Preheat your oven to 425°F (220°C). If using frozen fries, bake according to package instructions until golden and crisp. For homemade fries, cut russet potatoes into desired shape, toss in olive oil, and season with salt and pepper. Spread on a baking sheet and bake for 30-35 minutes, flipping halfway.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Season the chicken fillets with salt and pepper. Once the oil is shimmering, add the chicken fillets. Cook for about 6-7 minutes per side until golden brown and reaches an internal temperature of 165°F (74°C). Keep warm on a plate.

Using the same skillet, lower the heat and add minced garlic. Sauté for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. After 2-3 minutes, add grated Parmesan cheese and red pepper flakes, stirring continuously until the sauce thickens.

Return cooked chicken to the skillet, ensuring each piece is well-coated in sauce. Let simmer for an additional 2-3 minutes. Serve with crispy fries, drizzling any remaining sauce over the top and garnishing with fresh parsley.