In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken breast and season with salt and pepper. Sauté for about 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Once cooked through, remove the chicken from the skillet and let it rest before slicing it into bite-sized pieces.

In a pot, bring water to a boil and add the ramen noodles, following package instructions for cooking time—typically about 3–4 minutes. Stir occasionally to prevent sticking. Once the noodles are tender, drain them in a colander and lightly rinse under cold water to stop the cooking process. Set aside while you prepare the sauce.

Using the same skillet, reduce the heat to medium and add minced garlic, sautéing for about 1 minute until fragrant. Pour in 1 cup of heavy cream alongside 1 teaspoon each of cayenne pepper and chili powder, stirring to combine. Gradually add 1 cup of vegetable broth, simmering on low for about 5–7 minutes until the sauce thickens slightly. Watch for a luscious, creamy texture.

Add the drained ramen noodles directly into the skillet with the creamy sauce. Toss gently but thoroughly for about 2–3 minutes until all the noodles are well-coated and heated through. The noodles should soak up the rich flavors from the sauce, creating a satisfying base for your Fiery Chicken Ramen.

To serve, divide the creamy chicken ramen into bowls, topping with the sliced chicken. Finish with a sprinkle of freshly grated Parmesan cheese and a squeeze of lime juice for added brightness. Serve hot, and enjoy your delightful creation that beautifully balances heat and creaminess!