Creamy Chicken Rigatoni with Tomato Sauce
Thermomix recipe: Creamy Chicken Rigatoni with Tomato Sauce. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 450 g rigatoni or pasta of choice
- 1 chicken breast, cut into thin slices
- 100 g white onion, roughly chopped
- 30 g unsalted butter
- 3 cloves garlic
- 60 g tomato paste
- 5 g red chili flakes
- Salt, to taste
- Black pepper, to taste
- 240 g heavy whipping cream
- 240 g reserved pasta cooking water
- 50 g Parmesan cheese, grated
- 60 g mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Instructions
- Cook the rigatoni according to package instructions in a separate pot of boiling salted water until al dente. Reserve 240 g (1 cup) of the pasta cooking water before draining. Set pasta aside.
- Grill or pan-fry the chicken breast slices with your favorite seasoning until cooked through. Set aside.
- Add the roughly chopped onion to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add the butter to the bowl. Sauté 5 min / 120°C / Speed 1.
- Add the garlic, tomato paste, red chili flakes, salt, and pepper to the bowl. Cook 3 min / 100°C / Speed 1.
- Add the heavy whipping cream and reserved pasta cooking water to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation. Cook 8 min / 95°C / Speed 2 (Reverse).
- Pause and scrape down the sides and bottom of the bowl. Add the grated Parmesan cheese. Cook 2 min / 90°C / Speed 2 (Reverse).
- Add the cooked rigatoni and shredded mozzarella cheese to the bowl. Mix 1 min / 90°C / Speed 2 (Reverse).
- To ensure even distribution and prevent sticking, cook for a final 1 min / 90°C / Speed 1 (Reverse).
- Transfer the creamy rigatoni to serving dishes. Top with the sliced grilled chicken. Garnish with fresh basil leaves and extra Parmesan cheese, if desired. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.