creamy chicken and potato bowls

creamy chicken and potato bowls we're gonna start by cutting a bag of baby gold potatoes into thirds or quarters, depending on how big the potatoes are. add the potatoes to a small mixing bowl and season with about 1/4 cup of olive oil, salt, pepper, garlic powder, onion powder, a hefty amount of paprika and a little bit of italian seasoning. transfer your seasoned potatoes to an air fryer tray in one even layer and air fry for 26 minutes at 400 degrees. when the timer goes off, set your cooked potatoes onto a small plate and set it aside for the chicken, we're gonna cut up two chicken breasts to the same size pieces as our potatoes. add the cubed chicken to the same bowl that we used to season the potatoes and season with the exact same seasonings that we used before. give everything a nice mix and add it to a heated skillet on medium high heat with about 2 tablespoons of olive oil and cook for about seven to eight minutes until the chicken is fully cooked. once the chicken's cooked, I made a little well in the middle and added half a cup of whole milk, two ounces of cream cheese and about a cup of mozzarella cheese. you wanna mix everything really well until everything is nice and creamy. my phone decided to hate me, but you'll just have to take my word for it that all I did was add the potatoes and top off my skillet with a little bit more mozzarella cheese and put a lid on it for about five minutes. and that's literally all there is to it.