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This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Make this easy dinner in the Instant Pot, Crockpot, or on the stove! Blue, Purple, and Green Plan Points Included.
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.
Where’s the recipe?
I have readers of all skill levels in the kitchen. To better serve all of my readers, I include a ton of helpful tips and information in my recipe posts. If you would like to get right to the recipe and skip these tips, please scroll to the bottom where you’ll find the easy to print recipe card.
Ingredients in this delicious pasta:
- Sun-dried tomatoes (without oil): If you’d prefer, you can swap out the sun-dried tomatoes with halved grape tomatoes.
- Seasonings & Spices
- Chicken: While I prefer chicken, you can substitute with turkey and keep your WW points relatively low.
- Whole Wheat Pasta: Whole Wheat uses the entire grain. It is less processed and takes more energy for your body to break down (which keeps you full for longer!).
- Low-sodium chicken broth: If you don’t have broth on hand, you can use water.
- Fat free cottage cheese and fat free Greek yogurt: When blended together, this combination replicates heavy cream while adding protein and keeping your points down.
- Spinach: Fresh spinach adds a ton of vitamins and beautiful color to this dish. If you don’t care for spinach, I recommend either cutting it into small pieces so it’s hidden or skipping it entirely.
- Fresh basil
- Parmesan cheese: Parmesan cheese adds a slightly salty and nutty flavor. Grab a wedge of fresh and grate it yourself.
Instant Pot Instructions
- Lightly spray your pot with olive oil or cooking spray and set the Instant Pot to sauté. Once your pot is hot, add tomatoes, garlic, Italian seasoning, and pepper. Cook until fragrant, and stir using a wooden spoon or spatula.
- 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 pat down pasta, making sure the pasta is mostly covered in liquid.
- If you need to add more water/broth, you can do so now. Once cooked, be sure to drain and extra water before adding more ingredients.
- 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 in a blender until smooth and set aside.
- When the cook time is complete, quick release the pressure by moving the black valve on your pot from Sealing to Venting. Be careful, there will be steam that releases. When it’s done releasing pressure, 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. Allow the recipe to cool for a few minutes so the dairy doesn’t curdle.
- Add the parmesan along with the blended yogurt and cottage cheese, and stir gently until evenly mixed.
Slow Cooker Instructions
- Lightly spray a skillet with cooking oil, then 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 the 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 to cook the chicken.
- During the last 30 minutes of the cook time, stir in the whole wheat pasta, and make sure all the pasta is covered in liquid. If you need to add more liquid, do so now.
- Once the cook time is complete, drain any excess liquid and add your spinach and basil. Stir until spinach is wilted.
- Blend cottage cheese and Greek yogurt in a blender until smooth, and add the mixture to the Crockpot.
- Stir in parmesan cheese and serve immediately topped with fresh basil.
Stovetop Instructions
- Lightly spray a large skillet or large pot with cooking oil, then add your tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add your cubed chicken breast and brown for 1-2 minutes until the chicken no longer sticks together.
- Add the 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 spinach and basil. Stir until spinach is wilted, then drain any excess liquid from the pan.
- Blend cottage cheese and Greek yogurt in a blender until smooth, and add to the pan.
- Stir in parmesan cheese and serve immediately topped with fresh basil.
Recipe Tips
- Cut your chicken into one-inch cubes or ½ inch thick slices so that it cooks quickly and evenly.
- If you’re using dried basil, you only need 1 tsp. 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.
- Blending the cottage cheese and Greek yogurt together in a blender will remove the chunks from the cottage cheese and reduce the tang from the Greek yogurt. The blender is important in this recipe, otherwise your finished recipe will have chunks in it and taste a little more like Greek yogurt.
Weight Watchers Points
This creamy Tuscan Chicken Pasta recipe makes 6 equal servings (approximately 1 1/3 cup servings). Each serving counts as 7 Blue Plan Points | 10 Green Plan Points | 2 Purple Plan Points.
Divide the recipe into 6 equal servings for your most accurate portion size–especially if you use different shaped pasta, as they all expand to a different size when cooked.
Looking for more WW Recipes?
You bet! In additions to this WW Tuscan Chicken Pasta, there are a ton of delicious Weight Watchers recipes including a ton of Weight Watchers pasta recipes right here on this site.
Weight Watchers Instant Pot Recipes:
- Instant Pot Egg Roll in a Bowl
- Weight Watchers Swedish Meatballs
- Weight Watchers Chicken Alfredo
- Philly Cheesesteak Pasta
- Homemade Hamburger Helper
- Healthy White Chicken Chili
Weight Watchers Tuscan Chicken Pasta
This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Make this easy dinner in the Instant Pot, Crockpot, or on the stove! Blue, Purple, and Green Plan Points Included.
Servings: 6 servings
Approximate Serving Size: 1 1/3 cups
Calories: 563kcal
Equipment
Instant Pot 6 qt
Kitchen Knife
Immersion Blender
Ingredients
- ½ cup sun-dried tomatoes without oil, or you can use halved grape tomatoes
- 1 tbsp minced garlic
- ½ tbsp Italian seasoning
- ¼ tsp pepper
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat pasta
- 3 cups low sodium chicken broth one cup for crock pot and stove top
- 2 cups baby spinach
- ¼ cup fresh basil or 1 tsp dried
- ¾ cup fat-free plain Greek yogurt
- ¾ cup fat-free cottage cheese
- ⅔ cup parmesan grated
Instructions
Instant Pot Directions:
- Lightly spray your pot with cooking spray and set Instant Pot to sauté. Once your pot is hot add tomatoes, garlic, Italian seasoning, 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 pushed below the 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. Drain extra liquid, if necessary.
- Add spinach and fresh basil to the pot and stir until the leaves have wilted, then drain the excess liquid from the pot. Allow the pasta to cool for a minute or two so the dairy doesn't curdle.
- Add the parmesan along with the blended yogurt and cottage cheese, then stir until mixed.
Crock Pot Directions:
- Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add the 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 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. If you need to add more liquid, do so now.
- Once the cook time is complete, add your spinach and basil Stir until spinach is wilted. 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 Directions:
- Lightly spray a large skillet or pot with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add cubed chicken to the skillet 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 spinach and basil. Stir until the spinach is wilted. Drain any excess liquid from the pan.
- Blend the cottage cheese and Greek yogurt until smooth, then add to the pan.
- Stir in parmesan cheese and serve immediately topped with fresh basil.
Video
Notes
Weight Watcher Plan Points:
- 7 Blue Plan Points | 10 Green Plan Points | 2 Purple Plan Points
- 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.
Nutrition
Calories: 563kcal | Carbohydrates: 49g | Protein: 52g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 424mg | Potassium: 725mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1306IU | Vitamin C: 5mg | Calcium: 248mg | Iron: 4mg
Nutrition & Diet Information
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I put this into the calculator and my weight watchers app and it’s giving me 14 points for one and 1/3 cup serving on the blue plan.
Hi Ashley! If you’re using nutritional information that will happen. We calculate our recipes based on ingredients, which is that we have been told by WW is most accurate.
Love the recipe, cooked it for my wife on WW and when we put in all the ingredients the blue plan showed 4 points.
What is the best tasting cooking method for this?
I prefer Instant Pot :)
Just to be clear before I make this…..are you saying that for the stovetop version I only need 1 cup total of chicken broth?
I use a cup. Depending on how big your pan is and if you use the type of pasta I recommend you might need a little more water/broth to cover your pasta.
If you’re nervous about the pasta cooking, you can also cook it separately and add it to the recipe after it’s cooked :)
Can I substitute the cubed chicken for shredded rotisserie chicken?
Hi Shawna,
We haven’t made it with rotisserie chicken but don’t see why that wouldn’t be just as delicious. I’d probably add the shredded chicken at the end so it doesn’t dry out :)
I made this in the instant pot and it was amazing. I did change a couple of things. Because I used an entire box of pasta, I added one more cup of chicken broth to cover it. I also added a little bit more spinach because I love spinach. If it tastes a little bland at the end, due to everything getting absorbed by the pasta, just add a little bit of salt. That’s what I did and it really helped it.
Thank you so much for this amazing recipe my husband even loved it, I of course didn’t tell him it was weight watchers friendly, although he always eats weight watchers friendly stuff he just doesn’t realize it LOL.
Very good recipe! I used the InstantPot and it was super quick and easy. The pasta was perfect and the chicken was tender and flavorful. I did need to add a bit of additional water to make sure all the pasta was covered. My husband liked it and said we should have it again! Thank you for the recipe.
Just wondering if you can substitute a lentil or chickpea pasta for the whole wheat?
You can – it’ll change the counts and it’ll cook for less time (I haven’t tested either with this recipe) but you can. I’d honestly cook the pasta separately :)
tasted horiable
I’m sorry you didn’t enjoy this recipe and thought it tasted horrible–it’s the most popular on my site!
Made this tonight and it was so good! I can’t believe how few points it is on the purple plan. Loved it and will definitely be adding it to my rotation. Thank you for sharing this!
I made this tonight with gluten free pasta for my daughter and it turned out really good (need to refine the gluten free pasta timing but…) How do I get this added to weight watchers. I am new to this.
Hi Tracy, if you’re using the online program, log your ingredients to add it to your day :)
I made this in my instant pot using gluten free pasta. It was so delicious! Definitely a keeper. Thanks for the recipe.
This recipe was amazingly good. We did add quite a bit of salt and additional herbs including Chile peppers based upon other reviews. We also added the removed liquid back in when we plated for additional flavor. With those modifications it was excellent. I would have doubled the spinach if it were up to me but others in the household disagreed! Thank you for a great recipe!
Thanks for your feedback! :)
I was soooo nervous to try this. I’ve never cooked with spinach lettuce and the thought of cottage cheese and yogurt mixed together was on my mind all day BUT 🙌🏻🙌🏻 I did it and it was so good I put it on next weeks dinner schedule. 10/10 would recommend.
Can I use something other than cottage cheese?
You can use more Greek yogurt if you’d like, but it’ll taste a little tangy. Blending the cottage cheese and Greek yogurt removes the tang of the Greek yogurt and removes the chunks in the cottage cheese–I urge you to try it!
I made this for dinner tonight. I was so skeptical of using low fat cottage cheese (I did not like the fat free cottage cheese) and Greek yogurt. But I decided that I am going to stick with WW and I stuck to the recipe. The only thing I did different is add a chopped onion to the chicken while it was sautéing and I added garlic powder and Italian seasonings. Although there was a lot of liquid left after pressure cooking, I did not drain it. After I added the basil, spinach and parmesan cheese, it was the perfect consistency. It. Was. SO. Good!!! Thank you for sharing and we will be eating this again. My husband is already warming up 2nds from the fridge as we speak 😃
This was delicious, I made it in the instapot and made it exactly as written except added red pepper flakes
I’m on the WW personal points program. How do I log this recipe?
Lacay, Unfortunately unless I enter the exact same startup information as you for the personal points program this meal won’t be the same for you and I. You’ll want to log it into your app using the ingredients (not the nutrition info) for your PP :)