Chicken Alfredo
One serving of chicken alfredo (one restaurant plate) carries about 202 mg of purine, 50% of a 400 mg day. Eat this with caution, and watch your portion size.
General information, not a substitute for advice from your doctor or dietitian.
Made differently? Check your version in the Dish DecoderWhat is in one serving
One restaurant plate, by raw recipe weight. Each ingredient links to its food page and its cited source.
| Ingredient | Amount | Purine |
|---|---|---|
| Chicken Breast | 113 g | 198 mg |
| White Pasta | 200 g | 4 mg |
| Garlic | 3 g | 0 mg |
| Cream (animal, fresh) | 60 g | 0 mg |
| Parmesan Cheese | 25 g | 0 mg |
| Butter | 15 g | 0 mg |
| Total | 202 mg |
Purine is weighted by source, as on every food page: animal and seafood count in full, plants at 0.3, dairy at 0.
What drives the grade
Chicken Breast carries 98% of the purine in this dish.
To lower the purines, keep the chicken breast portion small (about a deck of cards), or swap it for a lower-purine protein like eggs, tofu, or low-fat dairy.
Other common versions
- Fettuccine alfredo, no chicken Grade A, 4 mg
- Shrimp alfredo Grade D, 209 mg