Begin by coating the chicken breasts in all-purpose flour, ensuring an even layer. Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chicken and cook for about 4 minutes on each side, or until it's golden brown and cooked through. Remove the chicken from the pan and set it aside to rest.

In the same pan, add another tablespoon of olive oil if needed and toss in the minced garlic and sliced sun-dried tomatoes. Sauté for about 2 minutes, stirring constantly until the garlic is fragrant and lightly golden.

Next, pour in 2 ½ cups of chicken stock and 1 ¼ cups of single cream, stirring gently to combine. Add in the smoked paprika, dried oregano, and red chili flakes for added flavor. Gradually incorporate the grated parmesan cheese until it melts into the broth.

Slice the cooked chicken breasts into bite-sized pieces and return them to the simmering broth. Cover the pan and let it simmer for about 5 minutes.

Add the ramen noodles to the pot, stirring in the noodles along with any remaining chicken stock if needed. Cook according to the package instructions.

Once cooked, ladle the Creamy Marry Me Chicken Ramen into bowls. Top with sliced chicken and your choice of garnishes.