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Creamy Ground Turkey Spinach Pasta in a large skillet with penne, wilted spinach, and Parmesan cream sauce

Creamy Ground Turkey Spinach Pasta

Tender ground turkey, wilted baby spinach, and penne pasta tossed in a rich Parmesan cream sauce, all made in one skillet in 35 minutes. A wholesome, protein-packed weeknight dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz penne pasta uncooked
  • 1 lb ground turkey
  • 4 cup baby spinach packed
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1.5 cup low-sodium chicken broth
  • 1 cup half-and-half
  • 0.5 cup grated Parmesan cheese freshly grated recommended
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.5 tsp crushed red pepper flakes

Equipment

  • Large skillet
  • Large pot
  • Wooden spoon
  • Colander

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the penne until just al dente according to package directions, about 9 to 11 minutes. Drain and set aside. Do not rinse the pasta.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Add the ground turkey to the skillet. Season with salt and pepper and break it apart with a wooden spoon. Cook for about 6 minutes until fully browned with no pink remaining. Drain any excess liquid if needed.
  4. Pour in the chicken broth and half-and-half. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer over medium-low heat.
  5. Add the cooked penne, baby spinach, and crushed red pepper flakes. Fold everything together gently until the spinach is fully wilted, about 1 to 2 minutes.
  6. Reduce the heat to low and stir in the grated Parmesan until fully melted and the sauce coats the pasta. Remove from heat and let sit for 2 to 3 minutes to thicken. Serve immediately.

Notes

Always grate your own Parmesan for the smoothest sauce. Pre-shredded cheese may not melt properly. Let the sauce rest off the heat for a few minutes before serving to thicken. Kale or Swiss chard can replace spinach -- add a couple of minutes earlier. Ground chicken or ground beef can substitute for turkey. Any short pasta shape works well. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat with a splash of broth or milk.