Crispy Air Fryer Chicken Pesto Pasta

1Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy cooking water, then drain the pasta and set aside.

2Prepare the chicken: While the pasta cooks, dice the chicken breasts into uniform 1-inch cubes. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

3Air fry the chicken: Preheat the air fryer to 200°C (400°F). Place the seasoned chicken pieces in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding).

4Cook the chicken for 12 to 15 minutes, shaking the basket halfway through, until the chicken is golden brown, crispy on the edges, and cooked through (internal temperature of 74°C/165°F).

5Combine the dish: Transfer the drained pasta and the crispy air-fried chicken to the large pot or a spacious serving bowl.

6Add the pesto and cheese: Pour the basil pesto over the pasta and chicken. Add 1/4 cup of the grated Parmesan cheese (½ cup).

7Emulsify the sauce: Gradually add the reserved pasta water, starting with 1/4 cup, stirring vigorously until the sauce emulsifies, becoming creamy and coating all the pasta and chicken evenly. Add more water if needed to reach the desired consistency.

8Serve: Taste and adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with the remaining 1/4 cup of Parmesan cheese and fresh basil leaves.