12 Leftover Turkey Pasta Recipes

Pasta is one of the fastest routes from a fridge full of leftover turkey to a dinner everyone is happy to sit down to. While the water boils you build a sauce, then the cooked turkey goes in at the end, just long enough to heat through and soak up the flavor without drying out.

These 12 recipes cover creamy, tomato-based, baked and stir-fried styles, so you can serve turkey pasta several nights in a row without it feeling repetitive. Save a cup of the starchy pasta water every time, since it is the secret to a glossy sauce, and always heat the turkey to 165°F (74°C).

1. Creamy Turkey Fettuccine Alfredo

A rich, silky Parmesan cream sauce clings to every strand of fettuccine, and shredded turkey makes it a full meal. It is on the table in about 20 minutes.

Servings: 4 · Total time: 20 minutes

Ingredients

• 12 ounces fettuccine
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 1/4 cups finely grated Parmesan cheese
• 2 1/2 cups shredded cooked turkey
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the fettuccine in well-salted boiling water until al dente, reserving 1 cup of pasta water before draining.
2. Meanwhile, melt the butter in a large skillet over medium heat and cook the garlic for 1 minute.
3. Add the cream and simmer gently for 4 minutes until slightly reduced, then add the turkey and heat until it reaches 165°F (74°C).
4. Lower the heat and stir in the Parmesan and nutmeg until smooth.
5. Toss in the pasta, loosening with pasta water as needed, season and finish with parsley and black pepper.

2. Turkey Pesto Penne

Basil pesto, sweet sun-dried tomatoes and toasted pine nuts give leftover turkey a fresh, herby lift. It works hot for dinner or at room temperature for lunch boxes.

Servings: 4 · Total time: 20 minutes

Ingredients

• 12 ounces penne
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 1/2 cups diced cooked turkey
• 1/3 cup chopped sun-dried tomatoes in oil
• 2/3 cup basil pesto
• 2 cups baby spinach
• 1/4 cup toasted pine nuts
• 1/3 cup shaved Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Cook the penne in salted boiling water until al dente, reserving 1 cup of pasta water.
2. Heat the oil in a large skillet over medium heat and cook the garlic for 30 seconds.
3. Add the turkey and sun-dried tomatoes and cook until the turkey reaches 165°F (74°C).
4. Add the drained pasta, pesto, spinach and a splash of pasta water and toss until the spinach wilts and the sauce is glossy.
5. Season and top with pine nuts and Parmesan.

3. Turkey Rigatoni in Tomato Cream Sauce

A garlicky tomato sauce softened with cream turns rosy and rich, perfect for catching in the ridges of rigatoni. Spinach adds color and a little freshness.

Servings: 6 · Total time: 30 minutes

Ingredients

• 1 pound rigatoni
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 3/4 cup heavy cream
• 3 cups shredded cooked turkey
• 3 cups baby spinach
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil and salt to taste

Instructions

1. Cook the rigatoni in salted boiling water until al dente, reserving 1 cup of pasta water.
2. Heat the oil in a large skillet and cook the onion for 5 minutes, then add the garlic and pepper flakes for 1 minute.
3. Add the tomatoes and oregano and simmer for 10 minutes, then stir in the cream.
4. Add the turkey and simmer until it reaches 165°F (74°C), then fold in the spinach and Parmesan.
5. Toss with the pasta, loosening with pasta water, season and top with basil and more Parmesan.

4. Turkey and Ricotta Stuffed Shells

Jumbo shells are filled with a creamy mix of ricotta, spinach and turkey, then baked in marinara under melted mozzarella. They can be assembled a day ahead and baked straight from the fridge.

Servings: 6 · Total time: 1 hour

Ingredients

• 20 jumbo pasta shells
• 15 ounces whole-milk ricotta
• 2 cups finely chopped cooked turkey
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 3 cups marinara sauce
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Cook the shells until just al dente, drain and lay them out on a sheet pan.
2. Mix the ricotta, turkey, spinach, 1/2 cup mozzarella, Parmesan, egg, Italian seasoning and garlic powder.
3. Spread 1 1/2 cups marinara in a 9×13-inch dish, fill each shell with the mixture and nestle them in the dish.
4. Spoon over the remaining sauce, cover with foil and bake for 25 minutes.
5. Uncover, top with the remaining mozzarella and bake for 10 to 15 minutes more until bubbling and the filling reaches 165°F (74°C). Garnish with basil.

5. Cajun Turkey Pasta

Peppers, garlic and plenty of Cajun spice give this creamy penne a bold kick. Adjust the heat with more or less seasoning to suit your table.

Servings: 4 · Total time: 25 minutes

Ingredients

• 12 ounces penne
• 2 tablespoons butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 cup turkey or chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cups shredded cooked turkey
• Sliced green onions, for garnish

Instructions

1. Cook the penne in salted water until al dente, reserving 1/2 cup of pasta water.
2. Melt the butter in a large skillet over medium-high heat and cook the peppers and onion for 6 minutes until charred at the edges.
3. Add the garlic and Cajun seasoning and stir for 30 seconds.
4. Pour in the broth and cream and simmer for 4 minutes, then add the turkey and heat to 165°F (74°C).
5. Stir in the Parmesan, toss with the pasta and loosen with pasta water. Garnish with green onions.

6. Turkey Carbonara

Crisp turkey bacon, Parmesan and eggs create a silky, peppery sauce that coats spaghetti and turkey. Keep the heat low and moving so the sauce thickens gently and stays smooth.

Servings: 4 · Total time: 25 minutes

Ingredients

• 12 ounces spaghetti
• 6 slices turkey bacon, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups shredded cooked turkey
• 3 large eggs
• 1 cup finely grated Parmesan cheese
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the spaghetti in salted water until al dente, reserving 1 cup of pasta water.
2. Meanwhile, cook the turkey bacon in the oil in a large skillet until crisp, add the garlic for 30 seconds, then add the turkey and cook until it reaches 165°F (74°C).
3. Whisk the eggs, Parmesan and pepper together in a bowl.
4. Add the drained pasta to the skillet, turn the heat to low and pour in the egg mixture with a splash of pasta water.
5. Toss constantly over low heat for 2 to 3 minutes until the sauce thickens into a creamy coating and reaches 160°F (71°C). Finish with parsley.

7. Lemon Garlic Turkey Orzo

Orzo cooks right in the skillet with broth, soaking up garlic and lemon until creamy. Spinach and salty feta make it a bright, one-pan meal.

Servings: 4 · Total time: 25 minutes

Ingredients

• 2 tablespoons butter
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 1/2 cups orzo
• 3 1/2 cups turkey or chicken broth
• 2 1/2 cups shredded cooked turkey
• 3 cups baby spinach
• Zest and juice of 1 lemon
• 1/2 cup crumbled feta cheese
• Salt and black pepper to taste

Instructions

1. Melt the butter in a large deep skillet and cook the onion for 4 minutes, then add the garlic and orzo and toast for 2 minutes.
2. Pour in the broth, bring to a simmer and cook, stirring often, for 10 to 12 minutes until the orzo is tender and creamy.
3. Stir in the turkey and cook until it reaches 165°F (74°C).
4. Fold in the spinach, lemon zest and juice until the spinach wilts.
5. Season and top with feta.

8. Baked Turkey Ziti

Ziti, marinara, turkey and dollops of ricotta bake under a browned blanket of mozzarella. It is an easy crowd-pleaser that freezes beautifully.

Servings: 8 · Total time: 50 minutes

Ingredients

• 1 pound ziti
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 (14.5-ounce) can crushed tomatoes
• 3 cups shredded cooked turkey
• 1 teaspoon dried Italian seasoning
• 1 cup ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C). Cook the ziti 2 minutes short of al dente and drain.
2. Heat the oil in a large pot and cook the onion and garlic for 5 minutes, then add the marinara, crushed tomatoes, turkey and Italian seasoning and simmer for 10 minutes.
3. Stir in the pasta and 1 1/2 cups mozzarella and spread half in a greased 9×13-inch dish.
4. Dot with spoonfuls of ricotta, add the rest of the pasta and top with the remaining mozzarella and Parmesan.
5. Bake for 20 to 25 minutes until bubbling and browned and the center reaches 165°F (74°C).

9. Turkey Stroganoff

Seared mushrooms, onions and a tangy sour cream sauce turn leftover turkey into a cozy, beefless take on stroganoff. Buttered egg noodles are the classic partner.

Servings: 4 · Total time: 30 minutes

Ingredients

• 12 ounces wide egg noodles
• 2 tablespoons butter
• 1 tablespoon olive oil
• 12 ounces cremini mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3 cups shredded cooked turkey
• 3/4 cup sour cream
• Salt and black pepper to taste
• Fresh dill and paprika, for garnish

Instructions

1. Cook the noodles in salted water until tender and drain.
2. Heat the butter and oil in a large skillet over medium-high heat and brown the mushrooms and onion for 8 to 10 minutes.
3. Add the garlic and flour and stir for 1 minute, then whisk in the broth, Worcestershire and mustard and simmer until thickened.
4. Add the turkey and simmer until it reaches 165°F (74°C), then remove from the heat and stir in the sour cream.
5. Season and serve over the noodles with dill and a pinch of paprika.

10. Butternut Squash Turkey Pasta with Crispy Sage

Roasted butternut squash is blended into a velvety, naturally sweet sauce for rigatoni and turkey. Crispy fried sage and toasted walnuts make it feel like an autumn restaurant plate.

Servings: 4 · Total time: 45 minutes

Ingredients

• 4 cups peeled butternut squash cubes
• 2 tablespoons olive oil
• 12 ounces rigatoni
• 3 tablespoons butter
• 12 fresh sage leaves
• 2 cloves garlic, minced
• 1 cup turkey or chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 1/2 cups shredded cooked turkey
• 1/4 teaspoon ground nutmeg
• 1/3 cup toasted walnuts, chopped
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C), toss the squash with the oil, salt and pepper and roast for 25 minutes until tender.
2. Cook the rigatoni in salted water until al dente, reserving 1 cup of pasta water.
3. Melt the butter in a large skillet and fry the sage leaves for 1 minute until crisp; set aside on a paper towel. Add the garlic to the butter for 30 seconds.
4. Blend the squash with the garlic butter, broth, cream, Parmesan and nutmeg until smooth, then pour back into the skillet with the turkey and heat to 165°F (74°C).
5. Toss with the pasta and pasta water to loosen, season and top with the crispy sage and walnuts.

11. Turkey Peanut Noodles

A quick sauce of peanut butter, soy, lime and chili garlic coats linguine and turkey, while crunchy vegetables keep it fresh. Serve it warm or chilled.

Servings: 4 · Total time: 20 minutes

Ingredients

For the peanut sauce

• 1/3 cup creamy peanut butter
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili garlic sauce
• 1 teaspoon grated fresh ginger
• 3 to 4 tablespoons warm water

For the noodles

• 12 ounces linguine
• 2 1/2 cups shredded cooked turkey
• 1 cucumber, cut into ribbons
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1/4 cup chopped roasted peanuts
• Fresh cilantro and lime wedges, for serving

Instructions

1. Whisk all the sauce ingredients together until smooth and pourable.
2. Cook the linguine until al dente, adding the turkey to a colander and pouring the pasta and water over it to warm it, then check the turkey reaches 165°F (74°C) if serving hot.
3. Toss the noodles and turkey with the sauce.
4. Top with cucumber, carrots, cabbage, peanuts and cilantro and serve with lime wedges. Chill leftovers for up to 3 days.

12. Turkey and Broccoli Garlic Parmesan Orecchiette

Broccoli cooks in the same pot as the orecchiette, then everything is tossed in garlicky olive oil with Parmesan and lemon. It is light, quick and uses just one pot plus a skillet.

Servings: 4 · Total time: 25 minutes

Ingredients

• 12 ounces orecchiette
• 4 cups small broccoli florets
• 1/4 cup olive oil
• 5 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 1/2 cups diced cooked turkey
• 3/4 cup grated Parmesan cheese
• Zest of 1 lemon plus 1 tablespoon juice
• Salt and black pepper to taste

Instructions

1. Cook the orecchiette in salted boiling water, adding the broccoli for the last 3 minutes. Reserve 1 cup of pasta water and drain.
2. Meanwhile, warm the oil in a large skillet over medium-low heat and cook the garlic and pepper flakes for 2 minutes until golden.
3. Add the turkey and cook until it reaches 165°F (74°C).
4. Add the pasta and broccoli, the Parmesan, lemon zest and juice, and enough pasta water to make a light, glossy sauce.
5. Season with salt and pepper and serve right away.