Alfredo sauce with poultry and added vegetables
Common food
Photo: Wikipedia
This is a rich, creamy pasta sauce where tender pieces of chicken or turkey are simmered in a velvety, butter-and-cheese-based Alfredo sauce, often brightened with a mix of vegetables like broccoli, peas, or bell peppers. The texture is luxuriously smooth with a satisfying, savory depth from the Parmesan and cream, punctuated by the lean protein and soft vegetables. Nutritionally, it's a high-fat, moderate-protein dish with minimal carbohydrates, making it a calorie-dense option.
Calorie split: 21% protein · 6% carbs · 73% fat
↓ Full nutrition💚 Why it's loved
People adore it for its ultimate comfort-food appeal—the way the rich, cheesy sauce coats every strand of pasta and piece of chicken is deeply satisfying. It's a versatile canvas that can be customized with different vegetables and proteins, making it a beloved staple in Italian-American cuisine.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie content from cream and butter can be a concern for heart health or weight management. The added vegetables are beneficial, but the sauce itself can be high in sodium, which those monitoring blood pressure should note. To counteract, use whole-grain pasta to boost fiber, double the vegetable portion to add volume and nutrients, and practice portion control by serving it as a main dish with a large side salad rather than a pasta topping.
Key benefits
- Excellent source of high-quality protein from poultry for muscle maintenance.
- Provides calcium and phosphorus from Parmesan cheese for bone health.
- Contains fat-soluble vitamins (A, D, E, K) from dairy and vegetables.
- Vegetable additions contribute dietary fiber and micronutrients.
- High satiety factor due to protein and fat content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original Fettuccine Alfredo, created by Alfredo di Lelio in Rome, contained only fettuccine, butter, and Parmesan cheese—no cream or chicken. The creamy, meat-and-vegetable version is a popular Italian-American adaptation.
Full nutrition (USDA data · scales with serving)
| Water | 78.9 g |
| Energy | 133 kcal |
| Protein | 6.8 g |
| Total lipid (fat) | 10.8 g |
| Carbohydrate, by difference | 2.1 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 1.2 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 0.28 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 89.0 mg |
| Potassium, K | 138 mg |
| Sodium, Na | 413 mg |
| Zinc, Zn | 0.68 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 7.9 ug |
| Vitamin C, total ascorbic acid | 8.7 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 19.3 mg |
| Vitamin B-12 | 0.25 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 95.0 ug |
| Retinol | 88.0 ug |
| Carotene, beta | 80.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 18.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 98.0 ug |
| Vitamin E (alpha-tocopherol) | 0.32 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.20 g |
| SFA 6:0 | 0.16 g |
| SFA 8:0 | 0.10 g |
| SFA 10:0 | 0.23 g |
| SFA 12:0 | 0.28 g |
| SFA 14:0 | 0.88 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 0.93 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 16:1 | 0.21 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.79 g |
| PUFA 18:2 | 0.58 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 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 | 45.0 mg |
FAQ
Is Alfredo sauce with poultry considered a healthy meal?
It can be part of a balanced diet. The poultry provides lean protein, and adding vegetables boosts fiber and vitamins. However, the traditional sauce is high in saturated fat and calories. Healthier versions can be made by using Greek yogurt or milk to lighten the sauce and increasing the ratio of vegetables to pasta.
How can I make a lighter version of this dish at home?
Use half-and-half or a blend of milk and cornstarch instead of heavy cream, incorporate nutritional yeast for cheesy flavor with less fat, and load it with vegetables like spinach, zucchini, and mushrooms. Grilling or baking the poultry instead of pan-frying also reduces added fats.
What are the best vegetables to add to Alfredo sauce?
Classic choices include broccoli, peas, and spinach, which hold up well in the creamy sauce. For more texture and flavor, try roasted red peppers, sun-dried tomatoes, asparagus, or mushrooms. Always cook vegetables until just tender to maintain their color and nutrients.
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 1.33 kcal/g · 21% calories from protein · 0.3 g fiber · 1.2 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: 2.99 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.