You’ll Need
For the Chicken
600g chicken breast or thigh fillets, cut into large chunks
1 tbsp olive oil
1 tsp Italian herb seasoning
1 tsp garlic granules
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
Tomato Sauce
400g passata
2 garlic cloves, finely grated
1 tbsp tomato purée
1 tsp dried oregano
½ tsp chilli flakes (optional)
1 tsp sugar
Topping
150g fresh mozzarella, torn into pieces
50g grated Parmesan
Fresh basil leaves
Optional but Dangerous
Garlic bread
Roasted baby potatoes
Black olives
Sun-dried tomatoes
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, Italian herbs, garlic granules, smoked paprika, salt and black pepper until evenly coated.
Place the chicken into the air fryer basket and cook for 10 minutes, shaking halfway through.
Meanwhile, mix together the passata, grated garlic, tomato purée, oregano, chilli flakes and sugar.
Transfer the cooked chicken to a foil tray or heatproof dish.
Pour over the tomato sauce and stir gently until every piece is coated.
Scatter over the torn mozzarella, then finish with the grated Parmesan.
Return to the air fryer and cook at 180°C for 8–10 minutes, until the cheese is bubbling, lightly golden and the sauce is gently simmering around the edges.
Finish with fresh basil leaves and allow to stand for 2 minutes before serving.
Serve with garlic bread or crispy potatoes for the full Italian comfort-food experience.