First, I start by cooking the potatoes. I cut the Maris Piper potatoes into small cubes and toss them in a bowl with salt, pepper, paprika, and garlic granules. I add a little spray oil to help them crisp up and then cook them in the air fryer for about 20-25 minutes until they are golden and crispy.

While the potatoes are cooking, I heat a large frying pan over medium heat. I add the diced onion and both red and green peppers, cooking them until they become soft. After a few minutes, I toss in the crushed garlic and fry it for about 30 seconds until it’s fragrant.

Next, I add the diced chicken breast to the pan and cook it until it’s no longer pink. Once the chicken is cooked, I sprinkle in the fajita seasoning and stir in the tomato puree. I let it cook for a minute or two to reduce the puree slightly.

Then, I pour in the chicken stock and let it simmer for a few minutes. After that, I mix in the Philadelphia cream cheese, stirring until everything is well-coated and creamy.

Once the potatoes are done, I add them to the chicken mixture and stir everything together. I scatter the grated cheddar cheese on top and cover the pan with a lid to let the cheese melt and become golden.