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225g of your favourite pasta
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons butter
3 cloves garlic, minced
230ml cup heavy cream
250g grated Parmesan cheese
125g shredded mozzarella cheese
Fresh parsley, chopped, for garnish (optional)
1. Cook the Pasta:
Start by boiling a large pot of water. Add a pinch of salt, and cook the pasta according to the package instructions until it's al dente. Drain and set aside.
2. Season and Cook the Chicken:
Preheat your air fryer to 190°C. Season the chicken breasts with olive oil, Italian seasoning, salt, and pepper. Place the seasoned chicken breasts in the air fryer basket. Cook the chicken in the air fryer for about 12-15 minutes, flipping them halfway through, until they are cooked through and have an internal temperature of 74°C
Once cooked, remove the chicken from the air fryer, let it rest for a few minutes, then slice it into thin strips.
3. Prepare the Alfredo Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until the sauce thickens, which should take about 3-4 minutes.
Stir in the shredded mozzarella cheese and continue to cook and stir until the sauce is smooth and creamy.
4. Combine Pasta, Chicken, and Sauce:
In a large bowl, combine the cooked pasta, sliced chicken, and Alfredo sauce. Toss everything together to ensure the pasta is well coated with the creamy sauce.
5. Air Fry for Extra Crispiness (Optional):
For added texture, you can return the pasta and chicken mixture to the air fryer for 2-3 minutes at 190°C. This will give it a slightly crispy texture.
Keep in mind that the exact times may vary depending on your specific air fryer model and the thickness of the chicken breasts. It's essential to ensure the chicken reaches an internal temperature of 74°C for safe consumption.