Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced chicken breast and sauté for 5–7 minutes, stirring occasionally, until cooked.

In the same pot, add 3 minced garlic cloves and sauté for about 1 minute or until fragrant, being careful not to overcook.

Pour in 4 cups of unsalted chicken broth and 2 tablespoons of soy sauce, stirring well. Simmer gently for about 5 minutes.

Add 2 packs of ramen noodles directly into the simmering broth. Cook according to package instructions, usually about 3–4 minutes.

Lower the heat to medium-low and return the sautéed chicken to the pot. Gradually stir in 1 cup of heavy cream until smooth and creamy.

Serve by placing noodles in bowls and ladling the creamy chicken sauce over. Garnish with green onions and season with salt and pepper to taste.