Weight Watchers Tuscan Chicken Pasta

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.

If you’re losing weight with WW, this recipe is filling and satisfying. I calculate points based on the ingredients that I use, not by nutrition information. This is the most accurate way to count, as stated by Weight Watchers.

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 healthy 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 for this WW Tuscan Chicken Pasta.  

Ingredients in Weight Watchers Tuscan Chicken Pasta

These ingredients will give you the lowest WW points. If you substitute any of the fat free ingredients, please recalculate your points.

• 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: It’s less processed and takes more energy for your body to break down (which keeps you full for longer!).
• Fat Free 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. To keep this a Weight Watchers friendly recipe, use fat free.
• Spinach: 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
• Fat Free Parmesan cheese: Grab a wedge of fresh and grate it yourself.

Instant Pot Instructions

1. Lightly spray pot with olive oil or cooking spray and set the to sauté. Once the pot is hot, add tomatoes, garlic, Italian seasoning, and pepper. Cook until fragrant, and stir using a wooden spoon or spatula. 
2. Add chicken and brown on all sides for 3-5 minutes. This will prevent the chicken from sticking together when under pressure. 
3. 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. 
4. If you need to add more water/broth, you can do so now.
5. Close and lock the lid and turn the pressure valve to Sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
6. While the pasta is cooking, blend the Greek yogurt and cottage cheese together in a blender until smooth and set aside.
7. 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.
8. Drain any extra liquid before adding more ingredients, or your finished recipe will be watery.
9. Add spinach and fresh basil to the pot and stir until the leaves have wilted. Allow the recipe to cool for a few minutes so the dairy doesn’t curdle.
10. Add the parmesan along with the blended yogurt and cottage cheese, and stir gently until evenly mixed. 

Slow Cooker Instructions

1. Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds or so.
2. Next, add your cubed chicken and brown for 1-2 minutes until the chicken no longer sticks together.
3. Place all of the contents of your skillet into your crockpot, and add the chicken broth.
4. Cover the pot and cook on high for 2-3 hours or low for 4-5 hours to cook the chicken. 
5. 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. *You can also cook the pasta separately and add it in after.
6. Once the cook time is complete, drain any excess liquid and add spinach and basil. Stir until spinach is wilted.
7. Blend cottage cheese and Greek yogurt in a blender until smooth, and add the mixture to the Crockpot.  
8. Stir in parmesan cheese and serve immediately topped with fresh basil. 

Stovetop Instructions

1. Lightly spray a deep skillet or large pot with cooking oil, then add your tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
2. Next, add cubed chicken breast and brown for 1-2 minutes until the chicken no longer sticks together.
3. 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. 
4. Once the pasta is cooked, add spinach and basil. Stir until spinach is wilted, then drain any excess liquid from the pan. 
5. Blend cottage cheese and Greek yogurt in a blender until smooth, and add to the pan.  
6. 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. A blender or food processor 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 is one of my favorite Weight Watchers Chicken Recipes and makes 6 equal servings (approximately 1 1/3 cup servings).

Each serving counts as 5 Points on the 2023 Plan | 7 Blue Plan Points | 10 Green Plan Points | 2 Purple Plan Points using fat free parmesan, cottage cheese, and Greek yogurt.

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.

More Weight Watchers Meals

In addition to this pasta, there are a ton of delicious Weight Watchers dinner 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
• Swedish Meatballs 
• Chicken Alfredo
• Philly Cheesesteak Pasta
• Homemade Hamburger Helper
• Healthy White Chicken Chili

Weight Watchers Crock Pot Recipes

• Carnitas
• Pork Chops with Pears
• Mississippi Pot Roast
• White Chicken Chili

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Weight Watchers Tuscan Chicken Pasta

Created by: Becca Ludlum

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Approximate Serving Size: 1 1/3 cups

Servings 6 servings

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This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Make this WW dinner recipe in the Instant Pot, Crockpot, or on the stove. Updated 2023 Points Included.

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Immersion Blender

Ingredients 

US CustomaryMetric

• ▢ 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 fat free chicken broth one cup for crock pot and stove top
• ▢ ¾ cup fat-free plain Greek yogurt
• ▢ ¾ cup fat-free cottage cheese
• ▢ 2 cups baby spinach
• ▢ ¼ cup fresh basil or 1 tsp dried
• ▢ ⅔ cup parmesan grated, fat free

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, and pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking. ½ cup sun-dried tomatoes 1 tbsp minced garlic ½ tbsp Italian seasoning ¼ tsp pepper
• Add chicken to the pot. Brown chicken on all sides for 3-5 minutes. This will prevent chicken from sticking together when under pressure. 2 lbs chicken breast
• Add your whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid. 12 oz whole wheat pasta 3 cups fat free chicken broth
• 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. ¾ cup fat-free plain Greek yogurt ¾ cup fat-free cottage cheese
• 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. 2 cups baby spinach ¼ cup fresh basil
• Add the parmesan along with the blended yogurt and cottage cheese, then stir until mixed. ⅔ cup parmesan

Crock Pot:

• 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:

• 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

These ingredients will give you the lowest WW points. If you substitute any of the fat free ingredients, please recalculate your points.

Weight Watcher Plan Points: 

• 7 Blue Plan Points | 10 Green Plan Points | 2 Purple Plan Points 
• The points for the new 2022/2023 points plan is 5 points per serving (using fat free parmesan, cottage cheese and Greek yogurt).

Recipe Tips:

• 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

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