Ingredients
Method
Preparation
- Begin by coating the chicken chunks in flour, then dip each piece into the whisked egg before rolling it in crushed cornflakes.
- Line up the coated chicken on a plate while preheating the air fryer.
Cooking Chicken
- Place the chicken in the air fryer at 370°F and cook for about 20 minutes, flipping halfway through.
- The cornflake crust should turn crispy and golden.
Cooking Pasta
- While the chicken cooks, bring a pot of water to a boil and cook the fusilli pasta according to package instructions, roughly 8-10 minutes, until al dente.
- Drain the pasta and return it to the pot to keep warm.
Preparing Sauce
- In a small saucepan, combine hot sauce, honey (or substitute), brown sugar substitute, and smoked paprika on medium-high heat.
- Whisk the ingredients until boiling, then reduce heat and simmer for 2-3 minutes.
Combining Ingredients
- Add grated Parmesan, Laughing Cow wedges, and a small amount of hot honey sauce to the pot of pasta and stir gently until the cheese melts.
- Once the chicken is crispy, transfer it to a bowl and pour half of the remaining hot honey sauce over it, tossing to coat.
- Plate the cheesy pasta, top it with the glazed chicken, and drizzle with extra sauce.
- Finish with a sprinkle of Parmesan, chopped cilantro, or red pepper flakes if desired.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or stove, adding a splash of water if needed. For variations, substitute chicken with shrimp or tofu and add vegetables.