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Close-up of a bowl of creamy chicken farfalle pasta with sun-dried tomatoes and basil, part of The Only Rice Bowls Recipes Recipe You’ll Need.

The Only Rice Bowls Recipes Recipe You’ll Need

This recipe provides a unique approach to rice bowls, perfect for exploring new cooking ideas. It offers a comprehensive guide to preparing a trendy rice dish.
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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 your favorite mix
For the Pasta
  • 4 tbsp salted butter
  • 4 cloves garlic minced
  • 12 oz dry shortcut pasta
  • 1/4 tsp chili flakes optional
  • 1.5 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 heat. Add minced garlic and chili flakes (if using) and cook until fragrant, about 1 minute.
  3. Add the chicken pieces to the pot and cook until browned on all sides and cooked through. Stir in the chopped sun-dried tomatoes and Italian seasoning.
  4. Pour in the milk and bring to a simmer. Add the cubed cream cheese and stir until melted and the sauce is smooth. Stir in the grated parmesan cheese.
  5. Add the drained pasta to the pot with the sauce. Toss to combine. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
  6. Stir in the chopped fresh basil. Serve immediately.

Notes

This recipe is a versatile base. You can substitute chicken with shrimp or omit it for a vegetarian option. Feel free to add other vegetables like spinach or mushrooms.

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