Creamy Skillet Ground Turkey Pasta
This creamy skillet ground turkey pasta is an easy, family-friendly dinner made with lean ground turkey, tender pasta, tomato sauce, and plenty of cheese for a cozy, comforting meal.
Ingredients
Pasta and Turkey Mixture
- 12 oz short pasta (such as penne or rotini)
- 2 tablespoon olive oil
- 1 large yellow onion, diced
- 1 lb lean ground turkey
- 2 teaspoon salt, divided
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 clove garlic, minced
- 2 tablespoon all-purpose flour
- 2 cup low-sodium chicken broth
- 1 15-ounce can tomato sauce
- 1 cup half-and-half or heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta 1–2 minutes less than the package directions so it stays slightly firm. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it is soft and translucent.
- Add the ground turkey to the pan and cook, breaking it into small crumbles with a spoon, until it is no longer pink and starts to brown lightly. Season with 1 1/2 teaspoons of salt, the black pepper, and Italian seasoning, then stir in the minced garlic and cook just until fragrant.
- Sprinkle the flour over the turkey mixture and stir until no dry spots remain. Slowly pour in the chicken broth and tomato sauce, scraping the bottom of the pan to release any browned bits. Bring the sauce to a gentle simmer and cook for a few minutes until it thickens slightly.
- Add the cooked pasta and the half-and-half to the skillet, tossing gently so the sauce coats the noodles. If the mixture seems too thick, stir in a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and add the remaining salt if needed.
- Stir in half of the mozzarella and cheddar cheese until melted and creamy. Sprinkle the remaining cheese over the top, reduce the heat to low, cover the pan, and let the pasta sit for a few minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if using, and serve warm.
Notes
For extra vegetables, stir in a handful of spinach, peas, or sautéed mushrooms before adding the pasta. Leftovers reheat well with a splash of broth or milk to loosen the sauce.