You’ll Need
600g chicken thighs, diced
250g cooked pasta
1 tbsp olive oil
2 cloves garlic, finely sliced
80g sun-dried tomatoes, chopped
150ml double cream
50ml chicken stock
50g grated parmesan
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
To Finish
Fresh basil
Extra parmesan
Optional but Dangerous
Garlic bread
Chilli flakes
Mozzarella
Method
Preheat your air fryer to 190°C.
Add the chicken, olive oil, garlic, oregano, salt, and black pepper to a foil tray or heatproof dish.
Air fry at 190°C for 10–12 minutes, stirring halfway through, until the chicken is lightly browned.
Add the sun-dried tomatoes and stir through.
Pour in the cream and chicken stock.
Return to the air fryer for 5 minutes until the sauce begins to thicken.
Stir through the cooked pasta and parmesan.
Cook for a further 4–5 minutes until everything is hot, creamy, and fully coated.
Finish with fresh basil and extra parmesan.
Add mozzarella if using and allow it to melt before serving.
Serve immediately while still bubbling hot.