In a large skillet or wok, heat a tablespoon of sesame oil over medium high heat. Add your sliced chicken breast. Season lightly with salt and pepper. Let it sit undisturbed for two minutes to get a golden brown crust, then toss until cooked through. Remove the chicken and set it aside, let it rest while you build the soul of the dish.

In the same pan, drop in a knob of butter. Once it foams, add the minced garlic and ginger. The smell will be intoxicating, a warm, sharp fragrance that fills the house. Add the red pepper flakes now so they bloom in the fat, releasing their oils and creating that fiery chicken ramen base.

Pour in the chicken broth and soy sauce, scraping the bottom of the pan to get all those flavorful browned bits. Bring to a simmer, then whisk in the heavy cream. The color will transform into a beautiful, pale sunset orange. For those following a 30 Minute Creamy Sauce method, the key is keeping the heat at a gentle simmer to prevent curdling.

In a separate pot of boiling water, cook your ramen noodles according to the package directions, but shave off one minute for al dente. We want them to finish cooking in the creamy garlic sauce so they soak up every drop of flavor.

Add the cooked noodles and the seared chicken back into the skillet. Toss everything together, allowing the garlic butter sauce to coat every strand. Sprinkle in the parmesan cheese and stir until the sauce thickens and becomes glossy. If it feels too tight, add a splash of the noodle cooking water.

Remove from heat and drizzle with a little more chili oil. Top with a generous handful of sliced green onions or scallions. Serve immediately while the steam is still dancing off the bowl.