Creamy Chicken Caesar Ramen Noodles

Ingredients

• 4 large garlic cloves, divided
• 2 tablespoons extra-virgin olive oil
• 1/4 cup panko (Japanese-style breadcrumbs)
• 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 tablespoons 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) package instant ramen noodles, seasoning packets discarded
• 2 cups packed fresh baby spinach (about 2 ounces)
• 2 small scallions (about 1 oz. total), thinly sliced (about 1/4 cup)
• 2 large soft-boiled eggs, halved

Steps

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.