Here are a few quick, can’t-miss tips to help your casserole come out irresistible every time:
Air Fryer Marry Me Chicken Casserole
I love making Air Fryer Marry Me Chicken Casserole 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, and the air fryer makes it easier than traditional oven baking. I make it for family weeknight dinners, date nights, and meal prep because it's kid-friendly and feeds a crowd. It's also perfect for casual gatherings, potlucks, and meal trains. Leftovers taste even better the next day, making them perfect for lunch.
Ingredients
- 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
Calories: 355kcalCarbohydrates: 26gProtein: 20gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 65mgSodium: 528mgPotassium: 475mgFiber: 2gSugar: 3gVitamin A: 476IUVitamin C: 9mgCalcium: 142mgIron: 1mg
Tried this recipe?Let us know how it was!