Pasta with cream sauce, poultry, and added vegetables, restaurant
Common food
Photo: Wikipedia
A comforting plate of tender pasta twirled in a rich, velvety cream sauce, studded with savory poultry and vibrant vegetables. Each bite offers a satisfying contrast between the soft pasta, the creamy sauce, and the fresh pop of vegetables. It's a calorie-dense meal, with over half its energy coming from fats, making it a hearty, indulgent choice.
💚 Why it's loved
People adore this dish for its ultimate comfort factor—the combination of creamy sauce, savory chicken, and pasta is a classic, crowd-pleasing flavor profile. It's also incredibly versatile, allowing for endless variations with different herbs, vegetables, and cuts of poultry.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to a rapid blood sugar spike and subsequent crash, making it less ideal for those managing blood sugar. The cream sauce is also a common source of saturated fat and sodium. To counteract this, pair it with a large side salad with a vinegar-based dressing to add fiber and slow digestion, and be mindful of portion size.
Key benefits
- Provides a complete protein source from the poultry component.
- Offers a mix of macronutrients for sustained energy.
- Contains vegetables for added vitamins and minerals.
- Can be a comforting, calorie-dense meal for those needing energy.
- Versatile base for adding different vegetables or proteins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Alfredo sauce, a cornerstone of this dish, was originally made in Rome with just butter and Parmigiano-Reggiano cheese—the cream was a later American addition.
Full nutrition (scales with serving)
| Water | 64.8 g |
| Energy | 196 kcal |
| Protein | 5.8 g |
| Total lipid (fat) | 12.1 g |
| Carbohydrate, by difference | 15.7 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.79 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 67.0 mg |
| Potassium, K | 82.0 mg |
| Sodium, Na | 515 mg |
| Zinc, Zn | 0.55 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 16.1 ug |
| Vitamin C, total ascorbic acid | 3.9 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 | 32.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 61.0 ug |
| Choline, total | 11.6 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 | 35.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 47.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 7.6 ug |
| 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 | 0.13 g |
| SFA 14:0 | 0.40 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 4.0 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 | 3.1 g |
| PUFA 18:2 | 2.7 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this dish considered healthy?
It can be part of a balanced diet but is generally considered an indulgent, high-calorie meal due to its fat and refined carb content. Its healthiness depends heavily on portion size and the specific recipe used.
How can I make it lighter?
You can lighten it by using half-and-half or evaporated milk instead of heavy cream, increasing the vegetable-to-pasta ratio, using whole-wheat pasta, and choosing lean poultry like chicken breast.
What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb the sauce upon reheating; adding a splash of milk or broth while warming can help restore creaminess.