For the Chicken

28 oz chicken breast, chopped

4 cloves garlic, minced

2 tsp onion powder

2 tsp mixed dried herbs

1 tsp chili flakes

2 tsp paprika

1 tsp salt

2 tsp olive oil

For the Potatoes

28 oz potatoes, chopped

1 tsp salt

1 tsp garlic powder

1 tsp mixed dried herbs

1 tsp chili flakes

1 tsp paprika

Optional olive oil or cooking spray

For the Creamy Sauce

4 oz milk

3.5 oz cream cheese

1.5 oz grated Parmesan cheese

Remaining mixed herbs

2 oz shredded mozzarella cheese

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In a bowl, mix chopped chicken with garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil. Set aside.
Season chopped potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika. Lightly coat with oil.
Air fry at 400°F for 18–20 minutes or bake at 400°F for 20–23 minutes until crispy and golden.
Cook chicken in a large pan over medium-high heat for 5–6 minutes until fully cooked.
Reduce heat and add milk, cream cheese, and Parmesan. Stir until smooth and creamy.
Add remaining herbs and simmer gently until slightly thickened.
Stir in crispy potatoes.
Top with mozzarella, cover, and allow to melt. Serve warm.

For extra crispiness, broil the dish for 2–3 minutes after adding mozzarella.
If the sauce becomes too thick, add 1–2 tablespoons of milk to loosen it.
Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Fresh parsley can be added at the end for color and freshness.