Pin it I threw this together on a Thursday night when I had leftover pasta and a craving for nachos but no tortilla chips. The air fryer was already out, the chicken needed using, and I figured why not see what happens. What came out was shatteringly crisp, absurdly cheesy, and gone in minutes. My sister called it ridiculous in the best way, and now it's the thing I make when I want something fun without much fuss.
The first time I served this at a small gathering, people stood around the platter picking at it before I even finished garnishing. Someone asked if I bought them somewhere, and I just laughed because ten minutes earlier it was plain rigatoni in a pot. It's one of those recipes that makes you look creative when really you just got a little bored and a little brave.
Ingredients
- Short pasta shapes: Rigatoni and penne hold up best because their ridges grab seasoning and get evenly crisp, farfalle works too but watch for thinner edges burning.
- Olive oil: Just enough to help the pasta crisp without getting greasy, don't skip the patting dry step or it steams instead of crisps.
- Garlic powder and smoked paprika: These give the chips a savory base that tastes intentional, not plain.
- Chicken breast: Diced small so it cooks fast and nestles into the pasta, thighs work too if you prefer darker meat.
- Taco seasoning: The shortcut that makes this feel like nachos, check the label if you're avoiding gluten or extra salt.
- Cheddar cheese: Shred it yourself if you can, pre-shredded melts fine but fresh gets gooier.
- Jalapeños: Fresh slices bring heat and brightness, use pickled if that's what you have.
- Sour cream, cilantro, tomato, red onion: Optional but they make it feel like a real nacho spread, not just a snack.
Instructions
- Prep the air fryer:
- Set it to 200°C (400°F) so it's ready when the pasta is. A hot start is what gives you that crisp shell.
- Undercook the pasta:
- Boil it in salted water for 2 minutes less than the box says, then drain and spread it out on a towel to dry completely. Any moisture left will make them soggy instead of crunchy.
- Season the pasta:
- Toss the dried pasta with olive oil, garlic powder, smoked paprika, and salt in a big bowl until every piece is coated. It should look lightly glossy.
- Air-fry the chips:
- Spread them in a single layer in the basket, don't crowd them or they won't crisp evenly. Shake the basket halfway through, they're done when golden and hard to the touch, about 10 to 12 minutes.
- Cook the chicken:
- While the pasta crisps, heat olive oil in a skillet over medium-high and add the diced chicken with taco seasoning and salt. Stir often until browned and cooked through, 5 to 7 minutes.
- Assemble the nachos:
- Pile the crispy pasta on a platter, scatter the chicken over top, then add cheese and jalapeño slices. Pop the whole thing back in the air fryer for 2 to 3 minutes until the cheese melts and bubbles.
- Garnish and serve:
- Dollop sour cream, sprinkle cilantro, tomato, and onion if using. Serve immediately while the chips are still crisp and the cheese is molten.
Pin it There's something satisfying about watching people try these for the first time, the confusion followed by the immediate reach for another handful. It's playful food, the kind that makes you feel like you're breaking a rule even though you're just using what's in the pantry. I've made it for kids, for friends, for myself on a quiet night, and it always feels like a little celebration.
Make It Your Own
Swap the chicken for black beans or sautéed peppers and onions if you want it vegetarian, or use rotisserie chicken to save time. I've tried it with different cheeses, pepper jack adds a nice kick, and a mix of cheddar and mozzarella gets you extra stretch. If you don't have taco seasoning, cumin, chili powder, and a pinch of cayenne work just fine.
Storing and Reheating
Honestly, these are best fresh, but if you have leftover chips, store them separately from the toppings in an airtight container. Reheat the chips alone in the air fryer for a few minutes to crisp them back up, then build fresh nachos. The chicken keeps well in the fridge for a couple days and reheats gently in a skillet.
Serving Suggestions
I like to put out little bowls of salsa, guacamole, and extra sour cream so people can build their bites how they want. It's great with a cold beer or a lime soda, something fizzy and bright to balance the richness. If you're making it for a crowd, double the batch and use two platters, they go faster than you think.
- Serve with a side of pico de gallo or a smoky chipotle crema for dipping.
- Pair with a simple green salad to balance the richness and add some crunch.
- Leftovers can be turned into a burrito bowl situation the next day, just add rice and beans.
Pin it This recipe is proof that you don't need a plan to end up with something worth sharing. Just a little curiosity and whatever's already in the kitchen.
Recipe FAQs
- → How do you make pasta chips crispy?
Cook pasta slightly under al dente, toss with oil and spices, then air-fry in a single layer. Shake halfway to ensure even crispiness.
- → Can other pasta shapes be used for chips?
Short pasta like rigatoni, penne, or farfalle work best to hold shape and crisp evenly in the air fryer.
- → What seasoning enhances the chicken flavor?
Taco seasoning blends spices like chili powder, cumin, and garlic, giving the chicken a bold, zesty taste.
- → How do you melt the cheese on top effectively?
Once assembled, return the layered chips and chicken to the air fryer for a few minutes until the cheese melts and bubbles.
- → Are there vegetarian alternatives for the chicken topping?
Yes, substituting with black beans or grilled vegetables offers a satisfying, plant-based variation while maintaining flavor.