Air Fryer Chicken Pasta Bake
Making a Chicken Pasta Bake in the Air Fryer is easy and budget-friendly. It’s a delicious twist on a family classic.
Servings 4 Servings
Calories 580kcal
Ingredients
- 170 g Conchiglie Pasta
- ½ Red Onion Finely diced
- 200 g Chorizo Sliced
- 1 Teaspoon Garlic Puree
- 400 g Chicken Breast Diced
- 400 g Chopped Tomatoes
- 2 Tablespoons Soft Cheese
- 1 Tablespoon Mixed Herbs
- Pinch Salt and pepper
- 100 g Mozzarella Grated
Instructions
- Cook the pasta to packet instructions but for around half of the time.
- Drain, rinse in cold water and leave to one side.
- Preheat your air fryer to 180 degrees C.
- Place the onions, chorizo, and garlic in a silicone air fryer basket (or appropriate dish) and stir in a tablespoon of water.
- Place in the preheated air fryer and cook for 5 minutes.
- Stir well and add the chicken breasts.
- Air fry for a further 8 minutes, stirring halfway.
- If the chicken still isn’t browned, air fry for another minute or two until it is.
- Add the chopped tomatoes, soft cheese, mixed herbs and salt and pepper and stir well.
- Add the pasta and stir again until it’s evenly distributed.
- Air fry for 5 minutes.
- Stir well, making sure the sauce hasn’t all sunk to the bottom and the chicken is cooked through, cooking for longer if needed.
- Sprinkle on grated cheese.
- Air fry for 5 minutes until the cheese is golden brown. Return for a few minutes more if necessary.
- Leave to stand for a few minutes before carefully removing from the air fryer basket and serving.
Notes
- You can loosely cover with foil if you are worried that the top is burning or hardening too much.
- Use two cloves garlic if you prefer.
- Cook for pasta for longer if you prefer it to be soft. This is al dente.
- Make sure the chicken is fully browned and piping hot before serving.
- Read the post above for more tips and advice.