1. In a bowl, toss 800g cubed chicken breast with 2 tsp olive oil, minced garlic, 2 tsp onion powder, 2 tsp mixed herbs, 1 tsp chili flakes, 2 tsp paprika, and 1 tsp salt until evenly coated. Let it marinate for 10 minutes while preheating the oven to 200°C (400°F).

2. Toss 800g cubed potatoes with 1 tsp each of salt, garlic powder, mixed herbs, chili flakes, and paprika. Spread on a baking tray, spritz lightly with olive oil, and roast for 25–30 minutes until crispy, flipping halfway.

3. Heat a large skillet over medium-high heat. Cook the chicken in batches for 4–5 minutes per side until golden and internal temperature reaches 75°C (165°F). Remove and set aside.

4. In the same skillet, reduce heat to medium-low. Add 120ml milk, 100g softened cream cheese, and 40g grated Parmesan, whisking until smooth. Simmer for 2–3 minutes until slightly thickened.

5. Fold the cooked chicken and crispy potatoes into the sauce, tossing gently to coat.

6. Sprinkle 50g shredded mozzarella over the top and broil for 2–3 minutes until bubbly and golden.

7. Scatter fresh parsley over the dish for a pop of color.

8. For a restaurant-worthy touch, drizzle with a bit of truffle oil or extra chili flakes before serving.