In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, and cook for 5-7 minutes on each side until nicely browned. Remove from the pot, let them rest for a few minutes, and then slice them into thin pieces.

In the same pot, add the minced garlic and grated ginger. Sauté for 1-2 minutes, stirring frequently, until they become fragrant, but be careful not to let them burn!

Pour in the chicken broth and water, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

Add the ramen noodles to the pot, cooking according to the package instructions (approximately 4-5 minutes), until they are tender yet still firm to the bite.

Stir in the heavy cream and soy sauce, along with the optional red pepper flakes, if using. Let it simmer gently, blending all the flavors into a creamy delight.

In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir this into the pot and watch as the broth thickens beautifully!

If you’d like to incorporate some vegetables, now’s the time! Stir in any leafy greens such as spinach or bok choy, and cook until they are wilted and vibrant.

While the broth is thickening and vegetables are cooking, slice the previously cooked chicken into bite-sized pieces to add to the bowls later.

Divide the creamy ramen into deep bowls, topping each with sliced chicken. Garnish generously with sliced green onions and a sprinkle of fresh cilantro, if desired.

Serve hot and relish in the rich, comforting flavors of your homemade ramen!