Pasta with cream sauce, poultry, and added vegetables, ready-to-heat
Common food
This is a convenient, ready-to-heat meal featuring pasta tossed in a rich, creamy sauce with tender poultry and a medley of vegetables. It offers a comforting, savory flavor profile with a soft, satisfying texture. Nutritionally, it provides a balanced mix of carbohydrates and protein, with a moderate fat content for a ready-made dish.
Calorie split: 16% protein · 42% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its comforting, creamy flavor and the convenience of a quick, satisfying meal that feels like a home-cooked classic. Its versatility makes it a popular choice for both lunch and dinner, appealing to a wide range of tastes.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and sodium, which may concern those monitoring heart health or blood pressure. To counteract this, pair it with a side salad or steamed vegetables to increase fiber and nutrient intake, and practice portion control to manage calorie and fat consumption.
Key benefits
- Provides a balanced mix of protein and carbohydrates for sustained energy.
- Convenient and quick to prepare, ideal for busy schedules.
- Includes vegetables for added fiber and micronutrients.
- Moderate fat content compared to many cream-based sauces.
- Offers a satisfying, comforting meal option.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of cream-based pasta sauces like Alfredo was popularized in the United States in the 1920s, diverging from the original Italian recipe which used only butter and Parmesan cheese.
Full nutrition (USDA data · scales with serving)
| Water | 68.7 g |
| Energy | 159 kcal |
| Protein | 6.2 g |
| Total lipid (fat) | 7.4 g |
| Carbohydrate, by difference | 16.7 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.84 g |
| Calcium, Ca | 26.0 mg |
| Iron, Fe | 0.78 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 71.0 mg |
| Potassium, K | 87.0 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 0.58 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 17.1 ug |
| Vitamin C, total ascorbic acid | 4.1 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 41.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 64.0 ug |
| Choline, total | 12.3 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 45.0 ug |
| Retinol | 41.0 ug |
| Carotene, beta | 37.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 9.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 50.0 ug |
| Vitamin E (alpha-tocopherol) | 0.53 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.42 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.50 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.12 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 | 21.0 mg |
FAQ
Is this dish suitable for a low-carb diet?
No, this dish is relatively high in carbohydrates due to the pasta and sauce, making it less suitable for strict low-carb diets.
Can I reheat this dish in the microwave?
Yes, this ready-to-heat meal is designed for microwave reheating, typically taking 2-3 minutes depending on the appliance.
Does this dish contain common allergens?
Yes, it likely contains gluten from the pasta and dairy from the cream sauce, which are common allergens.
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 1.59 kcal/g · 15% calories from protein · 1.0 g fiber · 0.8 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: 3.85 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.