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 cup chicken broth low sodium
- 1/2 cup tomatoes sun dried without oil or grape tomatoes, halved
- 1/2 tbsp Italian seasoning
- 1 tbsp minced garlic
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat pasta
- 2 cups spinach
- 3/4 cup plain Greek yogurt fat free
- 3/4 cup cottage cheese fat free
- 2/3 cup parmesan
- 1/4 cup basil fresh, or 1 tsp dried
- 1/4 tsp pepper
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 if you have one) 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.
Slow Cooker Tuscan Chicken Pasta Directions
- In a 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 and brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
- Transfer the chicken and sun-dried tomatoes to your slow cooker insert. Add chicken broth.
- Place the lid on the slow cooker. Cook on high heat for 2-3 hour or low heat for 4-5 hours.
- During the last 30 minutes of cooking, add the pasta and stir everything up to make sure the pasta is under the liquid.
- Remove the lid and stir in the parmesan cheese, spinach, and basil. Let the cheese melt and the spinach wilt. If there is excess liquid in your Crockpot, drain it out now.
- 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.
Directions for the Stovetop
- In a 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, and brown 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.
Video
Notes
- If you are using dried basil instead of fresh add your basil when you sauté the sun-dried tomatoes instead of the end.
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?