Begin by dicing boneless, skinless chicken breasts into bite-sized cubes. Season generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. Let the seasoned chicken rest for about 10 minutes.

Cube Yukon Gold potatoes evenly, rinse them under cold water, and season with salt and black pepper. In a pot, bring water to a boil and add seasoned potatoes, cooking for about 5-7 minutes until just tender.

While chicken and potatoes are preparing, finely mince fresh garlic.

In a small saucepan, gently warm whole milk over low heat. Soften cream cheese at room temperature while shredding cheddar and grating Parmesan.

In a skillet, heat olive oil and sear the seasoned chicken cubes until golden brown, about 5-6 minutes. Ensure they reach an internal temperature of 165°F (74°C).

Add partially boiled Yukon Gold potatoes to the skillet and sauté for 3-4 minutes until lightly browned.

In the same skillet, melt unsalted butter over medium heat, add minced garlic and cook until fragrant.

Sprinkle all-purpose flour into the melted butter and garlic, stirring constantly to create a roux.

Gradually whisk in warmed milk and chicken broth, continuing to whisk until the mixture thickens, about 3-5 minutes.

Lower the heat and add softened cream cheese, shredded sharp cheddar, and grated Parmesan, stirring until melted and creamy.

Incorporate dried thyme and red pepper flakes into the cheese sauce. Taste and adjust seasoning.

Fold seared chicken and sautéed potatoes into the creamy cheese sauce, simmering for about 5-7 minutes.

Reduce the heat and let the mixture simmer for an additional 5 minutes, stirring occasionally.

Remove from heat and garnish with freshly chopped parsley. Serve hot.