Begin by dredging your boneless, skinless chicken breasts in all-purpose flour, ensuring they are completely coated for a crispy finish.

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the floured chicken breasts, cooking for about 4 minutes on each side until golden brown and fully cooked.

In the same pan, add 3 minced garlic cloves and sauté for about 1 minute. Mix in 8 sliced sun-dried tomatoes, ½ tablespoon smoked paprika, ½ tablespoon dried oregano, and ½ tablespoon red chili flakes.

Pour 2 ½ cups of chicken stock into the pan along with 1 ¼ cups of single cream. Stir gently and add 2 tablespoons of Parmesan cheese.

Return the seared chicken breasts to the pan, cover the saucepan, and cook for an additional 5 minutes.

After 5 minutes, carefully remove the chicken from the sauce and slice it into bite-sized pieces. Season the broth with ½ teaspoon each of flaky salt, ground black pepper, and ½ teaspoon of sugar.

Add 7 ounces of ramen noodles to the simmering broth and cook according to package instructions, usually around 4 minutes.

To serve, divide the cooked ramen noodles and creamy broth into bowls. Top with sliced chicken and garnish with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil.