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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 579 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 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
  • 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. 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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363 Comments

  1. I cannot seem to find the ingredient list with amounts of each thing u used. It looks like I would like the dish. Can you email me the ingredient list please

    1. Sara Anderson says:

      Hi Susan,
      The ingredient amounts are listed at the bottom of the page on the recipe card :)

  2. Recipe was delicious, but this format was very disorganized and hard to follow.

    1. Thanks for your feedback, Mich! I’d love to know what you found disorganized about the way the recipe was written, I’d like to make the recipe easier to follow.

  3. Anonymous says:

    Link to print is broken, just opens a new tab with the same webpage.

    1. Hello, I just checked it and it printed for me. If you’d have left your email, I could have sent you a link to print. I’m sorry I couldn’t help you with this.

  4. Made it tonight in the instant pot and doubled the recipe for my large family. It was a hit! Super easy. Thank you for this recipe!
    I didn’t have grated parm. Do you think that would reduce the points for blue at all?

    1. I’m so glad you liked it! 2/3 cup divided by 6 is so little, I can’t imagine it would change anything. I’m so frustrated that we can’t even check anymore!

  5. Bizzy Card says:

    I’m not on any color plan, do you know how many points just regular weight watchers points it is? It was delicious!

    1. Hi Bizzy! If you’re on their Personal Points plan, that is something I can’t calculate for you because it’s so individual. I’m sorry!

  6. can i do this with shrimp instead i don’t eat meat and only eat fish

  7. Do we brown the chicken in the instant pot or separate? If separate when is it added to the pot? It’ll be my first time using my instant pot

    1. Sara Anderson says:

      Hi Maggie,

      You’ll add the chicken in step 2:

      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.

      Hope this helps!

  8. 5 stars
    It was great but by the time everyone got to the table my pasta was overcooked
    I used the instant pot

    1. Hey Kim, I’d remove it from the pot next time to avoid that overcooking. :)

  9. 5 stars
    I made this tonight and oh my gosh it was delicious!!!!! I doubled the grape tomatoes and added two containers of chopped frozen spinach. My friend ate it and had no idea it was cottage cheese + Greek yogurt, she thought it was the real thing! I can’t wait to make this again.

    1. Thanks for letting me know that you enjoyed this–I’m so glad!

  10. I made this with the slow cooker. Absolutely delicious! Even my husband who is not on WW thought it was great.

  11. 5 stars
    I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!

  12. Hello, I love this recipe but I find that the pasta does get a little over done. I was thinking about just making the sauce portion of it and make the pasta as needed, but am unsure of the amount of chicken stock to use if I don’t add the pasta in the dish as I make it.

  13. 5 stars
    So delicious it’s going to be a repeat recipe even my hubby loved it !! Thank you

  14. 4 stars
    Great taste!! I was surprised there wasn’t any salt in the recipe. We had to add some. I was a little confused by draining it… I guess it makes sense, but all that broth had the great garlic flavor and all the Italian seasoning, so it was kind of a bummer to drain it away. I suppose it would have been too soupy, though, if we’d kept it! Loved this overall though.

    1. Thanks Meghan! My recipes almost always leave the salt out unless it’s needed for cooking to allow for you to season each plate individually. And exactly–it would be way too soupy if you left the leftover liquid in it. If you’re making it and would rather leave out the yogurt/cottage cheese you could get away with leaving some of the liquid in.

  15. 4 stars
    I commented previously, but I’ll also add that the format of the site was a little annoying with the instant pot/crockpot/skillet methods. I was doing the skillet method and had to keep scrolling all the way up and all the way back down as I made this in order the have the steps and the amounts. Love that there are different ways to cook it, though! Not sure what the solution would be… maybe putting the amounts in the directions too? Like “Add spinach (2 cups)” or whatever.

    1. Thanks for the feedback Meghan. We used to put the stovetop/IP/show cooker directions all in the printable recipe area but a lot of people didn’t appreciate having to print all of those out, so we landed on this format.

      Adding the measurements in the text would be helpful (I’ve often thought this when I’m cooking and following a recipe) but as someone who updates the site as well as writes new recipes, the behind the scenes answer to why we don’t do this is that it triples the work when we change something and also leaves more room for error – so, the less places the measurements are written in is better for us (and better for our readers in the long run).

      We have stopped providing slow cooker directions for our recipes, so I’d like to think that our newer recipes are a bit more manageable :)

  16. 5 stars
    Made this tonight and will definitely save this recipe. It was soooo good, easy and one dish meal. Delicious! Served with cheese and Galicia bread and salad.

  17. 5 stars
    Made this tonight and will definitely save this recipe. It was soooo good, easy and one dish meal. Delicious! Served with cheese and Galicia bread and salad. Can’t wait to try on guests!

  18. Patty 45066 says:

    5 stars
    I ran the recipe through the 2023 Weight Watcher app for Jan 2023 and for 6 servings I get 7 WW points. The pasta and parmesan cheese add all the points. How did you calculate 3 points?

    1. Hi Patty,

      I have 5 points for ff parmesan and 12 points for whole wheat pasta. I just realized though, that the pasta it calculated was for cooked – I changed that to uncooked (26 points) and am now at 5 points per serving.

  19. Anonymous says:

    5 stars
    I think the recipe is amazing! I can not figure out why people are complaining about the layout or having any confusion. It is very easy to comprehend and follow and I love how you offer three ways to prepare. You should not lose out on 5 stars because of USER errors. Thank you for sharing this!

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