Pat dry the chicken and coat with cayenne, chili powder, salt, and pepper. Heat 2 tablespoons of oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until browned and cooked through. Remove and let rest before slicing.

While chicken cooks, boil water in a pot and add the ramen noodles. Cook according to package instructions for 3-4 minutes until al dente. Drain and rinse under cold water. Set aside.

In the same skillet, reduce heat to medium and add minced garlic, sauté for 30 seconds until fragrant. Pour in the cream, stirring until it thickens slightly (2-3 minutes).

Return sliced chicken to the skillet and combine with the sauce. Add cooked ramen noodles, tossing gently for 2 minutes to absorb flavors.

Serve in bowls, drizzling with fresh lime juice. Optionally, garnish with extra Parmesan cheese or lime wedges.