Healthy Tuscan Chicken Pasta

close up of bite of tuscan chicken on fork

This healthy Tuscan Chicken Pasta recipe will satisfy your craving for creamy pasta without the calories! It's an easy healthy chicken recipe that your family will love, and you can cook it in your Instant Pot, slow cooker, or on the stove.

Course Main Course

Cuisine Italian

Keyword Healthy Tuscan Chicken Pasta

Prep Time 25 minutes

Cook Time 3 minutes

Total Time 28 minutes

Servings

Calories 467kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Sealing Rings
Kitchen Knife

Ingredients

1/2 cup sun-dried tomatoes sun dried with no oil or grape tomatoes, halved
1 tbsp Italian seasoning
1 tbsp garlic minced
2 lbs chicken breast (about 2 large breasts, diced into 1-inch cubes)
3 cups low sodium chicken broth low sodium
3 cups whole wheat pasta I used one 12 oz. box
¾ cup cottage cheese 2%
¾ cup plain Greek yogurt 2%
2 cups spinach baby
¼ cup basil fresh, or 1 tsp dried basil
⅔ cup cheese parmesan

Instructions

Instant Pot Directions:

Set your Instant Pot to Sauté and lightly spray the pot with cooking spray. Once your pot is hot, add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant.
Add your 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 your chicken is browned on all sides, add your chicken broth.
Add your pasta to the pot and stir well, ensuring that all noodles are below the liquid.
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 and Greek yogurt together until smooth (in a blender or food processor), then set aside.
When the cook time is complete, quick release the pressure, and remove the lid. Stir. Drain any excess liquid from the pot.
While your noodles are still hot, stir in spinach and basil. Once the leaves have wilted, stir in your blended cottage cheese and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil.

Video

Notes

*For stovetop/crockpot directions, please see original post

Recipe Tips:

You can substitute fresh, halved grape tomatoes in place of sun-dried tomatoes. Reduce your cooking liquid by ½ cup when using fresh tomatoes.
While this recipe tastes best when followed exactly, you can add more Greek yogurt or more cottage cheese if you don’t have one of them.
Cut your chicken into equal-sized pieces to make sure they are cooked evenly.
Add more spinach and tomatoes to increase your vegetables per serving, or add a salad as a side dish.
I don't typically add salt to my recipes so that you can add salt and pepper to your taste and dietary needs.
If using crockpot or stovetop cooking method, start with 1 cup of water and slowly add more if needed to keep the recipe from becoming watery. *This amount will change if not using whole wheat pasta*
If using gluten free pasta, reduce Instant Pot cook time to 2 minutes.

Healthy Eating Plans:

21 Day Fix: For the entire recipe: 2 ½ Green Containers, 10 Red Containers, 12 Yellow Containers, and 2 Blue Containers. For each 1 ½ cup serving: 1/3 Green Container, 1 2/3 Red Containers, 2 Yellow Containers, and 1/3 Blue Containers.
2B Mindset: I would eat this as a healthy lunch with extra vegetables.

Nutrition