Heat 2 tablespoons of olive oil in a large pot over medium heat. Season 1 pound of boneless, skinless chicken breasts generously with salt and pepper. Once the oil shimmers, add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set it aside to rest.

In the same pot, add 3 minced garlic cloves and 1 tablespoon of grated ginger, stirring well. Sauté for 1-2 minutes until fragrant, ensuring the garlic doesn't burn.

Pour in 4 cups of chicken broth and 2 cups of water into the pot with the sautéed aromatics, stirring to combine. Increase the heat to bring the mixture to a gentle simmer.

Add 8 ounces of ramen noodles to the pot. Cook according to package instructions, usually around 4-5 minutes, until the noodles are just tender.

Reduce the heat to low and slowly stir in 1 cup of heavy cream along with 2 tablespoons of soy sauce. Sprinkle in red pepper flakes to taste.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then pour this into the pot while stirring constantly.

Toss in 2 cups of your choice of vibrant vegetables, such as spinach, bok choy, or bell peppers. Stir well and cook for an additional 2-3 minutes.

Slice the rested chicken into bite-sized pieces.

Ladle the creamy garlic chicken ramen into deep bowls, distributing the noodles, broth, and vegetables evenly. Top each bowl with sliced chicken, then finish with green onions and cilantro if desired.