This Weight Watchers Tuscan Chicken Pasta is a delicious and easy weeknight meal that your entire family will love! I’ve altered this popular dish to be a healthy, WW recipe without sacrificing the creamy and indulgent pasta dish.
This is one of the most popular recipes on My Crazy Good Life–it’s so delicious!
While my go to method is the Instant Pot, I’ve included alternate instructions on how to cook this meal in the Crockpot and stove top. Below you’ll also find the Weight Watchers Blue Plan Points and what products I used to get the calculations for them.
Being health conscience, I get nervous with pasta dishes. Traditionally they are high in carbohydrates and it’s so easy to stray from the plan when cravings strike. But with this creamy sauce and filling pasta, you can indulge your craving without blowing your whole days’ worth of points!
How many Points are in this pasta?
This recipe makes 6 equal servings (approximately 1 1/2 cup servings). Each serving counts as 7 Blue Plan Points. For the Green Plan, your count is 9 points per serving. For Purple Plan, 2 points per serving.
Divide the recipe into 6 equal servings for your most accurate portion size–especially if you use different shaped pasta, as they all grow to a different size when cooked.
To calculate Points, I use the recipe creator on the WW website. It takes each ingredient (sometimes down to the brand!), and calculates their points, then divides them across the number of servings.
I do my best to provide an accurate count for all my Weight Watchers meals. Points are calculated as best as possible, but product substitutions will change the point values–even different brands can vary the points. For the most accurate points count, I recommend that you recalculate the points if you make any changes or have questions and concerns.
Can I change the number of servings in this recipe?
Yes! In the printable recipe below, find the serving size and slide to adjust as needed. Next time you come to the recipe; the serving size will go back to the default so be sure to change it each time you visit.
What kind of ingredients do I use for this recipe?
For this, I used boneless skinless chicken breast, spinach, no oil sun-dried tomatoes, fat free cottage cheese, and fat free plain Greek yogurt. Using the fat free ingredients is up to you, but these are what I used in the calculations above. For a creamier sauce, you can use a higher fat content cottage cheese and Greek yogurt, but know that this will increase the point count.
Do you have more WW dinners?
You bet! In additions to this creamy recipe, there are a ton of delicious WW recipes here at My Crazy Good Life:
- Southwest Egg Roll in a Bowl with Chicken
- Veggie Packed Goulash
- Swedish Meatballs
- Cajun Chicken Alfredo – a delicious pasta dish!
- Ground Turkey Sweet Potato Skillet
- Philly Cheesesteak Pasta with Chicken
- Homemade Hamburger Helper
- White Chicken Chili
Pin this Tuscan Chicken Recipe for later!
Is this a Weight Watchers chicken recipe that I can use for meal prep?
No lie, this recipe is better the next day. After it sits in the fridge something magical happens with the sauce and the noodles. It’s amazing. This Weight Watchers Tuscan Chicken Pasta is a great way to meal prep for the week!
Weight Watchers Tuscan Chicken Pasta
Equipment
Ingredients
- 3 cups low sodium chicken broth one cup for crock pot and stove top
- ½ cup sun-dried tomatoes without oil, or you can use halved grape tomatoes
- ½ tbsp Italian seasoning
- 1 tbsp minced garlic
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat pasta
- 2 cups baby spinach
- ¾ cup fat-free plain Greek yogurt
- ¾ cup fat-free cottage cheese
- ⅔ cup parmesan grated
- ¼ cup fresh basil or 1 tsp dried
- ¼ tsp pepper
Instructions
Instant Pot
- Lightly spray your pot with cooking spray and set Instant Pot to sauté. Once your pot is hot add tomatoes, garlic, Italian seasoning salt, and pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking.
- Brown chicken on all sides for 3-5 minutes. This will prevent chicken from sticking together when under pressure.
- Add your whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is covered in liquid.
- Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
- While the pasta is cooking, blend the Greek yogurt and cottage cheese together until smooth and set aside.
- When the cook time is complete, quick release the pressure, and remove the lid.
- Add spinach and fresh basil to the pot and stir until the leaves have wilted, then drain the excess liquid from the pot.
- Add the parmesan, blended yogurt and cottage cheese, and stir until evenly mixed.
Slow Cooker
- Lightly spray a skillet with cooking oil, add your tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add your cubed chicken and brown for 1-2 minutes until chicken no longer sticks together.
- Place all of the contents of your skillet into your crockpot, and add your chicken broth.
- Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours.
- During the last 30 minutes of the cook time, stir in your noodles, and make sure all the pasta is covered in liquid.
- Once the cook time is complete, add your spinach and basil. Stir until spinach is wilted. Then drain the excess liquid from the pot.
- Blend cottage cheese and Greek yogurt until smooth, and add to the pot.
- Stir in parmesan cheese and serve immediately topped with fresh basil.
Stovetop
- Lightly spray a large skillet or pot with cooking oil, add your tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add your cubed chicken and brown for 1-2 minutes until chicken no longer sticks together.
- Add your pasta and chicken broth to the skillet, stir and make sure all the noodles are covered. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes stirring occasionally.
- Once the pasta is cooked, add your spinach and basil. Stir until spinach is wilted. Then drain any excess liquid from the pan.
- Blend cottage cheese and Greek yogurt until smooth, and add to the pan.
- Stir in parmesan cheese and serve immediately topped with fresh basil.
Video
Notes
- Blue Plan Points: 7 Blue Plan Points for each 1 1/3 cup serving.
- Green Plan Points: 9 Green Plan Points for each 1 1/3 cup serving.
- Purple Plan Points: 2 Purple Plan Points for each 1 1/3 cup serving.
- Cut your chicken into one-inch cubes or ½ inch thick slices so that it cooks quickly and evenly.
- You can substitute the sun-dried tomatoes with fresh grape tomatoes. Just cut them in half and sauté in step one below.
- If you’re using dried basil you will only need 1 tsp. Make sure and add it during step one along with the rest of the spices.
- For meal prep, cook per the instructions and refrigerate or freeze in individual serving size containers.
More WW dinner ideas:
- Southwest Egg Roll in a Bowl with Chicken
- Veggie Packed Goulash
- Swedish Meatballs
- Cajun Chicken Alfredo - another delicious pasta dish!
- Ground Turkey Sweet Potato Skillet
- Philly Cheesesteak Pasta with Chicken
- Homemade Hamburger Helper
- White Chicken Chili
Using the stove top method when you cook the chicken do you leave everything in the skillet? I mane do you cook the chicken and then add the broth and the pasta or do yoiu take the chicken out and add back in? Thanks looks good going to try tonight!
Hi Patty,
You’ll only want to sauté the cubed chicken until browned on all sides, then add the broth and pasta to the skillet with the chicken still in there. My family loves this recipe – hope you do too!
I have made this several times stove top method. My hubby and I both loved it. I’d like to make this tonight but have no spinach. I have kale and am wondering if anyone has tried this recipe using kale?
what type of Parmesan are u supposed to use? Thanks in advance
Whatever kind you have in your fridge! I try to buy fresh when I can and grate it :)
This was so yummy and extremely filling!
This was really delicious!! I had never made pasta in the instant pot so I was slightly worried when the broth didn’t cover the pasta so I added like a quarter cup more broth. DON’T do that!! Trust the recipe! Lol. Mine was a bit watery because of that but still very good. Definitely will make again.
Thanks, Brittany! Next time a recipe has a little too much water, use a turkey baster to suction it out after it’s done cooking! It works perfectly :)
Hey! Do you add the greek yogurt and cottage cheese mix cold? so you just blend them together cold too?
Worried it will taste like cottage cheese which I am not a fan of but it looks delicious!
Hey Fiona! Yes, I blend them and add them cold–the two of them together cancel each other out and you end up tasting the creaminess, not the cottage cheese or Greek yogurt! :)
I added the 3 cups of low sodium chicken broth and it way to soupy. But the taste is still wonderful. My husband said this is a keeper. Thank you for sharing 😊
Hi Trina! I just added a few lines to make the directions more clear in the post and the printable recipe – I’m sorry yours was watery! It’s supposed to be 1 cup of chicken broth for the crockpot and stovetop versions :)
SO glad you liked this!! <3
This was amazing! I made it exactly as directed, and honestly, I didn’t have high hopes for it because of the Greek yogurt and the cottage cheese. I was so wrong! The whole family loved it. I can’t wait to have it tomorrow for lunch!
Isn’t it crazy? I didn’t believe it until I did it for the first time and now that is my go to combination for creamy recipes!
Hi there! This looks delicious! Question though…where were you able to find the oil free sun dried tomatoes? Having a hard time finding them. Thanks!!
I found them at Fry’s, but you can drain the oil and dry them off with a paper towel or even use halved cheery or grape tomatoes!
Very good! Hubby & son loved it too! Quick and easy in the instant pot. Thanks for sharing!
HOw do i record this on my WW ap? it’s telling me its 14 points.
If you’re using different brands that I used your points might be different :)
Is the nutrition facts for one serving or the whole recipe?
Nutrition facts are for one serving :)
This was so amazing. I have a wheat allergy so I used GF pasta and it was absolutely amazing. Thank you so much for this recipe!!!