Stoked at Home

0 Preheat the air fryer to 400° or 425° for a larger air fryer like the one I use.*** 425° if using an oven 
1 Using a sharp knife, make 4 slices in each chicken breast (like in the picture above), but don't cut all the way through the chicken breast. This is pretty much creating a little nest for the pesto, cheese and tomato.
2 Mix together the garlic, paprika, salt, pepper + parsley.
3 Lay the chicken breast on the air fryer tray (flat tray/no holes)- surround the chicken with the tomatoes + zucchini.***If you have a basket style air fryer, I would line the basket with parchement paper and skip adding the veggies, cook them seperately.
4 Spread the cherry tomatoes + zucchini all around the chicken- season both the chicken + the veggies with the seasonings.
5 Stuff each slot in the chicken with pesto (about 1 tsp each slot), cheese + tomato.
6 Drizzle the chicken + the veggies with about 1 tbsp of olive oil and place the tray into the air fryer to cook for about 10-15 minutes.*** if using a larger air fryer or the oven- it may take a bit longer
7 While the chicken is cooking boil the noodles.
8 Once the chicken has reached an internal temperature of 165° and the cheese has started to brown, remove it from the air fryer and let it cool for 5 minutes before serving over noodles.