Air Fryer Chicken Parmesan Crusted Pasta Soup

Name: Air Fryer Chicken Parmesan Crusted Pasta Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast halves, cut into 1½-inch (4 cm) cubes, patted dry; ½ cup (60 g) all-purpose flour, unseasoned; 2 large eggs, beaten; 1 cup (100 g) panko breadcrumbs, unseasoned; ¾ cup (75 g) freshly grated Parmigiano-Reggiano cheese, finely grated; 4 garlic cloves, minced; 2 tbsp (30 ml) extra-virgin olive oil, for cooking, divided; 6 cups (1440 ml) low-sodium chicken broth; 28 oz (800 g) canned crushed tomatoes (28-ounce can); 1 cup (100 g) ditalini pasta (small tube pasta), uncooked; 3 cups (90 g) fresh baby spinach, lightly packed; ¼ cup (6 g) fresh basil leaves, torn (optional); kosher salt, to taste; freshly ground black pepper, to taste; 1 tsp (3 g) dried Italian seasoning

From the MyKitchenBank Kitchen

Golden, crispy parmesan-crusted chicken pieces float in a savory tomato broth with ditalini pasta, garlic, spinach, and fresh basil. The chicken is crisped in an air fryer while the soup simmers on the stovetop, then combined just before serving for maximum texture contrast. This Italian-American comfort soup delivers restaurant-quality results in under 35 minutes with minimal cleanup.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings (about 2 cups per bowl)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breast halves, cut into 1½-inch (4 cm) cubes, patted dry
½ cup (60 g) all-purpose flour, unseasoned
2 large eggs, beaten
1 cup (100 g) panko breadcrumbs, unseasoned
¾ cup (75 g) freshly grated Parmigiano-Reggiano cheese, finely grated
4 garlic cloves, minced
2 tbsp (30 ml) extra-virgin olive oil, for cooking, divided
6 cups (1440 ml) low-sodium chicken broth
28 oz (800 g) canned crushed tomatoes (28-ounce can)
1 cup (100 g) ditalini pasta (small tube pasta), uncooked
3 cups (90 g) fresh baby spinach, lightly packed
¼ cup (6 g) fresh basil leaves, torn (optional)
kosher salt, to taste
freshly ground black pepper, to taste
1 tsp (3 g) dried Italian seasoning

Equipment (6)

Air fryer (at least 4-quart capacity)
Large heavy-bottomed pot (6-quart capacity)
Shallow bowls or plates for breading (3 bowls)
Knife and cutting board
Wooden spoon
Instant-read thermometer (optional but helpful)

Steps

Before you start

Preheat your air fryer to 390°F (200°C)
Pat chicken breasts dry with paper towels before breading
Have all ingredients prepped and measured before starting

1
Set up breading station
- Arrange three shallow bowls in a line on your work surface.
- In the first bowl, place the all-purpose flour seasoned lightly with salt and pepper.
- In the second bowl, place the beaten eggs.
- In the third bowl, combine the panko breadcrumbs with the grated Parmigiano-Reggiano cheese and ½ teaspoon of the Italian seasoning, stirring to combine evenly.
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Ready when: All three bowls are prepared and within arm's reach
Tip: Keep your three-bowl breading setup organized; use your right hand for wet ingredients and left hand for dry to prevent clumping.
2
Bread the chicken pieces
- Working with one piece of chicken at a time, coat it lightly in the flour mixture, shaking off excess.
- Dip into the beaten egg to coat all sides, then immediately transfer to the panko-parmesan mixture.
- Press the breadcrumb coating gently onto the chicken so it adheres well.
- Place each breaded piece on a clean plate.
- The coating should fully cover the chicken with an even layer.
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Ready when: All chicken pieces are coated and resting on the plate
Tip: Let your hands get slightly wet with egg wash between pieces—this helps the coating stick better and prevents excessive buildup on your fingers.
3
Air fry the chickenOven 390°F / 200°C
- Lightly spray the air fryer basket with cooking spray.
- Arrange the breaded chicken pieces in a single layer, leaving small gaps between each piece so hot air can circulate.
- Air fry at 390°F (200°C) for 12 minutes, shaking the basket halfway through cooking at the 6-minute mark.
- The chicken is done when the coating is golden brown and the internal temperature reaches 165°F (74°C).
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Ready when: Golden-brown coating; internal temperature 165°F (74°C)
Tip: Don't skip the halfway shake—it ensures both sides of the chicken get crispy and cook evenly.
4
Start the soup base
- While the chicken cooks, heat 1 tablespoon of olive oil in a large 6-quart pot over medium heat.
- Once shimmering, add the minced garlic and sauté for about 60 seconds until fragrant but not browned.
- You'll know it's ready when the kitchen fills with a bright garlic aroma.
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Ready when: Garlic is fragrant and softened but not colored
Tip: Don't let the garlic brown—it will turn bitter and ruin the soup's flavor. Watch the pot closely.
5
Add broth and tomatoes
- Pour the chicken broth and crushed tomatoes (with their juices) into the pot with the garlic.
- Add the remaining ½ teaspoon of Italian seasoning.
- Stir well to combine, scraping the bottom of the pot to incorporate any garlic bits.
- Increase the heat to medium-high and bring the mixture to a gentle boil, which should take about 4 to 5 minutes.
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Ready when: Liquid reaches a gentle rolling boil with steady bubbles breaking the surface
Tip: Don't skip the scraping—those browned garlic bits add deep flavor to the broth.
6
Cook the pasta
- Once the broth reaches a boil, add the uncooked ditalini pasta directly to the pot.
- Stir frequently to prevent sticking.
- Cook for 8 to 10 minutes, stirring occasionally, until the pasta is just barely tender.
- The pasta should still have a slight firmness (al dente) since it will soften a bit more when the chicken is added.
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Ready when: Pasta is tender but slightly firm when bitten; liquid is at a gentle simmer
Tip: Stir every 2 to 3 minutes to keep pasta from clumping on the bottom.
7
Add spinach to broth
- When the pasta is nearly cooked, add the fresh baby spinach to the pot in two additions, stirring each time until the leaves wilt into the broth.
- This takes about 1 to 2 minutes total.
- The spinach will reduce significantly and add both nutrition and a bright, fresh flavor.
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Ready when: All spinach is wilted and suspended in the broth
Tip: Add spinach in batches so it wilts evenly and doesn't cool down the broth too quickly.
8
Combine chicken and soup
- Remove the air fryer basket and transfer the golden-brown chicken pieces to the pot of hot soup.
- Gently stir to distribute the chicken pieces throughout.
- Let the soup simmer for 1 minute, then taste and adjust the seasoning with salt and pepper as needed.
- The residual heat will warm the chicken through and marry all the flavors.
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Ready when: Chicken pieces are evenly distributed in the soup and warm throughout
Tip: Stir gently to keep the crispy coating intact; rough stirring will break apart the chicken and make the soup cloudy.
9
Finish and serve
- Ladle the soup into four bowls, making sure each serving has several pieces of crispy chicken, plenty of pasta, and a generous amount of broth.
- If using fresh basil, tear a small handful and scatter it over each bowl.
- Drizzle with the remaining 1 tablespoon of olive oil if desired, and serve immediately while the soup is hot and the chicken coating is still crispy.
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Ready when: Soup is ladled into bowls and ready to eat
Tip: Serve immediately—this soup is best enjoyed right away while the parmesan crust is still crunchy.

Good to know

Tips

For extra crispy chicken, lightly spray the breaded pieces with cooking spray before air frying—this promotes browning.
Make sure your air fryer is fully preheated before cooking the chicken; this is key to achieving that golden, crispy exterior.
If you don't have an air fryer, bake the breaded chicken on a parchment-lined baking sheet at 400°F (200°C) for 14 to 16 minutes, or shallow-fry in ½ inch of oil at 350°F (175°C) for 4 to 5 minutes per side.
For a lighter soup, use half the pasta and add more spinach; for a heartier version, add 1 cup of diced zucchini or mushrooms to the broth.

Storage & reheating

Store leftover soup (without the crispy chicken) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. The chicken coating will soften when stored with liquid, so for best texture, refrigerate cooked chicken pieces separately and add to warmed soup just before serving, or reheat the chicken in a 375°F (190°C) oven for 5 minutes to re-crisp. Do not freeze due to the delicate texture of the breaded chicken coating.

Substitutions

ditalini pasta (small tube pasta) → Orzo, elbow macaroni, or small shell pasta. Any small pasta shape works equally well; cooking time may vary by 1 to 2 minutes.
fresh baby spinach, lightly packed → Frozen spinach, thawed and squeezed dry, or fresh kale, roughly chopped. Frozen spinach: use ½ cup; kale will need an extra minute or two to wilt.
panko breadcrumbs → Regular breadcrumbs or crushed Italian seasoned croutons. Panko creates the crispiest coating, but regular breadcrumbs will work; reduce cooking time by 1 minute.
canned crushed tomatoes (28-ounce can) → Tomato sauce or whole canned tomatoes (crushed by hand). Use the same amount; tomato sauce will yield a slightly thicker broth.