Creamy Sundried Tomato Turkey Pasta
This Creamy Sundried Tomato Turkey Pasta is a weeknight winner! Tender turkey breast meets a luscious, tangy cream sauce for a comforting, elegant meal.
Servings: 4 servings
Ingredients
- 8 ounces pasta of choice penne, fusilli, or farfalle work beautifully
- 1 tablespoon olive oil for sautéing and adding richness
- 1 pound turkey breast diced; fresh, high-quality
- 3 cloves garlic minced
- 1 cup sundried tomatoes chopped; oil-packed, drained before use
- 1 cup heavy cream creates the luscious base of the sauce
- 0.5 cup Parmesan cheese grated; adds a savory, nutty depth
- 1 teaspoon Italian seasoning blend of oregano, basil, and thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente. Drain, reserving about 1/2 cup pasta water. Set pasta aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced turkey breast and cook until browned and cooked through, about 6-8 minutes. Season lightly with salt and pepper. Remove turkey from skillet and set aside.
- Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1-2 minutes until fragrant but not browned. Stir in chopped sundried tomatoes and warm through.
- Pour in 1 cup heavy cream and sprinkle 1 teaspoon Italian seasoning over garlic and sundried tomatoes. Stir well and simmer gently for 3-4 minutes until sauce thickens slightly.
- Lower heat and stir in 1/2 cup grated Parmesan cheese until melted and sauce is silky smooth. Return cooked turkey to skillet and toss to coat evenly.
- Add cooked pasta to skillet and toss gently to combine. If sauce is too thick, add reserved pasta water a splash at a time to loosen to desired consistency.
- Transfer pasta to serving plates and garnish with fresh basil leaves. Serve immediately and enjoy!
Equipment
- Large pot
- Large skillet
- Wooden spoon or spatula
- Chef’s knife
- Cutting Board
- Measuring cups and spoons
- Colander
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of cream or broth to restore sauce creaminess.
- Substitute turkey breast with chicken or ground turkey as desired.
- Use gluten-free pasta or spiralized veggies for dietary preferences.
- Be careful not to overcook turkey to keep it tender and juicy.
- Reserve pasta water before draining to adjust sauce consistency perfectly.
