Pasta with cream sauce and poultry, home recipe
Common food
Photo: Wikipedia
This is a comforting, home-style dish of tender pasta coated in a rich, velvety cream sauce with savory pieces of poultry. The texture is a delightful contrast between the soft, yielding pasta and the succulent, protein-rich chicken or turkey. Nutritionally, it offers a balanced profile of protein and carbs, with the cream sauce contributing a moderate amount of healthy fats for satiety.
💚 Why it's loved
People adore this dish for its profound comfort-food appeal, combining the universal love for pasta with the luxurious, coating mouthfeel of a cream sauce. It's a culinary hug in a bowl, easily customizable with herbs, spices, or different cuts of poultry to suit any palate.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and calories, making it a concern for those monitoring heart health or caloric intake. The refined pasta carbs may cause a quicker blood sugar rise. To counteract, serve a smaller portion (e.g., 1 cup) alongside a large side salad or steamed broccoli for fiber, and use a light cream or a blend of Greek yogurt and broth to reduce fat while maintaining creaminess.
Key benefits
- Provides high-quality protein for muscle maintenance.
- Offers a good source of energy from complex carbohydrates.
- Contains calcium and vitamin D if made with dairy cream.
- The fat content aids in the absorption of fat-soluble vitamins.
- A versatile base for adding vegetables and herbs.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'Alfredo' sauce, a cornerstone of this dish type, was invented in Rome by Alfredo di Lelio, who famously prepared it tableside with just butter and Parmigiano-Reggiano, thickened by the starch from the pasta water.
Full nutrition (scales with serving)
| Water | 69.1 g |
| Energy | 157 kcal |
| Protein | 6.3 g |
| Total lipid (fat) | 7.0 g |
| Carbohydrate, by difference | 16.7 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.64 g |
| Calcium, Ca | 31.0 mg |
| Iron, Fe | 0.76 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 72.0 mg |
| Potassium, K | 65.0 mg |
| Sodium, Na | 250 mg |
| Zinc, Zn | 0.59 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 17.0 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 39.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 63.0 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 | 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) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.50 ug |
| 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 | 0.18 g |
| SFA 14:0 | 0.55 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.58 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.59 g |
| PUFA 18:2 | 0.45 g |
| PUFA 18:3 | 0.04 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Can I make a lighter version of this sauce?
Absolutely. You can substitute some or all of the heavy cream with a mixture of low-sodium chicken broth and a splash of milk or evaporated milk, thickened with a small amount of flour or cornstarch. Blending in cooked cauliflower or white beans can also add creaminess with more fiber and nutrients.
What's the best poultry to use?
Chicken breast or thigh are most common, with thighs offering more flavor and moisture. Leftover turkey is excellent. For a leaner option, use turkey breast. Ensure poultry is cooked through (internal temperature of 165°F/74°C) before combining with the sauce.
How can I prevent the sauce from separating or becoming grainy?
The key is gentle, low heat when combining the cream with the hot pasta and cheese. Never let the sauce boil vigorously once the cheese is added. Use freshly grated Parmesan (not pre-shredded with anti-caking agents) and toss the pasta with a splash of starchy pasta water to help emulsify the sauce.