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Weight Watchers Tuscan Chicken Pasta

This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Weight Watchers Crockpot pasta recipes are easy to cook, and my Weight Watchers recipes are family friendly dinner recipes! 
Course Main Course
Cuisine Italian
Keyword Crockpot, instant pot, tuscan chicken, Weight Watchers, ww dinner, ww meals
Prep Time 10 minutes
Cook Time 4 minutes
Instant Pot Pressure Time 20 minutes
Total Time 34 minutes
Servings 6 Servings
Calories 499kcal
Author Becca Ludlum

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

Notes: 7 Blue Plan Points per serving (Makes 6 Servings, about 1 1/2 cup each) | If you are using dried basil instead of fresh add your basil when you sauté the sun-dried tomatoes instead of the end.

Nutrition

Calories: 499kcal | Carbohydrates: 54g | Protein: 54g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 528mg | Potassium: 1243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1203IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 4mg