If using frozen fries, preheat your oven to 425°F (220°C) and bake according to package instructions until golden and crispy, about 20-25 minutes. For homemade fries, wash and cut potatoes into strips, toss them in a bowl with olive oil, salt, and pepper, spread evenly on a baking sheet, and bake at the same temperature for 30-35 minutes, flipping halfway through.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Season both sides of your chicken fillets with salt and pepper, then place them in the skillet. Cook for 6-7 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest.

In the same skillet, reduce the heat to medium-low and add minced garlic. Sauté for about 1 minute until fragrant but not browned, then pour in 1 cup of heavy cream. Allow it to simmer gently for about 2-3 minutes, stirring occasionally. Gradually add ½ cup of grated Parmesan cheese and a pinch of red pepper flakes, mixing well as the sauce thickens. Season with salt and pepper to taste.

Return the cooked chicken fillets to the skillet, spooning the spicy, creamy garlic-Parmesan sauce over them. Let everything simmer together for an additional 2-3 minutes, allowing the chicken to soak in the sauce flavors and ensuring every fillet is coated beautifully.

On a serving plate, arrange your crispy fries alongside the chicken fillets, drenching them with the remaining sauce from the skillet. Garnish with fresh parsley, enhancing both color and flavor. Serve immediately for a comforting meal experience.