Here’s a Weight Watchers (WW) friendly recipe for Chicken Mozzarella Pasta that is light on points but full of flavor. By using lean chicken breast, whole wheat pasta, and reduced-fat cheese, this dish balances indulgence with health. The creamy tomato sauce is made lighter by using a small amount of light cream cheese, giving you that rich taste without the excess calories.

WW Chicken Mozzarella Pasta Recipe

Ingredients:

  • 8 oz whole wheat pasta (penne, rigatoni, or any pasta shape you prefer)
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil (or use cooking spray for fewer points)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (no-salt-added)
  • 1/4 cup tomato paste
  • 1/2 cup chicken broth (low-sodium)
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional, for heat)
  • 2 oz light cream cheese
  • 1 cup reduced-fat mozzarella cheese, shredded
  • Fresh basil or parsley, chopped (for garnish)
  • Salt and pepper, to taste

Instructions:

Start by cooking the whole wheat pasta according to the package directions, until al dente. Be sure to lightly salt the boiling water for flavor, but don’t overdo it to keep the sodium levels in check. Once the pasta is cooked, drain it and set it aside, saving about 1/2 cup of the pasta water for later, in case you need to loosen up the sauce.

While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil (or cooking spray to reduce points). Add the bite-sized chicken pieces to the pan, season with a little salt and pepper, and cook for about 6-8 minutes, turning occasionally until the chicken is cooked through and lightly browned. Once done, transfer the chicken to a plate and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it. Then, add the diced tomatoes (with their juices), tomato paste, chicken broth, Italian seasoning, and crushed red pepper flakes (if using). Stir everything together and bring the sauce to a simmer. Let it cook for about 5 minutes, allowing the flavors to blend.

After the sauce has simmered, stir in the light cream cheese, allowing it to melt into the sauce and create a creamy, smooth texture. You can adjust the consistency by adding a little of the reserved pasta water if the sauce becomes too thick. Taste and adjust seasoning with more salt, pepper, or Italian herbs, if needed.

Return the cooked chicken to the skillet, stirring it into the sauce to coat evenly. Then, add the drained pasta to the pan, tossing everything together until the pasta is fully coated with the sauce and the chicken is well distributed. Finally, sprinkle the shredded reduced-fat mozzarella cheese over the top, stirring gently to melt the cheese into the pasta and sauce mixture.

Let the pasta sit for a minute or two, allowing the cheese to melt and blend fully into the sauce. Once done, garnish with freshly chopped basil or parsley for a burst of color and freshness. Serve warm.

WW Points:
This dish is around 7-9 points per serving, depending on portion size and the brands of ingredients used (such as the type of pasta, light cream cheese, and reduced-fat mozzarella). To get an accurate point value, you can enter your specific ingredients into the WW recipe builder.

This Chicken Mozzarella Pasta offers a delicious, creamy, and cheesy pasta experience without going overboard on points. The whole wheat pasta adds fiber, while the light mozzarella and cream cheese give you that classic comforting Italian feel. It’s a perfect weeknight dinner that satisfies cravings while staying within your WW goals!

4o