Start by coating the chicken chunks. Lightly dredge each piece in flour, then dip it into the whisked egg before rolling it in crushed cornflakes. This creates a crunchy exterior when fried. Line up the coated chicken on a plate while you preheat the air fryer.

Place the chicken in the air fryer at 370°F and cook for about 20 minutes. Flip or shake halfway through to ensure even cooking. The cornflake crust will be crispy and golden.

While the chicken cooks, bring a pot of water to a boil. Cook the fusilli pasta according to package instructions, usually 8–10 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and return it to the pot. Keep it warm while you prep the sauce.

To prepare the sauce, combine hot sauce, honey (or substitute), brown sugar substitute, and smoked paprika in a small saucepan. Set the heat to medium-high and whisk the ingredients as the sauce heats up. Once it boils, reduce the heat to a simmer and cook for another 2–3 minutes. This thickens the sauce slightly to coat the chicken perfectly.

Add the grated Parmesan, Laughing Cow cheddar wedges, and a small amount of hot honey sauce to the pot of pasta. Stir gently until the cheese melts into a velvety coating. The pasta will absorb the flavors while staying creamy.

Once the chicken is cooked and crispy, transfer it to a bowl. Pour about half of the remaining hot honey sauce over the chicken and toss until it’s fully coated. The sauce will seep into the crust, balancing sweetness with spice.

Plate the cheesy pasta as a base, then top it with the glazed chicken. Drizzle extra sauce over the dish for added flavor. Finish with a sprinkle of Parmesan, chopped cilantro, or red pepper flakes if you want additional heat. Dig in and enjoy the explosion of flavors!