In a skillet over medium heat, melt 2 tablespoons of butter. Add 4 cloves of minced garlic and sauté until fragrant and lightly golden. Stir in 1 cup of heavy cream, 1 teaspoon of cayenne pepper, and 1 teaspoon of chili powder. Simmer for 3-5 minutes until thickened.

Season 1 pound of chicken with salt and pepper. In another skillet over medium-high heat, add oil and sear chicken for 6-7 minutes on each side until cooked through. Slice the chicken and coat with the sauce.

In a large pot, boil 4 cups of water and cook 8 ounces of ramen noodles according to package instructions, about 3-4 minutes. Drain and rinse to stop cooking.

In the skillet with sauce, add cooked noodles and sliced chicken. Toss gently over low heat for 2-3 minutes, ensuring noodles are coated with sauce.

Plate the noodle and chicken mixture, finishing with grated Parmesan cheese and a squeeze of lime juice if desired.