Mix the flour with salt/pepper. Mix panko breadcrumbs, garlic granules and Italian seasoning together. Beat down the chicken breasts. Whisk the egg. Dip the chicken into the flour, then egg, and then breadcrumbs. Spray with oil and air fry at 180°C for 15-20 minutes until browned and crispy.
Cook and boil pasta for 8-10 minutes until al dente.
Add oil to a pot on medium heat along with the garlic. Fry for 2 minutes then add the onion with a dash of water and fry until softened.
Add chorizo and fry until the oil comes out.
Add vodka and fry off until the liquid reduces and evaporates. Add the tomato paste and chilli flakes (optional). Fry for 2-3 minutes. Pour in the cream and stir. Then add 150ml of pasta water. Season with salt and pepper. Let this simmer until the sauce reduces.
Remove 3-4 spoonfuls of the sauce and set aside. Spoon these over the cooked chicken, top with mozzarella slices and place under the grill until melted and bubbling.
Add pasta to the pot along with pasta water and simmer.
Make the caesar salad by tossing the lettuce, dressing and parmesan.
Divide everything into 4 portions. Top with extra parmesan, and fresh basil.
Cook it hands-free.
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