Cook the Basmati rice according to the package instructions.
Cut the chicken breast into bite-sized pieces. Season with paprika powder, half a teaspoon of salt, and half a teaspoon of pepper.
Mince the garlic. Sear the seasoned chicken and garlic in a pan over high heat, then remove from the pan.
In the same pan, add the milk, light cream, tomato paste, Parmesan cheese, a pinch of salt and pepper, and Italian spices. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Spread the cooked rice in an even layer in a baking dish. Top with the cooked chicken and pour the creamy sauce over everything. Sprinkle evenly with the light grated cheese.
Bake in the oven at 200°C (400°F) for about 15 minutes, until the cheese is melted and bubbly.
Cook it hands-free.
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