Begin by combining your chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil in a large bowl. Toss the ingredients together until the chicken is well-coated. Allow it to marinate for 10 minutes to let those flavors infuse.

Heat a large deep pan over medium-high heat and add your marinated chicken. Sear the chicken for about 5-6 minutes, or until it’s nice and browned. Reduce the heat to medium-low to gently cook it through.

While your chicken cooks, toss the cubed potatoes in a separate bowl with salt, garlic powder, mixed herbs, chili flakes, and paprika. Cook them in an air fryer at 400°F for 18-20 minutes, or roast in a preheated oven for about 25-30 minutes until golden and crispy.

Once the chicken is thoroughly cooked, lower the heat and add milk and cream cheese to the pan. Stir continuously until the mixture is smooth and creamy. Gradually fold in grated Parmesan and shredded mozzarella cheese.

Gently add the crispy potatoes into the pan with the creamy chicken mixture. Carefully fold everything together and let it simmer for an additional 4-5 minutes.

To finish, garnish your dish with freshly chopped parsley and serve warm.