Easy Healthy Tuscan Chicken Pasta

Tuscan Chicken Pasta is a popular menu item at the Cheesecake Factory and Olive Garden. It is a decadent rice dish filled with Italian flavours. My copycat recipe provides a wholesome twist to this classic meal.

This healthful Tuscan Chicken Pasta includes all of the flavours of this restaurant version, with of the calories, sodium, and fat. I enjoy making this recipe in 1 pot with my Immediate Pot, but it can also be made in the Crock Pot or directly on the stove.

This is one of my favourite healthy pasta recipes, and it is fantastic for meal prep because it keeps well in the refrigerator for the week and it freezes and reheats well.

I’m Only here for the healthy Tuscan Chicken Pasta

To better serve all of my readers here at My Crazy Good Life, I’ve dedicated to putting a great deal of useful info in all my posts. If you’d like to skip over the details of freezing, swapping ingredients, and diet information, please visit the bottom of the page, where you’ll find the easy to publish Tuscan Chicken Pasta recipe.

Ingredients:

• Sun-dried berries: You can find these sweet gems in your produce section. They’re usually in a bag or jar. Make sure and catch the kind that doesn’t include oil. In case you have problems finding them, then you can substitute with fresh grape tomatoes. They work great and still provide the sweetness.
• Italian Seasoning: It is a space saver for your pantry. A variety of basil, marjoram, rosemary, lavender, and lavender all combined in 1 bottle.
• Garlic: were you aware that in Northern Italian cooking they do not use garlic, just in Southern and Tuscan cuisine.
• Chicken: Cut your chicken in 1-inch cubes or ½ inch thick strips to promote quick and even cooking.
• Chicken Broth: You can create your own or grab some from the shop. When purchasing, make certain to acquire low sodium.
• Pasta: I use whole wheat noodles, but it is simple to swap this for a gluten free noodle but be sure to reduce the cooking time (I use the rule of half of the cooking time around the package minus 2 minutes). If using regular pasta, drain the additional water following
• Cottage Cheese: Make sure and grab 2% cottage cheese. It helps lower the saturated fat and calories with no over-processing, like from the fat-free types.
• Greek Yogurt: Greek yogurt is a superb source of protein, probiotics, and calcium. It works nicely as a substitute for sour cream and cream cheese dishes.
• Spinach: An excellent source of Vitamins A, C, and K, and high in fibre, calcium, and iron. You can also use dried inside this recipe if you don’t have fresh handy. Just reduce the quantity to 1 teaspoon.
• Basil: Popular in cuisine worldwide for its sweet aromatic flavour. You can also use dried in this recipe if you don’t have fresh handy. Just reduce the amount to 1 teaspoon.
• Parmesan Cheese: I love grabbing a wedge of fresh parmesan and grating it myself. The mild nuttiness joins this recipe together perfectly.

Recipe Tips:

• You can substitute fresh, halved grape tomatoes in place of sun-dried berries. Reduce your cooking liquid by 1/2 cup when using fresh vegetables.
• While this recipe tastes best when followed correctly, you can add more Greek yoghurt or more cottage cheese if you don’t have one of these.
• Cut your chicken in equal-bite sized bits to make sure they’re cooked evenly.
• You’re able to reduce the carbs in this recipe by simply using 1 1/2 cups of pasta and 1 1/2 cup of broth.
• Insert more spinach and berries to raise your vegetables daily, or add a salad as a side dish.
• Add salt and pepper to your taste.

Instant Pot Instructions

The time required: 13 minutes.

1. Cook your tomatoes
2. Place your Instant Pot to Sauté and gently spray on the pot with olive oil spray. Once your container is warm, add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant. This will stop your own chicken from clumping together while it’ s under pressure. Once your chicken is browned on all sides, add your chicken broth.
3. Brown your chicken
4. 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.
5. Add pasta
6. Add your pasta into the pot and stir well, making sure that all noodles are under the liquid.
7. Stress Cook
8. lock and Close the lid and turn the pressure valve to sealing. Select Stress Cook (large ) and set the time for 3 minutes.
9. Make your sauce
10. While your chicken is cooking, combine the cottage cheese and Greek yoghurt until smooth then set aside.
11. Quick Release
12. When the cooking time is finished, quick release the strain, and remove the lid. Stir. Drain any excess liquid from the pot.
13. Add Spinach
14. After the leaves have wilted, stir into your mixed cottage cheese, and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil.

Crockpot Tuscan Chicken Pasta

Spray a large skillet with cooking spray.

1. More than medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic till aromatic.
2. Next, add your cubed chicken and sauté until browned on all sides.
3. Transfer chicken and tomatoes to a crockpot and top with chicken broth.
4. Cook on high heat 2-3 hours or low heat 4-5 hours.
5. Add your pasta during the last 30 minutes of cook time.
6. After pasta is cooked, then drain extra liquid and add in spinach and ginger, stir until wilted.
7. Blend cottage cheese and Greek yoghurt until smooth, stir in to your noodles.
8. Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Stovetop Instructions

1. Spay a Huge skillet/pot with cooking spray.
2. More than medium/high warmth, sauté the sun-dried tomatoes, Italian seasoning and garlic till fragrant.
3. Next, add your cubed chicken and sauté until browned on all sides.
4. Add chicken broth and noodles into the pot.
5. When the broth begins to boil, then reduce the heat to medium. Boil 12-15 minutes stirring often to avoid clumping.
6. Once pasta is cooked, drain excess liquid. Add from the spinach and basil, stir until wilted.
7. Blend cottage cheese and Greek yogurt until smooth, stir in to your noodles.
8. Finally, add your parmesan cheese. Stir one final time and serve immediately with extra cheese and fresh basil, as wanted.

Healthy Eating Plans:

• 21 Day Fix: For the Whole 21 Day Repair Tuscan Chicken pasta recipe: Two 1/2 Green Containers, 10 Red Containers, 12 Yellow Containers, and 2 Blue Containers. I give you the count for the entire recipe so its easier to re-calculate the containers should you change something.
• For every 1 1/2 cup serving: 1/3 Green Container, 1 2/3 Red Containers, 2 Yellow Containers, and 1/3 Blue Containers.
• 2B Mindset: I’d eat this as a healthful lunch with additional vegetables.

I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.

Please, if you recreate this Easy Healthy Tuscan Chicken Pasta Recipe, don’t forget to give me star rate or comment below. Thanks!

Try these other Delicious Recipes options:

• Healthy Lentil Bolognese Recipe
• Super Easy Vegan Burrito Recipe
• Apple Pecan Fall Salad
• Sweet Potato & Quinoa Chili
• Broccoli Cashew Stir-Fry Easy Salad Recipe
• Easy Taco Salad Vegan Recipe

Print Recipe

Easy Healthy Tuscan Chicken Pasta

Tuscan Chicken Pasta is a popular menu item at the Cheesecake Factory and Olive Garden. It is a decadent rice dish filled with Italian flavours. My copycat recipe provides a wholesome twist to this classic meal.

Prep Time10 minutes mins

Cook Time3 minutes mins

Total Time13 minutes mins

Course: Breakfast, diet, Dinner, Keto, low carb, lunch, Main Course

Cuisine: daily free, Italian, low carb, vegan

Keyword: Healthy Tuscan Chicken Pasta

Servings: 6

Calories: 467kcal

Author: Feodora Nastashia

Ingredients

• 1/2 cup sun-dried berries sun dried with no oil or grape tomatoes halved
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic minced
• 2 lbs chicken breast about two large breasts, then diced into 1-inch cubes
• 3 cups low sodium chicken broth low-carb 1 cup for Crockpot along with stovetop method
• 3 cups whole wheat pasta I’ve used one 12 oz. Box
• 3/4 cup cottage cheese 2%
• 3/4 cup plain Greek yogurt 2%
• 2 cups lettuce infant
• 1/4 cup basil fresh or 1 teaspoon dried basil
• 2/3 cup pasta parmesan

Instructions

Instant Pot Instructions

• Cook your tomatoes
• Place your Instant Pot to Sauté and gently spray on the pot with olive oil spray. Once your container is warm, add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant. This will stop your own chicken from clumping together while it' s under pressure. Once your chicken is browned on all sides, add your chicken broth.
• 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 into the pot and stir well, making sure that all noodles are under the liquid.
• lock and Close the lid and turn the pressure valve to sealing. Select Stress Cook (large ) and set the time for 3 minutes.
• While your chicken is cooking, combine the cottage cheese and Greek yoghurt until smooth then set aside.
• When the cooking time is finished, quick release the strain, and remove the lid. Stir. Drain any excess liquid from the pot.
• After the leaves have wilted, stir into your mixed cottage cheese, and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil.
• Spay a Huge skillet/pot with cooking spray.

Stovetop Instructions

• More than medium/high warmth, sauté the sun-dried tomatoes, Italian seasoning and garlic till fragrant.
• Next, add your cubed chicken and sauté until browned on all sides.
• Add chicken broth and noodles into the pot.
• When the broth begins to boil, then reduce the heat to medium. Boil 12-15 minutes stirring often to avoid clumping.
• Once pasta is cooked, drain excess liquid. Add from the spinach and basil, stir until wilted.
• Blend cottage cheese and Greek yogurt until smooth, stir in to your noodles.
• Finally, add your parmesan cheese. Stir one final time and serve immediately with extra cheese and fresh basil, as wanted.

Crockpot Tuscan Chicken Pasta

• More than medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic till aromatic.
• Next, add your cubed chicken and sauté until browned on all sides.
• Transfer chicken and tomatoes to a crockpot and top with chicken broth.
• Cook on high heat 2-3 hours or low heat 4-5 hours.
• Add your pasta during the last 30 minutes of cook time.
• After pasta is cooked, then drain extra liquid and add in spinach and ginger, stir until wilted.
• Blend cottage cheese and Greek yoghurt until smooth, stir in to your noodles.
• Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Notes

You can substitute fresh, halved grape tomatoes in place of sun-dried berries. Reduce your cooking liquid by 1/2 cup when using fresh vegetables.
While this recipe tastes best when followed correctly, you can add more Greek yoghurt or more cottage cheese if you don’t have one of these.
Cut your chicken in equal-bite sized bits to make sure they’re cooked evenly.
You’re able to reduce the carbs in this recipe by simply using 1 1/2 cups of pasta and 1 1/2 cup of broth.
Insert more spinach and berries to raise your vegetables daily, or add a salad as a side dish.
Add salt and pepper to your taste.

Healthy Eating Plans:
21 Day Fix: For the Whole 21 Day Repair Tuscan Chicken pasta recipe: Two 1/2 Green Containers, 10 Red Containers, 12 Yellow Containers, and 2 Blue Containers. I give you the count for the entire recipe so its easier to re-calculate the containers should you change something.
For every 1 1/2 cup serving: 1/3 Green Container, 1 2/3 Red Containers, 2 Yellow Containers, and 1/3 Blue Containers.
2B Mindset: I’d eat this as a healthful lunch with additional vegetables.

Nutrition
Calories: 467kcal | Carbohydrates: 28g | Protein: 47g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 318mg | Potassium: 673mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1371IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 3mg