You’ll Need
Main
1 boneless, skinless chicken thigh (about 140g), diced
2 rashers smoked back bacon, chopped
75g dried penne pasta, cooked
¼ small onion, finely diced
1 clove garlic, finely sliced
1 tsp olive oil
Sauce
50ml double cream
25g cream cheese
20g mature cheddar, grated
10g Parmesan, grated
½ tsp dried mixed herbs
Salt and black pepper
Topping
20g mature cheddar, grated
Optional but Dangerous
Chilli flakes
Garlic bread
Crispy onions
Fresh parsley
Method
Preheat your air fryer to 190°C.
Cook the pasta according to the packet instructions until just al dente. Drain well and set aside.
In a small foil tray or heatproof dish, combine the chicken, bacon, onion, garlic and olive oil.
Air fry for 10–12 minutes, stirring halfway through, until the chicken is cooked and the bacon is beginning to crisp.
Stir in the cooked pasta, double cream, cream cheese, grated cheddar, Parmesan, mixed herbs, salt and black pepper until everything is evenly coated.
Sprinkle the remaining cheddar evenly over the top.
Return to the air fryer for 5–6 minutes, until the cheese is bubbling and lightly golden.
Leave to stand for 2 minutes, then finish with parsley or any optional toppings before serving.