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Bring a large pot of salted water to a boil. Add 8 ounces farfalle pasta and cook according to package instructions until tender. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F. (Alternatively, heat an air fryer to 350°F.) Finely grate 1 ounce Parmesan cheese (about ½ cup).
When the pasta is ready, drain and transfer to a large bowl. Add 3 tablespoons neutral oil and toss to coat. Add the cheese, 1 teaspoon garlic powder, and 1 teaspoon red pepper flakes, and toss to coat.
If using the oven, coat a rimmed baking sheet with cooking spray, then add the pasta and arrange in a single layer so that the noodles aren’t touching. If using the air fryer, coat the air fryer basket with cooking spray and, working in batches if needed, add the pasta and arrange in a single layer so that the noodles aren’t touching.
Bake until crisp and golden, 18 to 25 minutes or air fry for 10 to 12 minutes. Let cool to room temperature.
Mince 1 small scallion and place in a medium bowl. Add 4 ounces whipped cream cheese, 4 ounces drained lump crab meat, ⅛ teaspoon kosher salt, and ⅛ teaspoon black pepper, and stir until combined.
Serve with pasta chips with crab rangoon dip alongside ¼ cup of Thai sweet chili sauce, if using.