Ingredients
Equipment
Method
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add chicken pieces and season with Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add minced garlic and chili flakes (if using) to the same skillet. Cook for about 30 seconds until fragrant.
- Pour in the milk and bring to a simmer. Add the cream cheese and stir until melted and smooth. Stir in the grated parmesan cheese until well combined.
- Add the cooked pasta, cooked chicken, sun-dried tomatoes, and chopped basil to the sauce. Toss to combine. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Let the mixture rest for about 10 minutes to allow the flavors to meld.
- Serve the pasta mixture over cooked rice to create your rice bowls.
Nutrition
Notes
This recipe is a base for creativity. Feel free to add your favorite vegetables like spinach, mushrooms, or bell peppers. For a make-ahead option, prepare the chicken and sauce separately and combine with pasta and rice just before serving.