Cream Cheese Chicken Vermicelli

READY IN: 30mins




  • Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
  • Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
  • Heat a large, deep skillet over medium heat and add the olive oil.
  • Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
  • Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
  • Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
  • Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
  • 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.
  • 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.
  • To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.