Air Fryer Crispy Chicken Cutlet Pasta with Garlic-Parmesan Butter

How to Make Air Fryer Crispy Chicken Cutlet Pasta with Garlic-Parmesan Butter

1. 1

   Step 1: Flatten, season and bread the chicken

   Pat the chicken breasts dry and pound them to an even thickness (about 1/2 inch) between sheets of plastic wrap. Season both sides with salt and pepper, then set up a dredging station: one bowl with flour, one with beaten eggs, and a third with panko mixed with grated Parmesan. Dredge each breast in flour, shake off excess, dip in egg, then press into the panko-Parmesan mixture until well coated.

   For this step

   • 2 breastsBoneless skinless chicken breasts
   • 1/2 cupAll-purpose flour
   • 2 eggsLarge eggs
   • 1 1/2 cupsPanko breadcrumbs
   • 1/2 cupGrated Parmesan cheese
   • 1 tspKosher salt and black pepper
   
2. 2

   Step 2: Air-fry the breaded cutlets

   Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray both sides of the breaded cutlets with olive oil and arrange them in a single layer in the air fryer basket without overlapping. Air-fry for 10–12 minutes, flipping halfway, until golden and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

   For this step

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

   Step 3: Cook the pasta

   While the chicken cooks, bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and return it to the pot. Keep the reserved water handy to loosen the sauce if needed.

   For this step

   • 12 ozPenne pasta (dry)
   
4. 4

   Step 4: Make the garlic-Parmesan butter sauce and toss with pasta

   Melt the butter in a large skillet over medium heat, add the minced garlic, and cook for 30–45 seconds until fragrant but not browned. Add 1/4 cup of the reserved pasta water and the grated Parmesan, stirring constantly until you have a glossy sauce; add more pasta water as needed to reach a silky consistency. Toss the drained penne in the sauce until evenly coated and taste for seasoning, adding a pinch more salt or pepper if desired.

   For this step

   • 4 tbspUnsalted butter
   • 3 clovesGarlic, minced
   
5. 5

   Step 5: Slice chicken and assemble the dish

   Slice the air-fried cutlets into strips or bite-sized pieces and arrange them over the buttered, Parmesan-coated penne. Spoon any resting juices from the cutlets over the pasta and serve immediately, offering extra grated Parmesan or lemon wedges on the side if you like.
   

1. Pat the chicken breasts dry and pound them to an even thickness (about 1/2 inch) between sheets of plastic wrap. Season both sides with salt and pepper, then set up a dredging station: one bowl with flour, one with beaten eggs, and a third with panko mixed with grated Parmesan. Dredge each breast in flour, shake off excess, dip in egg, then press into the panko-Parmesan mixture until well coated.
2. Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray both sides of the breaded cutlets with olive oil and arrange them in a single layer in the air fryer basket without overlapping. Air-fry for 10–12 minutes, flipping halfway, until golden and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
3. While the chicken cooks, bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and return it to the pot. Keep the reserved water handy to loosen the sauce if needed.
4. Melt the butter in a large skillet over medium heat, add the minced garlic, and cook for 30–45 seconds until fragrant but not browned. Add 1/4 cup of the reserved pasta water and the grated Parmesan, stirring constantly until you have a glossy sauce; add more pasta water as needed to reach a silky consistency. Toss the drained penne in the sauce until evenly coated and taste for seasoning, adding a pinch more salt or pepper if desired.
5. Slice the air-fried cutlets into strips or bite-sized pieces and arrange them over the buttered, Parmesan-coated penne. Spoon any resting juices from the cutlets over the pasta and serve immediately, offering extra grated Parmesan or lemon wedges on the side if you like.