Pasta chip nachos (Printable Version)

Air-fried pasta chips layered with zesty chicken, spicy jalapeños, and gooey cheese for sharing.

# 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 - Set the air fryer to 400°F (200°C).
02 - Boil the pasta in salted water for two minutes less than the package directs; drain and dry thoroughly.
03 - Toss the cooked pasta with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
04 - Spread pasta in a single layer inside the air fryer basket. Cook for 10 to 12 minutes, shaking halfway through, until crisp and golden. Transfer to a platter.
05 - Heat olive oil in a skillet over medium-high heat. Add diced chicken, taco seasoning, and salt. Sauté for 5 to 7 minutes until cooked through and browned.
06 - Distribute taco chicken over pasta chips, then top with shredded cheddar and jalapeño slices.
07 - Return the assembled chips and toppings to the air fryer for 2 to 3 minutes until the cheese is melted.
08 - Add sour cream, cilantro, tomato, and red onion as desired and serve immediately.

# Expert Advice:

01 -
  • Pasta chips stay genuinely crispy—no sogginess, no regrets, just pure textural joy from start to finish.
  • It's a fusion dish that feels fancy enough to impress but takes less time than ordering takeout.
  • You get all the nacho satisfaction with a carb-forward twist that somehow makes it feel less heavy than traditional nachos.
02 -
  • Pasta dries completely before seasoning—any moisture clinging to it will steam instead of crisp, turning your beautiful chips into disappointingly chewy pasta.
  • Don't skip the halfway shake in the air fryer; it's the difference between evenly golden and unevenly cooked with some burnt and some pale.
  • Assemble these right before eating because crispy pasta chips genuinely soften within 10 minutes of being topped with cheese and toppings; timing is everything.
03 -
  • If you don't have an air fryer, spread pasta on a sheet pan and bake at 200°C for 12–15 minutes, shaking halfway through—you'll lose some of the speed but not the crispy payoff.
  • Prep your chicken and jalapeños while the pasta crisps so you're not scrambling during assembly; mise en place transforms this from hectic to smooth and enjoyable.
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