Save I threw this together on a Tuesday night when I had leftover pasta and a craving for something crunchy and cheesy. My roommate walked in halfway through and said it smelled like a taco truck collided with an Italian bistro. By the time the cheese melted, we were both hovering over the air fryer like kids waiting for cookies. It's messy, it's ridiculous, and it's exactly the kind of thing you make when you want nachos but also want to surprise yourself.
The first time I served this at a party, people thought I'd lost my mind. Then they tried it. Someone actually said, "This is either genius or a cry for help," and reached for a second handful. By the end of the night, the platter was scraped clean and three people had taken photos. It's the kind of dish that makes people laugh before they fall in love with it.
Ingredients
- Short pasta shapes: Rigatoni and penne hold seasoning in their ridges, and farfalle gets extra crispy on the edges—pick whichever shape makes you happiest.
- Olive oil: This helps the pasta crisp up without sticking, and it carries the garlic and paprika into every crevice.
- Garlic powder and smoked paprika: These two give the chips a savory, slightly smoky backbone that keeps them from tasting like plain fried pasta.
- Boneless, skinless chicken breast: Diced small so it cooks fast and scatters evenly, it soaks up the taco seasoning and stays juicy.
- Taco seasoning: The shortcut that makes this feel like nachos—use store-bought or mix your own if you're feeling ambitious.
- Shredded cheddar cheese: Melts quickly and tastes like comfort, though a Mexican blend or pepper jack would also be fantastic.
- Jalapeños: Fresh slices add a bright, vegetal heat that cuts through the richness—seed them if you're cautious.
- Sour cream, cilantro, tomato, and red onion: These are optional but they turn the dish from a snack into a full experience.
Instructions
- Prep the air fryer and pasta:
- Preheat your air fryer to 200°C (400°F). Boil the pasta in salted water for 2 minutes less than the package says, then drain and pat it completely dry with a towel—any lingering water will steam instead of crisp.
- Season and air-fry the pasta:
- Toss the pasta with olive oil, garlic powder, smoked paprika, and salt until every piece is lightly coated. Spread it in a single layer in the air fryer basket and cook for 10–12 minutes, shaking the basket halfway through, until the pasta is golden and crunchy.
- Cook the taco chicken:
- While the pasta crisps, heat olive oil in a skillet over medium-high heat. Add the diced chicken, taco seasoning, and salt, and sauté for 5–7 minutes, stirring occasionally, until the chicken is cooked through and has little caramelized edges.
- Assemble and melt:
- Transfer the crispy pasta chips to a serving platter. Scatter the taco chicken on top, then sprinkle with shredded cheese and jalapeño slices. Pop the whole thing back in the air fryer for 2–3 minutes until the cheese is bubbly and melted.
- Garnish and serve:
- Dollop with sour cream, scatter cilantro, tomato, and red onion over the top if you like. Serve immediately while everything is hot and the pasta is still crispy.
Save One night, I made this for my sister who swore she didn't like fusion food. She ate half the platter standing up in the kitchen, then texted me the next day asking for the recipe. It's the kind of thing that breaks down weird food rules and just makes people happy. Sometimes the best dishes are the ones that don't take themselves seriously.
What to Serve It With
This is a complete snack on its own, but it pairs beautifully with a cold lager or a lime margarita. If you want to round out a meal, serve it alongside a simple green salad or some guacamole and tortilla chips. It's also great as a party appetizer—just double the batch and watch it disappear.
How to Store and Reheat
Honestly, these are best eaten right away while the pasta is still crispy. If you have leftovers, store them in an airtight container in the fridge for up to a day. Reheat in the air fryer at 180°C (350°F) for 3–4 minutes to bring back some of the crunch, though they'll never be quite as perfect as the first time.
Make It Your Own
You can swap the chicken for black beans, grilled zucchini, or even ground beef if that's what you have. Try different cheeses—pepper jack for heat, mozzarella for stretch, or a Mexican blend for complexity. Add pickled red onions, a drizzle of hot sauce, or a squeeze of lime juice to finish. The base is flexible, so play around with whatever feels right.
- Use gluten-free pasta if you need to avoid wheat.
- Try a sprinkle of crumbled queso fresco on top for a tangy finish.
- Serve with salsa verde or pico de gallo on the side for extra freshness.
Save This dish taught me that the best recipes often come from moments of curiosity, not careful planning. Make it messy, make it yours, and enjoy every crunchy, cheesy bite.
Recipe FAQs
- → How do you make the pasta chips crispy?
Cooking the pasta slightly less than usual, drying it thoroughly, then air-frying with olive oil and spices helps achieve a crisp, golden texture.
- → Can I substitute the chicken with a vegetarian option?
Yes, black beans or grilled vegetables make great vegetarian alternatives that maintain the dish's layers and flavors.
- → What type of pasta works best for the chips?
Short pasta shapes like rigatoni, penne, or farfalle hold up well and crisp nicely during air frying.
- → How should I assemble the layers for best results?
Start with the crispy pasta chips, evenly spread the seasoned chicken, then add shredded cheese and jalapeño slices before briefly air-frying to melt the cheese.
- → Are there suggested pairings for this dish?
Pair with a crisp lager or a light margarita for a festive and complementary flavor experience.