Start by frying the sliced baby potatoes in oil with salt, garlic powder, and paprika until golden brown.

Toss cherry tomatoes with olive oil, garlic, Italian seasoning, and red pepper flakes, then roast in the oven until blistered and aromatic.

Season chicken breasts with salt, garlic powder, paprika, oregano, and black pepper, then cook them in the same pan until beautifully seared and cooked through.

Finally, stir the roasted tomatoes and heavy cream into the chicken, letting everything meld into a creamy masterpiece.