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, which are the same as freestyle 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. If you’re on the purple plan or green plan, you’ll have to calculate those points on the WW website.
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 7-point calculation 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 Freestyle Tuscan Chicken Pasta is a great way to meal prep for the week!
Weight Watchers Tuscan Chicken Pasta
Ingredients
- 3 cups chicken broth low sodium
- 1/2 cup sun-dried tomatoes (no oil)
- 1/2 tbsp Italian seasoning
- 1 tbsp minced garlic
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat noodles (I used one 12 oz. box)
- 2 cups baby spinach
- 3/4 cup Fat Free Greek Yogurt
- 3/4 cup Fat Free cottage cheese
- 2/3 cup parmesan
- 1/4 cup fresh basil 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 sundried tomatoes to your slow cooker insert.
- 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 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.
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.
Lanka says
What is the measurement of a serving? (in cups or oz)
Becca says
About 1 1/2 cups :)
Cara says
Do I add the chicken (only cooked for 2 minutes) to the crock pot with everything else and then cook for 4 hours or do I have to fully cook the chicken
Sara Anderson says
You just want to brown the chicken for 1-2 minutes on a skillet. Once it’s browned you add it to your crockpot with the sun dried tomato mix and broth, and cook it for the full cook time (2-3 hrs on high -or- 4-5 hrs on low).
Andrea says
Do I buy dehydrated sundried tomatoes or sundried tomatoes in something other than oil ?
Becca says
Mine have no oil, but they’re not dehydrated! If all you can find is in oil, just drain them as best as you can :)
Debia says
Or use a can of well-drained diced tomatoes. That’s what I used, and it was good.
Tammy says
I used dehydrated sundried tomatoes and did not sear the chicken. I just put it all in the crockpot for 4 hours and then shredded the chicken. My 2 year old grandson was hungry, so he ate some of the shredded chicken, while I added the spinach, cottate cheese and greek yogurt. Served as a side to him, and he wanted more chicken and pasta. First time he has every wanted seconds of anything!
Katherine Sunstrom says
This is super great and is in my IP right now! I used chickpea pasta to cut back a little on carbs. I am not sure how that will change the points.
Sara Anderson says
Hi Katherine,
I’m so glad you like it! I just calculated the recipe with chickpea pasta and it didn’t change the points at all. It’s added more protein and fiber, though! :)
Bo says
Am I supposed to drain the chicken stock before adding the yogurt/cottage cheese mixture?
Becca says
There shouldn’t be a bunch left–how are you cooking this?
Geri says
How about SP’s for Green plan?
Sara Anderson says
Hi Geri,
I haven’t converted all my recipes with green and purple counts yet. You can use the Weight Watchers site to convert recipes though :)
Kay says
Theres no pasta in the ingredients?
Becca says
12 ounces whole wheat noodles – it’s in there :)
Jamie says
I am on the green plan…when I plug in the nutritional facts do I put in 6 servings or one? Even tho I am having only one serving
Becca says
Six servings and the FULL recipe. If you put in the ingredients and one serving the calculator will think you’re going to eat the whole thing ;)
Lauren Mitchell says
My husband and I both loved your recipe! Thank you so much!
Sara Anderson says
Yay!! I’m so glad!
Heather says
Hi! Can I substitute the sundried tomatoes with petite diced tomatoes? Or just omit altogether?
Sara Anderson says
Hi Heather, I haven’t tried this recipe with diced tomatoes, but I’d love to hear how it turns out if you try it!
Heather says
I ended up just omitting them entirely – I was too nervous to try it lol! Still delicious! I calculated 11 points for the green plan and scanned every ingredient.
Debia says
I used a can of drained, low sodium diced tomatoes, and it was good.
Halli says
Does cook time change in instant pot of the recipe is doubled?
Becca says
Nope, but add more water :)
Sharon Radtke says
I just made this and it is very tasty!!! Definitely will have it again! I am on the purple WW plan and in my recipe builder it came out to 2 points per serving!!! How can I go wrong with this?!?!!!
Debia says
This recipe seems very rich, even though it’s low fat, and it was a hit with my husband and me. I made a few changes: I reduced the Parmesan cheese to 1/4 cup, and that was adequate (and it cuts down on the salt and points). I also used 16 oz of whole wheat noodles, increased the chicken stock to 4 cups (a whole box), increased the Greek yogurt to 1 cup, and subbed 1 can of drained, low sodium diced tomatoes for the sun-dried. I added the tomatoes after the pasta had cooked because sometimes the acid can make the noodles tough and need to cook longer. Before I added the yogurt I “tempered” it by slowly stirring in some of the hot stock (before it all cooked away) to raise it’s temp of the yogurt so it didn’t curdle.
Becca says
Yum! Your changes sound delicious!
Jessica says
If I could give this 10 billion stars I would. This. Is. Amazing. I’m currently on green WW and it came out to 11 points (yikes!) but worth every point.
Julee says
This is amazing! I’ve made it twice now in the Instant Pot and made very few changes. I added the basil to the food processor when blending the yogurt and cottage cheese. I chopped the tomatoes and spinach, so the kids are more likely to eat them. The second time, I covered the pressure release valve with a towel when releasing and cooked for 5 minutes instead of 4. Delicious!
Anonymous says
My kids liked it wrapped in a tortilla. It was a little bland for me. If I made it again I’d put in garlic, chili powder and a little more taco seasoning for a little extra flavor. I ate mine over greens.
Julie says
Thank you so much for this recipe. I’m on the green plan and when I calculated it on WW app it came out to 8 points for green! Can’t wait to try it
Becca says
Yay! I hope you love it!
Jackiw says
IS the nutritional value per serving or for the whole meal. I am getting 11 freestyle points.
Becca says
The points I have in the post are based on the exact ingredients I used. Yours might be a little different–that’s normal!
Erika says
Is the nutrition for the whole recipe or for one serving? Is it really 499 calories per serving??
Becca says
Erika, thanks for catching this–I recalculated the nutrition info and we are at about 350 calories per serving. I also added Green and Purple plan information :)