Cheesy Ground Turkey Pasta Recipe | Easy Creamy Weeknight Dinner - Comforting, Quick, and Satisfying
This cheesy ground turkey pasta is the kind of weeknight dinner you’ll want on repeat. It’s creamy, packed with flavor, and comes together with simple pantry ingredients. Think tender pasta tossed in a rich tomato cream sauce, savory ground turkey, and a blanket of melted cheese.
Ingredients
- 12 ounces pasta (penne, rotini, shells, or any short shape)
- 1 pound ground turkey (93% lean is ideal)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked or sweet paprika (optional but tasty)
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- 1 (14–15 ounce) can crushed or tomato sauce
- ½ cup low-sodium chicken broth (or water)
- ½ cup heavy cream (or half-and-half for lighter)
- 1 1/2 cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil or parsley, chopped, for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
- Brown the turkey: Add the ground turkey to the skillet. Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes if using. Cook, breaking it up with a spoon, for 5–7 minutes until no longer pink and lightly browned.
- Build the sauce: Pour in the crushed tomatoes and chicken broth. Stir and bring to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
- Add the cream: Lower the heat and stir in the heavy cream. Simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning with more salt and pepper as needed.
- Combine with pasta: Add the cooked pasta to the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick. You want it creamy and glossy, not dry.
- Add the cheese: Sprinkle in half the mozzarella and all the Parmesan. Stir until melty. Scatter the remaining mozzarella on top, cover the pan for 1–2 minutes to melt, or broil briefly if your pan is oven-safe.
- Finish and serve: Garnish with chopped basil or parsley. Serve hot with a side salad or garlic bread if you like.