Bring a large pot of water to a boil and cook the ramen noodles according to package instructions (4-5 minutes). Drain and set aside.

Melt 2 tablespoons of butter in a skillet over medium heat, add 4 minced garlic cloves, and sauté for 1-2 minutes until fragrant.

Add 1 pound of diced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until cooked through.

Lower heat to medium-low and add 1 cup of heavy cream, stirring until combined. Simmer for 3-4 minutes.

Stir in ½ cup of grated Parmesan cheese until the sauce becomes creamy.

Mix in 1 teaspoon each of cayenne and chili powder, and simmer for another 2-3 minutes.

Combine cooked ramen noodles in the skillet, tossing them in the sauce for 2 minutes.

Serve hot, optionally garnished with lime juice and sliced spring onions.