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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
Protein23% · 62g
Carbs29% · 78g
Fat48% · 56g
5g
Fiber
890mg
Sodium
5.7g
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
95th pctl
More protein than 95% of 1,474 meals
Protein density
5.7g /100cal
Leaner than 74% of meals
vs Pork average
14% heavier
This1090
Avg957
🧾 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✓ Easy Prep
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
Sour Cream
Bacon
Cream Cheese
Garlic
Italian Seasoning
Linguine Pasta
Parmesan Cheese
Grape Tomatoes
Chicken Cutlets
Panko Breadcrumbs
Marinara Sauce
Olive Oil
Sugar
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Lightly oil a baking sheet. Wash and dry produce.Peel and mince or grate garlic. Dice tomato into ½-inch pieces.In a small bowl, combine panko, half the Parmesan, half the Italian Seasoning, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. (You'll use the rest of the Parmesan and Italian Seasoning later.)
2
Pat chicken* dry with paper towels; season all over with salt and pepper.Place chicken on prepared baking sheet. Evenly spread tops with sour cream. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).Roast on middle rack until crust is golden brown and chicken is cooked through, 18-22 minutes.Transfer to a cutting board.
3
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
4
Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.Remove from heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.Discard all but a thin layer of bacon fat from pan; remove any burned bits from pan if necessary (leave the browned bits for flavor!).
5
Heat pan with reserved bacon fat over low heat (if there's not enough bacon fat, add a drizzle of oil). Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds.Add ½ cup reserved pasta cooking water (¾ cup for 4 servings). Stir in tomato, marinara, cream cheese, remaining Italian Seasoning, and a pinch of sugar. Increase heat to medium high and cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.
6
To pan with sauce, add drained linguine, chopped bacon, remaining Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Toss until butter has melted and pasta is evenly coated in a creamy sauce (if needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in sauce).Season with salt and pepper to taste.
7
Slice chicken crosswise.Divide pasta between plates; top with chicken. Serve.
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Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Lightly oil a baking sheet. Wash and dry produce.Peel and mince or grate garlic. Dice tomato into ½-inch pieces.In a small bowl, combine panko, half the Parmesan, half the Italian Seasoning, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. (You'll use the rest of the Parmesan and Italian Seasoning later.)
2
Step 2
Pat chicken* dry with paper towels; season all over with salt and pepper.Place chicken on prepared baking sheet. Evenly spread tops with sour cream. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).Roast on middle rack until crust is golden brown and chicken is cooked through, 18-22 minutes.Transfer to a cutting board.
3
Step 3
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
4
Step 4
Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.Remove from heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.Discard all but a thin layer of bacon fat from pan; remove any burned bits from pan if necessary (leave the browned bits for flavor!).
5
Step 5
Heat pan with reserved bacon fat over low heat (if there's not enough bacon fat, add a drizzle of oil). Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds.Add ½ cup reserved pasta cooking water (¾ cup for 4 servings). Stir in tomato, marinara, cream cheese, remaining Italian Seasoning, and a pinch of sugar. Increase heat to medium high and cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.
6
Step 6
To pan with sauce, add drained linguine, chopped bacon, remaining Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Toss until butter has melted and pasta is evenly coated in a creamy sauce (if needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in sauce).Season with salt and pepper to taste.
7
Step 7
Slice chicken crosswise.Divide pasta between plates; top with chicken. Serve.
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