Preheat your oven to 425°F (220°C). Toss cubed potatoes with olive oil, paprika, and a pinch of salt in a bowl. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.

In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and chili flakes, then cook for about 5–6 minutes per side until cooked through. Remove and let rest.

Reduce heat to low, add minced garlic to the skillet, stirring until fragrant. Stir in cream cheese and milk, mixing until smooth.

Slice the rested chicken and add to the sauce with crispy potatoes. Fold together gently. Sprinkle in Parmesan cheese until melted.

Scatter mozzarella cheese on top, cover with a lid, and let heat over low for 4–5 minutes until melted.

Once melted, stir gently and serve hot, garnished with fresh parsley.