Prep the noodles: Bring a medium pot of water to a boil. Add ramen bricks and cook for 2 minutes, just until they start to loosen. Drain and set aside. Do not overcook. The noodles will finish in the sauce.

Season the chicken: Pat chicken dry and season lightly with salt, pepper, and Italian seasoning if using.

Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

Build the sauce base: Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic. Cook 30–60 seconds, stirring, until fragrant but not browned.

Add cream and milk: Pour in heavy cream and milk. Stir and bring to a gentle simmer. Let it bubble softly for 2–3 minutes to thicken slightly.

Stir in cheese: Lower the heat. Add Parmesan in small handfuls, stirring until melted and smooth. Season with salt, black pepper, and red pepper flakes if using. If the sauce seems too thick, splash in a bit more milk.

Return chicken and add veggies: Add the cooked chicken back to the pan. If using peas or spinach, stir them in now. Simmer for 1 minute to warm through.

Toss with ramen: Add the drained ramen to the skillet. Use tongs to gently toss until the noodles are coated and glossy. If desired, add lemon juice for a bright finish.

Taste and adjust: Add more salt, pepper, or cheese to taste. If the sauce tightens up, loosen with a splash of warm milk or pasta water.

Serve: Plate immediately. Top with extra Parmesan and chopped parsley. Serve hot.