Pasta, whole grain, with cream sauce and poultry, home recipe
Common food
This dish is a comforting blend of hearty whole grain pasta, rich cream sauce, and tender poultry, offering a satisfying texture and savory depth. With 152 kcal per 100g, it provides a balanced profile of protein (6.42g) and carbs (16.28g), making it a nourishing yet indulgent meal. The cream sauce adds a velvety smoothness, while the whole grain pasta contributes a nutty, chewy bite.
Calorie split: 16% protein · 41% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its comforting, creamy texture and the satisfying combination of savory poultry and nutty whole grain pasta. It's a versatile classic that can be customized with herbs, spices, or different poultry types, making it a staple in many households.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and calories, which may concern those watching their intake or managing blood sugar. To counteract, pair with a side of vegetables for fiber and use portion control (e.g., 1 cup serving) to balance the meal.
Key benefits
- Whole grain pasta offers sustained energy and fiber for digestive health.
- Poultry provides lean protein for muscle maintenance and satiety.
- Cream sauce delivers healthy fats for nutrient absorption and flavor.
- Balanced macronutrients support a well-rounded meal.
- Home-cooked preparation allows control over ingredients and portions.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'pasta' comes from the Italian word for 'paste,' referring to the dough made from flour and water, which has been a staple in Italian cuisine since the 13th century.
Full nutrition (USDA data · scales with serving)
| Water | 68.9 g |
| Energy | 152 kcal |
| Protein | 6.4 g |
| Total lipid (fat) | 7.4 g |
| Carbohydrate, by difference | 16.3 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 0.74 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 0.99 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 108 mg |
| Potassium, K | 92.0 mg |
| Sodium, Na | 251 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 22.2 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 12.1 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 55.0 ug |
| Retinol | 55.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 49.0 ug |
| Vitamin E (alpha-tocopherol) | 0.26 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.80 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 g |
| SFA 4:0 | 0.13 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.15 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.55 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.58 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.72 g |
| PUFA 18:2 | 0.58 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Italian, chicken parmesan without pasta — USDA does not publish this profile for Pasta.
| Tryptophan | 0.20 g |
| Threonine | 0.66 g |
| Isoleucine | 0.72 g |
| Leucine | 1.3 g |
| Lysine | 1.3 g |
| Methionine | 0.41 g |
| Cystine | 0.20 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.53 g |
| Valine | 0.81 g |
| Arginine | 0.93 g |
| Histidine | 0.50 g |
| Alanine | 0.79 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.61 g |
| Proline | 1.3 g |
| Serine | 0.70 g |
| Hydroxyproline | 0.04 g |
FAQ
Is whole grain pasta healthier than regular pasta?
Yes, whole grain pasta retains more fiber, vitamins, and minerals than refined pasta, which can aid digestion and provide sustained energy.
Can I make this dish with a lighter sauce?
Absolutely! You can substitute cream with Greek yogurt or a blend of milk and cornstarch to reduce fat while maintaining creaminess.
How can I increase the protein content?
Add extra poultry, include beans or lentils, or use a protein-rich pasta like chickpea or lentil pasta to boost protein.
Is this dish suitable for a low-carb diet?
Not typically, as pasta is carb-heavy. For a low-carb version, consider using zucchini noodles or spaghetti squash as a base.
What are some good side dishes to pair with this?
A fresh green salad, steamed broccoli, or roasted vegetables complement the richness of the pasta and add nutritional balance.
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 1.52 kcal/g · 17% calories from protein · 2.0 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: 2.73 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.