Air Fryer Bacon wrapped Garlic Chicken with Creamy Tomato Casarecce

Wed, 6 August 2025

Serves 2

Ingredients:

For the chicken:

· 2 medium sized chicken breasts

· 6 slices thin streaky bacon

· 60g garlic cream cheese

· Salt & Pepper

 

For the tomato pasta:

· 320g cooked Casarecce pasta (160g raw pasta)

· 250g cherry tomatoes

· 2 cloves garlic

· 1 tbsp extra virgin olive oil

· Salt & pepper

· 100ml cream

· ½ tsp Italian herbs

· Handful of fresh basil

 

To serve:

· Rocket leaves

· Grated parmesan

· Fresh basil leaves

 

Method:

· You can use freshly cooked or previously cooked and cooled pasta. If using cooked and cooled pasta, cook the pasta in salted boiling water for 6 minutes, then rinse with cold water, strain and store in a container in the fridge with a little olive oil. If making fresh pasta, cook for 8 minutes or until desired al dente texture.

· Slice a pocket into each chicken breast and fill with 2 tbsp of the garlic cream cheese. Wrap each breast tightly with 2–3 rashers of streaky bacon to seal in the filling and set aside.

· In the base of your air fryer drawer, add a layer of cherry tomatoes (whole or halved), 2 cloves of garlic, a good drizzle of olive oil, and salt and pepper.

· Pop the tray into the drawer and place the prepared chicken breasts on top.

· Cook at 200°c for 15-18 minutes, or until the chicken is cooked through (internal temp of 75c) and the bacon is crispy.

· Once the chicken is cooked, set aside to rest.

· If using cold pasta, add to a warmed pan with a splash of boiling water to refresh, then add the cooked tomatoes, Italian seasoning, cream, salt & pepper and fresh basil and stir for a minute or two to warm through and combine.

 

To serve:

· Add the pasta to a bowl, and add a handful of rocket leaves on top.

· Slice up the chicken horizontally into 6-8 slices and place on top of the rocket.

· Sprinkle on some grated parmesan, black pepper and fresh basil leaves.