Pin it A festive, comforting pasta dish featuring tender turkey, fresh spinach, and a luxuriously creamy sauce all made in a single pot for easy cleanup and maximum flavor.
This recipe became a holiday favorite after I served it to my family last Christmas; everyone loved the creamy texture and fresh spinach taste.
Ingredients
- Poultry: 350 g (12 oz) cooked turkey breast, shredded or chopped
- Vegetables: 150 g (5 oz) fresh baby spinach, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- Pasta: 300 g (10 oz) short pasta (penne or fusilli)
- Dairy: 120 ml (½ cup) heavy cream, 60 g (½ cup) grated Parmesan cheese, 1 tbsp unsalted butter
- Liquids: 750 ml (3 cups) low sodium chicken or turkey broth, 120 ml (½ cup) milk
- Seasonings: ½ tsp dried thyme, ¼ tsp ground nutmeg, salt and freshly ground black pepper to taste
- Garnish (optional): Extra Parmesan cheese, chopped fresh parsley
Instructions
- Step 1:
- In a large, deep skillet or Dutch oven, melt butter over medium heat. Add onion and sauté for 2 to 3 minutes until softened.
- Step 2:
- Stir in garlic and cook for 1 minute, until fragrant.
- Step 3:
- Add the pasta, broth, milk, thyme, and nutmeg. Bring to a boil, then reduce heat to medium low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Step 4:
- Stir in the turkey and spinach. Cook uncovered for 2 to 3 minutes, until the spinach wilts and turkey is heated through.
- Step 5:
- Lower the heat, add the heavy cream and Parmesan. Stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Step 6:
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Pin it Enjoyed this dish so much I made it a festive tradition with my family every year during the holidays.
Required Tools
Large deep skillet or Dutch oven, wooden spoon, measuring cups and spoons, chefs knife and cutting board
Allergen Information
Contains dairy (cream, Parmesan, butter) and gluten (pasta). Parmesan may contain animal rennet; use a vegetarian alternative if needed. Always check ingredient labels if you have allergies.
Nutritional Information
Calories: 545, Total Fat: 20 g, Carbohydrates: 54 g, Protein: 36 g
Pin it This one-pot pasta is perfect for quick dinners without sacrificing taste or nutrition.
Recipe FAQs
- → Can I substitute chicken for the turkey?
Yes, leftover roast chicken works well as a substitute and provides similar flavor and texture.
- → What type of pasta works best for this dish?
Short pastas like penne or fusilli hold the sauce nicely and cook evenly in this one-pot method.
- → How do I prevent the sauce from becoming too thick?
Keep an eye on liquid levels while simmering and add extra broth or milk as needed to maintain a creamy consistency.
- → Can I make this dish spicier?
Adding a pinch of red pepper flakes during cooking adds a gentle heat without overpowering other flavors.
- → Is it possible to lighten the creamy sauce?
Yes, using half-and-half or whole milk instead of heavy cream creates a lighter sauce while retaining creaminess.
- → What garnishes enhance flavor and presentation?
Extra grated Parmesan and chopped fresh parsley add both flavor depth and a fresh visual appeal.