Bring a pot of water to a rolling boil, and add the ramen noodles. Cook according to package instructions until tender, about 3-4 minutes. Drain and rinse under cold water then set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves, stirring frequently for about 1-2 minutes until fragrant and golden.

Add 1 pound of sliced or cubed chicken to the skillet. Cook for about 5-7 minutes, stirring until browned and fully cooked through.

Sprinkle in 1 teaspoon each of cayenne pepper and chili powder, stirring to coat the chicken, and let it cook for another 2 minutes.

Lower the heat and pour in 1 cup of heavy cream. Stir continuously for about 3-4 minutes until the cream simmers and thickens.

Gently add the cooked ramen noodles into the skillet, tossing well to combine. Cook for an additional 1-2 minutes to soak up flavors.

Remove from heat and serve hot, garnishing with fresh lime juice and Parmesan cheese.