Ground Turkey Pasta
A warm and comforting pasta dish made with lean ground turkey and simple pantry staples for a flavorful meal in minutes.
Ingredients
Main Ingredients
- 8 ounces Penne Pasta Feel free to replace it with any pasta shape you love.
- 1 pound Ground Turkey Substitute with ground chicken or ground beef for variety.
- 1 medium Yellow Onion Red onion can give a sharper twist if desired.
- 2 tablespoons Olive Oil Canola or vegetable oil works just as well if you prefer.
- 2 cloves Garlic Minced; garlic powder can also work in a pinch.
- 1 cup Chicken Broth Vegetable broth is an excellent vegetarian option.
- 1 cup Tomato Sauce Canned diced tomatoes can achieve a chunkier texture.
- ½ cup Half-and-half You can replace it with heavy cream or non-dairy milk.
- 1 cup Mozzarella Cheese Feel free to substitute with provolone or dairy-free cheese.
- 1 cup Cheddar Cheese Use any melty cheese you enjoy.
- ¼ cup Fresh Parsley Sprinkling this adds a fresh note to the presentation.
- 1 teaspoon Red Chili Flakes Optional for a little kick; you can omit or substitute with fresh chili if desired.
- 1 teaspoon Salt Enhances all flavors; adjust per your dietary requirements.
- 1 teaspoon Black Pepper Freshly cracked is recommended for maximum flavor.
- 1 teaspoon Italian Seasoning Swap with dried oregano, basil, and thyme if needed.
- 2 tablespoons All-purpose Flour Gluten-free flour can be a great alternative.
Instructions
Preparation
- Finely chop the onion and mince the garlic. Grate the cheeses and chop the parsley so everything’s ready to go.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne and cook 1–2 minutes less than package directions for al dente. Reserve ½ cup of the pasta water, then drain.
Brown the Ground Turkey
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the ground turkey, breaking it up with a spoon. Season with ½ teaspoon salt, ½ teaspoon pepper, and the Italian seasoning. Cook until no pink remains, about 6–8 minutes.
Build the Sauce
- Add minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the meat and stir for 1 minute.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the tomato sauce and bring to a gentle simmer for 3–5 minutes.
Make it Creamy
- Reduce heat to low and stir in the half-and-half. Add the mozzarella and cheddar in batches, stirring until melted and fully incorporated. Adjust salt and pepper to taste.
Combine Pasta and Sauce
- Toss the drained penne into the skillet with the sauce, folding gently to coat evenly.
Garnish and Serve
- Sprinkle with fresh parsley and red chili flakes to taste. Serve immediately with extra grated cheese on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet. This dish can be frozen but is best when cheese is added after thawing.