Air Fryer Marry Me Chicken Casserole is perfect when I want cozy comfort food that impresses without stress. Rich, creamy Parmesan sauce with sun-dried tomatoes and thyme clings to tender chicken and pasta under that golden, bubbly top. It’s the kind of hearty dish that tastes special, made easier in the air fryer.
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I make this for weeknight family dinners, date nights, and meal prep because it reheats beautifully and comes together quickly. It’s also perfect for casual gatherings and potlucks because it’s kid-friendly and feeds a crowd. Store it in the fridge for 3 to 4 days or freeze for up to 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Marry Me Chicken Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making this creamy, savory chicken recipe that comes together easier than you’d think.
Cook the Pasta
Cook the pasta according to the package directions until it’s al dente, keeping it slightly firm since it will continue cooking a bit more in the air fryer. Drain it, rinse it with cold water to stop the cooking, and set it aside.
I like using my stainless steel colander for this procedure because it never warps, drains fast, and makes the whole process cleaner and easier every time.
Cook the Chicken
Generously season chicken with black pepper and either regular salt or kosher salt for extra flavor. Heat a tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken and cook for 5–7 minutes, stirring occasionally, until it’s no longer pink and cooked all the way through. Remove it from the skillet and set aside.
I always reach for my Lodge cast iron skillet because it heats evenly and cooks the chicken through perfectly every time, giving me reliably tender pieces without any fuss.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
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Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Make the Creamy Sauce
On medium heat, add the remaining olive oil along with the butter. Once the butter melts, add your aromatics, the finely chopped shallots (or a small onion) and sauté until they’re softened and translucent.
Stir in the minced garlic, half tsp of red pepper flakes, and fresh thyme, cooking for about a minute until everything smells amazing. Sprinkle in the flour and cook it for 2 minutes, stirring constantly to cook out the raw taste and form a roux that will thicken your sauce.
Gradually pour in the chicken broth or chicken stock and milk, whisking to prevent lumps, then stir in the chopped sundried tomatoes to add depth and irresistible flavor. Season with salt and pepper and continue whisking until the sauce thickens, about 4–5 minutes, or let it gently simmer if you prefer a deeper flavor.
Combine and Transfer
Return the cooked chicken to the skillet, then add the pasta and ¼ cup of Parmesan cheese. Give everything a good stir so the creamy sauce coats every piece evenly.
Transfer everything to your casserole dish. I use a 9×13-inch baking dish because it fits perfectly in my air fryer basket and heats evenly every time. Once everything is in, sprinkle the remaining ½ cup of Parmesan cheese on top.
Air Fry Until Golden
Bake in the air fryer at 350°F (180°C), uncovered, for 15 minutes. You’ll know it’s done when the casserole is bubbly around the edges and the cheese on top is golden brown. Before garnishing, I grab my favorite zester grater because it creates light, fluffy Parmesan that melts beautifully on top.
Let it cool for a few minutes, then finish with torn fresh basil, a little parsley for brightness, and a generous sprinkle of extra Parmesan for a fragrant, melty finish.
Air Fryer Marry Me Chicken Casserole
Add Preferred SourceIngredients
- 6 ounces uncooked short pasta
- ¼ cup virgin olive oil
- 1 pound boneless skinless chicken breasts cubed
- ¼ cup butter
- 2 shallots finely chopped
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 2 teaspoons fresh thyme chopped
- ⅓ cup all-purpose flour
- 2 cups chicken broth or stock
- 1 cup whole milk
- ½ cup sun dried tomatoes oil-packed chopped
- Salt and pepper to taste
- ¾ cup grated parmesan cheese
- Fresh basil torn, for topping
Instructions
- Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.6 ounces uncooked short pasta
- Season the cubed chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked. Remove from the skillet and set aside.1 pound boneless skinless chicken breasts, Salt and pepper, ¼ cup virgin olive oil
- Lower the heat to medium and add the remaining olive oil along with the butter. Sauté the shallots until softened, then stir in the garlic, red pepper flakes, and fresh thyme. Cook for about a minute until fragrant.¼ cup butter, 2 shallots finely, 2 cloves garlic, ½ teaspoon red pepper flakes, 2 teaspoons fresh thyme
- Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually add the chicken broth, milk, and chopped sun-dried tomatoes. Season with salt and pepper and whisk until the sauce thickens, about 4-5 minutes.⅓ cup all-purpose flour, 2 cups chicken broth or stock, 1 cup whole milk, ½ cup sun dried tomatoes oil-packed
- Return the cooked chicken to the skillet, then stir in the pasta and ¼ cup of Parmesan cheese. Mix until everything is well combined, then transfer to the prepared casserole dish. Sprinkle the remaining ½ cup of Parmesan cheese on top.¾ cup grated parmesan cheese
- Bake in the air fryer at 350°F (180°C), uncovered for 15 minutes, until the casserole is bubbly and golden. Garnish with fresh basil and extra Parmesan before serving.Fresh basil
Notes
- Adjust the spice level: If you’re not into heat, cut the red pepper flakes in half or leave them out entirely. For more kick, double them or add a pinch of cayenne.
- Don’t skip the roux: Cooking the flour for 2 minutes before adding liquids is what makes the sauce smooth and thick. If you rush it, you’ll end up with lumpy or thin sauce.
- Use oil-packed sun-dried tomatoes: They’re softer and more flavorful than the dried ones. Just chop them up and add them straight from the jar.
- Check your dish size: Make sure your casserole dish fits in your air fryer basket with some clearance for air circulation. If it’s too big, the casserole won’t cook evenly.
- Stir halfway if needed: If your air fryer tends to have hot spots, give the casserole a gentle stir after 8 minutes for even heating throughout.
- Flash freeze for later: Portion the cooled casserole onto a parchment-lined baking sheet and freeze for 2 hours before transferring to freezer bags. It prevents the pieces from sticking together.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the casserole cool completely, then transfer it to an airtight container. Store it in the fridge for 3–4 days. The sauce thickens a bit when chilled, but it loosens right back up once reheated.
I freeze this in individual portions using freezer-safe containers so I can grab exactly what I need. It keeps well for 2–3 months. For the best results, freeze the casserole before baking: assemble it, cover it tightly, and freeze. When you’re ready to cook, thaw it overnight in the fridge and bake as usual.
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway so they warm evenly. In the air fryer, at 320°F for 5–8 minutes until hot and bubbly. You can also use the oven: reheat at 350°F, warming portions for 15–20 minutes or the whole casserole for 25–30 minutes.
Cover with foil if you want to prevent extra browning. If the sauce looks dry, add a splash of milk or broth to bring back the creaminess.
What to Serve With Air Fryer Marry Me Chicken Casserole
The casserole is hearty on its own, but I love serving it with crusty bread like garlic bread or focaccia for soaking up every bit of that Parmesan sauce. Roasted vegetables add freshness and balance the creaminess. I usually go with broccoli, green beans, or asparagus because they’re quick to roast and pair perfectly with the rich sauce.
For something lighter, a simple side salad works beautifully. Greek salad adds a fresh, tangy contrast, while Caesar salad or arugula salad with lemon vinaigrette cuts through the richness nicely.
More Easy Recipes for You to Try at Home
If you love creamy, comforting meals like this, you’ll want to check out these other easy air fryer casserole favorites.
