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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the chicken breast into cubes.
Season with salt, dried parsley, chili flakes, onion powder, paprika, and olive oil.
Mix well to coat the chicken evenly.
Heat the light butter in a pan over medium heat.
Add the chicken and cook until golden and fully cooked.
Add the minced garlic and cook briefly until fragrant.
Sprinkle with fresh parsley before serving.
Cut the potatoes into small, even cubes.
Season with salt, dried parsley, chili flakes, garlic powder, and paprika.
Lightly spray with olive oil cooking spray, if desired.
Roast in an oven or air fryer at 200°C until golden and tender, turning halfway through.
In a saucepan, add the light evaporated milk and Philadelphia garlic and herb cream cheese.
Heat over low to medium heat, stirring until the cream cheese melts and the sauce becomes smooth.
Add a little milk if the sauce is too thick.
Taste and adjust the seasoning if needed.
Add the cooked potatoes to the creamy garlic herb sauce and mix gently.
Serve with the seasoned chicken breast.
Garnish with fresh parsley, if desired.
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For a richer flavor, marinate the chicken in the seasoning mix for at least 30 minutes before cooking.
If you prefer a thicker sauce, reduce the amount of milk or add more cream cheese.
Can I use regular milk instead of evaporated milk?
Yes, but the sauce may be less creamy.
How can I make the dish spicier?
Increase the amount of chili flakes or add a pinch of cayenne pepper.
Can I prepare this dish in advance?
Yes, you can prepare the components separately and combine them just before serving.
What can I use instead of Philadelphia garlic and herb cream cheese?
You can use any garlic and herb flavored cream cheese or add fresh herbs to plain cream cheese.
Is there a substitute for light butter?
You can use regular butter or a butter substitute of your choice.
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