Oh my goodness, do you ever hit that 5 PM wall where you just cannot deal with another dish to wash? I feel you! Between work, life, and trying to eat something decent, my sink can look like a mountain range by the time the kids are in bed. That’s why I’ve become OBSESSED with one-pot meals. They are honestly my rescue mission every single Tuesday!

If you need something hearty, packed with protein, and unbelievably simple, you have to try my One Pot Ground Turkey Pasta. This recipe is the definition of winning dinner. Everything cooks together—the turkey, the savory broth, the pasta—right in one pot. Seriously, the cleanup is just rinsing that one big Dutch oven. It’s fast, it tastes like you spent way more time on it, and trust me when I say this will become your new weeknight champion.

Why This One Pot Ground Turkey Pasta is Your New Weeknight Favorite

Honestly, the best part about this recipe isn’t just the taste—though, wow, it’s great—it’s how little work it takes and how spectacularly easy the cleanup is. It’s a lifesaver! When I’m tired, I need food that delivers maximum flavor payoff for minimum dishes. This ground turkey pasta does exactly that. I love finding recipes like this one that go straight into my permanent rotation, like my garlic parmesan chicken bake!

It takes less than 40 minutes, start to finish.
Seriously, only one pot! I mean it, just one!
It makes the whole kitchen smell incredible while it simmers away.

Speed and Simplicity of One Pot Ground Turkey Pasta

Thirty-five minutes total, can you believe it? This is faster than ordering takeout, I promise. Because everything cooks in the same vessel, you aren’t juggling pots on the stove. You brown the meat, toss in the liquid and pasta, and let it go. That quick turnaround is why I keep all the staple ingredients stocked at all times.

Flavor Profile of This Ground Turkey Pasta

Don’t let the simplicity fool you; this isn’t just turkey and noodles dumped in water. We use Italian herbs and that little bit of tomato acid to give it real depth. But the real star? That Parmesan cheese stirred in at the very end creates this beautiful, slightly creamy sauce that clings perfectly to the short pasta shapes. It’s savory, comforting, and tastes miles better than something so quick should!

Gathering Ingredients for One Pot Ground Turkey Pasta

Okay, the beauty of a one-pot meal means you don’t need a grocery store run every night, but getting these core ingredients together is key. I always recommend using standard pantry staples here so you are never caught unprepared. Having these ingredients ready means dinner is always minutes away!

You’ll need about a pound of ground turkey—I usually go for 85/15, but feel free to manage the fat content however you like. Make sure you grab 4 cups of decent chicken broth; please, don’t skimp here, that broth is the sauce base! We also need the basics:

1 medium onion, chopped up small.
2 cloves of garlic, minced really fine.
1 (14.5 ounce) can of diced tomatoes, and keep all that juice!
1 teaspoon of Italian seasoning—use your favorite blend.
8 ounces of dry pasta. Penne or rotini are my go-to shapes because they trap all that cheesy sauce nicely.

Once it’s cooked, you’ll finish it off with about 1/2 cup of shredded Parmesan cheese. If you want to check out another incredible chicken dish that uses Italian flavors beautifully, take a peek at my creamy broccoli Alfredo!

Mastering the Steps for One Pot Ground Turkey Pasta

This is where the magic truly happens, and trust me, it’s nearly foolproof. The whole process is designed so you’re cooking everything in the same big pot, which is why we have to be thoughtful about the order we add things in. You want that browned turkey flavor to really infuse everything before the pasta even hits the liquid. It’s an easy system, perfect for those days when you’re too tired to follow complicated directions.

Browning the Turkey and Sautéing Aromatics

First things first, grab your biggest, sturdiest pot—a Dutch oven works wonders here—and get a tablespoon of olive oil shimmering over medium heat. Toss in that pound of ground turkey. Now, you gotta work it! Use a wooden spoon or spatula to break that meat up into nice, small crumbles. We want it all browned evenly. Once it looks good, drain off absolutely any extra grease; we want flavor, not oil standing in the bottom of the pot!

Next, toss in your chopped onion and give it about five minutes until it starts to soften up and look a little translucent. Then, slide in that minced garlic for just about 60 seconds. Be careful here—garlic burns fast! You just want it fragrant; that beautiful, sharp scent is what wakes up the whole dish.

Building the Simmering Base for One Pot Ground Turkey Pasta

Now we build flavor! Pour in your can of diced tomatoes, juice and all, followed by those 4 cups of chicken broth. Measure out your salt, pepper, and that Italian seasoning. Give it a really good stir so everything is incorporated and scrape up any browned bits stuck to the bottom—that’s pure flavor, don’t waste it! Bring this whole mixture up to a full, rolling boil. This is really important because the pasta needs that high heat start to cook correctly.

Cooking the Pasta and Finishing the One Pot Ground Turkey Pasta

Once it’s boiling hard, dump in your 8 ounces of dry pasta. Stir it immediately and thoroughly because the starches start activating right away. Reduce the heat down to medium-low—you want a gentle simmer, not a violent bubbling. Cover the pot and walk away for about 12 to 15 minutes. Remember to stir it once halfway through so nothing glues itself to the bottom. This is the key for preventing gluey pasta! When the pasta is tender and most of that liquid has been soaked up, take the pot completely off the heat. Stir in your half-cup of Parmesan cheese until it melts and makes everything creamy. That’s it! Check out my recipe for Italian Sausage Pasta for another comforting, easy dinner idea!

Expert Tips for Perfect One Pot Ground Turkey Pasta

Even though this One Pot Ground Turkey Pasta is super straightforward, I’ve learned a couple of little secrets over making it dozens of times—especially when I accidentally get distracted. You really have to treat the liquid absorption seriously here!

The most important thing? Don’t use too little liquid, or you end up with sticky, crispy pasta glued to the bottom of your pot. I learned this the hard way one very chaotic Tuesday. I thought I had an extra cup of broth left but I was wrong! By minute 10, the pasta was grabbing onto the bottom like a life raft. Since then, I always double-check the broth level before covering the pot, or I just use a little extra broth if the pasta looks too dry even mid-simmer.

When it comes to pasta shape, stick to short, hearty tubes or spirals. Penne, rotini, or even campanelle work like little sauce sponges. Thin noodles, like angel hair, will disintegrate into mush before the turkey even finishes cooking, and we certainly don’t want that gummy mess.

Remember, you want a gentle simmer after you reduce the heat and cover it. If you keep the heat too high, the water evaporates too fast, and the pasta scorches before it’s cooked through. It should be just enough movement under that lid to cook evenly. For more easy, hearty comfort dishes like this, you might love checking out my recipe for creamy ricotta beef stuffed shells!

Ingredient Substitutions for One Pot Ground Turkey Pasta

Sometimes you open the fridge and realize you’re out of turkey, or maybe you just really prefer chicken! That’s totally fine; this One Pot Ground Turkey Pasta is incredibly flexible. Don’t let a missing ingredient stop you from making dinner tonight.

If turkey isn’t your thing, swapping it out is super easy. You can use ground beef instead, though you might need to drain a little more fat off since beef is often fattier. Ground chicken works beautifully too, especially if you’re looking to keep things leaner—it blends right into the sauce.

Now, let’s talk veggies, because I *always* try to sneak in something green, even when I’m in a rush. The recipe notes mention adding spinach, and honestly, it’s the simplest addition. Just grab a big handful of fresh spinach and toss it in right at the very end, when you stir in that Parmesan cheese off the heat. The residual heat of the pasta will wilt it down perfectly in about 30 seconds. No extra cooking, no extra pot!

If you’re feeling ambitious, mushrooms or a dash of dried oregano in place of the Italian seasoning work great if that’s what you have on hand. The important thing is that the liquid ratio stays correct, so the pasta cooks properly. When experimenting with substitutions, always keep that broth measurement close just in case!

Storage and Reheating Your One Pot Ground Turkey Pasta

One of the best things about making a huge batch of this One Pot Ground Turkey Pasta is knowing you have delicious, ready-made lunches or leftovers waiting for you. Trust me, pasta that cooks right in the sauce holds up really well, but you still need to treat it right!

When it comes time to store it, you absolutely must use an airtight container. I learned this the hard way when my son left a half-eaten bowl uncovered on the counter overnight—what a waste! Pop the cooled leftovers into the fridge. This meal is perfectly good for about 3 to 4 days stored correctly. Because the pasta absorbs so much of the liquid as it sits, the next day it’s going to look way thicker than it did when you served it fresh. Don’t panic; that’s normal!

Reheating is super simple, but you need to bring back that sauce texture. If you try to nuke it straight from the fridge, it’ll be a dry brick! Before you microwave it, stir in a splash of extra chicken broth or even just a little water. Just a tablespoon or two should do the trick to loosen everything up. Heat it in short bursts, stirring between each one, until it’s steaming hot all the way through. This helps the Parmesan cheese re-emulsify a little bit.

If you’re feeling really organized for the week ahead or if you want to make a double batch, this freezes like a dream! Scoop individual portions into freezer-safe containers (leave a little headspace for expansion). It keeps great in the freezer for about two months. When thawing, move it to the fridge overnight first, then add that splash of broth before reheating as usual. It’s so handy to have quick dinners frozen and ready to go, just like having my hobo casserole ready for a snowy day!

Frequently Asked Questions About One Pot Ground Turkey Pasta

I get asked about this One Pot Ground Turkey Pasta recipe all the time because people can’t believe how easy it is! I’ve pulled together the most common things folks ask me when they’re about to give it a try. Thinking ahead about these tricky spots really helps ensure your dinner turns out perfectly the first time.

If you love troubleshooting quick meals, you might also get a kick out of my recipe for taco spaghetti—it’s another great one-pot flavor bomb!

Can I use a different type of pasta in this One Pot Ground Turkey Pasta?

You absolutely can experiment, but I have to guide you toward the shorter, sturdier shapes for the best results. I suggest penne or rotini because they hold their shape under pressure and trap that delicious cheesy sauce in their curves. Thin pasta, like spaghetti, tends to overcook way too fast in a simmering situation like this and turns out gummy. Stick to sturdy cuts, and you won’t have to worry!

How do I prevent the pasta from becoming mushy when making One Pot Ground Turkey Pasta?

This is the number one fear for anyone attempting a one-pot pasta, and it all comes down to temperature control during the simmer. Once you’ve added the pasta and returned the liquid to a boil, you must immediately knock the heat down to a gentle, lazy simmer—not a rolling boil! If it’s boiling too hard while covered, the water evaporates too quickly, and the pasta burns or turns mushy. Low and slow (while covered!) is the secret to tenderness without turning to goo.

Is this One Pot Ground Turkey Pasta recipe freezer friendly?

Yes, it freezes surprisingly well because the ground turkey and tomato base offer a lot of structure! I often double the recipe just so I have ready-made meals tucked away. When you freeze it, remember that pasta will soak up more liquid as it chills and freezes, so it might look really dense when you pull it out. When you reheat it later, make sure to stir in an extra splash of water or broth before you microwave it, just to bring that creamy sauce back to life.

Nutritional Snapshot of One Pot Ground Turkey Pasta

Okay, so maybe we are focused on speed and taste, but I know a lot of you are also watching what you eat, and that’s totally smart! Because we are using lean ground turkey and keeping the sauce simple without tons of heavy cream, this One Pot Ground Turkey Pasta actually clocks in as a really balanced meal. It’s got good protein and a decent amount of carbs to keep you energized.

When I run the numbers, I always look at this as a helpful guide, not a strict rule book, right? Think of this as our best estimate for one serving, assuming you follow the recipe instructions exactly. If you add extra cheese or use fattier meat, the numbers will change, of course! But generally, here’s what we are looking at for a satisfying, filling bowl of comfort food:

Calories: Right around 450 calories per serving. Great for a sturdy dinner!
Protein Power: We hit about 35 grams of protein, which is fantastic, thanks to that turkey and the Parmesan.
Carbs and Fiber: You get about 45 grams of carbohydrates, which is what you’d expect with pasta, and 4 grams of fiber to help keep things moving along.
Fat Content: It’s relatively low in total fat at about 15 grams, and because we drained the excess grease, the saturated fat stays managed!

This dish is definitely lower in fat than if we used ground beef or a heavy cream sauce, which is why I love it for faster weeknight meals. If you are looking for more healthy options that you can set and forget, check out my thoughts on making slow cooker recipes for weight loss!

Share Your One Pot Ground Turkey Pasta Creation

Now that you’ve had a chance to whip up a batch of this unbelievably easy One Pot Ground Turkey Pasta, I really, really want to know what you thought! Seriously, hearing from you guys makes all the testing and writing worth it. Did it save your Tuesday night? Did your family devour it?

Please don’t be shy! Head down below and drop a comment with your rating. Tell me if you stuck exactly to the recipe or if you played around with any of those substitutions we talked about. Did you add spinach? Did you use ground beef instead?

And look, if you snapped a picture while you were making it, or when you sat down to eat—I want to see it! Tag me on social media! Seeing your dinners come to life in your own kitchens is the biggest compliment you can give me. It proves this simple recipe is truly working for real families on busy nights.

If you’re already brainstorming what easy meal to tackle next, perhaps you should look into my recipe for the super simple chicken ramen bowl—another winner for fast weeknight satisfaction!

One Pot Ground Turkey Pasta

Author: memorecipes.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple recipe for ground turkey pasta cooked entirely in one pot.

Ingredients

Scale

1 pound ground turkey
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces dry pasta (penne or rotini work well)
1/2 cup shredded Parmesan cheese

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the diced tomatoes (with juice) and chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Add the dry pasta to the boiling liquid. Stir well to prevent sticking.
Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally during simmering.
Remove the pot from the heat. Stir in the shredded Parmesan cheese until melted and creamy.
Serve immediately.

Notes

You can substitute ground beef or ground chicken for the turkey.
Add a handful of fresh spinach during the last 2 minutes of cooking for extra greens.

Prep Time: 10 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 750
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 45
Fiber: 4
Protein: 35
Cholesterol: 80

Keywords: one pot, ground turkey, pasta, easy dinner, quick meal, turkey pasta