20 Delicious Chicken and Cream Cheese Recipes for Every Occasion

Savory, creamy, and utterly irresistible, chicken and cream cheese come together in these 20 mouthwatering recipes that promise to delight your taste buds no matter the occasion. Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or simply craving some comfort food, this roundup has got you covered. Dive in and discover your next favorite dish that’s sure to impress!

Creamy Chicken and Cheese Stuffed Peppers

Transform your dinner game with these creamy chicken and cheese stuffed peppers—packed with flavor and ready in a flash.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, green onions, garlic powder, salt, and black pepper until well combined.
3. Brush the outside of the bell peppers with olive oil and place them in a baking dish.
4. Fill each pepper with the chicken and cheese mixture, packing it down lightly.
5. Pour the water into the bottom of the baking dish around the peppers.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly.
7. Let the peppers cool for 5 minutes before serving to allow the filling to set.

Feel the creamy, cheesy goodness ooze out with every bite. Serve these peppers on a bed of rice for an extra hearty meal.

Buffalo Chicken and Cream Cheese Dip

Let’s dive straight into this crowd-pleaser that’s perfect for game day or any gathering. **Buffalo Chicken and Cream Cheese Dip** combines spicy, creamy, and cheesy in one irresistible bite.

Ingredients

• For the dip:
  • 2 cups shredded cooked chicken
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese
• For serving:
  • Tortilla chips
  • Celery sticks

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing until fully mixed. Tip: Softening the cream cheese beforehand makes blending smoother.
3. Transfer the mixture to a baking dish and spread evenly. Sprinkle the shredded cheddar cheese on top. Tip: For extra crispiness, use a mix of cheddar and mozzarella.
4. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on the dip after 15 minutes to prevent over-browning.
5. Remove from the oven and let it sit for 5 minutes before serving. This allows the dip to thicken slightly.

You’ll love the creamy texture with a spicy kick, perfect for dipping. Try serving it in a bread bowl for an extra special touch.

Chicken and Cream Cheese Taquitos

Unleash your snack game with these crispy, creamy chicken and cream cheese taquitos—perfect for game night or a quick bite.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt to taste
• For assembling:
  • 10 small flour tortillas
  • 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, green onions, garlic powder, cumin, chili powder, and salt until well combined.
3. Warm the tortillas in the microwave for 20 seconds to make them pliable.
4. Spread 2 tablespoons of the chicken mixture along the center of each tortilla.
5. Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet.
6. Brush the tops of the taquitos lightly with vegetable oil.
7. Bake for 15-20 minutes, or until the taquitos are golden and crispy.
8. Let them cool for 5 minutes before serving to avoid burns.

Here’s the deal: these taquitos are a textural dream—crispy outside, creamy inside. Serve them with a side of salsa or guacamole for dipping, or slice them into bite-sized pieces for a party platter.

Spinach and Chicken Stuffed with Cream Cheese

Just when you thought chicken couldn’t get any better, we stuff it with spinach and cream cheese. **Boom.** Your dinner just leveled up.

Ingredients

• For the stuffing:
  • 1 cup fresh spinach, chopped
  • 4 oz cream cheese, softened
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. **Tip:** Letting the cream cheese soften at room temperature makes mixing easier.
2. In a bowl, mix the spinach, cream cheese, garlic powder, and salt until well combined. **Tip:** Squeeze excess water from the spinach to prevent a soggy stuffing.
3. Cut a pocket into each chicken breast, being careful not to cut through completely.
4. Stuff each chicken breast with the spinach mixture, then secure with toothpicks if needed.
5. Rub the chicken with olive oil, then sprinkle with paprika and black pepper.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. **Tip:** Use a meat thermometer for perfect doneness every time.

Yummy doesn’t even begin to cover it. The creamy, garlicky filling oozes out with every bite, while the chicken stays juicy. Serve it sliced over a bed of wild rice for a dinner that’s as pretty as it is delicious.

Cream Cheese Chicken Enchiladas

Spice up your dinner routine with these creamy, dreamy enchiladas that pack a punch of flavor in every bite. Perfect for a cozy night in or impressing your foodie friends.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced green chilies
  • 1 tsp ground cumin
• For the sauce:
  • 1 can (10 oz) red enchilada sauce
  • 1/2 cup heavy cream
• For assembling:
  • 8 flour tortillas (8-inch)
  • 1/2 cup shredded cheddar cheese (for topping)
  • 2 tbsp chopped cilantro (for garnish)

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, cream cheese, 1 cup cheddar cheese, green chilies, and cumin until well combined.
3. Warm the tortillas in the microwave for 30 seconds to make them pliable.
4. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam side down in the prepared dish.
5. In a small bowl, whisk together the enchilada sauce and heavy cream. Pour evenly over the rolled tortillas.
6. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
7. Bake for 20-25 minutes, until the cheese is bubbly and slightly golden.
8. Garnish with chopped cilantro before serving.

Yield enchiladas that are irresistibly creamy inside with a slightly crispy cheese topping. Serve with a side of avocado slices or a crisp salad for a complete meal that’s anything but ordinary.

Chicken and Cream Cheese Quesadillas

Transform your snack game with these creamy, crispy chicken and cream cheese quesadillas—**quick to make, impossible to resist**.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced green chilies
  • 1 tsp cumin
  • 1/2 tsp garlic powder
• For assembling:
  • 4 large flour tortillas
  • 2 tbsp butter, melted

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. In a bowl, **mix** shredded chicken, cream cheese, cheddar cheese, green chilies, cumin, and garlic powder until well combined.
3. **Brush** one side of each tortilla with melted butter.
4. **Place** one tortilla, buttered side down, in the skillet.
5. **Spread** half of the chicken mixture evenly over the tortilla.
6. **Top** with another tortilla, buttered side up.
7. **Cook** for 3-4 minutes until the bottom is golden brown, then **flip** carefully.
8. **Cook** for another 3-4 minutes until the other side is golden and the cheese is melted.
9. **Repeat** with the remaining tortillas and filling.
10. **Cut** each quesadilla into wedges and serve hot.

Absolutely bursting with creamy, spicy flavors, these quesadillas are best enjoyed with a side of cool sour cream or a zesty salsa for dipping.

Slow Cooker Cream Cheese Chicken Chili

Unlock the secret to the creamiest, dreamiest chili that practically cooks itself. This slow cooker magic turns simple ingredients into a viral-worthy meal.

Ingredients

• For the chili:
  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 (8 oz) package cream cheese, cubed
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup chicken broth

Instructions

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, and diced tomatoes with green chilies over the chicken.
3. Sprinkle the cumin, chili powder, onion powder, garlic powder, salt, and black pepper evenly over the ingredients.
4. Pour the chicken broth into the slow cooker.
5. Place the cubed cream cheese on top of everything.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: Avoid opening the lid to keep the heat consistent.
7. Once cooked, remove the chicken breasts and shred them using two forks. Tip: For extra flavor, let the chicken sit in the sauce for 10 minutes before shredding.
8. Return the shredded chicken to the slow cooker and stir well to combine. Tip: If the chili is too thick, add a little more chicken broth until desired consistency is reached.
9. Serve hot.

Absolutely velvety with a kick, this chili is a texture dream. Serve it over rice for a heartier meal or with tortilla chips for dipping.

Chicken and Cream Cheese Crescent Rolls

Transform your snack game with these Chicken and Cream Cheese Crescent Rolls—**easy, cheesy, and irresistibly flaky**.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the rolls:
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, **mix** the shredded chicken, cream cheese, cheddar cheese, green onions, garlic powder, salt, and pepper until well combined.
3. Unroll the crescent dough and separate into triangles. **Tip**: For easier handling, chill the dough for 10 minutes if it’s too sticky.
4. Spoon 2 tablespoons of the chicken mixture onto the wide end of each triangle. **Tip**: Don’t overfill to prevent leaks.
5. Roll up each triangle starting from the wide end, tucking the sides in as you go to seal the filling.
6. Place the rolls seam-side down on the prepared baking sheet. Brush the tops with melted butter. **Tip**: For extra golden rolls, brush with an egg wash instead.
7. Bake for 12-15 minutes, or until the rolls are **golden brown** and puffed up.

Crave-worthy with a creamy center and crispy exterior, these rolls are a hit at parties or as a quick dinner fix. Serve with a side of ranch or hot sauce for dipping.

Garlic Parmesan Chicken with Cream Cheese Sauce

Elevate your dinner game with this creamy, dreamy Garlic Parmesan Chicken that’s about to become your weeknight hero. Packed with flavor and ready in a flash, it’s the ultimate comfort food with a gourmet twist.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 1 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 2 tbsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 2 eggs
• For the sauce: 8 oz cream cheese, 1 cup heavy cream, 1/2 cup chicken broth, 1 tbsp minced garlic, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 2 tbsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper for the chicken coating.
3. Beat 2 eggs in a separate bowl. Dip each chicken breast in the eggs, then coat with the Parmesan mixture. Place on the baking sheet.
4. Bake for 25 minutes or until the chicken is golden and reaches an internal temperature of 165°F.
5. While the chicken bakes, melt 8 oz cream cheese in a saucepan over medium heat. Gradually whisk in 1 cup heavy cream and 1/2 cup chicken broth until smooth.
6. Stir in 1 tbsp minced garlic, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring constantly, until the sauce thickens.
7. Serve the chicken hot, drizzled with the cream cheese sauce. Tip: For extra crispiness, broil the chicken for the last 2 minutes of baking.

Absolutely irresistible, the chicken boasts a crispy, golden crust with a tender, juicy inside, all smothered in a velvety, garlicky sauce. Try serving it over a bed of steamed spinach or alongside roasted potatoes for a meal that’s as beautiful as it is delicious.

Chicken and Cream Cheese Stuffed Mushrooms

Packed with flavor, these chicken and cream cheese stuffed mushrooms are your next party hit. **Mix**, **stuff**, **bake**—done in 30!

Ingredients

For the filling:

• 1 cup cooked chicken, shredded
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

For the mushrooms:

• 12 large white mushrooms, stems removed
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, **combine** shredded chicken, cream cheese, Parmesan, garlic powder, black pepper, and parsley until well mixed. Tip: Let the cream cheese soften at room temperature for easier mixing.
3. **Brush** each mushroom cap with olive oil and sprinkle lightly with salt.
4. **Spoon** the chicken mixture into each mushroom cap, pressing down slightly to fill. Tip: Use a small spoon or piping bag for neat filling.
5. **Arrange** the stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden. Tip: For extra browning, broil for the last 2 minutes.

Unbelievably creamy inside with a tender mushroom bite, these are perfect atop a crisp salad or as a standalone appetizer with a drizzle of balsamic glaze.

Creamy Chicken and Cheese Pasta Bake

Hungry for a dish that combines comfort with a creamy twist? This pasta bake layers tender chicken, melty cheese, and al dente pasta in a rich sauce—**baked to golden perfection**.

Ingredients

• For the pasta: 12 oz penne pasta, 1 tbsp olive oil, 1 tsp salt
• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper
• For the sauce: 2 cups heavy cream, 1 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
• For the topping: 1 1/2 cups shredded mozzarella cheese, 1/4 cup chopped parsley

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt. Cook penne pasta according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
4. In the same skillet, reduce heat to medium. Add heavy cream, Parmesan cheese, garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir constantly until cheese melts and sauce thickens, about 3-4 minutes.
5. Combine cooked pasta, chicken strips, and sauce in the prepared baking dish. Top evenly with mozzarella cheese.
6. Bake for 20 minutes, or until cheese is bubbly and lightly golden. Let stand for 5 minutes before serving.
7. Garnish with chopped parsley for a fresh contrast.

Ready to dig in? The creamy sauce clings to every noodle, while the cheese topping adds a satisfying crunch. **Serve with a crisp salad** to balance the richness.

Chicken and Cream Cheese Wontons

Bite into these crispy, creamy Chicken and Cream Cheese Wontons for a snack that’s irresistibly crunchy on the outside and luxuriously smooth inside. Perfect for dipping or devouring straight from the air fryer.

Ingredients

• For the filling:
  • 1 cup cooked chicken, finely shredded
  • 4 oz cream cheese, softened
  • 2 green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
• For assembly:
  • 24 wonton wrappers
  • 1 tbsp water
• For cooking:
  • 2 tbsp vegetable oil

Instructions

1. In a medium bowl, mix the shredded chicken, cream cheese, green onions, garlic powder, onion powder, and salt until well combined.
2. Lay a wonton wrapper on a clean surface. Place 1 tsp of the chicken mixture in the center.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges to seal tightly.
4. Heat the vegetable oil in a large skillet over medium heat (350°F). Working in batches, fry the wontons for 2-3 minutes per side until golden brown and crispy.
5. Transfer the fried wontons to a paper towel-lined plate to drain any excess oil.

Now enjoy these wontons with their golden, crispy exterior giving way to a creamy, flavorful center. Serve them with a side of sweet chili sauce for an extra kick or toss them in a salad for a crunchy twist.

Philly Chicken and Cream Cheese Sandwich

Zesty flavors meet creamy goodness in this Philly Chicken and Cream Cheese Sandwich. **Marinate** your chicken, **slather** on the cream cheese, and **toast** to perfection—your taste buds won’t know what hit them.

Ingredients

• For the marinade: 1 lb chicken breast, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper
• For the sandwich: 4 hoagie rolls, 1/2 cup cream cheese, softened, 1/2 cup shredded mozzarella cheese, 1/2 cup sliced bell peppers, 1/2 cup sliced onions

Instructions

1. **Marinate the chicken:** In a bowl, mix chicken with olive oil, garlic powder, onion powder, salt, and pepper. Let sit for 30 minutes.
2. **Cook the chicken:** Heat a skillet over medium-high heat. Add chicken, cook for 6-7 minutes per side until internal temperature reaches 165°F. Tip: Don’t overcrowd the pan for even cooking.
3. **Prep the veggies:** In the same skillet, sauté bell peppers and onions for 5 minutes until soft. Tip: Add a pinch of salt to draw out moisture.
4. **Assemble the sandwich:** Slice hoagie rolls open, spread cream cheese on both sides, layer with chicken, veggies, and mozzarella.
5. **Toast the sandwich:** Place under a broiler for 2-3 minutes until cheese melts. Tip: Watch closely to avoid burning.

Outrageously creamy with a crunch, this sandwich is a flavor bomb. Serve with a side of pickles for an extra tangy kick.

Chicken and Cream Cheese Stuffed Shells

Transform your dinner game with these creamy, dreamy Chicken and Cream Cheese Stuffed Shells. **Bold** flavors and **easy** steps make this dish a weeknight hero.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shells:
  • 20 jumbo pasta shells
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and toss with olive oil to prevent sticking.
3. In a bowl, mix the shredded chicken, cream cheese, Parmesan, garlic powder, salt, and pepper until well combined.
4. Stuff each shell with the chicken mixture and place in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.
7. Let cool for 5 minutes before serving to allow the filling to set.

Get ready to dive into shells bursting with creamy chicken and a gooey cheese pull. **Serve** with a crisp salad or garlic bread for the ultimate comfort meal.

Cream Cheese Chicken Alfredo

Make your weeknight dinner unforgettable with this creamy, dreamy Cream Cheese Chicken Alfredo. It’s rich, it’s indulgent, and it’s ready in under 30 minutes.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 12 oz fettuccine, cooked according to package directions
  • Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
2. Add chicken to the skillet and cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add cream cheese, heavy cream, Parmesan, garlic, salt, and pepper. Stir continuously until the sauce is smooth and creamy, about 5 minutes.
4. Slice the cooked chicken into strips and return to the skillet, tossing to coat in the sauce.
5. Serve the creamy chicken Alfredo over cooked fettuccine, garnished with fresh parsley.

Yield a dish that’s luxuriously creamy with a perfect balance of garlic and Parmesan. Try serving it with a side of garlic bread for an extra indulgent meal.

Chicken and Cream Cheese Empanadas

Empower your snack game with these flaky, creamy chicken and cream cheese empanadas—**packed with flavor** and ready to devour in minutes.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a bowl, **mix** shredded chicken, cream cheese, cheddar cheese, green onions, garlic powder, salt, and pepper until well combined. Set aside.
2. In another bowl, **combine** flour and salt. **Cut in** cold butter until mixture resembles coarse crumbs.
3. **Gradually add** ice water, 1 tbsp at a time, until dough comes together. **Tip**: Don’t overwork the dough to keep it flaky.
4. **Roll out** dough on a floured surface to 1/8-inch thickness. **Cut** into 4-inch circles.
5. **Place** 1 tbsp of filling in the center of each circle. **Fold** dough over filling and **seal** edges with a fork.
6. In a deep skillet, **heat** oil to 350°F. **Fry** empanadas in batches until golden brown, about 3-4 minutes per side. **Tip**: Maintain oil temperature for even cooking.
7. **Drain** on paper towels. **Serve** warm. **Tip**: For extra crunch, brush with egg wash before frying.

Velvety cream cheese melds with savory chicken in every bite, while the golden crust offers a satisfying crunch. **Elevate** your presentation with a side of spicy ranch or sweet chili sauce for dipping.

Bacon Wrapped Chicken with Cream Cheese

Craving a dish that’s **easy to make** but looks like you spent hours? This bacon-wrapped chicken stuffed with cream cheese is your next go-to. **Juicy, creamy, and crispy**—all in one bite.

Ingredients

• For the filling: 8 oz cream cheese, softened; 1/2 cup shredded cheddar cheese; 1/4 tsp garlic powder; 1/4 tsp onion powder
• For the chicken: 4 boneless, skinless chicken breasts; 8 slices bacon; 1/2 tsp salt; 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.
2. In a bowl, mix the cream cheese, cheddar cheese, garlic powder, and onion powder until well combined. Tip: Soften the cream cheese at room temperature for smoother mixing.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each pocket with the cream cheese mixture.
4. Season the outside of each chicken breast with salt and pepper. Wrap each breast with 2 slices of bacon, covering as much of the chicken as possible. Tip: Stretch the bacon slightly for better coverage.
5. Place the bacon-wrapped chicken on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy. Tip: For extra crispiness, broil for the last 2-3 minutes.

You’ll love the **contrast of textures**—tender chicken, melty cheese, and crispy bacon. Serve it over a bed of greens or with a side of roasted veggies for a complete meal.

Chicken and Cream Cheese Lasagna Rolls

Outrageously creamy and packed with flavor, these lasagna rolls twist the classic with a chicken and cream cheese filling. Roll, bake, and devour—each bite is a creamy, cheesy dream.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the rolls:
  • 12 lasagna noodles, cooked al dente
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, cream cheese, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
3. Lay out the cooked lasagna noodles on a clean surface. Spread an even layer of the chicken mixture onto each noodle.
4. Carefully roll up each noodle and place seam side down in the prepared baking dish.
5. Pour the marinara sauce evenly over the rolled noodles. Sprinkle the mozzarella cheese on top.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let the lasagna rolls sit for 5 minutes before serving to allow the filling to set.

Serve these lasagna rolls with a crisp green salad for a contrast in textures. The creamy filling pairs perfectly with the tangy marinara and melted mozzarella, making every forkful irresistible.

Creamy Chicken and Cheese Soup

Make your weeknight dinners unforgettable with this creamy chicken and cheese soup. It’s rich, comforting, and ready in under 30 minutes.

Ingredients

• For the soup base:
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
• For the creamy mixture:
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup diced cooked chicken
• For seasoning:
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3. Pour in chicken broth and bring to a simmer. Tip: Simmering unlocks the flavors.
4. Stir in heavy cream, shredded cheddar cheese, and diced cooked chicken until the cheese is fully melted.
5. Season with salt, black pepper, and paprika. Tip: Taste as you go to adjust seasoning.
6. Let the soup simmer for another 5 minutes, stirring occasionally. Tip: Don’t boil to prevent curdling.
7. Serve hot. You’ll love the velvety texture and the sharp cheese flavor. Try topping with crispy bacon bits for an extra crunch.

Chicken and Cream Cheese Stuffed French Toast

Wake up your breakfast game with this decadent twist on French toast—stuffed with creamy chicken and cheese, it’s a savory dream come true.

Ingredients

• For the filling:
  • 1 cup cooked chicken, shredded
  • 4 oz cream cheese, softened
  • 1/4 cup green onions, chopped
  • 1/2 tsp garlic powder
• For the French toast:
  • 4 slices thick-cut bread
  • 2 eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 tbsp butter

Instructions

1. In a bowl, mix the shredded chicken, cream cheese, green onions, and garlic powder until well combined.
2. Spread the chicken mixture evenly on two slices of bread, then top with the remaining slices to make two sandwiches.
3. In a shallow dish, whisk together the eggs, milk, and vanilla extract.
4. Heat a skillet over medium heat and melt the butter.
5. Dip each sandwich into the egg mixture, ensuring both sides are coated but not soggy.
6. Cook the sandwiches in the skillet for 3-4 minutes on each side, or until golden brown and the filling is warm.
7. Tip: For extra crispiness, press down lightly on the sandwiches with a spatula while cooking.
8. Tip: If the bread is browning too quickly, lower the heat to ensure the filling heats through.
9. Tip: Let the stuffed French toast sit for a minute before cutting to keep the filling inside.

This dish delivers a crispy exterior with a gooey, savory center. Try drizzling with hot honey or serving with a side of arugula salad for a balanced bite.

Conclusion

Absolutely, these 20 chicken and cream cheese recipes are a treasure trove of deliciousness for any occasion! Whether you’re planning a cozy family dinner or a festive gathering, there’s something here to delight everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to discover!

Bella Bacinos