Tuscan Chicken Pasta is a popular menu item at the Cheesecake Factory and Olive Garden. It’s a decadent pasta dish loaded with Italian flavors. My copycat recipe adds a healthy twist to this classic meal.
This healthy Tuscan Chicken Pasta has all the flavors of the restaurant version, without all the calories, sodium, and fat. I love making this recipe in one pot using my Instant Pot, but it can also be made in the Crock Pot or right on the stove.
This is one of my favorite healthy pasta recipes, and it’s great for meal prep because it keeps well in the fridge for the week and it freezes and reheats well.
I’m just here for the healthy Tuscan Chicken Pasta
To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. If you’d like to skip over the parts about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easy to print Tuscan Chicken Pasta recipe.
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 (one cup for Crockpot and stovetop method)
3 cups whole wheat pasta I used one 12 oz. box
3/4 cup cottage cheese 2%
3/4 cup plain Greek yogurt 2%
2 cups spinach baby
1/4 cup basil fresh, or 1 tsp dried basil
2/3 cup cheese parmesan
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 cut 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, 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.
You can substitute fresh, halved grape tomatoes in place of sun-dried tomatoes. Reduce your cooking liquid by ½ cup when using fresh tomatoes.
If using gluten free pasta, reduce cook time to 2 minutes.
While this recipe tastes best following exactly you, you can add more Greek yogurt or more cottage cheese if you don’t have one of them.
Cut your chicken in equally sized pieces to make sure the are all cooked evenly. Large pieces of chicken may not cook long even.
You can sub fresh basil for dried, just add 1 tsp with your tomatoes.
You can reduce the carbs in this recipe but only using 1 ½ cups of dried pasta and 1 ½ cup of broth.
Add more spinach and tomatoes to up your vegetables per serving.
Add salt and pepper to your taste.