Description
This Turkey Alfredo recipe is a comforting and hearty twist on the classic Italian-American pasta dish. Made with tender cooked turkey, creamy Parmesan sauce, and a hint of nutmeg, it’s perfect for using up leftover Thanksgiving turkey or for a cozy weeknight dinner. The sauce is rich and velvety, thanks to butter, cream, and cheese, balanced by sweet peas and al dente fettucine pasta.
Ingredients
Scale
Pasta
- 8-10 oz fettucine pasta
Sauce
- 2 tbsp unsalted butter
- ¼ onion, diced (about ½ cup)
- 4-5 cloves garlic, minced
- ¼ cup all-purpose flour
- Tiny pinch of nutmeg
- 1 cup whole milk, warmed
- ¾ cup low sodium turkey or chicken broth, warmed
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Additional Ingredients
- 2 cups cooked turkey (cubed, sliced or shredded)
- 1 cup frozen peas
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettucine pasta for 2 minutes less than the package instructions indicate to keep it slightly firm (al dente). Reserve 1 cup of the pasta water before draining.
- Sauté Onion and Garlic: In a large wide pan, melt butter over medium heat. Add diced onion with a pinch of salt and cook for about 2 minutes, until the edges become translucent. Then stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the butter, onion, and garlic mixture. Whisk well and cook for 2-3 minutes to eliminate the raw flour taste, creating a light roux.
- Add Liquids and Seasoning: Gradually whisk in the warmed milk followed by the warmed turkey or chicken broth, ensuring there are no lumps. Season with a tiny pinch of nutmeg, additional salt, and pepper. Lower the heat and let the sauce simmer gently while the pasta finishes cooking.
- Combine Pasta and Sauce: Using tongs or a slotted spoon, transfer the al dente pasta into the sauce. Add a ladle of reserved pasta water which contains starch to help thicken and loosen the sauce. Stir in the grated Parmesan cheese and frozen peas, mixing until the pasta is evenly coated and the peas are warmed through. Adjust sauce consistency by adding more pasta water as needed.
- Add Turkey and Serve: Fold the cooked turkey into the sauced pasta and taste to adjust seasoning if necessary. Serve immediately while hot and creamy.
Notes
- This Turkey Alfredo is perfect for using up leftover holiday turkey or making a comforting, hearty weeknight dinner.
- The tiny pinch of nutmeg adds a subtle warmth that enriches the creamy sauce.
- Reserving pasta water is key to adjusting sauce thickness and helping it stick to the pasta.
- Use low sodium broth to control salt levels in the dish.
- For a lighter version, swap whole milk for 2% milk and reduce butter to 1 tablespoon.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 7 g
- Sodium: 875 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 109 mg
