Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add boneless chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from skillet, let rest for a few minutes, then slice the chicken into bite-sized pieces and coat with a mix of cayenne and chili powder for that fiery kick.

In a separate pot, bring water to a rolling boil. Add fresh or dried ramen noodles and cook according to package instructions, usually about 3-4 minutes for fresh noodles or 4-5 minutes for dried ones until al dente. Once cooked, drain the noodles and set aside, allowing them to cool slightly while you prepare the creamy garlic sauce.

In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves, stirring for about 1 minute until fragrant and golden. Slowly pour in 1 cup of heavy cream and bring to a gentle simmer, mixing in ½ cup of grated Parmesan cheese until fully melted and the sauce is smooth and creamy.

Fold the sliced chicken and cooked ramen noodles into the creamy garlic sauce, tossing gently to ensure everything is evenly coated. Allow the mixture to heat through on the stove for another 2-3 minutes, ensuring the noodles absorb the creamy sauce while remaining soft and tender.

Plate your Fiery Chicken Ramen in warm bowls, making sure to scoop up plenty of charming sauce with each serving. Squeeze fresh lime juice over the top for a bright finish, and consider garnishing with chopped green onions or sesame seeds to add an extra layer of flavor and crunch.