Top Pasta Proteins and Sauces

Chicken tops the list of proteins used in pasta dishes on Canadian menus.

Chicken is the most popular protein used by Canadian operators in pasta entrée dishes.

Versatile and mild-flavoured, chicken lends itself well to a variety of preparations. Blackened, roasted, sliced, slow-cooked; there is no shortage of ways to incorporate this protein into pasta menu items.


Source: MenuMonitor, Technomic.

The fastest-growing pasta proteins are lead by calamari and pepperoni:


Source: MenuMonitor, Technomic.

The most common chicken pasta dishes are fettuccine Alfredo, macaroni & cheese, and tomato-based pastas. Calamari is typically found in light olive oil or white wine sauces, while pepperoni is incorporated into tomato-based meat sauces.

The top pasta sauce on Canadian menus is Alfredo, followed closely by meat sauce and tomato sauce.


Source: MenuMonitor, Technomic.

Though they are similar, meat sauce differs from a Bolognese sauce in that can simply refer to meat (typically ground beef) that has been added to a tomato-based sauce. Bolognese sauce (having originated from the Italian city of Bologna) is layered with flavours and ingredients that include vegetables, garlic, herbs, pork and beef.

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