Pasta, whole grain, with cream sauce and poultry, restaurant
Common food
Photo: Wikipedia
This dish is a comforting blend of al dente whole grain pasta tossed in a rich, velvety cream sauce with tender pieces of poultry. The whole wheat pasta offers a nutty, earthy flavor and a pleasantly chewy texture that contrasts beautifully with the smooth, savory sauce. Nutritionally, it provides a solid balance of protein and healthy fats, though the calorie density is notable for a 100g portion.
Calorie split: 11% protein · 29% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its ultimate comfort-food appeal, combining the hearty, familiar texture of pasta with the luxurious richness of a cream-based sauce. It's a versatile canvas that can be customized with herbs, spices, or different poultry, making it a beloved staple in many Western cuisines.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and calories, which may be a concern for those monitoring heart health or weight. The refined carbs in the sauce (if using white flour) and the overall glycemic load might cause blood sugar spikes for some. To counteract this, pair it with a large side of non-starchy vegetables like broccoli or a leafy salad to add volume and fiber, and practice portion control by using the pasta as a base rather than the main event.
Key benefits
- Whole grain pasta provides dietary fiber for digestive health.
- Good source of protein from the poultry component.
- Contains healthy fats from the cream sauce and poultry.
- Offers a balanced mix of macronutrients for sustained energy.
- Can be a satisfying, calorie-dense meal for active individuals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'Alfredo' sauce, famous for its simplicity, was originally just butter and Parmigiano-Reggiano cheese emulsified with pasta water; the heavy cream version is largely an American adaptation.
Full nutrition (USDA data · scales with serving)
| Water | 63.6 g |
| Energy | 202 kcal |
| Protein | 5.9 g |
| Total lipid (fat) | 13.7 g |
| Carbohydrate, by difference | 15.0 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 0.68 g |
| Calcium, Ca | 32.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 100 mg |
| Potassium, K | 85.0 mg |
| Sodium, Na | 563 mg |
| Zinc, Zn | 0.94 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.09 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 11.2 mg |
| Vitamin B-12 | 0.11 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 51.0 ug |
| Retinol | 51.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 45.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 7.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 0.73 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.34 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 | 24.0 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 this dish considered healthy?
It can be part of a balanced diet. The whole grain pasta adds beneficial fiber, and the poultry provides lean protein. However, the cream sauce is calorie and fat-dense, so it's best enjoyed in moderation alongside vegetables.
How can I make it lighter?
You can lighten it by using a sauce base of Greek yogurt or blended silken tofu, substituting half the cream with low-sodium chicken broth, or using a smaller amount of a strongly flavored cheese like Parmesan. Adding extra vegetables like spinach or peas also boosts nutrients without many calories.
What's the best poultry to use?
Chicken breast is the most common for its mild flavor and lean protein. Turkey is a great alternative. For more richness, chicken thighs (skinless) can be used, as their higher fat content keeps them moist in 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 2.02 kcal/g · 12% calories from protein · 1.9 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: 6.62 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.