Save I discovered pasta chips by accident one lazy Sunday when I had leftover rigatoni and a craving for nachos but no tortilla chips on hand. My air fryer sat there like a challenge, and I thought: why not? Twenty minutes later, I was crunching through golden, garlicky pasta shards layered with spicy chicken and melted cheese, and my friends wouldn't stop asking for the recipe. It's become my go-to when I need something that looks impressive but actually comes together faster than ordering takeout.
Last month I made this for my coworkers during our Friday potluck, and honestly, it disappeared in minutes while the traditional cheese platter sat mostly untouched. One person called it "nacho innovation," which I'm pretty sure was a compliment, and someone else asked if I could make it every week. That's when I knew this recipe had staying power beyond just being good—it was memorable.
Ingredients
- Short pasta shapes (rigatoni, penne, or farfalle), 225 g: These are your nacho base, and the key is undercooking them slightly so they don't turn to mush when they hit the air fryer—think al dente but a touch firmer.
- Olive oil (for pasta and chicken), 2 tbsp total: This is what gets those pasta chips golden and crispy, coating every angle so nothing sticks.
- Garlic powder, ½ tsp: A small amount goes a long way; it's the seasoning that makes people say "what is that?" before taking another bite.
- Smoked paprika, ½ tsp: This adds a subtle warmth and depth that feels like you fussed over the dish way more than you actually did.
- Salt, ¾ tsp combined: Divide between the pasta and chicken to build flavor layers rather than dumping it all at once.
- Boneless, skinless chicken breast, 250 g, diced: Cut it into small cubes so it crisps up at the edges and picks up that taco seasoning flavor evenly.
- Taco seasoning, 2 tsp: Homemade is best if you have time, but the store-bought stuff works too—just check that it has no weird clumps.
- Shredded cheddar cheese, 100 g: Use the good stuff if your budget allows; it melts smoother and tastes less like plastic.
- Jalapeños, 2, thinly sliced: These bring the heat and the brightness; leave seeds in if you want real fire, scrape them out if you prefer a gentler kick.
- Sour cream, 50 g (optional): A dollop of cool, tangy sour cream against the warm spice is almost necessary, not optional—trust me.
- Fresh cilantro, 2 tbsp chopped (optional): The herbaceous finish that makes this feel intentional rather than just "nachos but different."
- Tomato and red onion (optional): Fresh dice at the end keeps things bright and adds texture contrast against all that gooey cheese.
Instructions
- Prep your pasta just right:
- Boil the pasta in well-salted water for 2 minutes less than the box tells you—you want it still slightly firm with a little bite left. Drain it thoroughly and pat it completely dry with paper towels; any moisture will steam rather than crisp.
- Season and arrange:
- Toss the dried pasta with olive oil and all those seasonings until every piece is lightly coated, then spread it in a single layer in your air fryer basket with no overlapping.
- Air-fry until golden:
- Cook at 200°C for 10–12 minutes, shaking the basket halfway through so every piece gets equal heat and turns golden brown and crispy.
- Sear the chicken:
- While the pasta is crisping, heat oil in a skillet and cook your diced chicken over medium-high heat, letting the edges brown slightly before stirring everything together.
- Build your nachos:
- Once the pasta chips are done, scatter the warm chicken on top, then add cheese and jalapeños—the residual heat from the pasta will start melting the cheese already.
- Final cheese melt:
- Pop the whole thing back in the air fryer for 2–3 minutes just to make sure the cheese is fully melted and gooey throughout.
- Finish with fresh toppings:
- Remove from heat and immediately add dollops of sour cream, fresh cilantro, tomato, and red onion while everything is still warm so the flavors feel alive.
Save There was this moment when my 8-year-old nephew picked up a pasta chip with one hand, inspected it like it was a tiny treasure, and said, "This is the best thing you've ever made." He wasn't trying to be polite; he was genuinely amazed that pasta could be a chip. After that, it stopped being just a recipe for me and became evidence that the best food moments come from playing around in the kitchen.
Why This Works as a Shared Dish
Nachos are inherently social food—everyone reaches for their favorite pieces, adds their preferred toppings, and there's something fun about not knowing exactly what you're going to get with each bite. Using pasta chips instead of tortillas makes it feel new without losing that communal energy. The air fryer also means you can make a crowd-sized batch in about the same time it takes to microwave regular nachos, so you're actually free to enjoy hanging out instead of being stuck in the kitchen.
Making It Your Own
The beauty of this recipe is that it's a template more than a strict formula. I've made it with blackened shrimp instead of chicken, swapped in Monterey Jack cheese, added crispy bacon, used cooked ground turkey—the pasta chip base stays solid while everything else can shift based on what you're craving. My neighbor makes a vegetarian version with roasted mushrooms and black beans that's honestly just as satisfying as the chicken version.
Pairing and Storage Tips
These are best eaten immediately while the pasta chips are still snapping between your teeth and the cheese is at peak melt. If you must make them ahead, keep the components separate and assemble right before serving. A cold, crisp beer or a lime-heavy margarita is the perfect drink match; the acidity cuts through the richness and keeps you reaching for more.
- Leftover pasta chips stored in an airtight container stay crispy for a few days if you're careful—perfect for snacking straight out of the fridge.
- Cooked chicken can be made ahead and reheated gently; taco-seasoned proteins are actually better the next day after the flavors have settled.
- Don't sauce the chips until just before eating, because moisture turns crispy into sad within hours.
Save This recipe reminds me why I love cooking—it's not about following rules perfectly, it's about taking something familiar and making it feel like a small discovery. Serve these to the people you want to impress, or make them just for yourself on a night when you deserve something special.
Recipe Guide
- → How do you make the pasta chips crispy?
After boiling the pasta briefly, drain and dry completely. Toss with oil and spices, then air-fry in a single layer at 200°C until golden and crisp, shaking halfway through.
- → Can I substitute the chicken with a vegetarian option?
Yes, replace chicken with black beans or grilled vegetables to keep a similar texture and complement the spices.
- → What type of pasta works best for the chips?
Short pasta shapes like rigatoni, penne, or farfalle hold their shape and crisp well when air-fried.
- → How is the taco seasoning used in this dish?
Taco seasoning is mixed with diced chicken before sautéing to infuse bold, zesty flavors that contrast the crunchy pasta chips.
- → Can this dish be made gluten-free?
Yes, using gluten-free pasta varieties ensures the dish remains safe for gluten-sensitive diets without compromising texture.