Weight Watchers Tuscan Chicken Pasta
Creamy yet light Tuscan chicken pasta with sun‑dried tomatoes, spinach, and a protein‑packed yogurt‑cottage cheese sauce — all for just 5 WW points per serving.
Ingredients
Pasta & Chicken
- 12 oz whole wheat pasta penne, rotini, or favorite shape
- 2 lbs chicken breast cut into 1‑inch cubes
- 3 cups fat‑free chicken broth
Tuscan Flavor
- 1/2 cup sun‑dried tomatoes packed WITHOUT oil
- 1 tbsp minced garlic fresh or jarred
- 3 tbsp Italian seasoning
- 1/4 tsp black pepper
- 2 tbsp fresh basil plus extra for garnish
Creamy Sauce
- 3/4 cup fat‑free Greek yogurt
- 3/4 cup fat‑free cottage cheese
- 2/3 cup grated fat‑free Parmesan cheese
- 2 cups baby spinach
Instructions
- Instant Pot Method: Spray Instant Pot with oil or cooking spray and set to Sauté. Add sun‑dried tomatoes, garlic, Italian seasoning, and black pepper. Cook 30 seconds until fragrant.
- Add cubed chicken and cook 2–3 minutes, stirring to brown. Pour in chicken broth and stir. Add pasta and ensure noodles are submerged.
- Close lid, set valve to “sealing,” and pressure cook on high for 3 minutes. While it cooks, blend Greek yogurt, cottage cheese, and Parmesan until smooth.
- Quick release pressure, stir, and drain most liquid, keeping about 1/4 cup. Add 1/4 cup reserved liquid to yogurt mixture.
- Add baby spinach and basil to pasta; let wilt. Let pasta cool 2–3 minutes, then gently stir in yogurt mixture until creamy.
- Serve immediately, garnished with extra Parmesan and fresh basil.
Notes
Stovetop and crockpot variations also work — see full recipe directions. If sauce is too thick, add a splash of reserved pasta water. Store leftovers for 3–4 days and reheat with broth to loosen sauce.