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Season a skin-on chicken breast with adobo seasoning and salt.
Pan-sear the chicken in olive oil until the skin is crispy.
Add butter and garlic, baste the chicken, then bake in the oven for 4 minutes at 180°C. Rest before slicing.
Remove most of the oil from the pan, leaving the garlic.
Add double cream, adobo seasoning, parsley, black pepper, grated Parmesan, and garlic & herb mixed cheese. Stir until creamy, then set aside.
Pierce the potato, brush with olive oil, sprinkle with salt, and wrap in foil.
Air-fry the potato for 45 minutes at 180°C. Remove the foil and cook for another 10 minutes to crisp up.
Blanch the broccoli in boiling water, then drain.
Cut the potato open in a cross, add garlic butter, and mash the inside.
Sprinkle mixed cheese (optional), add sliced chicken breast, broccoli, and Alfredo sauce.
Top with grated Parmesan and parsley. Serve hot!