Bring a large pot of water to a rolling boil over high heat. Carefully add the ramen noodles and cook according to the package instructions until al dente, about 3–5 minutes. Once done, drain the noodles in a colander and set them aside, allowing excess water to drip off.

In a medium bowl, coat the chicken breasts or thighs evenly with melted butter, then sprinkle the spices over the top. Heat a skillet over medium-high heat, and add the chicken pieces. Cook for 7–10 minutes, flipping occasionally, until golden brown and cooked through.

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, stirring to combine with the garlic. Gradually add in the Parmesan cheese, allowing it to melt and create a smooth sauce.

Add the cooked ramen noodles to the skillet with the garlic sauce, tossing gently to coat. Chop the cooked chicken into bite-sized pieces and fold it into the ramen mixture. Adjust spice levels if desired.