Creamy Chicken and Spinach Pasta

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

Ingredients

• 1 onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 400 g chicken breast, cut into 2 cm cubes
• 500 g water or chicken stock
• 250 g short pasta (e.g., penne, fusilli)
• 150 g cooking cream (single cream)
• 100 g fresh spinach
• 50 g Parmesan cheese, grated
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
3. Add chicken breast cubes to the mixing bowl. Cook 5 min / 120°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow some evaporation.
4. Add water or chicken stock, pasta, salt, pepper, and oregano to the mixing bowl. Cook according to package instructions for al dente pasta (typically 10-12 min) / 100°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
5. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the liquid level and adjust if needed (add a splash more hot water if too dry, or extend cooking by 1-2 minutes if too wet).
6. Add cooking cream, fresh spinach, and grated Parmesan cheese to the mixing bowl. Cook 2 min / 90°C / Reverse / Speed 2, or until spinach is wilted and sauce is heated through.
7. For the last 1 minute, cook 1 min / 90°C / Reverse / Speed 1 to settle the sauce and prevent sticking.
8. Serve immediately, garnished with extra Parmesan if desired.

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