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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
Protein27% · 53g
Carbs41% · 81g
Fat32% · 29g
8g
Fiber
410mg
Sodium
6.5g
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
87th pctl
More protein than 87% of 1,474 meals
Protein density
6.5g /100cal
Leaner than 87% of meals
vs Poultry average
1% heavier
This820
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✓ High Protein✓ Sodium Smart✓ Easy Prep✓ 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
Peas
Cream Sauce Base
Lemon
Garlic
Italian Seasoning
Chicken Cutlets
Chili Flakes
Flour
Spaghetti
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Bring a large pot of salted water to a boil. Wash and dry produce.Peel and mince or grate garlic. Zest and quarter lemon.
2
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (Keep empty pot handy for Step 4.)
3
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. TIP: Cook in batches if necessary; lower heat if chicken browns too quickly.
4
Heat 1 TBSP butter (2 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes (big pinch for 4) if desired. Cook, stirring, until fragrant, about 30 seconds.Stir in cream sauce base and juice from two lemon wedges (four wedges for 4). Cook, stirring constantly, until sauce thickens, 1-2 minutes. Taste and season with salt and pepper.
5
Add drained spaghetti and peas to pot with sauce and toss until evenly coated. TIP: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
6
Slice chicken crosswise if desired.Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.
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Bring a large pot of salted water to a boil. Wash and dry produce.Peel and mince or grate garlic. Zest and quarter lemon.
2
Step 2
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (Keep empty pot handy for Step 4.)
3
Step 3
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. TIP: Cook in batches if necessary; lower heat if chicken browns too quickly.
4
Step 4
Heat 1 TBSP butter (2 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes (big pinch for 4) if desired. Cook, stirring, until fragrant, about 30 seconds.Stir in cream sauce base and juice from two lemon wedges (four wedges for 4). Cook, stirring constantly, until sauce thickens, 1-2 minutes. Taste and season with salt and pepper.
5
Step 5
Add drained spaghetti and peas to pot with sauce and toss until evenly coated. TIP: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
6
Step 6
Slice chicken crosswise if desired.Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.
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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