In a large bowl, combine cubed chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil. Toss to coat the chicken with seasonings.

Heat a deep pan over medium-high heat and add the seasoned chicken. Sauté for 5-6 minutes until browned and cooked through.

While the chicken cooks, prepare the potatoes by cutting them into bite-sized pieces and tossing with salt, garlic powder, mixed herbs, chili flakes, and paprika.

Air fry the seasoned potatoes at 400°F for 18-20 minutes, shaking the basket halfway through, or roast in the oven at the same temperature for 20-23 minutes.

In the same pan where the chicken was cooked, add milk and light cream cheese, stirring over medium-low heat until creamy.

Stir in grated Parmesan and shredded mozzarella cheese until melted and incorporated into the sauce.

Fold in the crispy potatoes with the creamy sauce and chicken, ensuring they are well-coated.

Cover and let the mixture simmer on low heat for 4-5 minutes to meld the flavors.

Garnish with freshly chopped parsley before serving.