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Healthy Tuscan Chicken Pasta | Instant Pot | Slow Cooker | Stovetop

Meagen Brosius
  • 35 minutes
  • Serves 6


3 cups

chicken broth

1/2 cup

sun-dried tomatoes

1/2 tbsp

Italian seasoning

1 tbsp

minced garlic

1 1/2

to 2 lbs. chicken breast (diced into 1-inch cubes)

1 oz

box whole wheat noodles

2 cups

baby spinach

3/4 cup

Greek Yogurt

3/4 cup

cottage cheese

2/3 cup


1/4 cup

fresh basil (1 tsp dried)

1/2 tsp


1/4 tsp



  • Spay a large skillet with cooking spray. Over medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic until fragrant.
    Add your cubed chicken and sauté until browned on all sides.
    Transfer chicken and tomatoes to your 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.
    Once pasta is cooked drain extra liquid and add in spinach and basil, stir until wilted.
    Blend cottage cheese and Greek yogurt until smooth, stir into your noodles.
    Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

    Elaine Sanchez • 2020-11-16

4 people Recommend This Recipe