You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp garlic granules, 1 tsp Italian herb seasoning
1 tsp sea salt, ½ tsp black pepper, ½ tsp smoked paprika
Creamy Parmesan Sauce
200ml double cream
150ml chicken stock
80g cream cheese
60g grated Parmesan
3 garlic cloves, finely grated
1 tsp Dijon mustard
Vegetables
150g baby spinach
1 small onion, finely diced
Topping
80g grated mozzarella
Extra Parmesan
Fresh parsley
Optional but Dangerous
Garlic bread
Buttered mashed potatoes
Roasted baby potatoes
Crispy bacon pieces
Chilli flakes
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, garlic granules, Italian herbs, smoked paprika, salt and black pepper.
Add the chicken and diced onion to a foil tray or heatproof dish.
Air fry for 10 minutes, stirring halfway through.
In a bowl, whisk together the double cream, chicken stock, cream cheese, Parmesan, garlic and Dijon mustard until smooth.
Pour the sauce over the chicken and stir gently.
Return to the air fryer for 8 minutes at 180°C, until the sauce begins to thicken.
Stir through the spinach until it wilts into the sauce.
Sprinkle over the mozzarella and a little extra Parmesan.
Cook for a final 3–4 minutes, until the cheese is bubbling and lightly golden.
Finish with chopped fresh parsley before serving.
Serve immediately with garlic bread, mashed potatoes or roasted baby potatoes.