High-Protein Air Fryer Pasta

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente (about 8‑10 minutes); drain, reserving a cup of pasta water, and set the pasta aside.

While the pasta cooks, dice the onion, mince the garlic, and cut the zucchini into small pieces.

In a bowl, combine the onion, garlic, zucchini, a pinch of salt, black pepper, paprika, Italian herbs, garlic powder, and drizzle with the olive oil; toss to coat evenly.

Preheat the air fryer to 350°F (350°F). Place the seasoned vegetable mixture in the air fryer basket in a single layer and cook for 10 minutes, shaking the basket halfway through.

Score the chicken breast lightly in a crosshatch pattern to create a crust surface; rub the chicken with a little olive oil and the remaining spices (salt, pepper, paprika, Italian herbs, garlic powder).

After the vegetables have cooked, add the feta cheese chunks to the basket and continue cooking for another 10 minutes, allowing the feta to soften and lightly brown.

Transfer the cooked vegetables and softened feta to a high‑speed blender; add the grated parmesan, fresh basil leaves, and ¼ cup of the reserved pasta water. Blend until smooth, adding more pasta water if needed to reach a creamy sauce consistency.

Return the seasoned chicken breast to the air fryer and cook for 10‑15 minutes, or until the internal temperature reaches 167°F (165°F) and the crust is golden.

While the chicken finishes, reheat the sauce briefly on the stovetop if it has cooled, tasting and adjusting seasoning with additional salt or pepper as desired.

Slice the air‑fried chicken into strips or bite‑size pieces.

Toss the cooked pasta with the creamy feta‑parmesan sauce, ensuring the pasta is evenly coated.

Plate the sauced pasta, top with the sliced chicken, and garnish with extra fresh basil if desired.

Serve immediately and enjoy a high‑protein, air‑fried Italian‑style dinner.