Pasta, whole grain, with cream sauce, poultry, and added vegetables, restaurant
Common food
Photo: Wikipedia
A comforting plate of whole wheat pasta tossed in a rich, creamy sauce with tender poultry and vibrant vegetables. The whole grain pasta provides a nutty, chewy texture, while the cream sauce adds a luxurious, savory coating. At 192 kcal per 100g, it offers a balanced mix of protein, carbs, and fats for a satisfying meal.
Calorie split: 12% protein · 31% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love it for the harmonious blend of creamy, savory flavors and the hearty, comforting texture of whole grain pasta. It's a versatile dish that can be adapted with various vegetables and proteins, making it a familiar and satisfying choice in many Western cuisines.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and calories, and the dish may be low in fiber relative to its calorie content. Those monitoring saturated fat intake or blood sugar should practice portion control and consider pairing it with a large, leafy green salad to increase fiber and volume.
Key benefits
- Whole grain pasta provides sustained energy from complex carbohydrates and fiber.
- Lean poultry is a good source of high-quality protein for muscle maintenance.
- Added vegetables contribute vitamins, minerals, and additional dietary fiber.
- The combination of protein, fat, and fiber can help promote satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream' in many restaurant pasta sauces is often a blend of heavy cream, butter, and sometimes pasta cooking water, which contains starch to help create a silky, emulsified sauce without splitting.
Full nutrition (USDA data · scales with serving)
| Water | 64.6 g |
| Energy | 192 kcal |
| Protein | 5.9 g |
| Total lipid (fat) | 12.4 g |
| Carbohydrate, by difference | 15.3 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 0.88 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 0.96 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 100 mg |
| Potassium, K | 107 mg |
| Sodium, Na | 516 mg |
| Zinc, Zn | 0.95 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 20.9 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 14.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 14.0 ug |
| Choline, total | 11.7 mg |
| Vitamin B-12 | 0.11 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 42.0 ug |
| Retinol | 39.0 ug |
| Carotene, beta | 36.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 89.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 7.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.40 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 20.0 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 in this dish?
Yes, whole grain pasta retains more fiber, vitamins, and minerals than refined pasta, which can aid in digestion and provide a more gradual release of energy.
How can I make this dish lighter at home?
You can use Greek yogurt or a blend of low-fat milk and cornstarch to lighten the sauce, increase the proportion of vegetables, and use skinless poultry.
What's a good vegetable to add for more nutrients?
Spinach, roasted red peppers, or steamed broccoli are excellent additions that boost fiber, vitamins, and color without overpowering the creamy 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 1.92 kcal/g · 12% calories from protein · 2.0 g fiber · 0.9 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: 4.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.