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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein23% · 47g
Carbs37% · 76g
Fat40% · 36g
7g
Fiber
530mg
Sodium
5.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,366 meals
Protein density
5.5g /100cal
Leaner than 71% of meals
vs Poultry average
4% heavier
This850
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Chopped Chicken Breast
Cream Cheese
Chicken Stock Concentrate
Penne Pasta
Long Green Pepper
Garlic
Monterey Jack Cheese
Tomato
Scallions
Hot Sauce
Blackening Spice
Salt
Olive Oil
Butter
Black Pepper
How to make it
1
Bring a large pot of salted water to a boil. Wash and dry produce.Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.
2
In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.Open package of chicken* and drain off any excess liquid; add to bowl and turn to coat.
3
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
4
While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3-4 minutes.Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Stir in scallion whites and garlic. Cook until fragrant, 1 minute.Stir in half the tomato and a pinch of salt. Reduce heat to medium low.
5
Stir in cream cheese and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings).Add drained penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat.Add Monterey Jack, stock concentrate, 2 TBSP butter (3 TBSP for 4), and as much hot sauce as you like; stir until butter melts. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6
Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.
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Bring a large pot of salted water to a boil. Wash and dry produce.Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.
2
Step 2
In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.Open package of chicken* and drain off any excess liquid; add to bowl and turn to coat.
3
Step 3
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
4
Step 4
While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3-4 minutes.Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Stir in scallion whites and garlic. Cook until fragrant, 1 minute.Stir in half the tomato and a pinch of salt. Reduce heat to medium low.
5
Step 5
Stir in cream cheese and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings).Add drained penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat.Add Monterey Jack, stock concentrate, 2 TBSP butter (3 TBSP for 4), and as much hot sauce as you like; stir until butter melts. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6
Step 6
Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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