Creamy Chicken Pasta with Basil and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 8
Makes 8 servings, 1½ cups per serving 9 SmartPoints per serving on WW FreeStyle, Flex, and Your Way Plans 11 SmartPoints per serving on Weight Watchers Beyond the Scale Plan 12 PointsPlus per serving
  • 1 pound boneless skinless chicken breast, cut into 1" chunks
  • 16 oz Whole Wheat Rigatoni Pasta
  • 2 cups chicken broth
  • 1 tomato, diced
  • 1 red onion, diced
  • ½ bell pepper, diced
  • 1 teaspoon minced garlic
  • ¼ cup fresh basil, lightly chopped
  • 1 teaspoon Italian seasoning blend
  • 2 cups fat-free half and half
  • 1 cup low-part-skim skim mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Non-Stick Cooking Spray
  1. Cook pasta according to package directions, drain and set aside.
  2. In a large non-stick skillet, sprayed with non-stick spray, cook chicken for 7 minutes over medium-high heat, stirring regularly.
  3. Remove chicken from skillet and set aside.
  4. Spray the skillet with non-stick cooking spray, and add in onions, bell pepper, and garlic.
  5. Cook for 4-5 minutes or until the vegetables start to become tender.
  6. Mix in half and the half, broth, seasonings, and parmesan and stir to combine. Cook for additional 3-4 minutes or until liquid begins to boil.
  7. Slowly stir in mozzarella cheese, tomatoes, basil, and add cooked chicken back to mixture.
  8. Cook over medium-high heat for additional 4-5 minutes or until cheese is melted and the mixture is starting to thicken.
  9. Pour over pasta and stir completely. Taste and add salt and pepper to your preference.
Recipe by You Brew My Tea at