Use a hand mixer to whip the egg whites on low speed. After about a minute, add salt and cream of tartar. Continue mixing (now on medium speed) for 4-5 more minutes until stiff peaks form.
Add the egg yolks, pepper, chicken, and cream cheese into a blender. Blend on low for about a minute and then pour into a mixing bowl.
Place half a cup of egg whites into the chicken-cream cheese mixture and mix until well combined. Continue adding 1/2 cup of egg whites at a time and fold with a spatula until you use everything.
Line a loaf pan with parchment paper. Pour in the mixture and bake in the oven at 380°F for 30 minutes until golden brown.
Remove from the oven and let the bread rest for 15 minutes before slicing and serving. Enjoy!