This simple, creamy one-pot ground turkey pasta feels indulgent but takes minimal effort. With minimal chopping, everything cooks in one pan—from browning the turkey to simmering the pasta in garlic, tomatoes, broth and herbs—then it’s finished with cream and Parmesan for a comforting weeknight favorite.
If you need a dinner the whole family will look forward to, this one-pot turkey pasta delivers flavor and ease.
Why We Love This One-Pot Ground Turkey Pasta
One-pot meals are the best for busy nights—less prep, fewer dishes, and big flavor. This recipe borrows the straightforward approach of a classic ground-beef skillet and adapts it for ground turkey in a single pan.
This easy ground turkey pasta recipe:
- offers a high-protein meal—about 45 g protein per serving
- is flexible: add vegetables, swap spices, or change the pasta
- uses one pot for easy cleanup
- creates a cozy pasta dinner without feeling overly heavy
We hope you love this quick family-friendly recipe.
Ingredient Notes
Exact quantities are listed in the recipe card below. Key points:
- Use 85–93% lean ground turkey, or a turkey blend that isn’t too dry for better flavor and texture.
- Short pasta like medium shells, rotini or penne works best; shells are a great choice because they hold sauce.
- Low-sodium chicken broth adds flavor; chicken stock or turkey broth are also fine. Broth gives more depth than water.
Ways To Vary This Recipe
- Add more vegetables: sauté mushrooms, bell peppers, sun-dried tomatoes or zucchini.
- Use a different protein: swap in lean ground beef, ground chicken or Italian sausage (drain excess grease if needed).
- Change the herbs and spices: add fresh oregano, rosemary, or crushed red pepper flakes for heat.
- Top with cheese and bake: finish with shredded mozzarella and broil briefly for a bubbly topping.
Step-By-Step Instructions
Step 1: Heat a large sauté pan or shallow Dutch oven over medium-high. Add olive oil and sauté the diced onion 3–5 minutes until translucent. Add minced garlic and cook 1 minute. Push onion and garlic to one side and add the ground turkey. Let it sit a couple minutes to brown before breaking it into bite-sized pieces.
Step 2: Cook the turkey until no longer pink and just under 165°F, since it will continue cooking as it simmers. Stir in the tomato paste and cook about a minute to develop flavor.
Step 3: Reduce heat to medium. Add crushed tomatoes, chicken broth, balsamic vinegar, uncooked pasta, Italian seasoning, salt and pepper. Stir to combine.
Step 4: Bring to a simmer, then cook 10–15 minutes, stirring every few minutes, until the pasta is just under al dente. Cook time varies by pasta shape and brand. If the liquid is absorbed too quickly, add a splash more broth.
Step 5: Stir in the cream, grated Parmesan and baby spinach. Mix until the Parmesan melts and the spinach wilts. The sauce will thicken slightly and will continue to set as it cools.
Step 6: Remove from heat, sprinkle chopped basil on top, and let the dish rest 5–10 minutes before serving to allow the sauce to thicken and flavors to meld.
Recipe Tips
Pasta cook time varies: Some protein pastas cook faster, so check for doneness a minute or two earlier than package directions.
If the sauce is thin: Add more grated Parmesan to thicken, or let it cool slightly to reach the desired consistency. If it becomes too thick, stir in a little of the reserved cream.
Remove from heat promptly: To avoid overcooked, mushy pasta, pull the pan off the heat when the pasta is almost al dente—the residual heat will finish cooking it.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can freeze leftovers, though the pasta may soften after thawing.
To reheat: microwave single servings for about 90 seconds to 2 minutes, stirring once. Alternatively, reheat in a shallow baking dish at 350°F for 15–20 minutes.
One-Pot Ground Turkey Pasta
Ingredients
- 1 Tbsp olive oil
- 3–4 garlic cloves, minced
- ½ yellow onion, diced
- 1 lb ground turkey
- 2 Tbsp tomato paste
- 2 ¾ cups chicken broth (plus ~¼ cup more if needed)
- 1–2 tsp balsamic vinegar
- 2 tsp Italian seasoning
- 14.5 oz can crushed tomatoes
- 8 oz uncooked pasta (medium shells recommended)
- ½ tsp each salt and pepper
- 2 large handfuls baby spinach
- ½ cup grated Parmesan
- ⅔–1 cup heavy cream
- Chopped fresh basil, for serving (optional)
Instructions
- Heat a large sauté pan or shallow Dutch oven over medium-high heat. Add olive oil, then sauté onions 3–5 minutes until translucent. Add garlic and cook 1 minute.
- Push onions and garlic to one side. Add ground turkey and let brown a couple minutes before breaking into pieces. Cook until no longer pink and just under 165°F.
- Stir in tomato paste and cook about 1 minute. Add crushed tomatoes, broth, balsamic, uncooked pasta, Italian seasoning, salt and pepper. Stir to combine.
- Bring to a simmer, then cook 10–15 minutes, stirring occasionally, until pasta is just under al dente. Add more broth if needed.
- Stir in cream, Parmesan and spinach until cheese melts and spinach wilts. The sauce will thicken as it cools.
- Remove from heat, sprinkle with basil, and rest 5–10 minutes before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freezing is possible but may soften the pasta.
Reheating: Microwave single servings for 90 seconds to 2 minutes, stirring once. Or bake at 350°F in a shallow dish for 15–20 minutes.
Pasta variations: Different pastas and brands can change cook time—check for doneness early if using protein or quick-cook pastas.
Sauce consistency: If too thin, add more Parmesan or let it cool to thicken; if too thick, stir in a bit of cream or broth.
Nutrition
Nutrition information is an approximation.
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