Cream Cheese Chicken Vermicelli Recipe

Name: Cream Cheese Chicken Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces vermicelli or 6 ounces angel hair pasta; 4 (4 ounce) boneless skinless chicken breast halves; 2 tablespoons olive oil; 1/2 cup flour, for dredging (about 1/2 cup); 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 1 medium shallot, finely chopped; 1/2 cup dry white wine; 3/4 cup chicken broth; 3/4 cup skim milk; 1/3 cup finely grated parmesan cheese; 6 ounces cream cheese, cut into small pieces; 2 tablespoons chopped flat leaf parsley, plus more for garnish

Servings: persons

6 ounces vermicelli or 6 ounces angel hair pasta
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil
1/2 cup flour, for dredging (about 1/2 cup)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 medium shallot, finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
3/4 cup skim milk
1/3 cup finely grated parmesan cheese
6 ounces cream cheese, cut into small pieces
2 tablespoons chopped flat leaf parsley, plus more for garnish

1
Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
2
Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
3
Heat a large, deep skillet over medium heat and add the olive oil.
4
Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
5
Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
6
Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
7
Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
8
Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
9
Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
10
To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces vermicelli or 6 ounces angel hair pasta, 4 (4 ounce) boneless skinless chicken breast halves, 2 tablespoons olive oil, 1/2 cup flour, for dredging (about 1/2 cup), and more.

Yes, Cream Cheese Chicken Vermicelli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Cheese Chicken Vermicelli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions