Begin by gathering all your ingredients on the counter for easy access. Chop the chicken into bite-sized pieces and mince the garlic.

Heat 2 tablespoons of oil in a large pan over medium heat. Season the chicken with salt and pepper, then add to the hot pan. Cook for 6-7 minutes on each side until golden brown. Remove the chicken from the pan and let it rest.

In the same pan, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Pour in 2 cups of chicken broth and 3 tablespoons of soy sauce into the pan. Bring to a simmer, scraping up any browned bits from the bottom.

Add the fresh ramen noodles to the simmering sauce, cooking according to package instructions, about 4-5 minutes, until tender yet slightly chewy.

Once the noodles are cooked, reduce heat and stir in 1 cup of heavy cream and a pinch of red pepper flakes. Mix until the sauce is rich and creamy.

Slice the rested chicken and arrange it on top of the creamy noodles. Garnish with chopped green onions and cilantro.