Pasta with cream sauce and meat, home recipe
Common food
Photo: Wikipedia
This is a classic comfort dish of pasta coated in a rich, velvety cream sauce, often with tender pieces of meat like chicken or beef. The texture is a delightful contrast between the al dente pasta and the smooth, savory sauce. Nutritionally, it provides a balanced mix of energy from carbs and fats, with a moderate protein boost from the meat.
Calorie split: 15% protein · 41% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore it for its rich, savory flavor profile and the satisfying, creamy texture that coats every strand of pasta. It's a universally recognized comfort food that's both hearty and simple to prepare at home.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and fat content can lead to blood-sugar spikes and is calorie-dense, which requires portion control for those managing weight or blood sugar. The cream sauce is a common source of saturated fat and sodium. To counteract this, pair a smaller portion with a large side of non-starchy vegetables (like broccoli or a green salad) to increase fiber and volume, and use herbs like parsley or chives for flavor instead of extra salt.
Key benefits
- Provides a quick and dense source of energy
- Contains moderate protein for muscle maintenance
- High palatability can support dietary adherence
- Versatile base for adding vegetables
- Comfort food can have positive psychological effects
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Italian 'Fettuccine Alfredo' was originally made without cream; the rich texture comes from emulsifying butter and pasta water with Parmesan cheese.
Full nutrition (USDA data · scales with serving)
| Water | 68.3 g |
| Energy | 164 kcal |
| Protein | 6.1 g |
| Total lipid (fat) | 7.9 g |
| Carbohydrate, by difference | 16.7 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.64 g |
| Calcium, Ca | 32.0 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 67.0 mg |
| Potassium, K | 65.0 mg |
| Sodium, Na | 251 mg |
| Zinc, Zn | 0.94 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 16.7 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 39.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 63.0 ug |
| Choline, total | 13.1 mg |
| Vitamin B-12 | 0.27 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 54.0 ug |
| Retinol | 53.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.15 g |
| SFA 12:0 | 0.18 g |
| SFA 14:0 | 0.59 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.72 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:3 | 0.04 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 | 25.0 mg |
FAQ
Can I make a lighter version of this dish?
Yes, you can substitute the heavy cream with a blend of low-fat milk and a small amount of cornstarch for thickness, or use Greek yogurt for a tangy, protein-rich sauce. Using whole-wheat pasta also increases the fiber content.
What's the best way to reheat leftovers without the sauce separating?
Reheat gently over low heat, adding a splash of milk or pasta water while stirring constantly. This helps re-emulsify the sauce and prevents the fats from breaking out.
Is this dish gluten-free?
The standard recipe contains gluten from the wheat pasta. To make it gluten-free, use pasta made from rice, corn, or legumes, and ensure any pre-made sauce or stock used is certified gluten-free.
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 1.64 kcal/g · 15% calories from protein · 0.9 g fiber · 0.6 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: 3.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.