Prepare everything before you start: potatoes cubed, chicken seasoned, garlic minced, cheeses measured.

Preheat oven to 425°F (220°C).

Toss cubed potatoes with 2 tbsp olive oil, 1 tbsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a rimmed baking sheet in a single layer.

Roast for 20–25 minutes, tossing once, until edges are golden and potatoes are fork-tender. Remove from oven, sprinkle with 1/2 cup grated Parmesan and 1 cup shredded cheddar, and return to oven for 3–5 minutes until cheese melts.

While potatoes roast, season chicken pieces with salt, pepper, 1 tbsp garlic powder, and onion powder.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1/4 cup butter. When butter foams, add chicken in a single layer (do in batches if needed). Sear until golden — about 3–4 minutes per side for bite-sized pieces — and internal temperature reads 165°F (74°C). Remove chicken to a plate.

In the same skillet with the fond (browned bits), reduce heat to medium. Add minced garlic and cook 30–45 seconds until fragrant.

Pour in 1 cup heavy cream, scraping up browned bits. Stir in 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and adjust salt and pepper. Simmer gently 3–5 minutes until sauce thickens to coat a spoon.

If too thick, thin with a splash of water or chicken stock.

Return chicken to the skillet and stir to coat in the sauce. Heat through for 1–2 minutes.

Plate cheesy roasted potatoes and spoon chicken with Parmesan cream over the top, or serve chicken alongside and drizzle sauce over both. Garnish with chopped parsley. Serve immediately.