Air-fryer chicken parmigiana with spaghetti recipe

1. In a shallow bowl, mix together the breadcrumbs, 30g Grana Padano and some black pepper. Add the flour and eggs to separate bowls.
2. Halve each chicken breast horizontally, so they’re half the thickness. Dip each piece in the flour, then the egg, and finally the breadcrumbs until evenly coated. Add to the air-fryer in single layers, then cook at 200°C for 6-10 mins until golden, crisp and cooked through. Remove and set aside.
3. Wipe the base of the air-fryer and pour in the passata. Stir in the courgette, season with black pepper, then nestle 4 crispy chicken portions in the sauce (once cooled, set aside the remaining chicken in an airtight container for the Caesar salad). Top with the mozzarella and remaining Grana Padano, then cook for 4-5 mins until melted. Scoop out the chicken, slice and set aside.
4. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving a mug of water. Add the spaghetti to the sauce and toss, adding a little cooking water to loosen if needed. Divide between plates, top with the chicken parmigiana, then serve with the rocket, drizzled with the balsamic vinegar. Use leftover portions of crispy chicken to make our Air-fryer crispy chicken autumn Caesar salad.

Tip: To cook the chicken in the oven, preheat to gas 6, 200°C, fan 180°C; cook the chicken on a baking tray for 12-15 mins until crisp and cooked through. Pour the passata and courgette into an ovenproof dish, top with 4 chicken pieces and cheese as per step 3; cook for a further 10 mins. Remove the chicken and slice.

Freezing and defrosting guidelines

Freeze cooked chicken only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.