Kick your weeknight dinner rut to the curb with this Weight Watchers Tuscan Chicken Pasta! Packed with sun-dried tomatoes, spinach, and tender chicken in a velvety sauce, it’s indulgent without the guilt. Even better? You’ll ditch the takeout menus because this comes together faster than your favorite delivery driver can say, “Sorry, we forgot the napkins.”

Why This Recipe Works

Smart swaps save points: Using light cream cheese and skim milk keeps the sauce rich but WW-friendly.
Flavor bombs: Sun-dried tomatoes and garlic add umami depth so you won’t miss heavy cream.
One-pan wonder: Less cleanup = more time for important things (like pretending you’ll do the dishes later).
Versatile veggies: Spinach bulks it up with nutrients, and you can sneak in extra greens without rebellion from picky eaters.
Meal-prep hero: Tastes even better the next day, making it a lunchbox superstar.

Ingredients

1 lb boneless, skinless chicken breasts, cubed into 1-inch pieces
8 oz whole wheat penne pasta (or any short pasta you like)
1 tbsp olive oil
3 cloves garlic, minced (or 1 tbsp from the jar—we won’t judge)
1/2 cup sun-dried tomatoes in oil, drained and chopped
2 cups fresh baby spinach, loosely packed
1/2 cup light cream cheese, softened
1/2 cup skim milk
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for heat lovers)
Salt and black pepper to taste

Equipment Needed

Large skillet (non-stick if you hate scrubbing)
Pot for boiling pasta
Colander
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

Instructions

Step 1: Cook the Pasta Like a Pro

Bring a large pot of salted water to a rolling boil—think “mini ocean waves,” not lazy bubbles. Add the penne and cook for 9–11 minutes until al dente (that’s fancy for “still has a slight bite”). Drain in a colander, but reserve 1/2 cup of pasta water. This starchy liquid is gold for adjusting sauce consistency later. Pro tip: Stir the pasta occasionally to prevent a mutiny where pieces stick together.

Step 2: Brown the Chicken to Perfection

Heat olive oil in your skillet over medium-high heat. Season chicken cubes with salt, pepper, and Italian seasoning, then add them in a single layer—no overcrowding, or they’ll steam instead of sear. Cook for 5–6 minutes, flipping halfway, until golden and no longer pink inside. Transfer to a plate; they’ll finish their journey later.

Step 3: Build the Flavor Base

In the same skillet (don’t wash it—those browned bits = flavor!), add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until the garlic is fragrant but not burnt (unless you enjoy a side of regret). Toss in spinach and stir until just wilted, about 1 minute. Pro tip: If your spinach is stubborn, cover the skillet for 30 seconds to speed up the wilting process.

Step 4: Create the Creamy Sauce

Reduce heat to medium-low. Add cream cheese and milk, stirring until the cheese melts into a smooth sauce. Sprinkle in Parmesan, red pepper flakes (if using), and a pinch of salt. Too thick? Splash in reserved pasta water 1 tbsp at a time until it coats the back of a spoon.

Step 5: Bring It All Together

Return the chicken and pasta to the skillet, tossing gently to coat everything in sauce. Cook for 1–2 minutes to reheat the chicken. Taste and adjust seasoning—maybe more Parmesan? Always more Parmesan. Serve immediately, preferably with a dramatic garnish of fresh basil.

Tips and Tricks

Chicken shortcuts: Use pre-cooked rotisserie chicken to save time. Just shred it and add it in Step 5 to warm through.
Pasta alternatives: Swap in chickpea pasta for extra protein or zucchini noodles for a low-carb version (just skip boiling and sauté them in Step 3).
Sauce too thin? Simmer it for an extra 2–3 minutes, or add a sprinkle of cornstarch (1/2 tsp mixed with 1 tbsp cold water) to thicken.
Freezer-friendly: Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of milk to revive the sauce.
Spinach substitute: Kale or arugula work too, but chop kale finely and remove tough stems first.

Recipe Variations

Mushroom madness: Sauté 1 cup sliced cremini mushrooms with the garlic for an earthy twist.
Lemon zest brightness: Stir in 1 tbsp lemon zest and 1 tbsp juice at the end for a tangy kick.
Turkey swap: Ground turkey (93% lean) makes a great chicken alternative—just brown it first.
Vegan version: Use tofu or chickpeas, dairy-free cream cheese, and nutritional yeast instead of Parmesan.
Spice it up: Add 1/2 tsp smoked paprika or a diced jalapeño with the garlic.

Frequently Asked Questions

Can I use frozen spinach?
Absolutely! Thaw 1/2 cup frozen spinach and squeeze out excess water before adding it. Frozen spinach is more compact, so you’ll need less than fresh.

How do I track WW points for this?
Points vary based on your plan, but using whole wheat pasta, lean chicken, and light dairy keeps it low. Always input your exact ingredients into the WW app for accuracy.

Can I make this ahead?
Yes, but the pasta absorbs sauce over time. Store components separately if possible, or add extra milk when reheating.

What’s the best pasta shape for this?
Short shapes like penne, farfalle, or rotini hold sauce well. Avoid long strands like spaghetti unless you’re into messy twirling.

Is there a slow cooker version?
Sure! Brown chicken first, then add everything except pasta and spinach to the slow cooker. Cook on low 4–5 hours, stir in cooked pasta and spinach at the end.

Summary

This Weight Watchers Tuscan Chicken Pasta delivers creamy comfort without the guilt, thanks to smart ingredient swaps and bold flavors. Perfect for busy nights or impressing your “I don’t do healthy food” friends.