Serves 5


  • Water, 1.5 Litres
  • Penne Pasta, 2 cups
  • Salt, 1 teaspoon
  • Olive Oil, 1 teaspoon
  • Chicken Breast, 1 piece (diced)
  • Thicken Cream, 300ml
  • Grated Parmesan, ½ cup + extra for topping.
  • Butter, 50 grams
  • Garlic, 2 Cloves (minced)
  • Dried Parsley, 1 tablespoon
  • Sundried Tomatoes, 30 grams (diced)


  • Colander, 1


  1. In a 3L Thermos® Shuttle Chef® inner pot, add 1.5L of water and bring to a boil. Once boiling add salt, olive oil, penne pasta and bring to a boil again.
  2. close the inner pot lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 16 minutes for vacuum insulation cooking. Strain pasta in a colander and set aside for later use.
  3. In the same 3L inner pot pot, melt butter and brown minced garlic. Once browned, add in diced chicken breast and stir fry for 3 minutes. Add thicken cream and mix well.
  4. Bring content to a simmer, add cooked pasta and grated parmesan. Mix well until grated parmesan melted. Add dried parsley and mix well.
  5. Before serving, portion the pasta, garnish with diced sundried tomatoes and grated parmesan.


  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photo and recipes courtesy of Justine Ong from www.tings.sg.