Creamy Chicken and Mushroom Pasta

Thermomix recipe: Creamy Chicken and Mushroom Pasta. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, halved
• 2 cloves garlic
• 20 g olive oil
• 400 g chicken breast, diced into 2 cm pieces
• 200 g mushrooms, sliced
• 500 g chicken stock
• 300 g short pasta (e.g., penne, fusilli)
• 100 g cooking cream (or single cream)
• 50 g Parmesan cheese, grated
• 1 tsp salt, or to taste
• Pinch of black pepper, or to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec/Speed 5. Scrape down sides of bowl with the spatula.
2. Add olive oil. Sauté 3 min/120°C/Speed 1.
3. Add diced chicken breast. Sauté 5 min/120°C/Speed 1/Reverse.
4. Add sliced mushrooms. Sauté 3 min/120°C/Speed 1/Reverse.
5. Add chicken stock, 1 tsp salt, and a pinch of black pepper to the bowl. Bring to a boil 4 min/100°C/Speed 1.
6. Add pasta through the lid opening. Cook according to pasta package instructions (typically 10-12 min) / 100°C / Speed 1 / Reverse. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
7. After 5-6 minutes of cooking the pasta, pause the machine. Scrape down the sides and bottom of the bowl with the spatula to ensure pasta is not sticking. Check the liquid level and add a splash more hot water if it looks too dry. Continue cooking.
8. Once pasta is cooked to your liking, add cooking cream and grated Parmesan cheese. Mix 2 min/90°C/Speed 1/Reverse.
9. Check seasoning and adjust if necessary. Serve immediately, garnished with fresh parsley if desired. For best results, remove from the bowl promptly to prevent overcooking.

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