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creamy chicken pasta

Rebecca’s creamy chicken pasta

Total Time
30 min
10 min
20 min
Check out this yummy recipe courtesy of our WW Ambassador, Rebecca. Follow her on Instagram at @rebeccaswwlife. Craving a creamy chicken pasta dish that's easy to make and perfect for the whole family? Look no further! Rebecca's recipe is sure to be a hit and can be ready in just 30 minutes, perfect for busy weeknights.


Skinless chicken breast

500 g, chopped into 3cm pieces

Brown onion

1 medium, finely chopped


2 clove(s), crushed


1 medium, chopped


250 g, button, sliced

Red capsicum

1 medium, chopped


2 tsp, Tuscan

Fresh flat-leaf parsley

1 tbs, chopped, plus extra to serve

Canned diced tomatoes

1 400g can, (1 x 400g can crushed tomatoes)

Chicken stock powder

2 tsp, gluten-free variety

Light cream

¼ cup(s), (cooking cream), (60ml)

Legume pasta, dry

200 g

Grated parmesan cheese

¼ cup(s), (20g)


  1. Season the chicken well with salt and pepper. Heat a large, deep non-stick saucepan over medium-high heat. Cook chicken for 2-3 minutes, or until chicken is sealed. Add onion, garlic, zucchini, mushrooms and capsicum, cook, stirring for 3-4 minutes, or until vegetables have softened. Stir in Tuscan seasoning, parsley, tomatoes, stock powder, 2 cups (500ml) hot water and cream, and bring to the boil.
  2. Add the pasta, return to the boil, then reduce heat to medium-low and simmer, covered, for 10-12 minutes, stirring occasionally until pasta is tender and the sauce starts to thicken (you may need to add more water). Serve topped with parmesan and extra parsley.