Start by patting the chicken breasts dry and seasoning them generously with cayenne pepper, chili powder, and minced garlic. Heat a large skillet over medium-high heat and add a splash of oil. Sear the chicken for about 5 to 7 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove and let rest before slicing.

In a large pot, bring salted water to a boil and gently add the ramen noodles. Cook them according to package instructions, usually around 4 to 5 minutes, until they are just tender but still firm to the bite (al dente). Once cooked, drain the noodles and rinse them under cold water to stop the cooking process; set aside in a bowl, ready for assembly.

Using the same skillet, lower the heat to medium and add a bit more oil if needed. Sauté minced garlic for about 1 to 2 minutes, stirring constantly until fragrant and golden. Next, pour in the heavy cream, stirring to combine all the tasty bits from the bottom of the pan. Allow the sauce to simmer for 3 to 5 minutes, or until slightly thickened.

Add the cooked ramen noodles into the creamy garlic sauce. Toss gently to coat the noodles evenly, ensuring each strand is enveloped in the richness. Incorporate the sliced chicken, allowing the flavors to meld together beautifully. Warm everything together for an additional minute.

To plate your Fiery Chicken Ramen, serve generous portions in bowls. Finish with a squeeze of fresh lime juice over the top. Optionally, sprinkle extra Parmesan cheese and garnish with chopped green onions or cilantro for a pop of freshness.