Description
There’s nothing quite like the combination of tender turkey, buttery garlic, and creamy pasta all cooked together in one skillet. This Garlic Butter Turkey Pasta Skillet is the perfect way to transform simple ingredients—or even leftover turkey—into a cozy, satisfying meal. Ready in under 40 minutes, it’s ideal for busy weeknights, family dinners, or when you just want something comforting and homemade without the extra fuss.
Ingredients
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12 oz penne pasta (or your preferred pasta)
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2 tablespoons olive oil
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3 tablespoons unsalted butter, divided
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4 cloves garlic, minced
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2 cups cooked turkey, shredded or cubed
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper flakes (optional)
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1 cup chicken or turkey broth
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1 cup heavy cream
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1 cup grated Parmesan cheese
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1 cup baby spinach or chopped kale (optional)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
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In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly to avoid burning.
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Stir in the turkey and cook for 2–3 minutes until warmed through. Add Italian seasoning and red pepper flakes (if using) and toss well.
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Pour in the broth and bring to a gentle simmer. Lower the heat and stir in the heavy cream. Let the sauce thicken for 3–4 minutes, stirring occasionally.
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Add the Parmesan cheese and stir until melted and smooth. Mix in the cooked pasta, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
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Stir in spinach or kale if desired, allowing it to wilt. Add salt and pepper to taste.
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Stir in the last tablespoon of butter for a glossy finish.
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Garnish with chopped parsley and serve warm.
Notes
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Use freshly grated Parmesan for a creamier sauce.
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Add a squeeze of lemon juice before serving for brightness.
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To make it lighter, swap heavy cream for half-and-half or evaporated milk.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.
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Add vegetables like mushrooms, peas, or roasted bell peppers for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes