Creamy Cheddar Ground Turkey Pasta (ready in 25 minutes)
This post may contain affiliate links. Please read our disclosure policy.
This ground turkey pasta is creamy, cozy, and ready in about 25 minutes. It’s packed with flavor, loaded with melty cheddar, and perfect for busy weeknights.
This ground turkey pasta is my kind of weeknight dinner — fast, cozy, and packed with flavor. Onion and garlic are sautéed until fragrant, then the turkey is browned and simmered with fire-roasted tomatoes and chicken stock to create a savory, lightly smoky base. A little flour helps the sauce turn silky, setting the stage for all that creamy goodness.
Cream cheese, parmesan, and a splash of cream melt into a smooth, rich sauce that clings to every piece of pasta. Fresh spinach wilts right in, and then the whole thing gets topped with a generous handful of cheddar that melts into gooey perfection. It’s ready in about 25 minutes and tastes like pure comfort in a bowl.
Ground turkey pasta variations to try
I love that this recipe is reliable and full of flavor, but still easy to adapt. Here are a few simple ways to switch it up:
- Add more veggies: Toss in quick-cooking vegetables like diced red bell pepper, zucchini, mushrooms, or cherry tomatoes.
- Swap the greens: Use kale, arugula, or Swiss chard instead of (or alongside) the spinach. Frozen peas or broccoli florets work, too.
- Fresh herbs: Finish with parsley, rosemary, or thyme for a fresh, herby lift.
- Make it a pasta bake: Transfer to a baking dish, top with more cheese, and bake until bubbly. Add panko and return to the oven until golden for a crunchy topping.
- Stir in pesto: A spoonful of pesto adds a fresh, savory twist, similar to my baked ziti recipe.
How to store leftovers
Any leftover pasta with ground turkey can be stored in a covered container in your refrigerator for up to three days or in the freezer for up to three months. Reheat in the microwave or gently on the stovetop.
Creamy Cheddar Ground Turkey Pasta (ready in 25 minutes)
Ingredients
- 12 ounces short-shaped pasta (macaroni, fusilli, penne, bow tie, or rotini)
- 1 tablespoon olive oil
- 1 medium yellow onion (finely minced)
- 4 cloves garlic (finely minced)
- 1 lb ground turkey
- 2 tablespoons flour
- 1 teaspoon EACH: Italian seasoning, salt, and pepper
- 15 ounce can diced tomatoes (try fire roasted!)
- 1 cup chicken stock
- ½ cup cream cheese (cut into small pieces)
- ½ cup grated parmesan cheese
- ½ cup whipping cream
- 3 ounces baby spinach
- 1 cup grated cheddar cheese
- Minced parsley (to serve)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the package instructions. Drain and set aside.12 ounces short-shaped pasta
- While the pasta cooks, make the sauce. Heat the oil in a large frying pan with high sides (see notes) over medium heat. Add the onion and cook until it turns golden, about 4-5 minutes. Add the garlic and cook for 1 minute more.1 tablespoon olive oil, 1 medium yellow onion, 4 cloves garlic
- Add the turkey and cook, breaking it up as you go, until it is no longer pink. Stir in the flour, Italian seasoning, salt, and pepper.1 lb ground turkey, 2 tablespoons flour, 1 teaspoon EACH: Italian seasoning, salt, and pepper
- Add the tomatoes, chicken stock, and cream cheese and simmer the sauce until the cream cheese melts. Stir in the parmesan, whipping cream, and spinach and let the spinach wilt.15 ounce can diced tomatoes, 1 cup chicken stock, ½ cup cream cheese, ½ cup grated parmesan cheese, ½ cup whipping cream, 3 ounces baby spinach
- Add the pasta to the sauce and stir to combine. Sprinkle the cheddar cheese over the top and cover the pan. Let it cook for 1-2 minutes, until the cheese melts. Serve right away.1 cup grated cheddar cheese, Minced parsley
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Really loved this recipe, real family pleaser! Have made this several times already and planning to keep some ground turkey in the freezer to make this regularly! Thank you!
I’m so glad you loved it! 😊 A recipe that gets made again and again is the best compliment. Keeping ground turkey in the freezer for it is such a great idea. Thanks so much for sharing!
Family loved it!!
To make it slightly lighter, I swapped out a few things:
Chicken bone broth
Organic Italian pasta
Ghee instead of olive oil
Plain greek yogurt instead of whipping cream
Added only a little parmesan cheese and omitted the other shredded cheeses
Added a little pasta water
Next time, I might add Sundries tomatoes
Love all your thoughtful swaps—such a great way to make it a bit lighter while still keeping it delicious! So glad your family loved it, and sundried tomatoes sound like a perfect addition for next time! 🍝👏
Made this last night for dinner and everyone loved it. This will definitely be in the pasta rotation.
I’m thrilled to hear that! Thanks, Sonny!
I made this wonderful meal tonight and yes, definitely pure comfort food. Thanks for sharing.
You’re very welcome, John!