Heat 2 tablespoons of olive oil in a large pot over medium heat. Add thinly sliced chicken breast and cook for 5–7 minutes, stirring occasionally until golden brown and fully cooked. Remove chicken from the pot and set aside.

In the same pot, reduce heat slightly and add 3 cloves of minced garlic, sautéing for about 1 minute until fragrant and lightly golden.

Pour in 4 cups of chicken broth and 2 tablespoons of low-sodium soy sauce, stirring well. Bring to a gentle simmer and cook uncovered for around 5 minutes.

Add 3 oz. of instant ramen noodles to the pot, cooking according to the package instructions (about 3–4 minutes) until tender but firm.

Lower heat to medium-low, return cooked chicken to the pot, and add 1 cup of heavy cream or coconut milk, stirring gently until smooth.

Ladle the creamy garlic chicken sauce over the reserved ramen noodles in individual bowls. Garnish with chopped green onions.