Save My roommate walked in while I was air-frying leftover rigatoni one night, looked at the basket, and asked if I was making croutons. I wasn't sure what I was making either, honestly. But when those golden, crispy pasta shapes came out, we both stared at them like we'd just discovered fire. We piled on whatever was in the fridge—shredded cheese, some jalapeños, leftover chicken—and suddenly, we had nachos. Pasta nachos.
I made these for a game night once, and people thought I'd ordered them from some trendy fusion spot. One friend kept asking where I got the recipe, and I had to admit I stumbled into it by accident. Now it's the thing everyone asks me to bring, and I'm fine with that. It's fun watching people try to figure out what they're eating before the cheese hits.
Ingredients
- Short pasta shapes (rigatoni, penne, or farfalle): Rigatoni holds the most seasoning in its ridges, but penne works if that's what you have. Just make sure it's fully dried after boiling or it won't crisp up right.
- Olive oil: This is what makes the pasta golden and crispy, not greasy. Don't skip it or use too little.
- Garlic powder and smoked paprika: These give the pasta that savory, almost cheesy flavor before anything else even touches it.
- Boneless, skinless chicken breast: Dice it small so it cooks fast and sits nicely on top of the chips. You can swap in thighs if you want more flavor.
- Taco seasoning: Store-bought is fine, but check the label if you're avoiding gluten or too much salt.
- Shredded cheddar cheese: Pre-shredded melts slower, but block cheese you shred yourself gets gooey faster and tastes better.
- Jalapeños: Fresh ones have more bite than jarred, but either works. Slice them thin so they don't overpower everything.
- Sour cream, cilantro, tomato, red onion: These are optional, but they make it feel like real nachos. The sour cream cools down the heat.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it warm up while you prep. A hot basket crisps the pasta faster and more evenly.
- Boil the pasta just shy of done:
- Cook it for 2 minutes less than the package says, then drain and pat it completely dry with a towel. Any water left on it will steam instead of crisp.
- Season the pasta:
- Toss it in a bowl with olive oil, garlic powder, smoked paprika, and salt until every piece is coated. It should smell amazing already.
- Air-fry the pasta chips:
- Spread them in a single layer in the basket and cook for 10 to 12 minutes, shaking halfway through. They should be golden and crunchy, not soft.
- Cook the taco chicken:
- While the pasta crisps, heat olive oil in a skillet over medium-high heat and add the diced chicken, taco seasoning, and salt. Sauté for 5 to 7 minutes until browned and cooked through.
- Assemble the nachos:
- Pile the crispy pasta on a platter, scatter the chicken on top, then add the shredded cheese and jalapeño slices. Don't be shy with the cheese.
- Melt the cheese:
- Put the whole platter back in the air fryer for 2 to 3 minutes, just until the cheese melts and everything gets warm together. Watch it so nothing burns.
- Add the toppings and serve:
- Finish with dollops of sour cream, cilantro, diced tomato, and red onion if you're using them. Serve right away while it's still hot and crispy.
Save The first time I served these at a party, someone asked if they could take the leftovers home. There were no leftovers. People stood around the platter and just kept reaching for more until it was gone, and I realized I'd accidentally made something people actually crave. It's not fancy, but it's the kind of food that makes people happy without trying too hard.
How to Make These Your Own
I've made these with black beans instead of chicken when my vegetarian friends came over, and it worked just as well. You can toss in grilled peppers, corn, or even leftover shredded pork. The pasta is just the base, so treat it like a blank canvas and use whatever sounds good. I've even done a breakfast version with scrambled eggs and bacon.
What to Serve Alongside
These are filling on their own, but I like to keep a bowl of salsa or guacamole nearby for dipping. A cold beer or a simple margarita works if you're leaning into the Tex-Mex vibe. If you want something lighter, a crisp green salad with lime dressing balances the richness. Sometimes I just set out hot sauce and let people go wild.
Storage and Reheating Tips
Honestly, these don't keep well once assembled because the pasta loses its crunch. If you have leftovers, store the chips and toppings separately in airtight containers. You can re-crisp the pasta in the air fryer for a few minutes, then add fresh toppings. The chicken will last 3 days in the fridge and reheats fine in a pan.
- Store pasta chips in a sealed container at room temperature for up to 2 days.
- Keep cooked chicken refrigerated and use within 3 days.
- Don't assemble nachos until you're ready to eat them, or they'll get soggy.
Save This recipe started as a mistake and became one of my favorites to make when I want something fun without a lot of fuss. I hope it surprises you the same way it surprised me.
Common Questions
- → How do you make pasta chips crispy?
Air-frying pasta after coating with olive oil and seasoning creates a golden, crunchy texture by evenly crisping the exterior without excess oil.
- → What pasta types work best for making chips?
Short pasta shapes like rigatoni, penne, or farfalle hold up well and crisp evenly when air-fried.
- → Can I substitute chicken with vegetarian options?
Yes, black beans or grilled vegetables offer tasty alternatives that complement the seasoned chips and toppings.
- → How do jalapeños add to the dish?
Thinly sliced jalapeños provide a spicy kick that balances the richness of melted cheese and chicken.
- → What is the best way to reheat assembled chips without losing crispiness?
Reheating briefly in the air fryer at high heat helps melt cheese while maintaining the crunchiness of the pasta chips.