Creamy Chicken Tortellini Bake

Bring a pot of salted water to a boil and cook the cheese tortellini for two minutes less than the package directions recommend. Before draining, reserve 80–100 ml of pasta water. Cut the chicken breast into evenly sized 2 cm cubes. Melt the butter and combine it with the olive oil in an air fryer-safe baking dish. Add the chicken, paprika, salt, and black pepper, tossing until evenly coated.

Place the baking dish in the air fryer and cook at 200°C for 10 minutes, stirring the chicken halfway through. The chicken should develop lightly golden edges. Check the thickest pieces with a food thermometer and ensure they reach 74°C before proceeding. If necessary, continue cooking until they reach a safe temperature.

Reduce the air fryer temperature to 180°C. Add the softened cream cheese and minced garlic to the baking dish with the cooked chicken. Gradually pour in 80–100 ml of the reserved hot pasta water, stirring until the cream cheese melts into a smooth sauce. Stir in about half of the grated cheddar and season with a little additional black pepper if needed.

Add the drained tortellini to the baking dish and gently fold everything together until the pasta and chicken are evenly coated in the garlic cream cheese sauce. Spread the mixture into an even layer and sprinkle the remaining grated cheddar over the top.

Return the dish to the air fryer and cook at 180°C for 5–7 minutes, until the cheddar has melted and the top develops golden spots. Let the creamy chicken tortellini bake rest for two minutes, then garnish with freshly chopped parsley and serve warm.