Preheat air fryer to 375° according to manufacturer’s directions.

Bring a large saucepan of water to a boil for the spaghetti. Meanwhile, starting at the thickest side of each chicken breast, cut a wide pocket three-fourths through, cutting to but not through the opposite side, and not through the top and bottom sides of the chicken. Sprinkle 1 tsp. Italian seasoning inside each pocket.

Stir together Italian cheese, arugula and bruschetta topping in a medium bowl. Fill pockets with cheese mixture. Lightly press chicken to flatten and close.

Wrap each stuffed chicken breast with 2 slices of prosciutto to completely cover chicken. Lightly spray air fryer basket with nonstick spray. Air-fry for 14 to 16 minutes or until chicken reaches (165°).

Meanwhile, cook spaghetti according to pkg. directions. Drain spaghetti, reserving ¼ cup pasta water.

Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper; cook for 3 to 4 minutes or until lightly browned, stirring occasionally.

Add spaghetti and vinegar to mixture in skillet; toss to coat. Add reserved ¼ cup pasta water and parsley; toss to combine. Serve spaghetti mixture with chicken. Garnish with Parmesan cheese and oregano, if desired.