# What You Need:
→ 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)
# How to Make It:
01 - Preheat the air fryer to 400°F (200°C).
02 - Cook pasta in salted boiling water for 2 minutes less than package directions. Drain and pat completely dry.
03 - Toss drained pasta with olive oil, garlic powder, smoked paprika, and salt to evenly coat.
04 - Arrange pasta in a single layer in the air fryer basket. Air-fry for 10–12 minutes, shaking halfway through, until crisp and golden. Transfer to 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 through and lightly browned.
06 - Evenly distribute taco-seasoned chicken over pasta chips. Top with shredded cheddar cheese and jalapeño slices.
07 - Return the assembled chips to the air fryer for 2–3 minutes until cheese melts.
08 - Garnish with sour cream, cilantro, diced tomato, and chopped red onion as desired. Serve immediately.
