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Pasta with turkey in creamy sauce

Author
Cookinero 21 Sep 2025
1690
Pasta with turkey in creamy sauce

Pasta with turkey in creamy sauce is an Italian dish that is cooked all over the world, and each recipe is unique. When choosing pasta, focus on the composition: the products should be made from durum wheat. The best choice would be spaghetti or fettuccine. Do not break long pasta before cooking. It is enough to lower them into the pan and slowly press on the ends sticking out of the water. As the pasta softens, it will go under the water.

How to cook Pasta with turkey in creamy sauce

Step 1

Pasta with turkey in creamy sauce

Cook the spaghetti. The pasta takes about 7-12 minutes to cook, but it is better to check the time indicated on the package. Pour 2 liters of water into a saucepan and bring to a boil. After boiling, add the spaghetti whole so that they fan out. Add about 9 g of salt and, without covering, cook over low heat, stirring occasionally. Add a spoonful of vegetable oil. After cooking, throw the spaghetti in a colander. No need to rinse with water.

Step 2

Pasta with turkey in creamy sauce

Fry the meat. Heat the frying pan and melt the butter over low heat, add the vegetable oil. Place the turkey fillet in the frying pan and fry it over high heat for 5 minutes.

Step 3

Pasta with turkey in creamy sauce

Continue cooking the meat with the addition of spices and lemon. Add grated zest, a few pinches of salt, garlic and lemon juice to the turkey. Stir and continue cooking, reducing the heat to low. After 5-7 minutes, pour in the heavy cream and simmer the meat until the creamy sauce thickens, stirring constantly.

Step 4

Add the cooked spaghetti. Mix the spaghetti with the meat and cream sauce, then heat for another 3-4 minutes to allow the sauce to soak into the pasta.

Pasta with turkey in creamy sauce - FAQ About Ingredients, Baking Time and Storage

Absolutely! Chicken breast is a perfect 1:1 substitute for turkey. For a vegetarian option, try large mushrooms like portobello caps or a plant-based chicken alternative. Adjust cooking times accordingly.
For a low-carb version, swap the spaghetti for spiralized zucchini (zoodles) or shirataki noodles. Add the zoodles raw at the very end and just heat them through to avoid sogginess.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Microwaving can make the pasta gummy.
It's not recommended. Cream-based sauces can separate and become grainy when thawed and reheated. The pasta also tends to become very soft and mushy after freezing.
This is a rich dish, so a simple side salad with a light vinaigrette is perfect to cut through the creaminess. Garlic bread or crusty baguette is also great for soaking up the extra sauce.
Let it simmer uncovered for a few more minutes to reduce. Alternatively, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce.
You can prep the components ahead. Cook the turkey in the sauce and store it separately from the pasta. When ready to serve, reheat the sauce and combine with freshly cooked pasta for the best texture.

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