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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein20% · 50g
Carbs38% · 95g
Fat42% · 48g
9g
Fiber
710mg
Sodium
4.8g
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
82th pctl
More protein than 82% of 1,474 meals
Protein density
4.8g /100cal
Leaner than 52% of meals
vs Poultry average
28% heavier
This1040
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ 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
Veggie Stock Concentrate
Sour Cream
Chopped Chicken Breast
Cavatappi Pasta
Kale
Cream Sauce Base
Butternut Squash
Garlic
Parmesan Cheese
Panko Breadcrumbs
Shallot
Black Pepper
Butter
Salt
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Cut butternut squash into bite-size pieces if necessary. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.
2
Toss butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add panko, salt, and pepper. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Turn off heat; wipe out pan.
3
Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan.
4
Heat a drizzle of oil in pan used for panko over medium-high heat. Add shallot and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes.Stir in garlic and cook until fragrant, 30 seconds.Reduce heat under pan to medium. Stir in kale and a splash of water; cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.Use pan used for chicken here.
5
Add cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings) to pan with kale. Cook, stirring, until thickened, 2-3 minutes.Remove pan from heat; stir in sour cream, Parmesan, and 2 TBSP butter (3 TBSP for 4) until melted and combined. Season with salt and pepper.
6
Stir drained cavatappi and squash into pan with sauce until thoroughly coated. TIP: If sauce is too thick, add more pasta cooking water and a drizzle of olive oil. Divide pasta between plates and top with toasted panko. Serve.Stir chicken into sauce along with drained cavatappi.
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Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Cut butternut squash into bite-size pieces if necessary. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.
2
Step 2
Toss butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add panko, salt, and pepper. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Turn off heat; wipe out pan.
3
Step 3
Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan.
4
Step 4
Heat a drizzle of oil in pan used for panko over medium-high heat. Add shallot and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes.Stir in garlic and cook until fragrant, 30 seconds.Reduce heat under pan to medium. Stir in kale and a splash of water; cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.Use pan used for chicken here.
5
Step 5
Add cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings) to pan with kale. Cook, stirring, until thickened, 2-3 minutes.Remove pan from heat; stir in sour cream, Parmesan, and 2 TBSP butter (3 TBSP for 4) until melted and combined. Season with salt and pepper.
6
Step 6
Stir drained cavatappi and squash into pan with sauce until thoroughly coated. TIP: If sauce is too thick, add more pasta cooking water and a drizzle of olive oil. Divide pasta between plates and top with toasted panko. Serve.Stir chicken into sauce along with drained cavatappi.
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puts Butternut Squash & Chicken Cavatappi on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 1040 calories per serving and 50 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Cavatappi, also known as spirali, cellentani, amori, fusilli rigati, or curly mac, is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1040Calories
50gProtein
95gCarbs
48gFat
8gFiber
710mgSodium
Daily calorie contribution52% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Butternut Squash & Chicken Cavatappi?
Butternut Squash & Chicken Cavatappi contains 1040 calories and 50 g of protein per serving.
Which meal service offers Butternut Squash & Chicken Cavatappi?
Butternut Squash & Chicken Cavatappi is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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