Ingredients
Method
Preparation
- In a large bowl, toss the cubed chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil until evenly coated.
- In a separate bowl, toss the cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika. Use cooking spray if desired.
Cooking
- Heat a large deep pan over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until browned on all sides. Then, reduce heat to medium-low.
- Cook the potatoes in an air fryer at 400°F for 18-20 minutes, or in the oven at 400°F for 20-23 minutes, until crispy.
- Lower the heat on the chicken pan. Add milk and light cream cheese, stirring continuously until the cream cheese melts completely and the mixture is smooth.
- Stir in the grated Parmesan and shredded mozzarella until melted and creamy. Season with additional salt, garlic, or mixed herbs to taste.
- Gently fold in the crispy potatoes, ensuring everything is coated with the creamy sauce.
- Cover the pan for 4-5 minutes on low heat to allow flavors to meld and the cheese to fully integrate.
Serving
- Garnish with fresh chopped parsley and serve immediately.
Notes
Ensure chicken pieces are evenly cubed for consistent cooking. For extra crispy potatoes, soak them in water for about 30 minutes before cooking, then dry thoroughly.
