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Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a bowl, toss the potatoes with olive oil, garlic powder, Italian seasoning, and salt until well-coated. Spread them on the prepared baking sheet in a single layer and roast for 10 minutes. Flip and roast for an additional 10 minutes until the potatoes are golden and tender. Set aside.
In a 10" or larger ovenproof skillet, combine the cubed chicken, bacon, and diced onion. Season with paprika, minced garlic, Italian seasoning, and salt. Cook over medium heat until the bacon is crispy, the onion is tender, and the chicken is no longer pink.
Pour in the chicken broth and cook on medium-high heat for 10 minutes, stirring occasionally. This step helps the flavors meld together.
Stir in the half-and-half and the roasted potatoes. Mix everything well, then top with shredded mozzarella cheese. Transfer the skillet to the broiler and broil until the cheese is melted and bubbly. Garnish with fresh parsley if desired.