• Preheat the oven to 400°F (200°C). Place the Boursin cheese in the center of a 9x13-inch baking dish. Add the tomatoes around it, then drizzle everything with olive oil. Sprinkle generously with salt, pepper, garlic, Italian seasoning, and red pepper flakes.
• Bake for 25 minutes, or until the tomatoes are bursting and the cheese is soft and melty.
• While the Boursin and tomatoes bake, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions. Before draining, reserve ⅓ cup of pasta water to use later.
• Once the tomatoes are done roasting, remove the dish from the oven and mash the tomatoes and cheese together using a fork until a creamy sauce forms.
• Add the cooked pasta, basil and reserved pasta water (as needed if you want a creamier consistency) and toss it all together.
• Sprinkle with Parmesan cheese, toss again, and garnish with fresh basil if desired.Serve immediately.

Pesto Crusted Chicken

• Preheat the air fryer to 375°F (190°C).
• Pat the chicken breasts dry with paper towels. Season both sides garlic powder, Italian seasoning, salt and pepper.
• Spread a generous spoonful of pesto over the top of each chicken breast, covering it evenly.
• In a small bowl, mix together the panko breadcrumbs, Parmesan, and olive oil (if using). Sprinkle the mixture evenly over the pesto-covered side of the chicken, pressing gently so it sticks.
• Place the chicken in a single layer in the air fryer basket (pesto side up). Cook for 12–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the crust is golden and crisp.
• Let the chicken rest for a few minutes before slicing.