Healthy Tuscan Chicken Pasta | Instant Pot | Slow Cooker | Stovetop

Another dish that I’ve been asked to make healthier is this healthy Tuscan Chicken Pasta! It’s so easy to cook on the stovetop, in the Instant Pot or even in the Slow Cooker, and I can almost promise that your entire family will love it!

This Italian-inspired pasta dish is perfect for meal prep–I swear it tastes even better the second day! 

What is Tuscan Chicken?

Tuscan chicken is a the king of one pan meals! It usually combines onions, garlic, sun dried tomatoes, fire roasted tomatoes, beans, and spices which chicken and pasta.

Tuscan Chicken Pasta simmers together and the flavors all meld together so beautifully. It’s a classic comfort food that has an Italian flavor.

SO many people rave about the Tuscan Chicken from the Cheesecake Factory, so I thought I had to try and make a healthier version of it.

Is there a lot of garlic in Tuscan Chicken?

This particular recipe has some garlic in it. I don’t think that it’s overpowering but you can certainly adjust the garlic to your tastes and preferences.

Making Tuscan chicken doesn’t have to mean an overwhelming garlic experience. Just adjust the amount you want, and you can always add more later if it doesn’t seem like enough!

How many calories are in Tuscan Chicken?

You can see all of the nutritional information for this recipe below near the recipe. There are also 21 Day Fix container counts and suggestions for enjoying this meal while on 2B Mindset.

If you’re looking for a Weight Watchers version of this Tuscan Chicken Pasta, I have one! I’ve changed up the ingredients a little bit and calculated the freestyle points for this Weight Watchers Tuscan Chicken Pasta. 

More healthy Slow Cooker and Instant Pot recipes to try:

• Cajun Chicken Alfredo

• Crockpot Chicken Fajitas

• Greek Kebabs

• Buffalo Chicken Cauliflower Mac and Cheese

How to cook Tuscan Chicken–3 ways!

Instant Pot Tuscan Chicken Pasta Directions

1) Turn the Instant Pot to sauté mode and spray with oil once it heats up. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Sauté for 30 seconds until fragrant.

2) Next, add the chicken to the Instant Pot. Brown the chicken for 1-2 minutes, this will keep the chicken from sticking together while cooking.

3) Add the pasta and chicken broth to the Instant Pot, if needed stir the pasta to make sure all the pasta is covered by the liquid.

4) Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. Quick releasing the pressure is preferred, but know that sometimes pasta can spray out and make a mess so watch for that.

5) While the pasta is cooking blend together the cottage cheese and Greek yogurt to make a cream sauce. Set it aside until ready to use.

6) Remove the Instant Pot lid and stir the noodles and pasta. While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.

7) Pour the blended cream sauce over the pasta. Stir it until all the pasta is covered in sauce. Serve immediately.

Slow Cooker Tuscan Chicken Pasta Directions

1) In a large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.

2) Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.

3) Transfer the chicken and sundried tomatoes to your slow cooker insert. Add the chicken broth and stir.

4) Place the lid on the slow cooker. Cook on high heat for 2-3 hours or low heat for 4-5 hours. Add the pasta for the last 30 minutes. 

5) Remove the lid and stir in the parmesan cheese, spinach, and basil. Let the cheese melt and the spinach wilt.

6) Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta and stir it until the pasta is completely covered in sauce. Serve immediately.

Note: if you are using dried basil instead of fresh add your basil when you sauté the sun-dried tomatoes instead of the end.

Stovetop Tuscan Chicken Pasta Directions

1) In a large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.

2) Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.

3) Pour the pasta and chicken broth in the skillet. Give it a quick stir to make sure all the pasta is covered by the liquid. Bring the broth a boil then reduce the temperature to medium heat.

4) Cover the pan and cook for 12-15 minutes, stirring occasionally, until the pasta is done.

5) While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.

6) Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta. Mix until all the pasta is covered in sauce. Serve immediately.

What should I serve with Tuscan Chicken?

I’d definitely serve some extra vegetables with this dish! I love spinach (yes, just like the spinach in the dish!), broccoli, or even Brussels sprouts.

I highly recommend baked carrot fries and turnip fries, as well–they’re a fun side dish that you can eat with your fingers! I also love adding raw veggies, and often cut a plate of raw veggies for our dinner table. They’re always gone at the end of the meal–it’s an easy way to get some extra veggies in! 

21 Day Fix Container Counts for the entire recipe:

3G (tomatoes and spinach), 10R (chicken, yogurt, and cottage cheese), 12Y (pasta), 2B (cheese)

Serves 6 | Serving size is approximately 1 1/2C: Container Counts per serving: 1/2 G, 1 2/3R, 2Y, 1/3B

2B Mindset:

One serving of this healthy Tuscan chicken would be ideal for lunch after reducing the pasta in the recipe (see below). It’s a little extra protein than needed for your 50/25/25.

Is this Tuscan Chicken good for meal prep?

Like I said, I swear this meal gets better the day after you cook it! I love portioning it out in my meal prep containers for the week and adding extra veggies in. I’ve often added spinach to this recipe–like, a LOT of spinach–and it’s delicious! 

Can I reduce the carbs in this Healthy Tuscan Chicken Pasta recipe?

You can! If you’d like to reduce the yellows/carbs, cook 6 ounces of pasta instead of 12 ounces. For the 12 ounces, I “measure” by using a 12 oz box of pasta.

When using only half of the pasta, I measure out the pasta and divide it in half. In the Instant Pot, you can reduce the broth to 1 1/2 cup and cook 6 ounces of pasta–this will change your 21 Day Fix container count to 6 Y for the entire recipe, 1 Y per serving.

It’s definitely not a low carb meal, but this small change will make it lower in carbs. 

Print Recipe

4.24 from 42 votes

Healthy Tuscan Chicken Pasta

This creamy and healthy Tuscan Chicken Pasta will satisfy your craving without the calories! It's an easy healthy chicken recipe that your family will love, and you can cook it in your Instant Pot, slow cooker, or on the stove. 21 Day Fix Tuscan Chicken Pasta | Healthy Chicken Dinner Recipes | Best Chicken Recipes | Healthy Instant Pot Dinner Recipes | Healthy Slow Cooker Dinner Recipes #easydinner #healthydinner #2bmindset #21dayfix #beachbody #instantpot #slowcooker #crockpot #cleaneating 

Prep Time10 mins

Cook Time4 mins

Total Time34 mins

Course: Main Course

Cuisine: Italian

Keyword: Healthy Tuscan Chicken Pasta

Servings: 6 servings

Calories: 479kcal

Author: Becca Ludlum

Ingredients

• 3 cups low sodium chicken broth
• 1/2 cup sun-dried tomatoes  no oil
• 1/2 tbsp Italian seasoning
• 1 tbsp minced garlic
• 2 pounds chicken breast  (about 2 large breasts, diced into 1-inch cubes)
• 12 ounces whole wheat noodles  I used one 12 oz. box
• 2 cups baby spinach
• 3/4 cup 2% plain Greek Yogurt
• 3/4 cup 2% cottage cheese
• 2/3 cup parmesan
• 1/4 cup basil  fresh, or 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

Instructions

Instant Pot Tuscan Chicken Pasta Directions

• Turn the Instant Pot to sauté mode. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Sauté for 30 seconds until fragrant.
• Next add the chicken to the Instant Pot. Brown the chicken for 1-2 minutes, this will keep the chicken from sticking together while cooking.
• Add the pasta and chicken broth to the Instant Pot, if needed stir the pasta to make sure all the pasta is covered by the liquid.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. Quick releasing the pressure is preferred, but know that sometimes pasta can spray out and make a mess so watch for that.
• While the pasta is cooking blend together the cottage cheese and Greek yogurt to make a cream sauce. Set it aside until ready to use.
• Remove the Instant Pot lid and stir the noodles and pasta. While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
• Pour the blended cream sauce over the pasta. Stir it until all the pasta is covered in sauce. Serve immediately.

Stove top:

• In an oil sprayed large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.
• Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
• Pour the pasta and chicken broth in the skillet. Give it a quick stir to make sure all the pasta is covered by the liquid. Bring the broth a boil then reduce the temperature to medium heat.
• Cover the pan and cook for 12-15 minutes, stirring occasionally, until the pasta is done.
• While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
• Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta. Mix until all the pasta is covered in sauce. Serve immediately.

Slow cooker:

• In a large oil sprayed skillet saute the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.
• Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
• Transfer the chicken and sundried tomatoes to your slow cooker insert. Add the chicken broth.
• Place the lid on the slow cooker. Cook on high heat for 2-3 hour and low heat for 4-5 hours.
• For last 30 minutes, stir in the pasta to make sure it is all under the broth.
• Remove the lid and stir in the parmesan cheese, spinach, and basil. Let the cheese melt and the spinach wilt.
• Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta and stir it until the pasta is completely covered in sauce. Serve immediately.

Notes

21 Day Fix Container Counts for the entire recipe:

3G (tomatoes and spinach), 10R (chicken, yogurt, and cottage cheese), 12Y (pasta), 2B (cheese)

Serves 6 | Serving size is approximately 1 1/2C: Container Counts per serving: 1/2 G, 1 2/3R, 2Y, 1/3B

2B Mindset:

One serving of this healthy Tuscan chicken would be ideal for lunch after reducing the pasta in the recipe (see below). It’s a little extra protein than needed for your 50/25/25.

Nutrition

Calories: 479kcal | Carbohydrates: 49g | Protein: 54g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 741mg | Potassium: 1222mg | Fiber: 1g | Sugar: 5g | Vitamin A: 24.3% | Vitamin C: 10.7% | Calcium: 24.2% | Iron: 23.8%