Creamy Tomato Chicken Pasta
Thermomix recipe: Creamy Tomato Chicken Pasta. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g onion, quartered
- 2 cloves garlic
- 20 g olive oil
- 400 g chicken breast, cut into 2 cm cubes
- 400 g canned chopped tomatoes
- 500 g chicken stock
- 300 g dry pasta (e.g., penne, fusilli)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 100 g cooking cream
- 80 g fresh spinach (optional)
- 50 g Parmesan cheese, grated, plus extra for serving
Instructions
- Add onion and garlic to the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
- Add olive oil. Sauté 3 min / 120°C / Speed 1.
- Add chicken breast cubes. Sauté 5 min / 120°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
- Add chopped tomatoes, chicken stock, dry pasta, dried oregano, salt, and pepper to the bowl. Cook according to pasta package instructions, typically 10-12 min / 100°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
- Pause halfway through cooking (approx. 5-6 minutes): Scrape down the sides and bottom of the mixing bowl with the spatula to ensure pasta is submerged and cooking evenly. Check thickness and add a splash more stock if needed, then continue cooking.
- Once pasta is al dente, add cooking cream, fresh spinach (if using), and grated Parmesan cheese. Cook 2 min / 90°C / Reverse / Speed 1 to heat through and wilt the spinach.
- Serve immediately, garnished with extra grated Parmesan cheese if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.