One Pot Creamy Ground Turkey Pasta
This easy one pot creamy ground turkey pasta cooks dry penne directly in savory broth, building a naturally thick, creamy cheddar sauce — all in a single skillet in just 35 minutes.
Ingredients
- 1 lb ground turkey
- 1½ tbsp unsalted butter
- ½ medium onion finely chopped
- 4 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp all purpose flour
- ½ tsp red pepper flakes optional (i don't use if the kids is eating)
- 3½ cups chicken or beef broth
- 2 cups dry penne pasta any larger noodle
- 1 cup heavy cream
- ½ cup sharp cheddar cheese, freshly shredded
- Parsley or chives to taste optional garnish
Instructions
- Heat 1 tbsp of the butter in a large, wide skillet or Dutch oven over medium-high heat. Add the onions and cook for 2 minutes.
- Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6–7 minutes.
- Add all 4 minced garlic cloves and cook for 1–2 minutes, stirring constantly, until fragrant. Be careful not to let it brown.
- Season with salt, black pepper, Italian herbs, smoked paprika, basil, garlic powder, onion powder and red pepper flakes if using. Stir well to coat everything in the spices.
- Pour in the broth and bring to a rolling boil, scraping up any browned bits from the bottom of the pan.
- Add the dry penne and stir to submerge. Reduce heat to a steady simmer, cover partially, and cook for about 10–12 minutes, stirring every 2–3 minutes to prevent pasta from sticking to the bottom of the pan and until the pasta is al dente and has absorbed most of the broth.
- Reduce heat to low and pour in the heavy cream. Stir and let everything come together for 1–2 minutes until the sauce is creamy and coats the pasta.
- Remove the pan from the heat completely. Sprinkle in the shredded sharp cheddar and stir gently until melted. Taste and adjust seasoning if needed.
- Serve immediately, garnished with chopped parsley, a pinch of smoked paprika, and red pepper flakes if desired.
Notes
Serving suggestions
This pasta is a complete meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon and olive oil — the peppery bitterness cuts through the richness of the cream sauce perfectly. Crusty garlic bread on the side is never a bad idea either. For a little extra color on the plate, a few cherry tomatoes halved and tossed with the fresh basil make a beautiful no-cook topping. The acidity from the tomatoes brightens the whole dish.Frequently asked questions
Can I use ground chicken instead of turkey?
Yes — ground chicken works perfectly and has a very similar flavor and texture profile. You can also use ground pork for a richer result.
Can I make this one pot pasta dairy-free?
You can substitute the heavy cream with full-fat coconut cream for a dairy-free version. Skip the cheddar or use your favorite dairy-free shredded cheese. The sauce will be slightly thinner but still delicious.
Why does my pasta keep sticking to the pan?
The key is to stir every few minutes while the pasta simmers and to make sure you have enough liquid. If it looks too dry before the pasta is done, add a splash of broth and stir. A wide, heavy-bottomed pan also distributes heat more evenly and reduces sticking.
Can I make this ahead for meal prep?
Absolutely. This reheats well for up to 3 days. The pasta will absorb more sauce as it sits, so always add a splash of broth or water when reheating and stir over low heat until warmed through.