One Pan Ground Turkey Pasta

Ground turkey pasta is the ultimate weeknight comfort food that comes together in just one pan! This creamy, cheesy dish features perfectly seasoned ground turkey, tender penne pasta, and a luscious tomato cream sauce topped with melted mozzarella and cheddar.

Love More Dinner Recipes? Try My Cranberry Orange Glazed Turkey Breast or this Stuffed Bell Pepper Soup with Ground Turkey next.

Why You’ll Love This Recipe

Hearty, flavorful, and easy to make, this Ground Turkey Pasta brings together tender pasta, savory turkey, and a rich, comforting sauce. It’s a lighter twist on classic meat-based pastas without sacrificing warmth or taste. Perfect for busy weeknights and family-friendly dinners.

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Ingredient List

For the Pasta:

• 12 ounces penne pasta (or similar pasta)
• Salt for pasta water

For the Turkey and Sauce:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 pound ground turkey
• 2 teaspoons salt, divided (plus more to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 1 teaspoon Italian seasoning
• 5 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth (plus extra or reserved pasta water to thin, if desired)
• 1 can (15 ounces) tomato sauce
• 1 cup half-and-half (or heavy cream for extra richness)
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese

For Garnish:

• Fresh parsley, chopped
• Red chili flakes (optional)

Friendly note: I always keep ground turkey in my freezer for nights like this. And if you prefer ground beef or Italian sausage, those work beautifully too!

Why These Ingredients Work

Ground turkey is the star here – it’s lean, affordable, and soaks up all those delicious seasonings. It browns beautifully and creates a hearty base for the sauce.

The flour might seem random, but it’s KEY! It acts as a thickener and helps create that luxurious, creamy texture that clings to every piece of pasta.

Chicken broth + tomato sauce + half-and-half creates the perfect balance – you get that rich tomato flavor without it being too acidic, and the creaminess rounds everything out. The half-and-half is the secret to making this taste indulgent without being overly heavy.

Two types of cheese (mozzarella AND cheddar) gives you the best of both worlds – the stretchy, melty goodness of mozzarella plus the sharp, bold flavor of cheddar. This combo is chef’s kiss!

Italian seasoning brings all those classic herbs (basil, oregano, thyme) in one easy shake, making the turkey taste like it’s been simmering for hours.

Essential Tools and Equipment

• Large pot for boiling pasta
• Large deep skillet or Dutch oven (one that can hold everything!)
• Wooden spoon or spatula for breaking up the turkey
• Measuring cups and spoons
• Colander for draining pasta
• Ladle or cup for reserving pasta water
• Lid for the skillet/Dutch oven (important for melting that cheese!)

Optional: If you want that golden, bubbly baked top, make sure your skillet is oven-safe!

How To Make Ground Turkey Pasta

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook 1–2 minutes less than package directions so it is just shy of al dente. Before draining, reserve 1 cup of the starchy pasta water (this is liquid gold for adjusting your sauce later!). Drain the pasta and set aside.

Step 2: Sauté the Onion

Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. You want them sweet and tender, not browned.

Step 3: Brown the Turkey

Add the ground turkey to the pan and cook over medium to medium-high heat, breaking it into small pieces as it browns. Use your spoon to really break it up into tiny crumbles – this helps it mix better with the sauce later!

Step 4: Season and Add Garlic

Once the turkey is cooked through, season with 1–1 1/2 teaspoons of the salt, the black pepper, and the Italian seasoning. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Don’t let that garlic burn!

Step 5: Add the Flour

Sprinkle the flour evenly over the turkey mixture and stir well to coat. Cook for about 1 minute to remove the raw flour taste. This step is crucial for a smooth, creamy sauce!

Step 6: Build the Sauce

Pour in the chicken broth and the tomato sauce, stirring to combine. Bring the mixture to a gentle simmer and let it cook a few minutes so it thickens slightly. You’ll see it start to look more cohesive and saucy.

Step 7: Combine Pasta and Cream

Add the cooked pasta to the pan and pour in the half-and-half. Stir everything together until the pasta is well coated in the creamy tomato sauce. THIS is where the magic happens!

Step 8: Adjust Consistency

If you prefer a thinner sauce, slowly add a little more chicken broth or some of the reserved pasta water until it reaches your desired consistency. For a richer, creamier sauce, you can add a bit more half-and-half instead.

Step 9: Taste and Adjust

Taste and adjust seasoning with additional salt and pepper if needed. Don’t skip this step – every stove and every palate is different!

Step 10: Add Half the Cheese

Stir in half of the mozzarella and half of the cheddar until they start to melt into the sauce. This creates that dreamy, creamy base layer.

Step 11: Top with Remaining Cheese

Sprinkle the remaining half of each cheese evenly over the top of the pasta. Make it pretty – this is your moment!

Step 12: Melt and Serve

Reduce the heat to low, cover the pan or Dutch oven with a tight-fitting lid, and let it sit just until the cheese on top is fully melted and gooey. Remove from the heat. Garnish with fresh parsley and red chili flakes, then serve hot!

You Must Know

Don’t fully cook the pasta! Cooking it 1-2 minutes under al dente is CRITICAL because it will continue cooking in the sauce. Overcooked pasta will turn mushy and absorb too much liquid.

Reserve that pasta water! I can’t stress this enough – that starchy water is a game-changer for adjusting the sauce consistency. Plain water or extra broth just doesn’t work the same way.

Personal Secret: I always buy the pre-shredded cheese AND shred a little fresh mozzarella myself. The pre-shredded has anti-caking agents that prevent clumping, but fresh mozzarella melts SO beautifully. Using both gives you the best texture!

Pro Tips & Cooking Hacks

• Don’t rush the onions. Those 5 minutes of cooking down the onions build SO much flavor. If they’re still crunchy, give them more time.
• Break the turkey into TINY pieces. Nobody wants big chunks of ground meat in their pasta. The smaller the crumbles, the better it integrates with the sauce.
• Use a wooden spoon, not a spatula. It’s so much easier to break up the ground turkey with a wooden spoon while it cooks.
• Don’t skip the flour step! Even if you’re tempted to rush, that minute of cooking the flour off is what prevents a gummy or raw-tasting sauce.
• Low heat at the end is KEY. When melting that final cheese layer, low heat prevents the bottom from burning while the top melts perfectly.

Common mistake to avoid: Adding cold half-and-half to a boiling sauce can cause it to split. Keep the heat at medium or lower when you add the cream.

Smart shortcut: Use a rotisserie chicken picked into bite-sized pieces instead of ground turkey if you’re in a super rush. Just add it at the end to warm through!

Flavor Variations / Suggestions

Make it Italian restaurant-style: Add 1/2 cup sun-dried tomatoes and use Italian sausage instead of ground turkey. Top with fresh basil!

Spicy kick: Use hot Italian sausage, add extra red pepper flakes, or stir in a few tablespoons of diced jalapeños with the onions.

Veggie-loaded version: Fold in 2 cups of fresh spinach, sliced mushrooms, or diced zucchini. I love adding frozen peas in the last 2 minutes – so easy!

Southwest twist: Swap Italian seasoning for taco seasoning, use pepper jack cheese, and top with cilantro and a squeeze of lime.

Lightened up: Use ground chicken breast, swap half-and-half for unsweetened almond milk (add a little extra flour), and reduce cheese to 1/2 cup total.

Extra indulgent: Use heavy cream instead of half-and-half and add 1/4 cup grated Parmesan to the cheese blend. You deserve it!

Make-Ahead Options

This is PERFECT for meal prep! Here’s what you can do:

Make the turkey mixture ahead: Brown the turkey with onions, garlic, and seasonings. Store in the fridge for up to 3 days. When ready to serve, reheat and continue from the flour step.

Full meal prep: Make the entire dish but hold back 1/4 of the cheese. Store in individual containers for up to 4 days. Reheat with the extra cheese on top for that fresh-melted effect.

Freezer-friendly: This freezes beautifully! Make a double batch, and freeze one before adding the final cheese topping. Thaw overnight in the fridge, reheat gently with a splash of broth, then top with fresh cheese and melt. Good for 2-3 months!

Prep the ingredients: Dice the onion, mince the garlic, and measure out spices the night before. Store in the fridge so dinner comes together in 20 minutes flat!

Recipe Notes & Baker’s Tips

About the pasta water: That reserved cup of pasta water is your insurance policy. The starch helps the sauce cling to the pasta and can thin it out without making it watery. Start with just a few tablespoons and add more as needed.

Pan size matters: You need a pan that’s big enough to hold a pound of pasta plus all that sauce. My 12-inch deep skillet or 5-quart Dutch oven works perfectly.

For the oven finish: If you want that gorgeous golden-brown cheese top (like I do!), pop the whole pan under the broiler for 2-3 minutes instead of baking. Just watch it closely – it goes from perfect to burned in seconds!

Texture preference: Some people love a saucier pasta, others prefer it thicker. Start with the recipe as written, then add liquid or simmer longer to get it exactly how YOU like it.

Cheese tip: Let the cheese come to room temperature for 20 minutes before adding – it melts faster and more evenly!

Serving Suggestions

This pasta is pretty much a complete meal on its own, but here’s how I love to serve it:

• With garlic bread: Obviously! You need something to soak up every last bit of that creamy sauce.
• Simple side salad: A crisp green salad with Italian dressing balances the richness perfectly.
• Roasted vegetables: Roasted broccoli, green beans, or asparagus on the side adds color and nutrition.
• For a dinner party: Serve in a large serving bowl, garnish generously with fresh parsley and a drizzle of olive oil, and set out extra Parmesan and red pepper flakes.
• Kid-friendly: My kids eat this without complaint! Skip the red pepper flakes and serve with baby carrots on the side.

Wine pairing (if you’re fancy): A medium-bodied red like Chianti or a crisp white like Pinot Grigio both work beautifully!

How to Store Your Ground Turkey Pasta

Room temperature: Don’t leave this out for more than 2 hours – the dairy makes it a food safety risk.

Refrigerator storage: Let the pasta cool completely, then transfer to an airtight container. It will keep beautifully in the fridge for 3–4 days. The sauce will thicken as it sits (the pasta absorbs liquid), so when reheating, add a splash of chicken broth, milk, or reserved pasta water to loosen it back up.

Reheating from the fridge: Microwave individual portions with a splash of liquid, stirring every minute. Or reheat gently on the stovetop over medium-low heat, stirring frequently and adding liquid as needed.

Freezer storage: Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible. Label with the date – it’s good for 2–3 months!

Reheating from frozen: Thaw overnight in the refrigerator, then reheat as directed above. The texture might be slightly different, but the flavor will still be amazing! Add a little extra cheese on top when reheating for that fresh-made feel.

Allergy Information

Common allergens in this recipe:

• Dairy (half-and-half, mozzarella cheese, cheddar cheese)
• Gluten (pasta, all-purpose flour)

Dairy-free substitutions:

• Use full-fat coconut milk or cashew cream instead of half-and-half
• Replace cheese with dairy-free alternatives (Violife and Daiya melt pretty well!)
• Add nutritional yeast for cheesy flavor

Gluten-free substitutions:

• Use your favorite gluten-free pasta (I like Banza chickpea pasta or Barilla gluten-free penne)
• Replace all-purpose flour with a gluten-free flour blend or cornstarch (use only 1 tablespoon cornstarch)

Other notes:

• This recipe contains no tree nuts or peanuts
• No eggs or shellfish
• For a lower-sodium version, use unsalted broth and reduce added salt to taste

Questions I Get Asked A Lot

Can I use a different type of ground meat?

Absolutely! Ground beef (85/15 works great), ground chicken, or Italian sausage (mild or hot!) are all delicious swaps. If using sausage, you might want to reduce the Italian seasoning since the sausage is already seasoned.

My sauce is too thick, what do I do?

This happens because the pasta continues to absorb liquid as it sits! Simply add a splash of that reserved pasta water, chicken broth, or even a little extra half-and-half. Start with 1/4 cup and stir it in over low heat until you reach your desired consistency.

Can I make this without half-and-half?

Yes! You can use heavy cream (richer), whole milk (lighter), or even evaporated milk for that creamy texture. If using regular milk, I’d increase the flour to 3 tablespoons to help thicken it more. Avoid skim milk – it just doesn’t work as well.

Do I have to use both types of cheese?

You don’t HAVE to, but using both really does make a difference! The mozzarella gives you that stretchy, melty goodness, while the cheddar adds sharp flavor. If you only have one on hand, just use 2 cups of whichever cheese you have!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you! Did you add any fun variations? What did your family think?