Description
A quick, one-pan weeknight dinner featuring lean ground turkey in a rich, velvety cream sauce with garlic and Italian herbs. This recipe is designed for busy families, offering a comforting meal that comes together in under 20 minutes with minimal cleanup.
Ingredients
- 1 lb (450g) 93% lean ground turkey
- 8 oz (225g) pasta (penne, rotini, or fettuccine)
- 1 cup (240ml) heavy cream
- 3–4 cloves garlic, minced
- 1/2 cup (120ml) low-sodium chicken broth
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tbsp (30g) unsalted butter
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Reserve 1/2 cup of pasta water, then drain pasta and set aside.
- In a large 12-inch skillet, melt butter over medium-high heat. Add ground turkey, breaking it up with a wooden spoon. Cook for 5-7 minutes until fully browned and no longer pink. Drain excess grease if necessary, but leave some for richness.
- Reduce heat to medium. Add minced garlic and red pepper flakes to the pan. Stir constantly for about 1 minute until fragrant, being careful not to burn the garlic. Add Italian seasoning and stir to combine.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
- Pour in heavy cream and stir well. Let the sauce come to a gentle simmer and cook for 3-4 minutes until it begins to thicken.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- Add the drained pasta to the skillet. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Remove from heat. Taste and adjust seasoning if needed. Serve immediately, topped with extra Parmesan and fresh basil if desired.
Notes
For best results, use fresh garlic rather than jarred. Ensure the turkey is browned thoroughly to build flavor (fond). Do not boil the sauce after adding cream to prevent curdling. If using lighter dairy like half-and-half, the sauce will be thinner; consider adding a cornstarch slurry if needed. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 650
- Sugar: 3
- Sodium: 600
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 35
Keywords: ground turkey pasta, creamy pasta, one pot dinner, weeknight meals, quick dinner, family friendly, high protein, easy recipes