Weight Watchers Creamy Chicken Pasta Bake (Light Version)
🛒 Ingredients
Main:
- 2 raw chicken breasts (trimmed, sliced or whole)
- 2 cups uncooked whole wheat pasta or chickpea pasta
- 1 small onion (optional, diced)
- 2 cloves garlic (minced)
- 2 cups broccoli or spinach (optional for volume)
Light creamy sauce:
- 1 cup fat-free plain Greek yogurt
- 1 cup low-sodium chicken broth
- 2 tbsp light cream cheese
- 1 tbsp cornstarch (or flour)
- ½ cup reduced-fat shredded cheese (mozzarella or cheddar)
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt & pepper
👨🍳 Instructions
1. Cook pasta (partially)
- Boil pasta until just under al dente (it will finish in the oven).
- Drain and set aside.
2. Prep chicken
- Season chicken with salt, pepper, paprika, and herbs.
- Lightly sear in a pan (optional but adds flavor) OR place raw in baking dish for a true dump-and-bake method.
3. Make light creamy sauce
- In a bowl, whisk Greek yogurt, broth, cream cheese, cornstarch, garlic, and seasoning.
- Mix until smooth and pourable.
4. Assemble
- In a baking dish, combine:
- pasta
- chicken
- veggies
- Pour sauce evenly over everything.
- Sprinkle light cheese on top.
5. Bake
- Cover with foil and bake at 180°C / 350°F for 25–30 minutes.
- Remove foil and bake another 5–10 minutes until bubbly and slightly golden.
🔥 WW-friendly tips
- Greek yogurt replaces heavy cream for protein + creaminess
- Chickpea pasta boosts protein and keeps you fuller longer
- Load up on vegetables to increase volume without many points
- Portion into smaller servings for better control
🍽️ Result
You still get:
- creamy texture
- cheesy topping
- tender chicken pasta bake
…but with much lighter calories and higher protein.
