# Components:
→ Pasta Chips
01 - 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 - 9 oz boneless, skinless chicken breast, diced
07 - 1 tbsp olive oil
08 - 2 tsp taco seasoning
09 - ¼ tsp salt
→ Toppings
10 - 1 cup shredded cheddar cheese
11 - 2 jalapeños, thinly sliced
12 - 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)
# Directions:
01 - Set the air fryer to 400°F (200°C) to preheat.
02 - Boil the pasta in salted water for 2 minutes less than the package instructions indicate. Drain and pat dry thoroughly.
03 - Combine the cooked pasta with olive oil, garlic powder, smoked paprika, and salt to coat evenly.
04 - Arrange the pasta in a single layer within the air fryer basket. Air-fry for 10 to 12 minutes, shaking halfway through, until the pasta chips are crisp and golden. Transfer to a serving platter.
05 - In a skillet heated over medium-high heat, warm 1 tablespoon of olive oil. Add the diced chicken, taco seasoning, and salt. Sauté for 5 to 7 minutes until the chicken is cooked through and lightly browned.
06 - Distribute the cooked chicken evenly over the pasta chips, then top with shredded cheddar cheese and sliced jalapeños.
07 - Return the assembled nachos to the air fryer and cook for 2 to 3 minutes, or until the cheese is melted.
08 - Add sour cream, cilantro, diced tomato, and chopped red onion on top as desired. Serve immediately.
