In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside.

In the same skillet, add chicken broth and water, scraping up any browned bits from the bottom. Bring to a simmer.

Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes.

While the noodles are cooking, slice the cooked chicken into strips. Once the noodles are tender, stir in the heavy cream, cherry tomatoes, baby spinach, and sliced chicken. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.

Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper if needed.

Serve hot, garnished with sliced green onions and red pepper flakes if desired.