Creamy Chicken and Tomato Pasta

Thermomix recipe: Creamy Chicken and Tomato 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
• 300 g chicken breast, cut into 2-3 cm pieces
• 400 g canned crushed tomatoes
• 300 g chicken stock
• 250 g short pasta (e.g., penne, fusilli)
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 100 g cooking cream (or heavy cream)
• 50 g Parmesan cheese, grated
• 50 g fresh spinach (optional)
• Fresh basil or parsley, for garnish (optional)

Instructions

1. Place onion and garlic in 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 chicken pieces. Sauté 5 min/120°C/Reverse/Speed 1.
4. Add crushed tomatoes, chicken stock, pasta, salt, and pepper. Cook for the time indicated on the pasta package + 2 minutes/100°C/Reverse/Speed 1. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatter and allow some evaporation.
5. Pause and check: Carefully remove the simmering basket. Scrape down sides and bottom of the mixing bowl with the spatula to ensure no pasta is sticking. Check liquid level and pasta doneness. If too dry, add a splash of hot water or stock. Replace the simmering basket.
6. Add cooking cream, grated Parmesan, and spinach (if using). Cook 2 min/90°C/Reverse/Speed 1.
7. Perform a final stir: 1 min/90°C/Reverse/Speed 1 to ensure even distribution and prevent sticking.
8. Serve immediately, garnished with fresh basil or parsley if desired.

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