You’ll Need
1 boneless, skinless chicken thigh (about 140g), diced
75g dried penne pasta, cooked
50ml double cream
25g cream cheese
¼ red pepper, diced
¼ small onion, finely diced
1 clove garlic, finely sliced
1 tsp olive oil
1 tsp Cajun seasoning
½ tsp smoked paprika
20g mature cheddar, grated
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Crispy bacon pieces
Jalapeños
Parmesan
Garlic bread
Method
Preheat your air fryer to 190°C.
Cook the pasta according to the packet instructions, drain well and set aside.
In a small foil tray or heatproof dish, combine the chicken, onion, pepper, garlic, olive oil, Cajun seasoning, smoked paprika, salt and black pepper.
Air fry for 10–12 minutes, stirring halfway through, until the chicken is cooked and lightly coloured.
Stir in the cream cheese and double cream until smooth.
Add the cooked pasta and mix thoroughly so every piece is coated in the sauce.
Sprinkle the cheddar over the top.
Return to the air fryer for 3–4 minutes, until the cheese has melted and the sauce is bubbling gently.
Finish with chopped parsley and serve immediately.