When the craving hits for something cozy, hearty, and packed with flavor, there’s nothing quite like a warm bowl of creamy mushroom turkey pasta. This dish checks all the boxes — it’s rich, savory, and deeply satisfying, with tender chunks of turkey, earthy mushrooms, and perfectly coated penne in a velvety, Parmesan-infused sauce. It’s the kind of recipe that feels like a hug in a bowl, especially on a cold evening or when you need to make dinner feel just a little more special.
The best part? This comforting classic comes together in one pot and uses simple, pantry-friendly ingredients — including a genius use of leftover turkey that transforms into something far more luxurious than you’d expect. Whether you’re planning ahead for a weeknight meal or trying to reinvent holiday leftovers, this creamy mushroom turkey pasta is the answer.
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Creamy Mushroom Turkey Pasta: A Comforting One-Pot Classic
- Total Time: 1 hour
- Yield: 4 servings
Description
This creamy mushroom turkey pasta is a one-pot comfort dish loaded with tender turkey, sautéed mushrooms, and penne pasta simmered in a rich, cheesy sauce. It’s a satisfying way to transform leftovers into a hearty, weeknight meal.
Ingredients
2 cooked turkey thighs, skin removed and chopped
1 teaspoon dried basil
Salt and black pepper, to taste
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
8 ounces mushrooms, sliced
1 quart chicken broth
1 (12-fluid-ounce) can evaporated milk
⅓ cup milk
10 ounces uncooked penne pasta (about 4 cups)
1 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
1. Season the turkey with dried basil, salt, and pepper. Bake at 375°F until fully cooked and the internal temperature reaches 165°F, about 45 minutes. Let cool slightly, remove the skin, and chop into bite-size pieces.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion and garlic, cooking until the onion turns soft and translucent, about 2 minutes.
4. Stir in the mushrooms and cook for 3 minutes, allowing them to release their moisture.
5. Pour in the chicken broth, evaporated milk, and regular milk. Season with additional salt and pepper, then bring to a gentle simmer.
6. Add the uncooked pasta and simmer, stirring occasionally, until the pasta is tender and the sauce thickens, about 15 minutes.
7. Stir in the Parmesan cheese until melted and smooth.
8. Fold in the chopped turkey and reduce the heat to low. Let the pasta rest for 5 minutes so the sauce thickens and the turkey warms through.
9. Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Notes
Use ground turkey or leftover chicken as a substitute for turkey thighs.
For a lighter version, use low-fat evaporated milk and skip extra cheese garnish.
Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Baking and stovetop
- Cuisine: American
Why You’ll Love This Creamy Mushroom Turkey Pasta
There’s something universally comforting about creamy pasta, and this recipe leans into that indulgence while still being approachable and easy to make. The combination of turkey and mushrooms creates a hearty, meaty base that pairs beautifully with the creamy sauce — but the real magic is in how the pasta cooks directly in the sauce, soaking up all the flavor.
If you’re looking for a smart way to breathe new life into cooked turkey thighs, this dish does it brilliantly. Instead of simply reheating leftovers, you’re building an entirely new meal that feels intentional and delicious.
And even though it tastes like a weekend treat, creamy mushroom turkey pasta is surprisingly weeknight-friendly. It’s made in a single pot, cutting down on dishes, and comes together in about an hour — most of which is hands-off cooking time. You’ll want to make it again and again.
Ingredients That Make This Pasta Irresistible
What really sets this pasta apart is the balance of textures and flavors — a silky, cheesy sauce wrapped around perfectly al dente pasta, with juicy turkey and sautéed mushrooms in every bite. The turkey provides protein and richness, while mushrooms add that umami depth that makes every forkful crave-worthy.
Using evaporated milk might sound unexpected, but it’s the secret to a thick, creamy sauce without needing heavy cream. It holds up better during simmering, keeping the sauce smooth and luscious, especially when combined with the chicken broth and a splash of regular milk for balance.
Then there’s the Parmesan — freshly grated is essential here. It melts seamlessly into the sauce and adds a nutty, salty note that pulls everything together. A sprinkle of chopped fresh parsley at the end brightens up the richness and makes the dish look as good as it tastes.
How to Make Creamy Mushroom Turkey Pasta Step-by-Step
It all starts with the turkey. If you already have cooked turkey thighs on hand, you’re one step ahead. If not, simply season them with basil, salt, and pepper, and bake until tender and fully cooked. Once they’ve cooled slightly, remove the skin and chop the meat into bite-sized chunks. The seasoning adds flavor even before it hits the pan.
In a large Dutch oven or pot, heat olive oil and sauté chopped onions and garlic until translucent and fragrant. This base sets the tone for the entire dish. Then come the mushrooms — sliced and browned just enough to release their moisture and deepen their flavor.
Once the aromatics and mushrooms are ready, the liquids go in: chicken broth, evaporated milk, and a bit of regular milk. The mixture is brought to a gentle simmer, and uncooked penne is added directly into the pot. This step is key — as the pasta cooks, it absorbs the broth and milk, building body into the sauce while infusing the noodles with flavor.
After about 15 minutes, the pasta will be tender and the sauce creamy and thick. Stir in the Parmesan and fold in the chopped turkey. A few more minutes of resting on low heat allows the sauce to set up perfectly and warms the turkey through. It’s creamy mushroom turkey pasta at its finest — rich, satisfying, and ready to serve.
Tips, Variations, and Substitutions
This recipe is wonderfully adaptable. If you don’t have cooked turkey thighs, ground turkey is a great substitute. Just brown it in the pan with the onions and garlic before continuing with the rest of the recipe. It brings the same protein-rich heartiness with slightly less prep.
You can also swap in rotisserie chicken or even leftover roast chicken in place of turkey. The creamy base works beautifully with almost any cooked protein, making it ideal for a fridge cleanout meal.
For those avoiding dairy, try using unsweetened coconut milk in place of evaporated milk, and a dairy-free Parmesan alternative. Gluten-free penne works just as well in this one-pot method — just watch the cooking time and adjust the liquid as needed. You can even add in spinach or sun-dried tomatoes at the end for extra flavor and color.
Spice lovers might enjoy a pinch of red pepper flakes added with the garlic, or a dash of smoked paprika for extra warmth. However you tweak it, this dish holds up to customization without losing its creamy soul.
What to Serve with Creamy Mushroom Turkey Pasta
Since this pasta is rich and satisfying on its own, it pairs well with lighter sides. A simple green salad dressed with lemon vinaigrette cuts through the richness, or you can serve it with steamed broccoli or roasted green beans for a pop of color and crunch.
Leftovers are even better the next day, as the sauce continues to thicken and intensify in flavor. Just reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. It also makes a fantastic work lunch — comfort food that travels well.
If you’re entertaining, serve it with a crusty baguette or garlic toast for soaking up every last bit of sauce. And for a fun twist, try baking the leftovers in a casserole dish with a sprinkle of breadcrumbs and cheese on top for a quick creamy pasta bake.
Related Creamy Pasta Recipes You’ll Love
If you enjoy the creamy, one-pot style of this dish, you’ll love other cozy pasta meals that bring the same ease and richness. One standout is this one-pan chicken alfredo orzo, which delivers big flavor with minimal cleanup and features tender orzo in a luscious cream sauce.
Another favorite is a creamy chicken alfredo pasta bake, ideal when you’re craving baked pasta with golden, cheesy edges. These recipes follow a similar method — building flavor with aromatics and cheese, and letting the pasta soak it all up — making them perfect sister recipes to creamy mushroom turkey pasta.
If you’re looking to use up poultry or experiment with different proteins, these dishes offer plenty of inspiration to keep your weeknight dinners interesting without a ton of effort.
FAQ: Creamy Mushroom Pasta & Ground Turkey Variations
What makes creamy mushroom pasta so rich and satisfying?
The key is in the sauce — a mix of chicken broth, evaporated milk, and Parmesan cheese creates a silky texture and layered flavor. Mushrooms add umami depth, and the pasta absorbs the sauce as it cooks, making each bite full of flavor.
Can I substitute ground turkey for chopped turkey thighs?
Yes, ground turkey works beautifully here. Simply brown it with the onions and garlic before adding the mushrooms and liquid. It saves time and still delivers plenty of meaty flavor.
How do I keep the sauce from curdling?
Simmer the sauce gently — don’t let it boil rapidly. Using evaporated milk helps reduce the risk of curdling, and stirring in cheese off the heat keeps the texture smooth and creamy.
Is this pasta freezer-friendly?
While it can be frozen, the texture may change slightly upon reheating. If you do freeze it, let it cool completely and store in an airtight container. Reheat gently on the stovetop with extra broth or milk to refresh the sauce.
Conclusion: A Bowl of Creamy Mushroom Turkey Pasta is Always a Good Idea
Creamy mushroom turkey pasta is the kind of meal that turns ordinary ingredients into something special. Whether you’re working with leftovers or starting from scratch, this recipe delivers a bowl full of comfort, without complicated steps or fancy ingredients. It’s rich but not heavy, satisfying but simple — the kind of dish that feels indulgent yet practical enough to make anytime.
The one-pot method means fewer dishes and more flavor, and the result is something the whole table will ask for again. With a little seasoning and some pantry staples, you’ve got a dinner that brings together everything you want in a creamy pasta: warmth, texture, and a deep, savory flavor that lingers long after the last bite.
Make it once, and you’ll see why creamy mushroom turkey pasta deserves a permanent spot in your dinner rotation.
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