Creamy Cajun Turkey Pasta
This Creamy Cajun Turkey Pasta is bursting with bold, smoky flavors and a luscious, velvety sauce. Ready in under 30 minutes, it’s perfect for a quick, comforting dinner!
Servings: 4 servings
Ingredients
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil for sautéing the turkey and vegetables
- 1 pound turkey breast cut into bite-sized pieces
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 green onions sliced for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 ounces of fettuccine pasta and cook according to package instructions until al dente, typically 10-12 minutes. Drain the pasta in a colander and set aside, reserving about 1/2 cup of pasta water for later.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the bite-sized pieces of turkey breast. Season with 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for about 5-6 minutes, stirring occasionally, until the turkey is browned and cooked through. Remove the turkey from the skillet and set aside.
- In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in 1 cup chicken broth and 1 cup heavy cream. Stir well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened.
- Reduce the heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth. Return the cooked turkey to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add the cooked fettuccine pasta to the skillet, tossing everything together until the noodles are evenly coated with the creamy Cajun sauce. Remove from heat and sprinkle sliced green onions over the top for a fresh, vibrant garnish.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Measuring Cups and Spoons
- Knife and cutting board
- Wooden spoon or spatula
Notes
- Use gluten-free pasta and ensure Cajun seasoning and broth are gluten-free for a gluten-free version.
- Swap heavy cream with half-and-half or whole milk for a lighter sauce, though it will be less rich.
- Leftovers keep well refrigerated up to 3 days; reheat gently adding a splash of broth or cream to loosen the sauce.