Pasta Chip Nachos (Print Version)

Crispy pasta chips layered with zesty chicken, spicy jalapeños, and melted cheese in a fusion snack.

# What You’ll Need:

→ 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)

# How to Make It:

01 - Preheat air fryer to 200°C (400°F).
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions. Drain and pat dry completely.
03 - Toss drained pasta with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
04 - Arrange pasta in a single layer in air fryer basket; air-fry for 10 to 12 minutes, shaking basket halfway, until crisp and golden. Transfer to serving platter.
05 - Heat olive oil in skillet over medium-high heat. Add diced chicken, taco seasoning, and salt. Sauté for 5 to 7 minutes until cooked through and lightly browned.
06 - Spread cooked chicken evenly over pasta chips, then top with shredded cheddar cheese and sliced jalapeños.
07 - Return assembled nachos to air fryer for 2 to 3 minutes until cheese is melted.
08 - Garnish with sour cream, cilantro, diced tomato, and chopped red onion as desired. Serve immediately.

# Additional Tips::

01 -
  • They're crunchy, cheesy, and come together in under 40 minutes with pantry staples and proteins you probably already have.
  • Unlike traditional nachos, these stay crisp from edge to center because the pasta chips hold up better than tortilla chips.
  • It's the kind of dish that makes people pause mid-bite and ask what it is, then immediately want the recipe.
02 -
  • Undercooking the pasta by 2 minutes is not optional—it prevents mushy chips when they hit the air fryer and crisp up further.
  • Pat that pasta completely dry after draining; any water clinging to the surface will create steam and rob you of that satisfying crunch.
  • Don't assemble everything and let it sit; serve immediately after the cheese melts or the chips will start softening as moisture from the toppings sets in.
03 -
  • Make the pasta chips ahead of time and store them in an airtight container for up to 2 days; assemble and add cheese just before serving to preserve crispness.
  • If your air fryer is small, work in batches when crisping the pasta—crowding the basket will steam them instead of frying them.
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