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Alfredo Pasta with Chicken & Broccoli

Processing Score
13.7Ultra-Processed
Nutrition Score
6/10Good

The processing score reflects 60 ingredients, including modified ingredients, emulsifiers or gums and natural flavoring. No nutrient exceeds our high thresholds.

Nutrition Highlights

Good Protein Source
Alfredo Pasta with Chicken & Broccoli Frozen Dinners
Data Updated
Oct 18, 2026
UPC
013800174192
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Nutrition Facts
Serving size283 g
Amount per serving
Calories
280
% Daily Value*
Total Fat 4g
5%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 600mg
26%
Total Carbohydrate 45g
16%
Dietary Fiber 2g
7%
Total Sugars 4g
Protein 17g
Calcium 150mg
12%
Iron 0mg
0%
Potassium 530mg
11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

27 listed · 8 flagged for review

PASTA AND SAUCE: COOKED RIGATONI (WATER, SEMOLINA, WHEAT GLUTEN), SKIM MILK, WATER, PARMESAN AND ASIAGO CHEESE BLEND (PARMESAN AND ASIAGO CHEESES [CULTURED MILK, SALT, ENZYMES], FLAVOR [ENZYME MODIFIED PARMESAN CHEESE {CULTURED MILK, WATER, SALT, ENZYMES}], SALT), MODIFIED FOOD STARCH, SALT, ENZYME MODIFIED PARMESAN CHEESE PASTE (PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], WATER, WHEY PROTEIN CONCENTRATE [FROM MILK], REDUCED FAT MILK, MILK PROTEIN CONCENTRATE, ENZYMES, NONFAT MILK, CULTURES), BUTTER (CREAM, SALT), POTASSIUM CHLORIDE, AUTOLYZED YEAST EXTRACT, SPICES, CARRAGEENAN, MALTODEXTRIN, GARLIC, LACTIC ACID, CALCIUM LACTATE, WHEAT STARCH, FLAVORING, LYPOLYZED CREAM (BUTTER, NONFAT MILK SOLIDS), SODIUM CITRATE, EXTRACTIVES OF ANNATTO & TURMERIC COLOR, NATURAL FLAVOR. CHICKEN AND BROCCOLI: COOKED WHITE MEAT CHICKEN, BROCCOLI, ISOLATED SOY PROTEIN, MODIFIED RICE STARCH, SEASONING (DRIED CHICKEN BROTH, CHICKEN POWDER, NATURAL FLAVOR), SODIUM PHOSPHATE.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Ultra-Processed?

In our analysis, Alfredo Pasta with Chicken & Broccoli scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

  • Modified Starches (Modified Food Starch, Modified Rice Starch): Chemical modification is a hallmark of UPF.
  • Industrial Enzymes (Enzyme Modified Parmesan Cheese Paste (Parmesan Cheese [Cultured Part-Skim Milk, Salt, Enzymes], Water, Whey Protein Concentrate [From Milk], Reduced Fat Milk, Milk Protein Concentrate, Enzymes, Nonfat Milk, Cultures)): Industrial enzyme use indicates significant processing.
  • Stabilizers & Gums (Carrageenan): Industrial stabilizers common in UPF.
  • Natural Flavors (Flavoring): Despite being natural, these are highly processed extracts.
  • Plant Proteins (Isolated Soy Protein): Isolated proteins require extensive industrial processing.

Within Frozen Dinners, this product is more processed than about 37% of the 5,358 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Alfredo Pasta with Chicken & Broccoli's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

MineralsProcessing indicator

In this product: Potassium Chloride, Calcium Lactate, Sodium Citrate, Sodium Phosphate.

Added minerals often compensate for processing.

Industrial FermentationProcessing indicator

In this product: Autolyzed Yeast Extract.

Industrial fermentation for additive production.

Sugars & Natural SweetenersProcessing indicator

In this product: Maltodextrin.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Food AcidsProcessing indicator

In this product: Lactic Acid.

Common in both traditional and industrial foods.

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