1. Peel the russet potatoes and cut them into 1-inch cubes.

2. In a large bowl, toss the potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.

3. Transfer the potatoes to an air fryer basket in a single layer and cook at 400°F for 25 minutes, shaking halfway through, until golden and fork-tender.

4. While the potatoes cook, cut the chicken breasts into 1/2-inch bite-sized pieces.

5. Heat the butter in a large skillet over medium-high heat until foaming.

6. Add the chicken and cook for 4-5 minutes, stirring occasionally, until mostly cooked through and lightly browned.

7. Season the chicken with salt, black pepper, paprika, onion powder, and Italian seasoning, stirring to coat evenly.

8. Add the minced garlic and red pepper flakes, then cook for 30 seconds, stirring constantly, until fragrant.

9. Pour in the garlic parmesan sauce and stir until the chicken is evenly coated.

10. Add the cooked potatoes to the skillet and gently stir until everything is combined and heated through.

11. Transfer the mixture to an oven-safe skillet or 9×13-inch baking dish if needed.

12. Sprinkle the mozzarella evenly over the top.

13. Broil 4-6 inches from the heat source for 2-3 minutes, watching carefully, until the cheese is melted and lightly golden.

14. Remove from the broiler, sprinkle with fresh parsley, and serve immediately.