Air Fryer Marry Me Chicken Soup

A pot of creamy pasta with shell noodles, shredded chicken, sun-dried tomatoes, grated cheese, and chopped parsley on top—just like the flavors of Air Fryer Marry Me Chicken Soup in a hearty pasta dish.

Air Fryer Marry Me Chicken Soup is what I make when I need a creamy, one-pot meal that's romantic enough for cozy date nights at home but easy enough for weeknights. The soup gets so creamy from Parmesan and heavy cream, coating tender pasta, shredded chicken, and sun-dried tomatoes with garlicky richness in every spoonful, while baby spinach adds color and freshness. It's perfect for Valentine's Day, weeknight dinners, and family gatherings, and the air fryer makes it effortless. It's great for meal prep and reheats beautifully. Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Soup

Cuisine: Italian

Keyword: Air Fryer Marry Me Chicken Soup

Servings:

Calories: 353kcal

Author: Mandy Applegate

Ingredients

1 tablespoon olive oil
½ cup yellow onion small diced
Salt and pepper to taste
1 teaspoon granulated garlic powder
1 teaspoon dried thyme
3 tablespoons tomato paste
6 cups chicken stock
1 teaspoon sugar
⅓ cup sundried tomatoes in oil chopped
3 cups shredded cooked chicken
2 cups small-shape pasta uncooked such as orecchiette, ditalini, farfalle
½ cup heavy cream
⅓ cup grated parmesan cheese
2 cups baby spinach
1 teaspoon red wine vinegar

US Customary - Metric

Instructions

Add olive oil, diced onion, ¼ teaspoon salt, and black pepper to a pot that fits the air fryer or casserole dish. Cook at 350ºF (180°C) for 3-5 minutes.
1 tablespoon olive oil, ½ cup yellow onion, Salt and pepper
Sprinkle in garlic powder, thyme, and tomato paste. Cook for about 1 more minute.
1 teaspoon granulated garlic powder, 1 teaspoon dried thyme, 3 tablespoons tomato paste
Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Stir in 2 teaspoons salt, sugar, and sun-dried tomatoes. Add chicken pieces and stir to combine. Cook for 10 minutes.
6 cups chicken stock, 1 teaspoon sugar, ⅓ cup sundried tomatoes in oil, 3 cups shredded cooked chicken
Add pasta, stirring to prevent sticking. Cook for 10 more minutes, stirring occasionally, until pasta is just cooked through.
2 cups small-shape pasta
Remove from the air fryer. Add cream, Parmesan cheese, vinegar, and spinach. Stir to combine and melt the cheese. Taste and adjust seasonings if needed.
½ cup heavy cream, ⅓ cup grated parmesan cheese, 2 cups baby spinach, 1 teaspoon red wine vinegar
Serve and enjoy!

Notes

Here are my best tips for making perfect Air Fryer Marry Me Chicken Soup every time:

Choose the right pot: Use an oven-safe pot or casserole dish that fits comfortably inside your air fryer basket with at least an inch of clearance on all sides for air circulation.
Don't skip scraping the bottom: When you add the chicken stock, scrape up all the browned bits from the onion and tomato paste, as they add incredible depth of flavor to the broth.
Cook pasta al dente: The pasta will continue to absorb liquid as it sits, so cook it just until tender. If you're making this ahead, slightly undercook the pasta so it doesn't get mushy when reheated.
Add cream at the end: Wait until after you remove the pot from the air fryer to stir in the cream and parmesan. Adding them too early can cause the dairy to separate or curdle due to the high heat.
Adjust consistency as needed: If the soup thickens too much as it sits, stir in extra chicken stock or water until you reach your preferred consistency. The pasta will absorb liquid over time.
Flash freeze for best results: If freezing, pour cooled soup into containers and freeze flat for easier storage. Leave out the pasta and cream, then add fresh when reheating for the best texture and creaminess.

Nutrition

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