🧀🍗 Air Fryer Cheesy Chicken Pasta Bake
(Ninja Dual Basket–Friendly)
Serves: 2–4
Works in two small air-fryer pans like in the photo
🛒 Ingredients
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2 cups cooked pasta (penne, rotini, or shells)
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1½ cups cooked chicken, diced or shredded
(rotisserie = easy win) -
1 cup broccoli florets (lightly steamed or thawed frozen)
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¾ cup Alfredo sauce or cream of chicken soup
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½ cup milk or cream
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1½ cups shredded cheese (cheddar, mozzarella, or blend)
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¼ cup grated Parmesan
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1 tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
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Optional: paprika or Italian seasoning for topping
👩🍳 Instructions
1️⃣ Mix the Filling
In a large bowl, combine:
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Pasta
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Chicken
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Broccoli
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Alfredo/soup
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Milk
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Half the shredded cheese
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Garlic powder, onion powder, salt & pepper
Mix until everything is coated.
2️⃣ Assemble
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Divide mixture evenly between two air-fryer safe pans
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Top with remaining shredded cheese + Parmesan
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Sprinkle paprika or Italian seasoning if using
3️⃣ Air Fry
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Preheat air fryer to 350°F (175°C)
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Cook 12–15 minutes
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Check at 10 minutes—cheese should be bubbly and golden
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If needed, cook 2–3 more minutes for extra browning
4️⃣ Rest & Serve
Let sit 5 minutes before digging in (it thickens as it cools).
❓ Q & A
Q: Can I use raw chicken?
A: Nope—cook it first. Raw chicken won’t cook evenly in a casserole like this.
Q: Can I make this ahead of time?
A: Yes! Assemble, refrigerate up to 24 hours, then air fry when ready.
Q: What if I don’t have Alfredo sauce?
A: Use:
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Cream of chicken or mushroom soup
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OR ½ cup cream + ¼ cup cream cheese
Q: Why is mine dry?
A: Not enough sauce or overcooked. Add a splash of milk before reheating.
Q: Can I freeze it?
A: Yes—freeze before air frying. Thaw overnight, then cook as directed.
Q: Best cheese combo?
A: Cheddar for flavor + mozzarella for melt = perfection 🧀
🔥 Variations
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Buffalo chicken: Add hot sauce + ranch drizzle
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Mexican-style: Swap broccoli for peppers, add taco seasoning
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Veggie-only: Skip chicken, add mushrooms & spinach