Bring a large pot of salted water to a rolling boil. Add the ramen noodles and cook according to package instructions until al dente, usually around 3-4 minutes. Drain the noodles in a colander and rinse them briefly with cold water to stop the cooking process. Set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the hot skillet. Cook for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and let it rest before slicing into bite-sized pieces.

In the same skillet, lower the heat to medium and add minced garlic, sautéing for about 1-2 minutes until fragrant. Pour in the heavy cream and stir in cayenne pepper, chili powder, and Parmesan cheese. Allow the mixture to simmer gently for 4-5 minutes, stirring consistently until it thickens and becomes creamy.

Once the sauce has thickened, add the cooked ramen noodles and sliced chicken to the skillet. Toss everything together gently, ensuring the noodles and chicken are evenly coated with the creamy garlic sauce. Continue to cook for an additional 2-3 minutes.

Remove the skillet from heat and plate the Fiery Chicken Ramen into bowls. Squeeze fresh lime juice over each serving. Optionally, garnish with extra Parmesan if desired.