Crispy pasta chips layered with seasoned chicken, jalapeños, and melted cheese for a bold, shareable snack.
# Ingredient List:
→ Pasta Chips
01 - 225 g (8 oz) short pasta shapes (rigatoni, penne, or farfalle)
02 - 1 tbsp olive oil
03 - ½ tsp garlic powder
04 - ½ tsp smoked paprika
05 - ½ tsp salt
→ Taco Chicken
06 - 250 g (9 oz) boneless, skinless chicken breast, diced
07 - 1 tbsp olive oil
08 - 2 tsp taco seasoning
09 - ¼ tsp salt
→ Toppings
10 - 100 g (1 cup) shredded cheddar cheese
11 - 2 jalapeños, thinly sliced
12 - 50 g (¼ cup) sour cream (optional)
13 - 2 tbsp chopped fresh cilantro (optional)
14 - 1 small tomato, diced (optional)
15 - 1 small red onion, finely chopped (optional)
# Steps:
01 - Set the air fryer to 400°F (200°C) to heat up.
02 - Boil pasta in salted water for 2 minutes less than package instructions, then drain and dry thoroughly.
03 - Combine the cooked pasta with olive oil, garlic powder, smoked paprika, and salt, tossing well.
04 - Arrange pasta in a single layer in the air fryer basket; cook for 10–12 minutes, shaking halfway, until crisp and golden. Transfer to a serving platter.
05 - Heat olive oil in a skillet over medium-high heat; add diced chicken, taco seasoning, and salt. Sauté 5–7 minutes until cooked and lightly browned.
06 - Distribute taco chicken evenly over pasta chips, then sprinkle shredded cheddar and sliced jalapeños on top.
07 - Return assembled layers to the air fryer for 2–3 minutes until cheese melts.
08 - Top with sour cream, cilantro, diced tomato, and red onion if desired. Serve immediately.
