Crispy Pasta Chip Nachos (Printable)

Zesty chicken and melted cheese atop crispy air-fried pasta chips with jalapeños and fresh toppings.

# Components:

→ Pasta Chips

01 - 225 g (8 oz) rigatoni, penne, or farfalle pasta
02 - 15 ml (1 tbsp) olive oil
03 - 2.5 ml (½ tsp) garlic powder
04 - 2.5 ml (½ tsp) smoked paprika
05 - 2.5 ml (½ tsp) salt

→ Taco Chicken

06 - 250 g (9 oz) boneless, skinless chicken breast, diced
07 - 15 ml (1 tbsp) olive oil
08 - 10 ml (2 tsp) taco seasoning
09 - 1.25 ml (¼ tsp) salt

→ Toppings

10 - 100 g (1 cup) shredded cheddar cheese
11 - 2 jalapeño peppers, thinly sliced
12 - 60 ml (¼ cup) sour cream (optional)
13 - 30 ml (2 tbsp) chopped fresh cilantro (optional)
14 - 1 small tomato, diced (optional)
15 - 1 small red onion, finely chopped (optional)

# Directions:

01 - Set air fryer to 200°C (400°F) and allow to preheat.
02 - Cook pasta in salted boiling water, reducing time by 2 minutes from package instructions. Drain and pat dry thoroughly.
03 - Toss the cooked pasta with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
04 - Arrange pasta in a single layer in the air fryer basket and air-fry for 10 to 12 minutes, shaking halfway, 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, then sauté for 5 to 7 minutes until cooked through and lightly browned.
06 - Evenly scatter the cooked taco chicken over the pasta chips, then top with shredded cheddar cheese and jalapeño slices.
07 - Return the assembled dish to the air fryer for 2 to 3 minutes until cheese melts.
08 - Optionally garnish with sour cream, cilantro, diced tomato, and red onion. Serve immediately.

# Expert Advice:

01 -
  • Pasta gets crispy-fried in minutes, delivering that satisfying crunch you chase in every bite.
  • It's the kind of casual appetizer that feels fancy enough to impress but easy enough to throw together on a weeknight.
  • You can build them exactly how you want—some people go heavy on jalapeños, others pile on sour cream, and everyone walks away happy.
02 -
  • Patting the pasta completely dry after cooking is non-negotiable—any lingering moisture will trap steam and turn your chips chewy instead of crunchy.
  • Don't skip the halfway shake during air-frying; uneven pieces cook at different rates and you want consistent color and texture throughout.
  • Cheese added right before assembly melts faster and stays gooey; waiting too long and it hardens as things cool.
03 -
  • Using block cheddar that you shred yourself melts infinitely better than pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
  • If you don't have taco seasoning on hand, toast a pinch of cumin with some chili powder and garlic powder—it takes two minutes and tastes noticeably fresher than packets.
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