If you enjoy easy one‑pot dinners, you’ll love this One Pot Turkey Pasta. It’s creamy, cheesy, and simple to prepare — and best of all, there’s very little cleanup.
This is the kind of dish I make with leftover Thanksgiving turkey or after Christmas. The whole family loves it, the ingredient list is usually already in my pantry, and it comes together quickly — a dependable weeknight favorite.
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What makes this recipe so yummy
- Everything cooks in a single pot, so cleanup is fast.
- A delicious way to use up leftover turkey.
- Flexible — you can swap in other leftover meats like ham, steak, or pork.
Groceries you’ll need: Ingredients
- Olive oil
- Onion (diced)
- Garlic (minced)
- Cooked turkey (leftover, chopped)
- Pasta (penne works well)
- Milk
- Chicken broth
- Cajun seasoning
- Mustard powder
- Cornstarch
- Sharp white cheddar (grated)
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview explains the main steps. The recipe card at the bottom provides exact amounts and detailed instructions.
- Step 1: Heat the olive oil in a large, heavy‑bottomed pot such as a Dutch oven over medium‑high heat.
- Step 2: Sauté the diced onion until translucent, then add the garlic and cook another 1–2 minutes until fragrant.
- Step 3: Stir in the turkey, chicken broth, milk, Cajun seasoning, and mustard powder, then bring the mixture to a boil.
- Step 4: Reduce to a simmer, add the pasta, stirring to submerge it in the liquid. Cover and simmer for about 10 minutes.
- Step 5: When the pasta is cooked through, mix the cornstarch with a little water to make a slurry and stir it into the pot to thicken the sauce.
- Step 6: Once the mixture returns to a gentle boil and thickens, remove the pot from the heat.
- Step 7: Stir in the grated cheddar until completely melted and the sauce is creamy.
- Step 8: Serve immediately, seasoning with kosher salt and freshly ground black pepper to taste.
Hint: This recipe is forgiving — substitute any leftover meat or brown some ground turkey if you don’t have cooked turkey on hand.
Recipe variations and substitute ideas
- Parmesan: Sprinkle at the end or mix with cheddar for extra tang.
- Red bell pepper: Adds sweetness and color.
- Fresh basil: Stir in just before serving for brightness.
- Chili powder or red pepper flakes: For heat.
- Sour cream: Stir in a spoonful for extra richness.
- Green chiles: Give the dish a Southwestern twist.
- Garlic powder: Useful if you’re out of fresh garlic.
- Fresh baby spinach: Stir in at the end so it wilts slightly.
- Herbs: Try parsley, thyme, or oregano for different flavor profiles.
- Pasta: Rotini, shells, elbows, or whole‑wheat pasta all work well — pick your favorite.
- Balsamic vinegar: A splash adds depth and silkiness to the sauce.
- Tomato paste: If you prefer a tomato‑forward sauce, add a tablespoon or two.
Sharing is Caring
Necessary gear: Equipment
I prefer a large Dutch oven for even heating, but a roomy skillet will also do.
Either option makes the one‑pot method easy and effective.
Similar recipes I think you’ll love
- Leftover Turkey Roll Ups
- Cajun Turkey Breast
- Pastalaya
- Garlicky Shrimp Alfredo Bake
- Cajun Turkey Brine
- Leftover Prime Rib French Dip
For another easy one‑pot option, try a hearty casserole favorite — perfect for busy weeknights.
How to store leftovers
Allow the dish to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce has thickened.
Mel’s kitchen notes
Swap in any pasta, cheese, or leftover meat you prefer — this recipe is very adaptable.
If you try this One Pot Turkey Pasta or another recipe from the site, please leave a comment to tell me how it turned out — I love hearing from readers.
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One Pot Turkey Pasta
5
20
25
8
American
Melanie Cagle
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
-
Dutch oven or large skillet
Ingredients
- 1 teaspoon Olive Oil
- 1 Yellow Onion, diced
- 4 Cloves Garlic, minced
- ½ pound Leftover Turkey, chopped into small pieces
- 2 Cups Chicken Broth
- 1 Cup Milk
- 1 teaspoon Mustard Powder
- 1–1½ teaspoons Cajun Seasoning
- 2½ Cups Penne Pasta, uncooked
- 1 Tablespoon Cornstarch
- 1½ Cups Sharp White Cheddar, grated
Instructions
- Heat 1 teaspoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook 3–5 minutes until translucent.
- Add minced garlic and cook another 2 minutes until fragrant.
- Stir in ½ pound chopped turkey, 2 cups chicken broth, 1 cup milk, 1 teaspoon mustard powder, and 1–1½ teaspoons Cajun seasoning. Bring to a boil.
- Add 2½ cups uncooked penne, stir to submerge the pasta, cover, reduce heat to a simmer, and cook 10–12 minutes without lifting the lid.
- Check the pasta for doneness; cook a little longer if needed.
- When the pasta is cooked, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the pot. Bring to a gentle boil to thicken, then remove from heat.
- Stir in 1½ cups grated sharp white cheddar until melted and the sauce is creamy. Season to taste and serve immediately.
Notes
Did You Make This?
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Nutrition
Calories: 261 kcal |
Carbohydrates: 15 g |
Protein: 19 g |
Fat: 14 g
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