2 boneless, skinless chicken thighs or breasts

1 teaspoon chili powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon vegetable oil

3 cups chicken broth

1 tablespoon soy sauce

1 teaspoon sesame oil

2 cloves garlic, minced

¼ cup heavy cream

1 tablespoon butter

2 cloves garlic, minced (for sauce)

¼ cup heavy cream (for sauce)

2 packs ramen noodles (fresh or dried)

1 green onion, chopped (for garnish)

1 teaspoon chili oil (optional, for extra heat)

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Marinate the Chicken: In a bowl, combine chili powder, paprika, salt, and black pepper. Coat the chicken evenly with the spice mix and let it sit for 15 minutes to absorb the flavors.
Cook the Chicken: Heat a pan over medium-high heat and add vegetable oil. Sear the chicken for 5-7 minutes per side, or until it is golden brown and cooked through. Remove from heat and let the chicken rest before slicing.
Prepare the Creamy Garlic Sauce: In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream, stir, and let it thicken slightly. Remove from heat and set aside.
Cook the Ramen Noodles: Bring a pot of water to a boil and cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
Make the Spicy Broth: In a separate pot, heat sesame oil over medium heat. Add minced garlic and sauté until aromatic. Then add chicken broth, soy sauce, and heavy cream. Simmer for 5-7 minutes to allow the flavors to meld together.
Assemble the Ramen Bowl: Divide the cooked noodles into bowls. Pour the spicy broth over the noodles and top with the sliced chicken. Drizzle with the creamy garlic sauce.
Garnish & Serve: Sprinkle chopped green onions on top for a fresh crunch and drizzle with chili oil for extra heat if desired. Serve hot and enjoy!

Add extra toppings like sesame seeds, a soft-boiled egg, or extra chili oil for added texture and flavor.
For a vegetarian option, replace the chicken with tofu or another plant-based protein.
Adjust the spice level by reducing or increasing chili powder and chili oil as desired.
Leftovers can be stored in an airtight container for up to 3 days. Separate the noodles from the broth to prevent sogginess.
Reheat the broth on the stovetop and add fresh noodles before serving.