Alfredo sauce with poultry
Common food
Photo: Wikipedia
A rich, velvety sauce traditionally made with butter, Parmesan cheese, and cream, here paired with poultry for a luxurious, savory coating. Its texture is smooth and indulgent, with a deep, salty umami flavor from the aged cheese. Nutritionally, it is very high in fat and provides a moderate protein boost from the poultry, while being extremely low in carbohydrates and fiber.
Calorie split: 18% protein · 4% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, decadent creaminess and the way it clings perfectly to pasta or vegetables. It's a classic comfort food staple that feels indulgent and is often associated with special occasions or cozy meals.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie density can be a concern for those managing weight or heart health, and the dish can be heavy and rich. To counteract this, pair it with a large side of non-starchy vegetables (like steamed broccoli or a green salad) to add fiber and volume, and practice strict portion control, using the sauce as a flavoring rather than the main component.
Key benefits
- High in satiating fats for prolonged fullness
- Provides a good source of complete protein from poultry
- Extremely low in carbohydrates and sugar
- Rich in calcium from Parmesan cheese
- Delivers energy-dense calories for active individuals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original Alfredo sauce, created by Roman restaurateur Alfredo di Lelio in the 1920s, contained only butter and Parmesan cheese—no cream. The creamy version popular in the United States was an adaptation to suit American tastes and ingredients.
Full nutrition (USDA data · scales with serving)
| Water | 76.5 g |
| Energy | 156 kcal |
| Protein | 6.9 g |
| Total lipid (fat) | 13.6 g |
| Carbohydrate, by difference | 1.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.73 g |
| Calcium, Ca | 58.0 mg |
| Iron, Fe | 0.21 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 88.0 mg |
| Potassium, K | 87.0 mg |
| Sodium, Na | 518 mg |
| Zinc, Zn | 0.67 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 7.0 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 18.1 mg |
| Vitamin B-12 | 0.26 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 114 ug |
| Retinol | 114 ug |
| Carotene, beta | 5.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 1.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.3 g |
| SFA 4:0 | 0.26 g |
| SFA 6:0 | 0.21 g |
| SFA 8:0 | 0.13 g |
| SFA 10:0 | 0.30 g |
| SFA 12:0 | 0.36 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 3.4 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.63 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 53.0 mg |
FAQ
Is Alfredo sauce with poultry keto-friendly?
Yes, it is very keto-friendly due to its high fat, moderate protein, and extremely low net carb content (less than 1.5g per 100g).
Can I make a lighter version of this sauce?
You can substitute some cream with chicken broth or use Greek yogurt for a tangier, lower-fat version, but the texture and richness will differ from the classic.
What is the best poultry to pair with Alfredo sauce?
Chicken breast is the most common, but turkey, chicken thighs, or even duck can work well, with thighs offering more fat and flavor to complement the sauce.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.56 kcal/g · 18% calories from protein · 0.0 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.95 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.