Save My sister showed up with an air fryer one Saturday and declared we were making nachos out of pasta. I laughed until I tasted the first chip—crispy, golden, impossibly crunchy. We piled on taco chicken and cheese, and by the time the jalapeños hit the table, I was already planning the next batch. It became our go-to whenever friends came over unannounced.
I made this for a game night once and forgot to warn anyone it was pasta underneath. The first person to grab a chip froze mid-bite, then grinned and said it was genius. We finished the whole platter before halftime and I had to scramble to make another round during the third quarter.
Ingredients
- Short pasta shapes: Rigatoni and penne hold their shape beautifully, but farfalle gets these crispy edges that crunch like nothing else.
- Olive oil: Just enough to help the spices stick and encourage that golden browning without making the pasta greasy.
- Garlic powder and smoked paprika: These give the chips a warm, savory backbone that tastes like you spent way more effort than you did.
- Boneless chicken breast: Dice it small so it cooks fast and tucks neatly between the pasta chips.
- Taco seasoning: I keep a jar of homemade blend on hand, but store-bought works perfectly when you are in a rush.
- Shredded cheddar cheese: It melts fast and gets those little bubbly edges that turn crispy under the heat.
- Jalapeños: Fresh slices bring heat and a bright pop of green, slice them thin so they soften just slightly when the cheese melts.
- Sour cream and cilantro: Optional, but they cool things down and add a fresh finish that balances the spice.
Instructions
- Prep the air fryer:
- Preheat it to 200°C (400°F) so it is ready the moment your pasta is tossed and seasoned.
- Undercook the pasta slightly:
- Boil it in salted water for 2 minutes less than the package says, then drain and pat it completely dry with a kitchen towel. Any lingering water will steam instead of crisp.
- Season and toss:
- In a large bowl, toss the pasta with olive oil, garlic powder, smoked paprika, and salt until every piece is lightly coated.
- Air-fry the chips:
- Spread the pasta in a single layer in the basket and air-fry for 10 to 12 minutes, shaking the basket halfway through. They should turn golden and sound hollow when you tap them.
- Cook the taco chicken:
- While the pasta crisps, heat olive oil in a skillet over medium-high heat, add the diced chicken, taco seasoning, and salt, and sauté for 5 to 7 minutes until the chicken is cooked through and has browned edges.
- Assemble the nachos:
- Transfer the crispy pasta chips to a serving platter, scatter the taco chicken on top, then sprinkle with shredded cheese and jalapeño slices. Return the whole thing to the air fryer for 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish and serve:
- Top with dollops of sour cream, chopped cilantro, diced tomato, and red onion if you like, then serve immediately while everything is hot.
Save The first time I served these at a potluck, someone asked for the recipe before they even finished chewing. I scribbled it on a napkin while everyone else fought over the last jalapeño-covered rigatoni. It is been requested at every gathering since.
Making It Your Own
Swap the chicken for black beans or sautéed peppers and zucchini if you want a vegetarian version. I have also used leftover rotisserie chicken in a pinch, just shred it and toss it with the taco seasoning in the warm skillet for a minute. If you want more heat, add a pinch of cayenne to the pasta seasoning or drizzle hot sauce over the finished nachos.
Choosing the Right Pasta
Rigatoni and penne are sturdy and crisp up evenly, but I have had great luck with shells and even bowtie pasta. Avoid anything too delicate like angel hair, it will not hold up in the air fryer. The key is a shape with enough surface area to get golden and a hollow or ridged structure that stays crunchy.
Serving and Storing
These nachos are best eaten right away while the chips are still crisp and the cheese is gooey. If you have leftovers, store the components separately and reheat the chips in the air fryer for a few minutes to revive the crunch.
- Make the pasta chips ahead and store them in an airtight container for up to two days.
- Reheat assembled nachos in the air fryer at 180°C (350°F) for 3 to 4 minutes.
- Pair with a cold lager, a margarita, or even a sparkling limeade for a fun twist.
Save Every time I make these, someone new discovers that pasta can be a chip and nachos do not need tortillas. It is a small kitchen rebellion that always tastes like victory.
Recipe FAQs
- → How do you make the pasta chips crispy?
Cook the pasta slightly under al dente, toss with olive oil and spices, then air-fry until golden and crisp, shaking halfway through for even texture.
- → Can I use different pasta shapes?
Yes, short pasta like rigatoni, penne, or farfalle work best to create sturdy chips with good surface area for toppings.
- → What alternatives work for the chicken topping?
You can substitute chicken with black beans or grilled vegetables for a vegetarian-friendly version.
- → How to add extra heat to this dish?
Thinly sliced jalapeños provide spice, but you can add pickled jalapeños or a dash of hot sauce for more heat.
- → Is it possible to make this gluten-free?
Yes, selecting gluten-free pasta ensures this dish fits a gluten-free diet without compromising crispiness.