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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% · 80g
Carbs32% · 126g
Fat48% · 86g
10g
Fiber
2790mg
Sodium
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
99th pctl
More protein than 99% of 1,474 meals
Protein density
5g /100cal
Leaner than 56% of meals
vs Pork average
67% heavier
This1600
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.
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
Pesto
Fry Seasoning
Peas
Cream Cheese
Cream Sauce Base
Lemon
Gluten-Free Fresh Fusilli Pasta
Penne Pasta
Garlic
Parmesan Cheese
Chicken Cutlets
Tomato
Prosciutto
Parsley
Balsamic Glaze
Garlic Butter Baguette
Fresh Mozzarella
Butter
Salt
Black Pepper
Cooking Oil
Olive Oil
How to make it
1
Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon. Slice tomatoes into ¼-inch-thick rounds. Slice mozzarella into ¼-inch-thick rounds.
2
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water, then drain.While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to crisp too quickly, reduce heat to medium.Turn off heat; transfer prosciutto to a paper-towel-lined plate. Reserve oil in pan.
3
Pat chicken* dry with paper towels; season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper.Heat pan with reserved oil over medium-high heat. (TIP: Add another drizzle of oil if needed.) Add chicken; cook until browned and cooked through, 4-6 minutes per side.Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
4
While chicken cooks, place garlic butter baguette on a lightly oiled baking sheet.Bake on middle rack until golden brown, 9-11 minutes.Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
5
Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat.Add garlic; cook, stirring, until fragrant, 30 seconds. Add cream sauce base, cream cheese, salt, and pepper. Cook, stirring, until smooth, 2-3 minutes.Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened, 1-2 minutes more. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.Turn off heat; stir in half the parsley and a big squeeze of lemon juice.Stir in half the parsley and a big squeeze of lemon juice.
6
On a serving plate, arrange tomatoes and mozzarella in alternating, overlapping layers. Drizzle with olive oil; season with salt and pepper. Drizzle with pesto and balsamic glaze to taste.Slice chicken crosswise.Slice garlic bread.Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. Sprinkle with lemon zest, Parmesan, and remaining parsley. Serve with garlic bread, caprese salad, and remaining lemon wedges on the side.Stir in half the parsley and a big squeeze of lemon juice.
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Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon. Slice tomatoes into ¼-inch-thick rounds. Slice mozzarella into ¼-inch-thick rounds.
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, then drain.While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to crisp too quickly, reduce heat to medium.Turn off heat; transfer prosciutto to a paper-towel-lined plate. Reserve oil in pan.
3
Step 3
Pat chicken* dry with paper towels; season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper.Heat pan with reserved oil over medium-high heat. (TIP: Add another drizzle of oil if needed.) Add chicken; cook until browned and cooked through, 4-6 minutes per side.Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
4
Step 4
While chicken cooks, place garlic butter baguette on a lightly oiled baking sheet.Bake on middle rack until golden brown, 9-11 minutes.Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
5
Step 5
Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat.Add garlic; cook, stirring, until fragrant, 30 seconds. Add cream sauce base, cream cheese, salt, and pepper. Cook, stirring, until smooth, 2-3 minutes.Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened, 1-2 minutes more. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.Turn off heat; stir in half the parsley and a big squeeze of lemon juice.Stir in half the parsley and a big squeeze of lemon juice.
6
Step 6
On a serving plate, arrange tomatoes and mozzarella in alternating, overlapping layers. Drizzle with olive oil; season with salt and pepper. Drizzle with pesto and balsamic glaze to taste.Slice chicken crosswise.Slice garlic bread.Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. Sprinkle with lemon zest, Parmesan, and remaining parsley. Serve with garlic bread, caprese salad, and remaining lemon wedges on the side.Stir in half the parsley and a big squeeze of lemon juice.
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HelloFresh's Prosciutto Chicken & Gluten Free Fusilli: 1600 calories, 80g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. makes Prosciutto Chicken & Gluten-Free Fusilli one of the prepared options in 's rotating weekly lineup. The serving delivers 1600 calories alongside 80g of protein, placing it at about 80 percent of a typical daily calorie goal.
Fusilli are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shape, also known as rotini in the United States and Canada. [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
1600Calories
80gProtein
126gCarbs
86gFat
10gFiber
2790mgSodium
Daily calorie contribution80% 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 Prosciutto Chicken & Gluten-Free Fusilli?
Prosciutto Chicken & Gluten-Free Fusilli contains 1600 calories and 80 g of protein per serving, portioned as HelloFresh's Prosciutto Chicken & Gluten Free Fusilli: 1600 calories, 80g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Prosciutto Chicken & Gluten-Free Fusilli?
Prosciutto Chicken & Gluten-Free Fusilli is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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