Cook the dry pasta in salted boiling water until tender, then reserve 120 ml (1/2 cup) pasta cooking water.

Drain the pasta and set it aside.

Butterfly the chicken breast, then cut it fully into two thin pieces.

Season the chicken breast with paprika, garlic granules, salt, and black pepper.

Combine panko breadcrumbs, Parmesan cheese, and a pinch of paprika in a small bowl.

Whisk the egg in a separate small bowl, then dip each chicken piece into it.

Coat the egg-dipped chicken breast in the Parmesan breadcrumb mixture, pressing the coating on firmly.

Spray the coated chicken with cooking oil spray and air fry it at 190°C (375°F) for 7 minutes.

Turn the chicken, spray it again with cooking oil spray, and air fry for 4–6 minutes until cooked through.

Dice the onion and red bell pepper finely.

Spray a frying pan with cooking oil spray, then fry the onion and red bell pepper until softened.

Stir the reduced-fat red pesto and single cream into the softened vegetables.

Crumble in the chicken stock cube, then stir in the reserved pasta cooking water.

Cook the sauce over high heat for 1 minute, until it starts to thicken.

Toss the cooked pasta through the sauce until evenly coated.

Slice the crispy chicken, then serve it over the creamy pasta with four pizza dough balls per serving.