Begin by bringing a large pot of salted water to a boil. Once boiling, add the ramen noodles and cook according to package instructions, usually around 3-4 minutes, until al dente. Drain the noodles and rinse briefly under cold water to stop cooking; set aside.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add minced garlic and sauté for about 1-2 minutes, stirring frequently until it becomes fragrant and golden.

Add sliced chicken breast to the skillet with the garlic. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and no longer pink.

Sprinkle cayenne pepper and chili powder over the cooked chicken, stirring well to coat evenly. Cook for another 1-2 minutes.

Pour in the heavy cream and add the grated Parmesan cheese, stirring until the sauce is smooth.

Gently fold the cooked ramen noodles into the skillet with the chicken and creamy sauce. Cook together for an additional minute.

Off the heat, squeeze fresh lime juice over the ramen and serve immediately, garnishing with chopped scallions or cilantro.