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Begin by peeling, chopping and parboiling potatoes for 10-12 minutes.
Meanwhile, fry diced onion on a medium high heat for a minute or two.
Add diced chicken, frying for 2-3 minutes to get colour.
Then add tomato puree, garlic, Italian seasoning, chilli flakes and pepper, mixing through.
Add sun dried tomatoes and stir through.
Then add chicken stock, bring to a simmer and add double cream, parmesan and fresh parsley.
Stir on a gentle simmer to reduce the liquid then transfer to an ovenproof dish.
When the potatoes are ready add melted butter, garlic granules, salt and pepper, mixing until fully coated.
Then, evenly place the potatoes on top and place in a preheated oven at 180c (fan) for 40 minutes or until the potatoes are golden.
Finally, top with grated parmesan and return to the oven for 5 more minutes.
Garnish with fresh parsley and dig in!