - In a large mixing bowl, combine drained ramen noodles, shredded chicken, and the garlic-Parmesan sauce. Gently fold together until well coated, then transfer mixture to a greased baking dish.
04 - In a small bowl, toss panko breadcrumbs with olive oil or melted butter until evenly coated. Sprinkle breadcrumb mixture evenly over the prepared ramen mixture in the baking dish.
05 - Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the topping is golden brown and the casserole is bubbling. Remove from oven and garnish with chopped parsley, if desired.

# Additional Tips::

01 -
  • Easy weeknight dinner with pantry staples
  • Kid-friendly twist on classic flavors
  • Cheesy and extra creamy for pure comfort
  • Budget conscious and hearty for busy families
02 -
  • Packed with protein and calcium
  • Perfect for using up leftover chicken or veggies
  • Can be doubled for a party pan or frozen in portions
03 -
  • Toast the panko lightly in a dry skillet for more flavor before topping the bake
  • Always shred your Parmesan from the block for premium melting
  • If the sauce seems too thick after baking a dash of hot milk stirred in will revive the creamy texture

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