First, I start by cooking the potatoes. I cut the Maris Piper potatoes into small cubes and boil them for about 5 minutes until they are slightly tender. After boiling, I mix the potatoes with salt, pepper, paprika, and garlic granules, and then drizzle them with a little spray oil. I cook them in the air fryer for about 20-25 minutes until they are nice and crispy.

While the potatoes are cooking, I prepare the chicken. I cut the chicken breasts into bite-sized pieces and place them in a mixing bowl. I add the diced onion, diced bell pepper, and all the Cajun seasonings—Cajun powder, garlic powder, onion powder, and paprika. I mix everything well so that the chicken is fully coated in the spices.

Next, I heat a frying pan over medium heat and add the seasoned chicken. I cook it for a few minutes until the chicken starts to brown. Once it’s cooked through, I add in the cooked veggies and continue to sauté for another 5-8 minutes.

After the chicken and veggies are cooked, I pour in the chicken stock and let it reduce a little. Then, I stir in the Philadelphia cream cheese and reduced-fat cheddar cheese, mixing until everything is well-coated and creamy.