One-Pot Creamy Ground Turkey and Cheesy Butter Pasta
This one-pot Creamy Ground Turkey and Cheesy Butter Pasta is a game changer when you want to make a delicious comforting meal. Â This recipe also warms up well for work lunches or another day during the week. Â It is also flexible with the cheeses to use and the seasonings. Â I also like that it is made with ground turkey, although you could make with ground beef as long as you drain the oil. Â The secret is the parmesan, cream cheese, and what ever other cheese you want to use. Â So it is great for using remaining cheeses in the fridge. Â I love recipes that taste great that allow for substitutions.
The pasta cooks right in the browning pan, although I do recommend a nice deep large pan to use, for ease of cooking and stirring. Â So when it comes to the seasonings, don’t worry if you are missing one or two on the list below. Â Use what you have in the pantry and feel free to spice it up. Â Substitute what you need to. Â The constants that you must have are the meat, pasta, cream cheese, parmesan, Italian Seasoning, and chicken broth/stock. Â So give it a try and serve with your favorite rolls, garlic bread, or flavorful vegetable.
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Ingredients
- 2Â lbs of lean ground turkey (you could also use lean ground beef but you will have to drain the oil)
- 12-16 oz pasta (fettuccine, rotini, rigatoni, or penne) Use rotini if you want sauce pockets.
- 2Â cans of 14.5 oz (411g)Â chicken broth
- 2Â cups of heavy cream or half-and-half
- 1 cup of grated parmesan cheese
- 1 stick of unsalted butter
- 2 cups of shredded cheddar cheese or provolone or Monterey Jack cheese for a milder melt
- 2 blocks of (8oz) of cream cheese
- 1 cup of water
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Seasonings and Garnishes
- 2Â teaspoons of Spanish style paprika
- 2 teaspoons of garlic powder or granulated garlic
- 1 1/4 teaspoons of The Spice House Old World Italian Seasoning (it has in it oregano, fennel, garlic powder, cane sugar, dried red chili flakes, paprika, savory and dried onions) – I get it at Costco but it is also sold online. Â I think regular Italian seasoning would work well too. Â It is the red/brown types of Italian Seasoning. Â McCormick makes one as well.
- 1 teaspoons of Tony Chacheres Creole seasoning
- 1 Tablespoon of dried parsley flakes
- 0.5 tsp red pepper flakes (optional) –  Add for extra spicines
- 1 teaspoons of coarse black pepper, or to taste
- 4 cloves garlic, minced or 4 teaspoons of minced garlic
- Fresh parsley, chopped, for garnish
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Supplies
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Directions For One-Pot Creamy Ground Turkey and Cheesy Butter Pasta
- Heat a large deep skillet on medium high heat and add the ground turkey and brown. So when the meat starts changing from pink to brown or cooked halfway through, add in 3 teaspoons of butter and continue to break the meat apart.
- Now, add the seasonings paprika, garlic powder, creole seasoning, salt, and pepper. Continue to cook until browned and no longer pink. Then drain excess fat if needed or if you used ground beef.
- Next, push the meat to one side of the pot. Add the remaining 2 tbsp butter and the minced garlic to the empty area; sauté about 30 seconds until fragrant and golden at the edges.
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- Then, stir the garlic into the beef and add the chicken broth and then the uncooked pasta right into the pan.
- Now, pour in the water and heavy cream; give everything a stir so the pasta sits evenly in liquid.
- Bring to a gentle simmer and cook, stirring every few minutes so pasta doesn’t stick. Then cook until the pasta is al dente and most of the liquid is absorbed — about 10–12 minutes. Also, you’ll see the sauce thicken and cling to each noodle.
- Next, turn the heat low and stir in cream cheese, cheddar and Parmesan until melted and creamy; add more water if you need to loosen the sauce.
- Give it a taste and add in additional seasonings if needed to taste. It is ready! Â Serve hot and garnish with chopped parsley and extra Parmesan if desired.
Notes
This recipe is forgiving and you can add various seasonings to taste or use a variety of cheeses.  So follow the steps and you’ll have a cozy dinner in under 30 minutes. Store in an airtight container for 3–4 days in the fridge, or freeze for up to 2 months. Reheat gently with a splash of milk or water to restore creaminess.
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