Warm the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper then cook each side for 5 to 7 minutes until golden brown and fully cooked. Remove the chicken from the pot and allow it to rest before cutting.
Using the same pot, add the minced garlic and grated ginger. Cook them for 1 to 2 minutes until their aroma becomes evident, taking care not to burn the garlic.
Pour in the chicken broth and water, then bring the mixture to a gentle simmer.
Add the ramen noodles to the simmering broth and cook them as directed on the package, usually 4 to 5 minutes.
Stir in the heavy cream along with the soy sauce and red pepper flakes, letting the broth simmer and flavors meld.
Mix the cornstarch slurry into the pot and stir continuously until the broth slightly thickens.
If you choose to include vegetables like spinach or bok choy, add them now and cook until they are just wilted.
While the noodles and vegetables cook, slice the rested chicken breasts into thin pieces.
Ladle the creamy ramen into serving bowls, top with the sliced chicken, and garnish with green onions and cilantro if using.
Serve the dish immediately and enjoy your delicious creamy garlic chicken ramen.
