Creamy, cheesy, and packed with garlic butter flavor — an easy restaurant-style pasta dish made with your air fryer.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 8 ounces linguine pasta
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup mozzarella cheese (optional, for extra creaminess)
- ½ cup pasta water (as needed)
- 2 tablespoons chopped fresh parsley (optional)
Equipment
- Air fryer-safe baking dish
- Small oven-safe pan or foil tray
Instructions
- Cook the Pasta
- Cook linguine according to package directions until al dente.
- Reserve ½ cup pasta water, then drain.
- Prepare the Chicken
- Toss chicken pieces with olive oil, salt, pepper, and Italian seasoning.
- Preheat air fryer to 380°F (193°C).
- Place chicken pieces in the basket in a single layer.
- Air fry for 10–12 minutes, shaking halfway, until golden and cooked through (165°F/74°C).
- Make Garlic Butter Alfredo Sauce
- In an air fryer-safe dish, add butter and garlic.
- Air fry at 350°F (175°C) for 2–3 minutes until fragrant.
- Stir in heavy cream, Parmesan cheese, mozzarella (if using), and a little pasta water.
- Air fry another 3–5 minutes, stirring halfway, until creamy and melted.
- Combine
- Add cooked linguine and air-fried chicken to the Alfredo sauce.
- Toss until evenly coated.
- Add more pasta water if the sauce needs thinning.
- Finish
- Sprinkle with parsley and extra Parmesan.
- Serve hot.
Serving Suggestions
Pair with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Steamed vegetables
