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–+ servings
A bowl of creamy chicken pasta with sun-dried tomatoes and fresh herbs, a delicious rice bowls recipe.

The Only Rice Bowls Recipes Recipe You’ll Need

This recipe provides a unique approach to rice bowls, perfect for exploring new cooking ideas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1/2 cup oil-packed sun-dried tomatoes drained and chopped
  • 1 lb boneless chicken breasts or thighs cut into bite-sized pieces
  • 1 tbsp Italian seasoning or your favorite blend
  • 1 tbsp salted butter
  • 2 cloves garlic minced
For the Pasta
  • 12 oz dry shortcut pasta
  • 1/4 tsp chili flakes optional
  • 2 cups whole milk
  • 4 oz cream cheese cubed
  • 1/2 cup parmesan cheese grated
  • 1/4 cup fresh Italian basil chopped

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large pot over medium-high heat. Add chicken and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the chopped sun-dried tomatoes and chili flakes (if using). Cook for 1 minute.
  4. Add milk and cream cheese to the pot. Stir until cream cheese is melted and sauce is smooth. Bring to a gentle simmer.
  5. Add the drained pasta and grated parmesan cheese to the pot. Toss to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  6. Stir in the fresh basil. Serve immediately.

Notes

You can substitute chicken thighs for breasts if preferred. Adjust chili flakes to your spice preference.

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