Save I stumbled onto pasta chip nachos completely by accident while cleaning out my pantry one Thursday evening. There was a half-box of rigatoni staring at me, and I'd just bought an air fryer that week, so naturally I had to experiment. The moment those golden, crispy pasta chips came out and I scattered seasoned chicken on top with melted cheese, my partner walked in and immediately asked if we could have it for dinner. That spontaneous creation has somehow become the dish everyone requests when we have people over.
Last summer, I made this for a casual backyard gathering, and watching people's faces light up when they realized nachos could be made from pasta was genuinely satisfying. My friend Sarah kept saying it tasted like bar food in the best way possible, and suddenly we were all debating whether this belonged at a game night or a proper dinner party. It ended up being both, which felt like the real victory.
Ingredients
- Short pasta shapes (rigatoni, penne, or farfalle): The irregular surfaces catch seasoning and crisp up beautifully, unlike smooth pasta that just hardens.
- Olive oil: Coats the pasta evenly so it crisps rather than dries out in the air fryer.
- Garlic powder and smoked paprika: These two create that savory depth before anything else gets layered on top.
- Boneless, skinless chicken breast: Quick to cook, absorbs taco seasoning readily, and won't overshadow the textural contrast you're building.
- Taco seasoning: You can use store-bought or make your own blend; either way, it seasons the chicken without needing anything else.
- Shredded cheddar cheese: Melts smoothly and doesn't separate, holding everything together when the heat hits.
- Jalapeños: Thinly slice them so they soften slightly in the air fryer and their heat distributes evenly rather than hitting you all at once.
- Sour cream, cilantro, tomato, and red onion: These are your finishing touches—add what feels right and skip what doesn't appeal to you tonight.
Instructions
- Prepare your pasta base:
- Boil your pasta for two minutes short of package time so it's still slightly firm, then drain and pat it completely dry on a clean kitchen towel. Moisture is the enemy of crispness here.
- Season and toss:
- While the pasta is still warm, toss it with olive oil and your spice blend until every piece looks coated. The warmth helps the seasonings stick.
- Air-fry until golden:
- Spread the pasta in a single layer, shake the basket halfway through cooking, and listen for that satisfying crunch when you test a piece around the ten-minute mark. You want golden, not pale.
- Cook the chicken quickly:
- While pasta crisps, get your skillet hot and brown the diced chicken with taco seasoning until it's cooked through and lightly golden. This takes about five to seven minutes if your pieces are roughly the same size.
- Build and melt:
- Layer the crispy pasta chips on a platter, scatter the warm chicken across the top, then add cheese and jalapeños. A quick return to the air fryer for two to three minutes melts everything without making the chips soggy.
- Finish with flair:
- Top with cool sour cream, fresh cilantro, bright tomato, and sharp red onion for contrast in temperature and texture. Serve immediately so the chips stay crispy.
Save There's a particular magic in watching someone take their first bite of something they've never seen before, especially when they immediately understand why you made it. This dish has that quality—it doesn't need explanation, just a moment of tasting and a smile that follows.
The Secret to Perfect Crispy Pasta
The air fryer is honestly the hero here because it circulates heat so evenly that you get crispness without the heavy oil and high temperatures of traditional frying. I've tried making these in a conventional oven and while possible, the results are never quite as satisfying. The air fryer gives you that restaurant-quality crunch in about twelve minutes flat, which feels like a small miracle every time.
Playing with Flavors and Variations
Once you master the base, you can take this in any direction. I've made it with blackened fish, crispy tofu, or just loaded vegetables for vegetarian guests, and every version has that same appeal. The pasta chip foundation is sturdy enough to hold whatever toppings you love, so this becomes less a strict recipe and more a framework for whatever your kitchen feels like exploring that evening.
Making It Your Own
The beauty of this dish is how personal it becomes once you make it once. Some people love ranch drizzled on top, others swear by a squeeze of lime juice, and I've seen someone add crumbled bacon with genuine conviction. Think of the pasta chips and seasoned chicken as your canvas and everything else as your colors.
- If your air fryer runs particularly hot, check the pasta at the nine-minute mark to avoid over-browning.
- Leftover pasta chips can be stored in an airtight container for two days, though they're truly best eaten fresh and warm.
- Double the pasta chip batch if you're feeding a crowd; people will eat more of these than you expect.
Save This recipe has a way of turning an ordinary weeknight into something that feels festive and shared, which might be the most important part of cooking anything. Make it, enjoy it, and don't be surprised when people ask for seconds before you've even finished your first plate.
Recipe Q&A
- → How do I make crispy pasta chips?
Cook pasta slightly under al dente, toss with olive oil and spices, then air-fry until golden and crisp—about 10-12 minutes.
- → Can I use other proteins instead of chicken?
Yes, black beans or grilled vegetables make excellent alternatives for a vegetarian option.
- → What type of pasta works best for chips?
Short pasta shapes like rigatoni, penne, or farfalle hold up well and crisp nicely when air-fried.
- → How do I adjust the spiciness level?
Control heat by reducing or omitting jalapeños or adjusting taco seasoning amounts in the chicken.
- → Can I prepare these ahead of time?
For best crispness, prepare pasta chips just before serving and assemble toppings last minute.