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–+ servings
A spoonful of creamy sun-dried tomato pasta being lifted from a rice bowls recipe, garnished with fresh herbs.

The Only Rice Bowls Recipes Recipe You’ll Need (2025)

This recipe offers a flavorful and easy meal idea, adaptable for busy families and health-conscious cooks. It uses simple ingredients to create a satisfying dish, similar to a creamy pasta but adapted for a bowl format.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Components
  • 1/2 cup oil-packed sun-dried tomatoes drained
  • 1.5 lb boneless chicken breasts or thighs cut into bite-sized pieces
  • 2 tsp Italian seasoning your preferred mix
  • 2 tbsp salted butter
  • 3 cloves garlic minced
  • 8 oz dry shortcut pasta or substitute with rice for a true bowl base
  • 1/2 tsp chili flakes adjust to taste
  • 1 cup whole milk
  • 4 oz cream cheese cubed
  • 1/2 cup parmesan cheese grated
  • 1/4 cup fresh Italian basil chopped, for garnish

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Cook the pasta according to package directions in salted water. If using rice instead, cook it separately. Reserve about 1 cup of the starchy cooking liquid before draining.
  2. While the pasta cooks, season the chicken pieces with salt, pepper, and the Italian seasoning. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken until browned and cooked through. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and chili flakes and cook for about 1 minute until fragrant. Do not let the garlic burn.
  4. Stir in the whole milk and bring it to a gentle simmer. Add the cubed cream cheese and stir constantly until it melts and the sauce thickens slightly.
  5. Reduce the heat to low. Stir in the grated parmesan cheese and the chopped sun-dried tomatoes. If the sauce is too thick, add a splash of the reserved cooking liquid until you reach a creamy consistency.
  6. Return the cooked chicken to the skillet and toss to coat it in the sauce. If you used pasta, add it now and mix well. If you are building a rice bowl, keep the sauce and chicken separate for layering.
  7. Serve the sauced chicken and pasta (or just the chicken over your cooked rice base) in bowls. Garnish generously with fresh Italian basil.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 12gCholesterol: 110mgSodium: 650mgFiber: 3gSugar: 4g

Notes

For a gluten-free version, skip the pasta and serve the sauced chicken and tomatoes directly over cooked white or brown rice. This dish is also good cold the next day, making it a simple option for packed lunches.

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