In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook each side for about 5-7 minutes until browned and cooked through. Remove from the pot and let rest before slicing.

In the same pot, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn.

Pour in the chicken broth and water. Bring to a simmer.

Add the ramen noodles to the pot and cook according to package instructions, usually about 4-5 minutes.

Stir in the heavy cream, soy sauce, and red pepper flakes, allowing the mixture to simmer.

Add the cornstarch mixture to the pot, stirring until the broth thickens slightly.

If using vegetables like spinach or bok choy, add them to the pot and cook until wilted.

While the noodles and vegetables are cooking, slice the cooked chicken breasts.

Divide the creamy ramen into bowls and top with sliced chicken. Garnish with green onions and cilantro if desired.

Serve hot and enjoy your delicious Creamy Garlic Chicken Ramen!