Creamy Tuscan Chicken Pasta

Name: Creamy Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 900 g boneless, skinless chicken breasts; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 30 g olive oil (for pan-frying chicken); 30 g unsalted butter; 15 g garlic, minced (approx. 3 cloves); 150 g sun-dried tomatoes, drained and roughly chopped; 15 g Italian seasoning; 240 g heavy cream; 480 g milk (full-fat recommended); 150 g vegetable stock or water; 100 g Parmesan cheese, freshly grated; 225 g penne pasta (uncooked); 100 g baby spinach

Thermomix recipe: Creamy Tuscan Chicken Pasta. Ready in 30 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

900 g boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon freshly ground pepper
30 g olive oil (for pan-frying chicken)
30 g unsalted butter
15 g garlic, minced (approx. 3 cloves)
150 g sun-dried tomatoes, drained and roughly chopped
15 g Italian seasoning
240 g heavy cream
480 g milk (full-fat recommended)
150 g vegetable stock or water
100 g Parmesan cheese, freshly grated
225 g penne pasta (uncooked)
100 g baby spinach

Instructions

Season the chicken breasts with ½ teaspoon salt and ½ teaspoon pepper on both sides. In a separate pan, heat 30 g olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until well browned and cooked through. Remove from the pan, let cool slightly, then cut into 1-inch pieces. Set aside.
Add 30 g unsalted butter, 15 g minced garlic, 150 g roughly chopped sun-dried tomatoes, and 15 g Italian seasoning to the Thermomix bowl. Sauté for 3 minutes / 120°C / Speed 1 (Reverse).
Add 240 g heavy cream, 480 g milk, and 150 g vegetable stock or water to the bowl. Insert the butterfly whisk. Add 225 g penne pasta and 100 g freshly grated Parmesan cheese. Cook for 10 minutes / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
After 5 minutes of cooking, pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the liquid level and pasta consistency, adding a splash more stock if it appears too dry. Resume cooking.
Carefully remove the butterfly whisk. Add the cooked and diced chicken pieces and 100 g baby spinach to the bowl. Cook for 2 minutes / 90°C / Speed 1 (Reverse) to warm the chicken through and wilt the spinach.
Serve warm immediately. For best results, allow the pasta to rest in the bowl for 1-2 minutes after cooking to absorb more sauce before serving.

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