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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
Protein21% · 53g
Carbs38% · 95g
Fat41% · 44g
8g
Fiber
630mg
Sodium
5.1g
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
5.1g /100cal
Leaner than 60% of meals
vs Poultry average
27% heavier
This1030
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✓ 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
Chopped Chicken Breast
Cream Cheese
Cream Sauce Base
Pepper Jack Cheese
Penne Pasta
Jalapeño
Fajita Spice Blend
Scallions
Bell Pepper
Garlic Powder
Corn
Salt
Black Pepper
Cooking Oil
Butter
How to make it
1
Bring a medium pot of salted water to a boil. Wash and dry produce.
Core, deseed, and finely dice bell pepper. Drain corn and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat.
2
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.Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3
While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.Use pan used for chicken here.
4
Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred, 4-6 minutes.Add scallion whites, garlic powder, half the Fajita Spice Blend (all for 4 servings), and minced jalapeño to taste. Cook, stirring occasionally, until fragrant, 2-3 minutes.Remove from heat. Transfer ¼ of the veggie mixture to a plate; reserve for serving.
5
Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4, if pan is too small, carefully transfer everything to empty pot used for pasta.) Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time. Stir in chicken along with drained penne.
6
Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with remaining scallion greens and serve.
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Bring a medium pot of salted water to a boil. Wash and dry produce.
Core, deseed, and finely dice bell pepper. Drain corn and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat.
2
Step 2
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.Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3
Step 3
While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.Use pan used for chicken here.
4
Step 4
Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred, 4-6 minutes.Add scallion whites, garlic powder, half the Fajita Spice Blend (all for 4 servings), and minced jalapeño to taste. Cook, stirring occasionally, until fragrant, 2-3 minutes.Remove from heat. Transfer ¼ of the veggie mixture to a plate; reserve for serving.
5
Step 5
Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4, if pan is too small, carefully transfer everything to empty pot used for pasta.) Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time. Stir in chicken along with drained penne.
6
Step 6
Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with remaining scallion greens and serve.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Among the prepared dishes in 's lineup, Mexican Street Corn & Chicken Pasta with HelloFresh's Mexican Street Corn & Chicken Pasta: 1030 calories, 53g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 1030 calories per serving, with 53g protein, enough to cover roughly 52 percent of a 2,000 calorie day.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [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
1030Calories
53gProtein
95gCarbs
44gFat
8gFiber
630mgSodium
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 Mexican Street Corn & Chicken Pasta?
Mexican Street Corn & Chicken Pasta contains 1030 calories and 53 g of protein per serving, portioned as HelloFresh's Mexican Street Corn & Chicken Pasta: 1030 calories, 53g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Mexican Street Corn & Chicken Pasta?
Mexican Street Corn & Chicken Pasta is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Chopped Chicken Breast
Cream Cheese
Cream Sauce Base
Pepper Jack Cheese
Penne Pasta
Jalapeño
Fajita Spice Blend
Scallions
Bell Pepper
Garlic Powder
Corn
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