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Chicken Fettucine Alfredo Calories
Creamy pasta, chicken, parmesan cheese
CALORIES
GI
POTASSIUM
FIBER
Chicken Fettucine Alfredo Nutrition Facts
Selected: 100 g
185
KCAL / 100G
Carbs
19.5g
· 44%
Protein
8.2g
· 18%
Fat
7.4g
· 38%
Fiber
1.3g
Chicken Fettucine Alfredo Vitamins & Minerals
Vitamins
B12
0.35µg · 15% DV
B3
2.1mg · 13% DV
B5
0.6mg · 12% DV
B6
0.18mg · 11% DV
Minerals
Sodium
320mg · 14% DV
Selenium
7.5µg · 14% DV
Phosphorus
95mg · 14% DV
Zinc
1mg · 9% DV
Chicken Fettucine Alfredo Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken Fettucine Alfredo Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Chicken Fettucine Alfredo Contain Allergens?
Contains these allergens:
Which Diets Is Chicken Fettucine Alfredo Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Chicken Fettucine Alfredo Fat Profile
SATURATED
3.2g
MONOUNSATURATED
2.3g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Foods Similar to Chicken Fettucine Alfredo
Chicken Fettucine Alfredo — Frequently Asked Questions
What is the best way to reheat chicken fettuccine Alfredo?
Warm it gently in a skillet over low heat with a splash of milk, water, or chicken stock to loosen the sauce. If using a microwave, cover it and stir at short intervals to help prevent the sauce from separating.
How long does chicken fettuccine Alfredo keep in the fridge?
Store cooked leftovers in a sealed container in the refrigerator and use them within 3 to 4 days. If the dish has been left at room temperature for more than 2 hours, it is safer to discard it.
Can chicken fettuccine Alfredo be frozen?
Yes, although cream- and cheese-based Alfredo sauce can separate or become slightly grainy after thawing. Freeze it in airtight portions, then reheat slowly while stirring to improve the texture.
How can I stop Alfredo sauce from splitting when reheating?
Avoid boiling the sauce or using high heat, as this can cause the fat and dairy to separate. Add a small amount of liquid gradually and stir continuously until the sauce becomes smooth again.
What goes well with chicken fettuccine Alfredo?
A lemony green salad, arugula, steamed broccoli, or asparagus adds freshness and balances the rich sauce. Adding vegetables is also an easy way to make the meal feel less heavy.
Is chicken fettuccine Alfredo better before or after a workout?
Its combination of protein and carbohydrate can make it suitable as a post-workout main meal. Because the creamy sauce is relatively rich, a large serving immediately before intense exercise may feel uncomfortable for some people.
Is it bad to eat chicken fettuccine Alfredo at night?
Eating it at night is not inherently harmful; portion size and your own digestion matter more. A rich, creamy meal close to bedtime may trigger fullness or reflux in people who are prone to it.
How does chicken fettuccine Alfredo compare with chicken pasta in tomato sauce?
Alfredo is defined by its creamy, cheese-forward sauce, giving it a richer and milder taste. Tomato-based chicken pasta usually tastes brighter and lighter, though the final dish depends on the recipe and serving size.
Can people with lactose intolerance eat chicken fettuccine Alfredo?
Usually not, because traditional Alfredo sauce contains dairy ingredients and milk allergens. Unless it is specifically made with lactose-free dairy alternatives, it may cause digestive symptoms.
Is chicken fettuccine Alfredo simply pasta with chicken?
No. The dish is characterized by Alfredo sauce, typically made with butter, cream and/or cheese, which provides much of its flavor and texture. Ingredients can vary substantially between restaurant, chilled, and frozen versions.
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Nutrition data compiled from USDA FoodData Central and scientific sources.