Air Fryer Chicken Meatball Pasta

How to Make Air Fryer Chicken Meatball Pasta

1. 1

   Step 1: Make the meatball mixture

   In a large bowl, combine ground chicken, panko, grated Parmesan, egg, minced garlic, Italian seasoning and salt and pepper. Mix gently with your hands or a spoon until just combined—do not overwork the meat. Form into uniform meatballs (about 1 to 1¼ inches diameter) and place them on a tray; chilling 10 minutes helps them hold their shape but is optional.

   For this step

   • 1 lbGround chicken
   • 1/2 cupPanko breadcrumbs
   • 1/3 cupGrated Parmesan
   • 1 largeLarge egg
   • 2 clovesGarlic, minced (about 2 cloves)
   • 1 tspItalian seasoning
   • 3/4 tspSalt and freshly ground black pepper
   
2. 2

   Step 2: Air fry the meatballs

   Preheat the air fryer to 375°F (190°C). Lightly spray or brush the basket and the tops of the meatballs with olive oil, arrange them in a single layer with space between, and air fry for 10–12 minutes, turning once halfway, until golden and an instant-read thermometer registers 165°F (74°C) in the center.

   For this step

   • 1 tbspOlive oil (for spraying or brushing)
   
3. 3

   Step 3: Cook the pasta

   While the meatballs cook, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta.

   For this step

   • 8 ozSpaghetti
   
4. 4

   Step 4: Warm the sauce and combine

   Heat the marinara in a large skillet over medium heat until simmering. Add the air-fried meatballs to the sauce and gently simmer 2–3 minutes so flavors meld; if the sauce is thick, stir in a splash of reserved pasta water to loosen it.

   For this step

   • 2 cupsMarinara sauce
   
5. 5

   Step 5: Toss and serve

   Toss the drained spaghetti with the sauce and meatballs until well coated, adding more pasta water if needed for desired consistency. Divide among plates and finish with extra grated Parmesan or fresh basil if you like; serve immediately.
   

1. In a large bowl, combine ground chicken, panko, grated Parmesan, egg, minced garlic, Italian seasoning and salt and pepper. Mix gently with your hands or a spoon until just combined—do not overwork the meat. Form into uniform meatballs (about 1 to 1¼ inches diameter) and place them on a tray; chilling 10 minutes helps them hold their shape but is optional.
2. Preheat the air fryer to 375°F (190°C). Lightly spray or brush the basket and the tops of the meatballs with olive oil, arrange them in a single layer with space between, and air fry for 10–12 minutes, turning once halfway, until golden and an instant-read thermometer registers 165°F (74°C) in the center.
3. While the meatballs cook, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta.
4. Heat the marinara in a large skillet over medium heat until simmering. Add the air-fried meatballs to the sauce and gently simmer 2–3 minutes so flavors meld; if the sauce is thick, stir in a splash of reserved pasta water to loosen it.
5. Toss the drained spaghetti with the sauce and meatballs until well coated, adding more pasta water if needed for desired consistency. Divide among plates and finish with extra grated Parmesan or fresh basil if you like; serve immediately.