Pasta with cream sauce and poultry, ready-to-heat
Common food
Photo: Wikipedia
This is a comforting, ready-to-heat meal featuring tender poultry pieces and pasta coated in a rich, velvety cream sauce. The texture is soft and cohesive, with the sauce providing a luxurious mouthfeel that clings to each element. Nutritionally, it offers a moderate calorie count with a balanced profile of protein and fats for a satisfying meal.
Calorie split: 15% protein · 39% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love it for its classic, indulgent flavor profile and the sheer convenience of a hot, complete meal ready in minutes. It taps into the universal comfort of creamy pasta dishes, making it a reliable crowd-pleaser.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and sodium, which may be a concern for heart health or blood pressure management. To counteract this, pair it with a large side of steamed or roasted non-starchy vegetables to add fiber and volume, helping with fullness and balancing the meal. Portion control is also key; consider serving half and saving the rest for another meal.
Key benefits
- Provides a good source of protein for muscle maintenance.
- Offers a quick, convenient meal solution with minimal preparation.
- Contains moderate fat for satiety and energy.
- A familiar, comforting option for busy schedules.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream sauce' in many ready-to-heat versions is often a Béchamel base (butter, flour, milk) enriched with cheese or cream, a technique perfected in French cuisine but popularized globally through Italian-American adaptations.
Full nutrition (USDA data · scales with serving)
| Water | 67.6 g |
| Energy | 170 kcal |
| Protein | 6.2 g |
| Total lipid (fat) | 8.7 g |
| Carbohydrate, by difference | 16.3 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.63 g |
| Calcium, Ca | 31.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 71.0 mg |
| Potassium, K | 63.0 mg |
| Sodium, Na | 385 mg |
| Zinc, Zn | 0.57 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 | 1.6 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 38.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 62.0 ug |
| Choline, total | 11.8 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 54.0 ug |
| Retinol | 54.0 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) | 0.51 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.54 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.12 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 | 25.0 mg |
FAQ
Is this a high-protein meal?
With about 6.18g of protein per 100g, a typical 250g serving provides roughly 15.5g of protein. This is a moderate amount, suitable as part of a balanced diet, but may not be sufficient as a primary protein source for those with high needs.
How does the sugar content compare?
The sugar content is very low at 0.63g per 100g, which is primarily from natural sources in the dairy and any added vegetables. It is not a significant source of added sugars.
Can I improve the nutritional profile?
Yes. Serve it with a generous side salad or steamed broccoli to boost fiber and micronutrients. You could also stir in extra cooked chicken or chickpeas to increase the protein content.
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 1.70 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: 6.11 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.