Easy Ground Turkey Pasta
Made with lean ground turkey, tossed in creamy, savory pasta sauce, and topped with fresh herbs and cheese, this tasty ground turkey pasta is easy to make and customize with different ingredients. It’s the perfect meal for simple weeknight dinners!
Servings: 6
Calories: 526kcal
Ingredients
- 14 oz penne pasta or your favorite pasta shape
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 pound ground turkey lean ground turkey preferred
- 1 teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 23 oz marinara sauce jarred pasta sauce
- 1 cup chicken stock
- ½ cup heavy cream
- ½ cup Parmesan cheese freshly grated
- Optional: fresh parsley or fresh basil for garnish
Instructions
- Cook the pasta according to the package instructions until it is al dente. Drain and reserve ½ cup of the pasta water.
- Pour olive oil to a large pan over medium heat and add in your diced onions. Cook them for 3–4 minutes until they turn soft.
- Add lean ground turkey to the pan and break it up into smaller pieces. Cook it until it has browned, about 6–8 minutes, then drain any extra liquid if needed.
- Sprinkle in salt, pepper, garlic powder, and Italian seasoning and stir to combine.
- Pour in the marinara sauce and chicken stock. Stir and let it simmer for 2–3 minutes to create a delicious sauce.
- Stir in the heavy cream to create a creamy tomato sauce and simmer for another 2–3 minutes until the sauce slightly thickens. If the sauce is too thick, add a little pasta water.
- Add the cooked pasta to the sauce. Stir the ingredients well and let them all cook together for 2 minutes.
- Serve this delicious dish hot topped with freshly grated Parmesan cheese, fresh basil or fresh parsley for garnish.
Notes
- Let the ground turkey cook undisturbed for a few minutes before stirring it. This gives it the best browning and flavor!
- Be sure not to overcook the pasta. I only cook mine to al dente since it will soften up more with the sauce in the last few minutes.
- Always reserve some pasta water to thin out the sauce later if it gets too thick. It helps with reheating leftovers too!
- If the sauce looks too runny, cover it and continue simmering so that it thickens and reduces.
- My preference is freshly grated cheese over pre-shredded cheese! I find that fresh cheese has the best flavor and melts better too.
- Store leftovers in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 2 months.
Nutrition
Calories: 526kcal | Carbohydrates: 61g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1143mg | Potassium: 813mg | Fiber: 4g | Sugar: 8g | Vitamin A: 854IU | Vitamin C: 10mg | Calcium: 157mg | Iron: 3mg