Crispy Air Fryer Chicken Parmesan with Gluten-Free Linguine

This air fryer chicken Parmesan delivers all the crispy, cheesy goodness of the classic dish without the mess of deep-frying. Chicken cutlets are coated in a tangy sour cream layer, then pressed with a savory panko-Parmesan mixture and air-fried until golden and crunchy. A quick melt of mozzarella on top adds irresistible gooeyness.

Serve the chicken over gluten-free linguine tossed in a basil-infused marinara sauce for a complete, satisfying meal. The air fryer does the heavy lifting, making this an easy weeknight dinner that feels special.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 9-11 minutes. Reserve ½ cup of pasta water, then drain the pasta. Set the empty pot aside.
2. In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper. Pat the chicken cutlets dry with paper towels. Season both sides with the remaining Italian seasoning, salt and pepper. Spray the air fryer basket with cooking spray and place the chicken inside. Spread sour cream over the tops of the cutlets, then press the panko mixture onto the sour cream layer.
3. Air-fry the chicken at 390°F until the crust is golden and the chicken is cooked through, 8-10 minutes.
4. While the chicken cooks, return the empty pasta pot to medium heat. Add the marinara sauce, garlic powder, half the basil paste and butter. Stir until the butter melts. Add the drained spaghetti and a splash of reserved pasta water. Toss until the pasta is evenly coated and the sauce reaches your desired consistency, about 2-3 minutes. Season with salt and pepper to taste.
5. When the chicken is done, remove the basket from the air fryer and sprinkle mozzarella over the top. Return to the air fryer and cook until the cheese melts, 30-60 seconds.
6. Transfer the chicken to a cutting board and slice crosswise. Drizzle with the remaining basil paste. Divide the pasta among plates, top with the remaining Parmesan and arrange the chicken slices on top.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute any pasta you like. Adjust the cooking time according to the package directions.

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the air fryer to restore crispiness.

Can I make this dairy-free?

You can use dairy-free sour cream, mozzarella and Parmesan alternatives, but the texture and flavor may vary slightly.