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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.
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 ingredient information in my healthy recipe posts.
If you would like to get right to the recipe and skip this additional information, 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 ingredients, please recalculate your points.
- Sun-dried tomatoes (without oil): In a pinch, you can swap out the sun-dried tomatoes with halved grape tomatoes.
- Seasonings & Spices Minced garlic, Italian seasoning, black pepper, and fresh basil.
- Chicken: While I prefer chicken breast, you can substitute with turkey and keep your WW points relatively low.
- Whole Wheat Pasta: It’s less processed than traditional pasta 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
- 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 until fragrant, and stir using a wooden spoon or spatula.
- Add diced chicken and brown it on all sides for 3-5 minutes. This will prevent the chicken from sticking together when under pressure.
- Add the 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.
- 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, cottage cheese, and parmesan 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.
- Drain any extra liquid (set aside 1/4 cup of the liquid) before adding more ingredients, or your finished recipe will be watery.
- Add the 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.
- Add the blended yogurt, cottage cheese, and parmesan mixture to the pot and stir gently until evenly mixed.
Slow Cooker Instructions
- Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds or so.
- 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 the chicken broth.
- Cover the pot and cook on high for 2-3 hours or low for 4-5 hours to cook the chicken.
- 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.
- If needed, add the additional pasta water to your recipe and stir. Serve immediately topped with fresh basil.
Stovetop Instructions
- Lightly spray a deep skillet or large pot with cooking oil, then add the tomatoes, garlic, Italian herbs, and black pepper. Sauté over high heat for 30 seconds.
- Next, add 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 just covered. Set aside ay extra broth. 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, setting aside about 1/4 cup of the pasta water in case you need it later.
- Blend the cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add to the pan.
- If needed to thin out the sauce, add the extra pasta water and give it a stir. 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
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Weight Watchers Tuscan Chicken Pasta
Approximate Serving Size: 1 1/3 cups
Servings 6 servings
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
- 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 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
- When the cook time is complete, quick release the pressure and remove the lid. Drain extra liquid, if necessary – but set it aside in case you need it later.
- 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. If your sauce is thick, add the pasta water to your pot and stir.
Crock Pot Instructions:
- 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.
- About 20 minutes before you'd like to eat, boil noodles in a separate pot on the stove according to package directions. Once cooked, drain them and add to the CrockPot.
- Once the cook time is complete, add your spinach and basil Stir until spinach is wilted. Drain the excess liquid from the pot, but set aside 1/4 in case you need it later.
- Blend cottage cheese, Greek yogurt, and parmesan cheese until smooth, and then add to the pot.
- Stir in additional pasta water if needed and serve immediately, topped with fresh basil.
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.
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:
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).
- 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: 488kcal | Carbohydrates: 54g | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 955mg | Potassium: 1210mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 5mg
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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?
Haven’t tried Kale in the recipe, but I have subbed kale for spinach in many others and it’s a great sub. Hope it worked out.
what type of Parmesan are u supposed to use? Thanks in advance
Whatever kind you have in your fridge! I try to buy fresh when I can and grate it :)
This was so yummy and extremely filling!
This was really delicious!! I had never made pasta in the instant pot so I was slightly worried when the broth didn’t cover the pasta so I added like a quarter cup more broth. DON’T do that!! Trust the recipe! Lol. Mine was a bit watery because of that but still very good. Definitely will make again.
Thanks, Brittany! Next time a recipe has a little too much water, use a turkey baster to suction it out after it’s done cooking! It works perfectly :)
Hey! Do you add the greek yogurt and cottage cheese mix cold? so you just blend them together cold too?
Worried it will taste like cottage cheese which I am not a fan of but it looks delicious!
Hey Fiona! Yes, I blend them and add them cold–the two of them together cancel each other out and you end up tasting the creaminess, not the cottage cheese or Greek yogurt! :)
I added the 3 cups of low sodium chicken broth and it way to soupy. But the taste is still wonderful. My husband said this is a keeper. Thank you for sharing 😊
Hi Trina! I just added a few lines to make the directions more clear in the post and the printable recipe – I’m sorry yours was watery! It’s supposed to be 1 cup of chicken broth for the crockpot and stovetop versions :)
SO glad you liked this!! <3
This was amazing! I made it exactly as directed, and honestly, I didn’t have high hopes for it because of the Greek yogurt and the cottage cheese. I was so wrong! The whole family loved it. I can’t wait to have it tomorrow for lunch!
Isn’t it crazy? I didn’t believe it until I did it for the first time and now that is my go to combination for creamy recipes!
Hi there! This looks delicious! Question though…where were you able to find the oil free sun dried tomatoes? Having a hard time finding them. Thanks!!
I found them at Fry’s, but you can drain the oil and dry them off with a paper towel or even use halved cheery or grape tomatoes!
I got my sun dried tomato’s without oil at Walmart.
Found them by the canned tomatoes at Kroger
Followed the instructions exactly for stovetop. Pasta burnt to the bottom of the pan even with the heat as low as possible and stirring every two minutes. Pasta didn’t cook (obviously). Really wanted to like this recipe and spent an hour trying to salvage it.
Sorry this didn’t work out, Eileen – maybe your stovetop/pan needed more stirring?
Very good! Hubby & son loved it too! Quick and easy in the instant pot. Thanks for sharing!
HOw do i record this on my WW ap? it’s telling me its 14 points.
If you’re using different brands that I used your points might be different :)
Is the nutrition facts for one serving or the whole recipe?
Nutrition facts are for one serving :)
This was so amazing. I have a wheat allergy so I used GF pasta and it was absolutely amazing. Thank you so much for this recipe!!!
I made this tonight for dinner. It was very good. I wanted to add less chicken broth according to the recipe, but I forgot. I drained 1 cup., I had a hard time draining the pot because it was heavy and didn’t want the pasta to fall out. I did use a strainer inside the pot, but still worried about spilling the pasta out. So next time I will add only 2 3/4 cup of broth. OH, also I made the recipe for 8 servings. I wanted left overs.
I definitely is a keeper. My husband and mother-in-law loved it. It was so easy and quick in my ninja instant pot. Love it.
Two quick questions, using grape tomatoes will that make a huge difference in the taste?
If I buy sun dried tomatoes in oil can I simply rinse them? Thank you!
Lisa
Hi Lisa!
1. Nope, I actually prefer the grape tomatoes because they taste a little fresher. 2. Yes! Just rinse and use :)
I just made this and it is absolutely amazing! I used chickpea pasta, extra sun dried tomato’s, less chicken and spinach. I also added almost 2 cups of peas to help bulk it up since I used less chicken and spinach. This is the best recipe I’ve made in a LONG time! I’m going to have to try your other recipes!
When you put the nutrition info into the app, it comes out at 14 points per serving.
Hi Willy! This depends on your myWW plan, and of course the specific ingredients you put in. When I calculated it for each plan, I used the ingredients I listed. It’s always best to recalculate with what is in your kitchen for the most accuracy in points :)
So I’m making this right now but 1 cup of liquid to cook 12 ounces of pasta? I covered it and everything f and the pasta was nowhere Near done I had to keep adding 😭 I wonder what I did wrong
Hi there! Are you using the crockpot instructions? I’m sorry this didn’t work out for you–I’d definitely add some more liquid if you need to. How big is your crockpot? Maybe that is it?
I was super skeptical about this recipe because of the yogurt and cottage cheese. I love cottage cheese but it just seemed so odd. I gave it a try anyway and I am SO glad I did! This is fantastic and my kids loved it too. Definitely going into the rotation. Easy, quick, and sooo good!
Yay! So glad to hear this :)
I was looking for a WW friendly lemon chicken pasta recipe. I came across this recipe and thought🤔this would work I think. I omitted the sun dried tomatoes and used fresh tomato , added lemon to the yogurt , cottage cheese and Parmesan cheese, added extra basil to that since I only had dry. I wasn’t sure about the sauce but it turned out delicious.
That sounds amazing!