Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add sliced chicken breast and cook for about 5–7 minutes, stirring occasionally, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F. Once done, remove chicken from the pot and set aside.

In the same pot, reduce heat to medium and add minced garlic. Sauté for just 1 minute, stirring constantly to avoid burning, until fragrant and golden.

Pour in 4 cups of chicken broth and 2 tablespoons of soy sauce, stirring to combine. Increase heat to high and bring to a gentle simmer. Allow to cook for 5 minutes.

Add 2 packets of ramen noodles directly into the simmering broth and cook according to the package instructions, typically about 3–4 minutes.

Return cooked chicken back into the pot with broth. Reduce heat to low and slowly pour in 1 cup of heavy cream, stirring continuously to create a creamy consistency.

Divide cooked ramen noodles among serving bowls. Ladle the creamy garlic sauce and chicken over the noodles. Garnish with sliced green onions and season with salt and pepper to taste.