Begin by cutting your chicken breast into bite-sized pieces. In a bowl, toss the chicken with cayenne pepper, chili powder, and minced garlic, ensuring an even coating. Heat a skillet over medium-high heat, adding a drizzle of oil. Sauté the seasoned chicken for about 6–8 minutes, or until it’s golden brown and cooked through (internal temperature should reach 165°F).

While the chicken cooks, bring a pot of salted water to a boil. Add the fresh ramen noodles, cooking them according to package instructions, typically around 3–4 minutes, until they are tender but still firm to the bite. Once cooked, drain the noodles in a colander and set aside, keeping them warm so they remain soft.

Using the same skillet from the chicken, reduce heat to medium and pour in the heavy cream. Allow it to come to a gentle simmer, stirring occasionally for 2–3 minutes until the cream thickens slightly. Gradually stir in the grated Parmesan cheese, continuing to mix until it melts into a velvety sauce.

Gently add the cooked ramen noodles to the creamy sauce, tossing them until well coated. Then, carefully fold in the sautéed chicken to incorporate all the flavors seamlessly. Continue cooking for another 1–2 minutes on low heat.

To plate your Fiery Chicken Ramen, divide the creamy mixture between bowls. Finish with a generous squeeze of fresh lime juice over the top, garnishing with sliced green onions and sesame seeds.