Creamy Chicken and Mushroom Fettuccine

Thermomix recipe: Creamy Chicken and Mushroom Fettuccine. Ready in 52 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g Parmesan cheese, in pieces (if not pre-grated)
• 200 g chicken breast or thigh fillets, sliced into 2.5 x 0.5 cm pieces
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp cooking salt (for chicken)
• 0.25 tsp black pepper (for chicken)
• 30 g unsalted butter, cut into 2 cm cubes
• 100 g button mushrooms, sliced 5 mm thick
• 0.25 tsp cooking salt (for mushrooms)
• 0.25 tsp black pepper (for mushrooms)
• 1 garlic clove, minced
• 60 ml dry white wine (e.g., Chardonnay)
• 185 ml thickened cream (heavy cream)
• 1.5 L water (for pasta)
• 1 tbsp cooking salt (for pasta water)
• 180 g fettuccine, or other long pasta
• Freshly grated Parmesan, to serve
• Fresh chives or flat-leaf parsley, finely chopped, to serve

Instructions

1. If using a block of Parmesan, add 50 g Parmesan cheese to a clean, dry Thermomix bowl. Grate 10 sec / Speed 9. Transfer to a small bowl and set aside.
2. Cut 200 g chicken breast or thigh fillets into 2.5 x 0.5 cm pieces. In a separate bowl, toss the chicken with 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp cooking salt, and 0.25 tsp black pepper. Set aside.
3. Add 15 g unsalted butter (half of the total) to the Thermomix bowl. Melt 2 min / 100°C / Speed 1.
4. Add 100 g sliced mushrooms, 0.25 tsp cooking salt, and 0.25 tsp black pepper to the bowl. Sauté 5 min / 120°C / Reverse / Speed 1. Pause and scrape down the sides and bottom of the bowl after 2-3 minutes.
5. Add the remaining 15 g unsalted butter, 1 minced garlic clove, and the seasoned chicken to the bowl. Sauté 5 min / 120°C / Reverse / Speed 1. Pause and scrape down the sides and bottom of the bowl after 2-3 minutes.
6. Transfer the cooked chicken and mushrooms to a separate bowl and set aside. Do not clean the Thermomix bowl.
7. Add 60 ml dry white wine to the bowl. Cook 2 min / Varoma / Reverse / Speed 1, placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
8. Add 185 ml thickened cream to the bowl. Cook 3 min / 98°C / Reverse / Speed 2.
9. Add the 50 g grated Parmesan cheese (reserved from step 1) to the bowl. Cook 2 min / 90°C / Reverse / Speed 2.
10. Carefully transfer the sauce to a separate bowl and set aside. Quickly rinse the Thermomix bowl.
11. Add 1.5 L water and 1 tbsp cooking salt to the clean Thermomix bowl. Heat 10 min / 100°C / Speed 1, or until boiling.
12. Add 180 g fettuccine through the lid opening. Cook for the time specified on the pasta package minus 1 minute / 100°C / Reverse / Speed 1. Use the spatula to gently push down the pasta if needed.
13. Carefully drain the pasta using the simmering basket, reserving 250 ml of the cooking water. Set the pasta aside.
14. Return the cooked chicken and mushrooms, the drained fettuccine, and the prepared sauce to the Thermomix bowl. Add 85 ml of the reserved pasta cooking water. Mix 2 min / 90°C / Reverse / Speed 2, or until the sauce coats the pasta well and thickens slightly. If needed, add more reserved pasta water, 1 tablespoon at a time, to reach the desired consistency.
15. Cook for a final 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.