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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
Protein19% · 82g
Carbs32% · 136g
Fat49% · 91g
11g
Fiber
2100mg
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
99th pctl
More protein than 99% of 1,474 meals
Protein density
4.8g /100cal
Leaner than 52% of meals
vs Pork average
80% heavier
This1720
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
Penne Pasta
Garlic
Parmesan Cheese
Tomato
Prosciutto
Parsley
Balsamic Glaze
Organic Chicken Cutlets
Garlic Butter Baguette
Fresh Mozzarella
Cooking Oil
Butter
Salt
Black Pepper
Olive 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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Prosciutto-Topped Organic Chicken Penne, served HelloFresh's Prosciutto Topped Organic Chicken Penne: 1720 calories, 82g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 1720 calories and 82 grams of protein, covering roughly 86 percent of a standard 2,000 calorie daily target.
Penne are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution86% 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-Topped Organic Chicken Penne?
Prosciutto-Topped Organic Chicken Penne contains 1720 calories and 82 g of protein per serving, portioned as HelloFresh's Prosciutto Topped Organic Chicken Penne: 1720 calories, 82g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Prosciutto-Topped Organic Chicken Penne?
Prosciutto-Topped Organic Chicken Penne is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Pesto
Fry Seasoning
Peas
Cream Cheese
Cream Sauce Base
Lemon
Penne Pasta
Garlic
Parmesan Cheese
Tomato
Prosciutto
Parsley
Balsamic Glaze
Organic Chicken Cutlets
Garlic Butter Baguette
Fresh Mozzarella
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