20 Delicious Leftover Turkey Pasta Recipes Flavorful

Got leftover turkey taking up space in your fridge? Turn it into something amazing with these 20 delicious pasta recipes! From creamy casseroles to zesty skillet dinners, these dishes are the perfect way to transform holiday leftovers into quick, comforting meals your family will love. Whether you’re craving cozy classics or bold new flavors, we’ve got a turkey pasta recipe to satisfy every craving. Let’s dig in!

Creamy Turkey and Mushroom Pasta

This comforting pasta dish transforms leftover turkey into a rich, savory meal with earthy mushrooms and a velvety cream sauce—perfect for a cozy weeknight dinner.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 2 cups cooked turkey, shredded or diced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the mushrooms, turkey, dried thyme, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms release their juices and soften.
4. Pour in the heavy cream and chicken broth, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
5. Stir in the cooked pasta and Parmesan cheese until evenly coated. Serve warm with extra Parmesan on top.

The creamy sauce clings perfectly to every noodle, while the tender turkey and mushrooms add just the right amount of heartiness. A sprinkle of Parmesan at the end ties it all together!

Tip: For extra depth, swap half the cream for cream cheese and whisk until melted.

Leftover Turkey Alfredo Pasta Bake

Transform your holiday leftovers into a creamy, comforting pasta bake that’s sure to become a weeknight favorite.

Ingredients:

• 12 oz fettuccine or penne pasta
• 2 cups shredded cooked turkey
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package instructions until al dente, then drain.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream, then stir in Parmesan, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
3. Add cooked pasta and turkey to the skillet, tossing to coat evenly in the Alfredo sauce. Transfer to a greased 9×13-inch baking dish and top with mozzarella.
4. Bake for 15–20 minutes until bubbly and the cheese is golden. Garnish with parsley before serving.

The crispy, cheesy top contrasts perfectly with the tender pasta and rich turkey—ideal for using up leftovers without tasting like a repeat meal.

Tip: For extra flavor, mix in ½ cup of frozen peas or sautéed mushrooms with the turkey.

Spicy Turkey Pasta with Garlic and Chili

This bold, garlicky pasta packs a punch with tender turkey and a fiery chili kick—perfect for when you crave something hearty with a little heat.

Ingredients:

• 8 oz dried penne pasta
• 1 tbsp olive oil
• 1 lb ground turkey
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Cook the penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add ground turkey and cook, breaking it up, for 5–6 minutes until no pink remains.
3. Stir in minced garlic, red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.
4. Pour in diced tomatoes (with juices) and simmer for 5 minutes, stirring occasionally.
5. Toss cooked pasta into the skillet, adding reserved pasta water 1/4 cup at a time to loosen the sauce.
6. Remove from heat and stir in Parmesan. Garnish with fresh basil.

The magic here? The chili flakes bloom in the oil, infusing the turkey with deep, smoky heat—balanced by the sweet tomatoes and salty Parmesan.

Tip: For extra richness, swap half the pasta water for heavy cream in step 5.

Turkey and Spinach Lasagna Roll-Ups

These roll-ups are a fun twist on classic lasagna—packed with savory turkey, creamy ricotta, and fresh spinach, all wrapped up in tender noodles.

Ingredients:

• 12 lasagna noodles
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions until al dente, then drain and lay flat on a clean towel.
2. In a skillet over medium heat, cook ground turkey until no longer pink, about 5–7 minutes. Add minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper; stir to combine. Mix in chopped spinach and cook just until wilted, about 2 minutes. Remove from heat.
3. In a bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, and the beaten egg. Fold in the turkey-spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon 1/4 cup of the filling onto each noodle, roll tightly, and place seam-side down in the dish. Top with remaining 1 cup marinara and 1/2 cup mozzarella.
5. Bake for 25 minutes until bubbly and cheese is melted. Let rest 5 minutes before serving.

The ricotta filling stays extra creamy inside the rolls, while the edges crisp up slightly for the perfect bite.

Tip: For a make-ahead option, assemble the roll-ups and refrigerate overnight—just add 5–10 minutes to the baking time.

Cheesy Turkey Pasta Casserole

This comforting casserole combines tender pasta, savory turkey, and a creamy cheese sauce for a weeknight dinner that’s as easy as it is satisfying.

Ingredients:

• 8 oz elbow pasta (about 2 cups dry)
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package directions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and garlic; cook for 5–7 minutes, breaking up the turkey, until no pink remains.
3. Stir in cream of mushroom soup, milk, dried thyme, salt, and black pepper. Simmer for 2 minutes, then remove from heat.
4. Fold in cooked pasta and 1 1/2 cups cheddar cheese until evenly coated. Transfer to a greased 9×13-inch baking dish.
5. Sprinkle remaining 1/2 cup cheddar, Parmesan, and panko evenly over the top. Bake for 20–25 minutes until bubbly and golden.

The crispy panko topping adds the perfect crunch to this ultra-creamy, cheesy casserole—no one will guess it’s made with pantry staples!

Tip: For extra flavor, swap the thyme for Italian seasoning or add a pinch of crushed red pepper.

Turkey Pesto Pasta with Sun-Dried Tomatoes

This vibrant pasta dish is a weeknight hero—packed with savory turkey, tangy sun-dried tomatoes, and a creamy pesto sauce that clings to every bite.

Ingredients:

• 12 oz penne pasta (or your favorite short pasta)
• 1 tbsp olive oil
• 1 lb ground turkey
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5–6 minutes, breaking it into crumbles, until no pink remains.
3. Stir in minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
4. Reduce heat to low. Add pesto, heavy cream, salt, and black pepper, stirring until the sauce is smooth. If needed, thin it with reserved pasta water 1 tbsp at a time.
5. Toss in the drained pasta and Parmesan cheese until evenly coated. Serve immediately with extra Parmesan on top.

The sun-dried tomatoes add a chewy sweetness that balances the rich pesto, while the turkey keeps it hearty without weighing you down.

Tip: For extra flavor, use the oil from the sun-dried tomatoes jar instead of plain olive oil!

Leftover Turkey Mac and Cheese

Leftover Turkey Mac and Cheese

Transform your holiday leftovers into the creamiest, most comforting mac and cheese with a savory turkey twist—this one’s a guaranteed crowd-pleaser!

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded leftover turkey
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk until smooth. Simmer for 3–4 minutes, stirring constantly, until thickened.
3. Reduce heat to low. Stir in cheddar, Gruyère, garlic powder, onion powder, smoked paprika, black pepper, and salt until melted and creamy. Fold in macaroni and turkey until evenly coated.
4. Transfer to a greased 9×13-inch baking dish. Sprinkle panko evenly over the top. Bake for 20 minutes until golden and bubbly.

The smoked paprika and Gruyère add a subtle depth that makes this mac and cheese anything but basic—leftover turkey never tasted so luxurious!

Tip: For extra crunch, toast the panko in 1 tbsp melted butter before sprinkling it on top.

Turkey and Broccoli Pasta Primavera

This light yet satisfying dish combines tender turkey and crisp-tender broccoli with a lemony garlic sauce—perfect for a quick weeknight meal that feels a little fancy.

Ingredients:

• 8 oz penne pasta (or short pasta of choice)
• 2 cups broccoli florets (about 1 small head)
• 1 tbsp olive oil
• 1 lb ground turkey
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta according to package instructions, adding broccoli florets during the last 2 minutes of cooking. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5–6 minutes.
3. Stir in garlic, salt, black pepper, and red pepper flakes (if using); cook for 1 minute until fragrant.
4. Add drained pasta and broccoli to the skillet, along with lemon zest, lemon juice, and Parmesan. Toss to combine, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Serve immediately with extra Parmesan. The bright lemon and savory turkey make this feel fresh but hearty—no heavy cream needed!

Tip: Swap in rotisserie chicken for even faster prep, or add halved cherry tomatoes for a pop of color.

One-Pot Turkey Pasta with Tomatoes and Basil

This hearty, herby pasta comes together in one pot—meaning less cleanup and more time to enjoy that bright tomato-basil flavor!

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 8 oz penne pasta (or similar short shape)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground turkey and cook, breaking it up, for 5 minutes until no longer pink.
2. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in diced tomatoes (with juices) and 2 cups chicken broth. Add pasta, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
5. Remove from heat. Stir in fresh basil and sprinkle with Parmesan cheese before serving.

The Parmesan melts into the pasta, creating a creamy texture without any heavy cream—magic!

Tip: For extra richness, swap half the broth for whole milk and add a splash of heavy cream at the end.

Turkey and Bacon Carbonara

This Turkey and Bacon Carbonara is a cozy twist on the classic—creamy, smoky, and packed with savory flavor. Perfect for using up holiday leftovers or just craving comfort food any night!

• 8 oz spaghetti
• 4 slices bacon, chopped
• 1 cup diced cooked turkey
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, fry bacon in a large skillet over medium heat until crisp, about 5 minutes. Add turkey and garlic; sauté for 1 minute until fragrant.
3. In a bowl, whisk eggs, 1/2 cup Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Remove skillet from heat. Immediately add hot pasta and toss to coat with bacon fat. Quickly pour egg mixture over pasta, stirring constantly. Add reserved pasta water 1 tbsp at a time until creamy (about 3–4 tbsp).
5. Garnish with parsley and extra Parmesan. Serve immediately.

The magic here? The residual heat from the pasta cooks the eggs into a silky sauce—no cream needed! The smoky bacon and tender turkey make every bite hearty yet balanced.

Tip: For extra richness, swap half the Parmesan with Pecorino Romano.

Leftover Turkey Pasta Salad with Ranch Dressing

This creamy, crunchy pasta salad is the perfect way to turn leftover turkey into a fresh, satisfying meal—no reheating required!

Ingredients

• 8 oz rotini pasta (about 3 cups dry)
• 2 cups chopped cooked turkey
• 1 cup halved cherry tomatoes
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1/2 cup ranch dressing
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the rotini according to package directions. Drain, rinse under cold water, and let cool completely.
2. In a large bowl, combine the cooled pasta, turkey, cherry tomatoes, celery, and red onion.
3. In a small bowl, whisk together the ranch dressing, lemon juice, garlic powder, salt, and black pepper. Pour over the pasta mixture and toss gently to coat.
4. Fold in the fresh parsley just before serving. Chill for at least 30 minutes to let flavors meld.

The bright lemon and ranch dressing keep this salad light, while the turkey adds just the right heartiness—ideal for a next-day lunch or picnic side.

Tip: For extra crunch, stir in 1/3 cup toasted chopped pecans right before serving.

Turkey and Pea Pasta in Lemon Cream Sauce

This cozy pasta dish is a weeknight hero—creamy, bright, and packed with tender turkey and sweet peas for a meal that feels indulgent but comes together fast.

Ingredients:

• 8 oz short pasta (like penne or fusilli)
• 1 tbsp olive oil
• 1 lb ground turkey
• 3 garlic cloves, minced
• 1 cup frozen peas
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add ground turkey and cook, breaking it up, for 5–6 minutes until no pink remains.
3. Stir in minced garlic and frozen peas; cook for 1 minute until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream, Parmesan, lemon zest, lemon juice, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Toss in cooked pasta, adding reserved pasta water 1–2 tbsp at a time if needed to loosen the sauce.

The lemon zest and juice cut through the rich cream sauce beautifully, making every bite taste fresh and balanced.

Tip: For extra brightness, top with an extra sprinkle of lemon zest right before serving.

Spaghetti with Turkey Meatballs and Marinara

This lighter take on spaghetti and meatballs swaps in juicy turkey for a weeknight-friendly dish that’s just as comforting as the classic.

Ingredients

• 1 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1 (24 oz) jar marinara sauce
• 12 oz spaghetti
• Fresh basil, for garnish

Instructions

1. In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently with hands, then form into 1.5-inch meatballs (about 18 total).
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches (don’t overcrowd), turning occasionally, for 5–6 minutes total. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp olive oil, and pour in marinara sauce. Simmer for 2 minutes, then return meatballs to the skillet. Cover and cook for 10 minutes, stirring gently halfway.
4. Meanwhile, cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
5. Toss spaghetti with sauce and meatballs, adding pasta water as needed to loosen. Garnish with fresh basil.

The turkey stays surprisingly tender thanks to the Parmesan and breadcrumb binder, while the quick-simmered marinara clings perfectly to every strand.

Tip: For extra flavor, toast the breadcrumbs in a dry skillet for 2 minutes before mixing into the meatballs.

Turkey and Zucchini Noodle Stir-Fry

This light yet satisfying stir-fry swaps out traditional noodles for fresh zucchini spirals, keeping it low-carb but packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 3 medium zucchinis, spiralized (about 4 cups)
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5–6 minutes, breaking it apart with a spatula until no pink remains.
2. Push turkey to one side of the skillet. Add red bell pepper and garlic, sautéing for 2 minutes until slightly softened.
3. Stir in zucchini noodles, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp ginger, and 1/2 tsp red pepper flakes. Toss everything together and cook for 3–4 minutes, just until zucchini is tender but still has a slight crunch.
4. Remove from heat and sprinkle with sesame seeds before serving.

The honey and ginger glaze clings perfectly to the turkey and zucchini, creating a sweet-spicy balance that’s irresistible. Tip: For extra crunch, top with chopped peanuts or cashews right before eating.

Leftover Turkey Pasta Soup with Vegetables

This cozy, veggie-packed soup transforms leftover turkey into a hearty one-pot meal—perfect for chilly nights when you crave comfort without the fuss.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups shredded cooked turkey
• 1 tsp salt
• ½ tsp black pepper
• 2 cups baby spinach
• ¼ cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, thyme, and rosemary; cook for 1 minute until fragrant.
2. Pour in chicken broth and diced tomatoes, scraping up any browned bits. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Add pasta and simmer for 8 minutes, stirring occasionally, until al dente. Stir in turkey, salt, and pepper; cook for 2 minutes to warm through.
4. Remove from heat and fold in spinach until just wilted. Ladle into bowls and top with Parmesan if desired.

The trick here? Simmering the pasta right in the broth thickens the soup slightly and infuses every bite with savory flavor. No bland noodles here!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter at the end.

Turkey and Pesto Tortellini Bake

This cozy, cheesy bake combines tender tortellini, savory turkey, and vibrant pesto for a crowd-pleasing weeknight dinner that feels special.

Ingredients:

• 1 (20 oz) package refrigerated cheese tortellini
• 1 lb ground turkey
• 1 cup basil pesto (store-bought or homemade)
• 1 (15 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook tortellini according to package directions, then drain.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook for 5–6 minutes until no pink remains. Season with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. In a large bowl, mix cooked tortellini, turkey, 1 cup pesto, and the entire jar of marinara sauce. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle 1 cup mozzarella and 1/2 cup Parmesan evenly over the top. Bake for 20 minutes until bubbly and golden.

The pesto adds a fresh, herby punch that balances the richness of the melted cheeses—no one will guess how simple it is to throw together!

Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Turkey and Artichoke Pasta with White Wine Sauce

This creamy, tangy pasta is a weeknight hero—packed with tender turkey, briny artichokes, and a silky white wine sauce that comes together in minutes.

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 1 tbsp olive oil
• 1 lb ground turkey
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add ground turkey and cook, breaking it up, until no pink remains (5–6 minutes). Stir in garlic and cook 30 seconds until fragrant.
3. Add artichoke hearts, white wine, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer 3–4 minutes until wine reduces by half.
4. Reduce heat to low. Stir in heavy cream and Parmesan until melted. Toss with cooked pasta, adding reserved pasta water as needed to loosen the sauce.
5. Garnish with fresh parsley and serve immediately.

The white wine adds a bright acidity that balances the richness of the cream—while the artichokes give every bite a satisfying, meaty texture. Tip: Swap in rotisserie chicken for turkey if you’re short on time!

Leftover Turkey Penne alla Vodka

Transform your holiday leftovers into a creamy, indulgent pasta dish that feels anything but “day-old.” This twist on penne alla vodka swaps in shredded turkey for a cozy, satisfying meal.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vodka
• 1 (24 oz) jar marinara sauce
• 1/2 cup heavy cream
• 2 cups shredded cooked turkey
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Pour in vodka and simmer 1 minute to cook off the alcohol.
3. Stir in marinara sauce, heavy cream, salt, and black pepper. Bring to a gentle simmer, then fold in turkey and Parmesan. Cook 3–4 minutes until turkey is heated through.
4. Toss cooked penne with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Stir in basil.
5. Serve immediately with extra Parmesan. The vodka’s subtle bite cuts through the richness, while the turkey stays juicy against the velvety sauce.

Tip: For extra depth, use turkey drippings instead of olive oil!

Turkey and Sweet Potato Pasta with Sage Butter

This cozy one-pan pasta combines savory ground turkey, caramelized sweet potatoes, and nutty sage butter for a dish that feels like a warm hug on a busy weeknight.

Ingredients:

• 8 oz short pasta (like penne or fusilli)
• 1 lb ground turkey
• 1 medium sweet potato, diced into ½-inch cubes
• 4 tbsp unsalted butter
• 10 fresh sage leaves, thinly sliced
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, melt 1 tbsp butter in a large skillet over medium heat. Add sweet potato and cook for 8–10 minutes, stirring occasionally, until tender and lightly browned. Transfer to a plate.
3. In the same skillet, cook turkey, breaking it apart with a spoon, until no pink remains (5–6 minutes). Season with ½ tsp salt and ¼ tsp black pepper.
4. Push turkey to one side; melt remaining 3 tbsp butter in the empty space. Add sage and garlic, cooking for 1 minute until fragrant. Stir everything together.
5. Return sweet potatoes to the skillet, along with cooked pasta and ¼ cup reserved pasta water. Toss to coat, adding more water if needed. Sprinkle with Parmesan before serving.

The crispy sage butter clings to every bite, balancing the sweetness of the potatoes and richness of the turkey—no cream needed!

Tip: For extra crunch, fry a few whole sage leaves in butter until crisp (about 30 seconds) and use as garnish.

Leftover Turkey Pasta with Roasted Red Pepper Sauce

Transform your holiday leftovers into a creamy, vibrant pasta dish that feels brand new—this roasted red pepper sauce is a game-changer!

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 2 cups shredded cooked turkey
• 1 (12 oz) jar roasted red peppers, drained
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend roasted red peppers, heavy cream, garlic, smoked paprika, salt, and black pepper until smooth.
3. Heat olive oil in a large skillet over medium heat. Add turkey and cook for 3–4 minutes until warmed through.
4. Pour the red pepper sauce into the skillet, stirring to combine. Simmer for 2 minutes.
5. Add cooked pasta and Parmesan, tossing to coat. If needed, loosen with reserved pasta water 1–2 tbsp at a time.
6. Garnish with fresh basil and serve immediately.

The smoky-sweet pepper sauce clings perfectly to every noodle, while the turkey stays juicy—no dry leftovers here!

Tip: For extra depth, char fresh red peppers under the broiler instead of using jarred.

Conclusion

With these 20 delicious leftover turkey pasta recipes, you’ll never run out of ways to turn last night’s roast into a brand-new meal! Whether you’re craving creamy, spicy, or comforting flavors, there’s something here for everyone. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty ideas too. Happy cooking!