Save 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.
Leftover roast chicken can be substituted for turkey Add a pinch of red pepper flakes for gentle heat For a lighter version use half-and-half or whole milk instead of cream
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 23 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 1012 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 23 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
Save This recipe brings our family together every holiday season We cherish those moments around the dinner table
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 per serving
Save This creamy spinach and turkey pasta is perfect for festive gatherings and weeknight dinners alike
Recipe FAQ Section
- → Can I substitute turkey with other types of poultry?
Yes, leftover roast chicken works well as a substitute for turkey to keep the flavors balanced.
- → What pasta types are best for this dish?
Short pasta shapes like penne or fusilli hold the creamy sauce nicely and cook evenly in one pot.
- → How can I make the sauce creamier without heavy cream?
You can use half-and-half or whole milk for a lighter yet still creamy texture, though it may be less rich.
- → Is it necessary to add thyme and nutmeg?
Thyme adds an earthy note while nutmeg enhances the creamy sauce with subtle warmth, but you can adjust to taste or omit.
- → How do I avoid overcooking the pasta in this one-pot method?
Simmer the pasta uncovered for 10–12 minutes, stirring occasionally, until al dente and most liquid is absorbed.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but leftovers can be reheated gently with a splash of broth or milk to restore creaminess.