Air Fryer Chicken Parmesan & Linguine
with Gluten-Free Pasta, Cheesy-Panko Crust & Basil
- Milk
- Eggs
- Wheat
Tender chicken cutlets get slathered with sour cream, then topped in an herb-kissed panko-Parmesan crust and air-fried until crispy and golden. Add some melty mozzarella on top and serve alongside perfectly al dente spaghetti tossed in a basil-infused red sauce. Best of all? The air fryer delivers perfectly crunchy chicken in without the oily mess of deep-frying!
Ingredients
14 ounce
Marinara Sauce
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 unit
Cooking Spray
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain (keep empty pot handy for Step 4).
While pasta cooks, in a small bowl, combine panko, half the Parmesan, half the Italian Seasoning (you’ll use the rest in the next step), a large drizzle of olive oil, salt, and pepper.
Pat chicken* dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. Coat an air fryer basket with nonstick cooking spray and place chicken in basket. Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
Pat chicken* dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper.
Coat an air fryer basket with nonstick cooking spray; place chicken in basket (for 4 servings, work in batches if necessary). Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
Air-fry at 390 degrees until crust is browned and chicken is cooked through, 8-10 minutes.
Meanwhile, in pot used for spaghetti, combine marinara, garlic powder, half the basil paste, and 1 TBSP butter (2 TBSP for 4 servings) over medium heat.
Add drained spaghetti and splashes of reserved pasta cooking water. Cook, tossing, until sauce has reached desired consistency and pasta is evenly coated, 2-3 minutes.
Taste and season with salt and pepper.
Once chicken has cooked 8-10 minutes, remove basket from air fryer and carefully top coated chicken with mozzarella.
Return basket to air fryer; air-fry until cheese melts, 30-60 seconds more.
Transfer chicken to a cutting board.
Slice chicken crosswise. Top with remaining basil paste.
Divide pasta between shallow bowls. Top with remaining Parmesan and chicken. Serve.
