Creamy Turkey Alfredo Pasta
A delicious and creamy pasta dish that uses leftover turkey to create a comforting Italian-American meal.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 strainer
Ingredients
Pasta and Turkey
- 8 oz fettuccine or penne pasta
- 2 cups cooked turkey shredded
Alfredo Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
Garnish
- 1/4 cup chopped parsley
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in butter until melted, then add heavy cream. Let simmer for 5 minutes, stirring occasionally.
- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Add cooked pasta and shredded turkey to the skillet with sauce. Toss to coat, adding reserved pasta water as needed. Stir in Parmesan cheese until melted. Season with salt and pepper.
Serving
- Transfer pasta to serving plates. Garnish with chopped parsley and serve immediately.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or milk to restore creaminess.
Notes
Pro Tips: For a richer flavor, use freshly grated Parmesan and allow the cream to simmer longer to thicken. Ingredient Substitutions: Substitute chicken for turkey if desired. How to Serve: Serve with a side salad or garlic bread for a complete meal. Storage & Freshness: Best enjoyed fresh but can be stored for up to 3 days in the refrigerator. Make-Ahead Tips: Prepare sauce in advance and reheat gently before adding pasta and turkey.