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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 my most popular recipes on the site, and for good reason. If you’re looking for more Weight Watchers dinner recipes, I recommend trying this WW Egg Roll in a Bowl, this Weight Watchers Goulash, or these Weight Watchers Swedish Meatballs.
Why I Love This Pasta Recipe
This is one of my favorite Weight Watchers dinner recipes because it’s lower in points but also filling and satisfying enough to curb even the strongest creamy pasta craving!
Craving pasta but can’t do pasta? I get that! When I’m really trying to keep my points down but want nothing but a bowl of noodles, this Healthy Chicken Lo Mein uses zucchini noodles or zoodles in place of the pasta.
Enjoy!
– Becca
Ingredients in WW Tuscan Chicken
See the recipe card for full information on ingredients and quantities
- Whole Wheat Pasta: Pasta made from whole grains is lower in calories and carbs, as well as higher in fiber and most micronutrients.
- 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: Spinach is an excellent source of Vitamins A, C, and K, and full of fiber, calcium, and iron.
Instant Pot Instructions
Step 1: Lightly spray the pot with olive oil or cooking spray and set to sauté. Once the pot is hot, add tomatoes, garlic, Italian seasoning, and pepper. Cook for about 30 seconds until fragrant.
Step 2: Add the cubed chicken to the pot, and cook 2-3 minutes, stirring often. This will prevent your chicken from clumping together while it’s under pressure. Once the chicken is browned on all sides, add the chicken broth.
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Step 3: Add the pasta to the pot and stir well, ensuring that all noodles are below the liquid.
Step 4: Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the time for 3 minutes.
While your chicken is cooking, blend the cottage cheese, Greek yogurt, and parmesan cheese together until smooth, then set aside.
Step 5: When the cook time is complete, quick release the pressure and remove the lid.
Stir the contents of the pot. Drain any excess liquid from the pot, keeping aside 1/4 cup.
Add the 1/4 cup liquid to the cottage cheese and Greek yogurt mixture and stir well.
Add the spinach and fresh basil to the pot and stir until the leaves have wilted.
Step 6: Allow the recipe to cool for a few minutes so the dairy doesn’t curdle.
Add the blended yogurt, cottage cheese, and parmesan mixture to the pot and stir gently until evenly mixed.
Serve immediately. Garnish with additional parmesan and 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.
- 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 Tuscan Chicken Pasta FAQs
Yes! For meal prep, cook per the instructions and then refrigerate or freeze in individual serving size containers.
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.
I like to pair this pasta dish with vegetables like this Air Fry Frozen Broccoli, this Eggplant Air Fryer Recipe, or these Carrot French Fries.
Weight Watchers Points
Each serving counts as 5 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.
Weight Watchers Pasta Recipes
If you tried this recipe for Weight Watchers Tuscan Chicken Pasta or any other recipe on my site please leave a rating and let me know how it went in the comments!
Weight Watchers Tuscan Chicken Pasta
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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 garlic minced
- 3 tbsp Italian seasoning
- ¼ tsp black pepper
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat pasta
- 3 cups chicken broth fat free, 1 cup only for Crockpot method.
- ¾ cup Greek yogurt fat-free plain
- ¾ cup cottage cheese fat-free
- 2 cups baby spinach
- 2 tbsp fresh basil or 1 tsp dried
- ⅔ cup parmesan cheese grated, fat free
Instructions
Instant Pot Instructions:
- Lightly spray the pot with cooking spray and press the sauté button. Once your pot is hot, add tomatoes, garlic, Italian seasoning, and black pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking. ½ cup sun-dried tomatoes 1 tbsp garlic 3 tbsp Italian seasoning ¼ tsp black pepper
- Add chicken to the pot. Brown chicken on all sides for 3-5 minutes. 2 lbs chicken breast
- Add the 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 chicken broth
- Cook on high pressure for 3 minutes.
- While the pasta is cooking, blend the Greek yogurt, cottage cheese, and parmesan cheese together until smooth and set aside. ¾ cup Greek yogurt ¾ cup cottage cheese ⅔ cup parmesan cheese
- When the cook time is complete, quick release the pressure and remove the lid. Stir the contents of the pot. Drain any excess liquid from the pot, keeping aside 1/4 cup. Add the 1/4 cup liquid to the cottage cheese and Greek yogurt mixture and stir well.
- Add spinach and fresh basil to the pot and stir until the leaves have wilted. Allow the pasta to cool for a minute or two so the dairy doesn't curdle. 2 cups baby spinach 2 tbsp fresh basil
- Add the Greek yogurt mixture, then stir until mixed. Serve immediately.
Stovetop Instructions:
- 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 the pasta and chicken broth to the skillet, stir, and make sure all the noodles are just covered. Once the noodles are covered, set the remaining broth aside. 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, but reserve 1/4 cup in case you need it later.
- Blend the cottage cheese, Greek yogurt, and parmesan cheese until smooth, then add to the pan.
- Stir in the additional pasta water if needed, and serve immediately topped with fresh basil.
Crockpot Instructions
- Lightly spray a large skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds or so until it becomes fragrant.
- Add your cubed chicken to the pan and brown for 1-2 minutes until the chicken no longer sticks together.
- Transfer chicken and sun dried tomatoes (all of the contents of the pan) to your crockpot and top with chicken broth. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
- About 20 minutes before you’d like to eat, boil the pasta in a separate pot according to package directions. Once cooked, drain and add to the Crockpot.
- Drain any excess liquid (set aside 1/4 cup) and add spinach and basil. Stir until spinach is wilted.
- Blend cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add the mixture to the Crockpot.
- Stir the cottage cheese mixture and 1/4 cup pasta water into the contents of the slow cooker.
- Stir one last time and serve immediately with extra parmesan cheese and fresh basil, as desired.
Video
Notes
Nutrition
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Hi there! I just entered the recipe into my WW app so that it would be easier for me to track and reuse in the future. I entered it exactly as written (no substitutions) at 6 servings it comes out to 9sp, not 7! If I changed the number of servings to 8, it changed down to 7sp, but I was disappointed by the substantial difference. Did I do something wrong? What brands did you use? The Parmesan and the whole wheat pasta (barilla brand) were the biggest point value. I just know that for some people 2sp makes all the difference. (Tastes great, though!)
Hey Sarah! I entered it the same way I wrote it, with the same amount of servings as the recipe states. I used barilla whole wheat pasta and the parmesan was fresh from the deli area of my store. This is definitely why I always say to make sure to calculate your own as well, not sure what happened this time though! <3
When you make this in the slow cooker, do you cook the pasta first?
I do not!
My husband and I made this recipe tonight for supper. It was very tasty. Even my picky eater son didn’t complain, which is very surprising. I have saved this recipe and will be adding this to my monthly list. I love the healthier version and it is filling.
Awh, I love this Lynn!! Thank you for commenting, and I am so glad you enjoyed it!
Hi Becca. Trying to save from the print option and I got a message that pinning from that page is not allowed. Is there a particular train why not? It’s less distracting when I’m trying to prepare not having extraneous photos and ads.
Hi Chandra! I have no idea about saving from Print, but it should most definitely be allowed! I’m going to email you the instructions and ingredients so you can just print from there. :)
Can you recommend a whole wheat pasta that you like? I haven’t found one yet. Thanks!
Hi Susan! I really like Barilla!
Hi! This looks amazing! I’m wondering if There is a substitute for the cottage cheese or if you can’t taste it at all. I have a strong aversion to it. Cream cheese? Sour cream? Or does it completely melt away? Thank you!!
Nicole,
Hi there! I really, really dislike cottage cheese and I have no problem with this recipe since it’s blended smooth. Cottage cheese is so much healthier than cream cheese or sour cream, but you could use sour cream or even double the greek yogurt if you’d rather leave out the cottage cheese. BUT I promise you can’t taste it–and it makes the recipe a little lighter and not so creamy and heavy if that makes sense. :)
I made this tonight and loved it and I thought the cottage cheese sounded weird haha so I substituted fat free cream cheese and I thought it was awesome! Very creamy and with all the strong flavors (sundried tomatoes, parmesan and basil) you wouldn’t even taste any weird fat free flavors. I loved this recipe! Thank you!
Yay!! I’m so glad you liked it!! Thanks for letting me know 😍
What is a serving size for this recipe. It was delicious😋
I’m so glad you liked it! A serving is about 1 1/2 cups :)
This pasta dish is delicious. So much flavor! I made it on the stovetop and it was a quick and easy one pot meal. I will definitely make it again!
Yay!! I’m so glad you liked it!
Thank you for sharing this delicious looking recipe along with three different ways to make it. Sometimes I want to make things on the stovetop, and other times I need a quicker option like the instant pot. This is a recipe that I’m excited to make, and maybe I’ll make it each of the three ways!
I know what you mean! Sometimes I just don’t want to stand in the kitchen for the whole process. I love that with the IP I can set it and walk away! If you make it all three ways you’ll have to let us know which is your favorite!
New to the whole Instant pot thing – could this be made in the 3 qt or would the recipe need to be cut in half? Thanks!!
Hey there! I’d halve it the first time and see how much room you have. I haven’t made this in a 3 qt :)
So many options for cooking this tuscan dish! I personally prefer instant pot for my latest cooking adventures.
Yes, me too!