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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.

image with text for pinterest of ww tuscan chicken pasta in white bowl

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.
ingredients needed for tuscan chicken pasta in the crockpot, instant pot, or stove

Instant Pot Instructions

  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 until fragrant, and stir using a wooden spoon or spatula. 
  2. Add diced chicken and brown it on all sides for 3-5 minutes. This will prevent the chicken from sticking together when under pressure. 
  3. 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. 
  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, cottage cheese, and parmesan 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 (set aside 1/4 cup of the liquid) before adding more ingredients, or your finished recipe will be watery.
  9. 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.
  10. Add the blended yogurt, cottage cheese, and parmesan mixture to the pot 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. 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.
  6. Drain any excess liquid (set aside 1/4 cup) and add spinach and basil. Stir until spinach is wilted.
  7. Blend cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add the mixture to the Crockpot.  
  8. If needed, add the additional pasta water to your recipe and stir. Serve immediately topped with fresh basil. 

Stovetop Instructions

  1. 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.
  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 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. 
  4. 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. 
  5. Blend the cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add to the pan.  
  6. If needed to thin out the sauce, add the extra pasta water and give it a stir. Serve immediately topped with fresh basil.
white bowl of ww tuscan chicken and pasta

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

Weight Watchers Crock Pot Recipes

top down image of chicken pasta in a white bowl
4.48 from 574 ratings
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Weight Watchers Tuscan Chicken Pasta

Created by: Becca Ludlum
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
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 minced garlic
  • 3 tbsp Italian seasoning
  • ¼ tsp black pepper
  • 2 lbs chicken breast diced into 1-inch cubes
  • 12 oz whole wheat pasta
  • 3 cups fat free chicken broth 1 cup only for Crockpot method.
  • ¾ cup fat-free plain Greek yogurt
  • ¾ cup fat-free cottage cheese
  • 2 cups baby spinach
  • 2 tbsp fresh basil or 1 tsp dried
  • 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 minced 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 fat free 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 fat-free plain Greek yogurt ¾ cup fat-free 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: 
  • 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: 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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362 Comments

  1. 5 stars
    I’ve made this twice and it’s great as is, however, next time I think I’ll decrease pasta, increase vegs, adding maybe broccoli and increase the chicken. Would love to hear other tweaks.

    Not to take away from the original recipe which is fantastic! Did not think I’d like the cottage cheese and Greek yogurt but you really can’t taste either.

    1. 5 stars
      LOOOOOOOOOOOOOOOOOVED this recipe, i was shocked at how food this tasted. Never thought that cottage cheese and greek yogurt would be such a great combo. Will definitely keep this one on my list.

  2. Hi! I have 16oz of whole wheat pasta. If I used all of it how much broth should I add? I’m doing it on stovetop!! :)

    1. I’d slowly add the broth until you get to the consistency you like. An alternative way to make this is to click on the serving size in the recipe and slide it until the ingredients show 16 oz of pasta, then use those measurements :)

  3. I can taste the Greek yogurt and it’s not good. I tried to season the yogurt and cottage cheese blend with garlic powder but nothing helped :(

  4. 4 stars
    It was good. I personally needed a little more flavor. I might add mushrooms next time. Yes, I will make it again

  5. I just put everything in the crock pot and then read down further and it said to add the pasta the last 30 minutes 😬. Hope it turns out 🤞

    1. Keep an eye on your pasta – hopefully the chicken will be done at the same time! Just try not to let it sit longer than it has to :)

  6. Did anyone do anything with the left over broth??

  7. I just input the nutritional info not the WW calculator… how is this 7 Blue pts??? It shows 14 as per Calc.

    1. Hi Eden! I calculate all of my points using the ingredients, not the nutrition information. If you calculate that way you’ll see that the points are correct.

  8. how would i measure this for 21 day fix?

  9. Just curious, how is this just 2 points for green?

    1. I calculate my points using the ingredients, not the nutrition information, if that helps!

  10. Sorry, I read it wrong.
    I see green is 10.👍🏻

  11. Anonymous says:

    4 stars
    It’s decent but honestly a bit on the bland side… I added more pepper and parmesan. I am not a chef at all so I don’t know what to add to get more flavor. It has the makings to be really really good, just missing some things.

  12. Not sure how you figured out the points for WW. When I enter your nutrition into the weight watcher calculator this recipe is a whopping 14 points! No thank you, that leaves me with 3 points for lunch and breakfast.

    1. Hi Jennifer, I calculate using ingredients, not nutrition info. Last time this recipe was checked was about a month ago, so I’m 100% confident on these points.

  13. Can I double this recipe for my 6 quart instant pot? And how does the time differ?

    1. This will be a tight fit to double because of the pasta. Don’t change the time, but you’ll want to make sure to double the liquid in the recipe so the pasta can cook :)

  14. Gena Grubbs says:

    5 stars
    I made this with canned chicken, added 1 bag frozen broccoli, 1 container of mushrooms– dumped it all in the crockpot on high and 3 hours later it was delicious! Thank you for the wonderful recipe!

  15. 5 stars
    Sooo good! I doubled the Italian seasoning and added probably 1 tbs of pepper for my fiancé since I’m on WW and he’s not, wanted to make sure it had enlightened flavor. It was amazing, he went back for seconds! Will have this handy for a weekly go to!

  16. C Colleen Thorstenson says:

    5 stars
    THANK YOU for being so specific about how to cook this in the Instant Pot!! I am terrified of mine – all the steam and the timer that says 0 when it really means ‘wait 10 minutes or risk explosion’ freaks me out!
    Keep posting such yummy recipes. And keep telling us EXACTLY how to cook them in the IP please!

  17. 5 stars
    I LOVE this recipe. It’s so tasty, the whole family enjoyed it. I did put a lot of cayenne pepper on mine because I like heat baby.

  18. 4 stars
    Made the crockpot version of this and it was quick and easy! Added additional seasoning and garlic, as well as mushrooms. Next time I might try this with lentil or chickpea pasta!

  19. 5 stars
    Yummy! My husband didn’t even know that this was WW friendly.

  20. 5 stars
    Loved it! I didn’t have any cottage cheese so instead I mixed the greek yogurt with ricotta and it was tasty!! Will be making again!

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