Description
This healthy Instant Pot 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. Crock Pot and Instant Pot directions are included.
Ingredients
Scale
- 1 cup sun-dried tomatoes (sun dried with no oil or grape tomatoes, halved)
- 3 tbsp Italian seasoning
- 2 tbsp garlic, minced
- 2 lbs chicken breast (about 2 large breasts, diced into 1-inch cubes)
- 3 cups chicken broth (1 cup only for Crockpot method)
- 3 cups whole wheat pasta (one 12 oz. box)
- ¾ cup cottage cheese (2%)
- ¾ cup Greek yogurt (2%)
- 2 cups baby spinach
- 2 tbsp basil (fresh, or 1 tsp dried basil)
- ⅔ cup parmesan cheese
- Salt and pepper to taste
Instructions
- Instant Pot: Set your Instant Pot to Sauté and lightly spray the pot with cooking spray. Once the pot is hot, add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant.
- Add the cubed chicken to the pot and cook 2–3 minutes, stirring often. Once the chicken is browned on all sides, add the chicken broth.
- Add the 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. Cook on high pressure for 3 minutes.
- While the chicken and pasta cook, blend the cottage cheese, Greek yogurt, and grated parmesan 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, keeping aside 1/4 cup. Add the 1/4 cup liquid to the cottage cheese mixture and stir well.
- While the noodles are still hot, stir in the spinach and basil. Once the leaves have wilted, stir in the blended cottage cheese mixture. Serve immediately. Garnish with additional parmesan and fresh basil.
- Crock Pot: Lightly spray a large skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for about 30 seconds until fragrant.
- Add the cubed chicken to the pan and brown for 1–2 minutes until the chicken no longer sticks together.
- Transfer the chicken and sun-dried tomatoes (all of the contents of the pan) to your Crock Pot and top with chicken broth. Cook on high heat for 2–3 hours, or low heat for 4–5 hours.
- About 20 minutes before you’d like to eat, boil the pasta in a separate pot according to package directions. Once cooked, drain and add the pasta to the Crock Pot.
- Drain any excess liquid from the slow cooker (set aside 1/4 cup) and add spinach and basil. Stir until the spinach is wilted.
- Blend cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add the mixture to the Crock Pot.
- Stir the cottage cheese mixture and 1/4 cup pasta water into the contents of the slow cooker until creamy.
- Stir one last time and serve immediately with extra parmesan cheese and fresh basil, as desired.
Notes
- Use sun-dried tomatoes with no oil or substitute grape tomatoes, halved.
- For the Crock Pot method, use only 1 cup of chicken broth.
- Garnish each serving with extra parmesan cheese and fresh basil as desired.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Dinner
- Method: Instant Pot, Crock Pot
- Cuisine: Tuscan