If you have some leftover turkey or just love creamy pasta dishes, this Turkey Alfredo Pasta Recipe will quickly become your new go-to comfort meal. I absolutely love how this recipe balances the rich, velvety Alfredo sauce with tender turkey and sweet peas — it’s like a cozy hug on a plate. Plus, it’s surprisingly quick and easy to make, which means you’ll have a delicious dinner ready without any stress.

💚

Why You’ll Love This Recipe

Uses Leftover Turkey: Turn holiday leftovers into a fresh, creamy dinner everyone will ask for again.
Creamy Homemade Sauce: No jarred Alfredo here—making the sauce from scratch brings unbeatable flavor.
Quick and Easy: Ready in about 30 minutes, perfect for weeknights or busy weekends.
Family Favorite: My crew goes crazy for this dish, and I bet yours will too.

The image shows a large pan filled with creamy fettuccine pasta mixed with green peas, all coated in a thick white sauce. On top, there are several slices of golden-brown cooked chicken arranged neatly in the center. The pasta strands are soft and tangled, mixed evenly with the peas throughout the sauce. A pair of silver tongs rests inside the pan, partially covered with the creamy sauce and pasta. The pan is placed on a white marbled surface with scattered black pepper and some cheese crumbs around it. A light cream cloth is draped near the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To get that luscious, creamy texture and rich flavor that makes this Turkey Alfredo Pasta Recipe a standout, you’ll want simple, fresh ingredients that play beautifully together. Choose good-quality Parmesan and fresh garlic to get the best results.

Pasta: I used fettuccine because its ribbons hold the sauce so well, but any pasta that clings to sauce is great.
Unsalted Butter: A must for the roux base—you control the salt levels better this way.
Onion: Diced small, it adds gentle sweetness without overpowering.
Garlic: Fresh minced garlic gives the sauce that comforting depth.
All-Purpose Flour: This thickens the Alfredo sauce perfectly.
Nutmeg: Just a tiny pinch adds a surprising warmth and elevates the creaminess.
Whole Milk: Warmed, it blends smoothly into the sauce making it silky.
Low Sodium Turkey or Chicken Broth: Also warmed, this keeps the sauce flavorful without being salty.
Parmesan Cheese: Freshly grated is best for melting smoothly into the sauce.
Cooked Turkey: Cubed, sliced, or shredded—whatever you have on hand works beautifully.
Frozen Peas: They add a pop of color and sweet freshness.
Salt and Pepper: To taste—seasoning is where your personal touch shines.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve happily customized this Turkey Alfredo Pasta Recipe in a few fun ways depending on what’s in my fridge or dietary preferences. Feel free to make it your own – that’s the beauty of pasta dishes like this!

Vegetable Boost: I sometimes toss in sautéed mushrooms or spinach for extra nutrition and color—it just makes the dish feel a little more special.
Dairy-Free Version: I’ve swapped dairy milk for unsweetened almond milk and used dairy-free cheese once — still creamy and tasty with a bit of extra seasoning.
Protein Swap: If you’re not into turkey, shredded chicken or even cooked sausage can be awesome alternatives.
Spicy Kick: I love adding a pinch of red pepper flakes when I want a little warmth—it complements the creaminess perfectly.

How to Make Turkey Alfredo Pasta Recipe

Step 1: Cook Pasta Just Right

First things first, bring a large pot of salted water to a boil. I like to add a good pinch of salt—it seasons the pasta from the inside out. Cook your pasta about 2 minutes less than what the package says. The reason? It’ll finish cooking in the sauce and you want that perfect al dente texture. Don’t forget to reserve about a cup of the pasta water before draining; that starchy water is liquid gold for adjusting your sauce consistency later.

Step 2: Sauté Onion and Garlic in Butter

In a large, wide pan, melt your butter over medium heat. Toss in the diced onion with a pinch of salt and cook for 2 minutes until they start to soften and turn translucent. This builds a subtle sweetness that takes the sauce to another level. Add the minced garlic and sauté for an extra 30 seconds until fragrant—don’t let it brown or it’ll taste bitter.

Step 3: Make the Roux and Build the Sauce

Sprinkle the flour over the butter, onion, and garlic, then whisk well. Cook this mixture for 2 to 3 minutes. This helps take away the raw flour taste and starts thickening your sauce. Slowly whisk in the warmed milk followed by the warmed broth, making sure to whisk out any lumps. Then add that tiny pinch of nutmeg, plus extra salt and pepper to your taste. Let it simmer gently on low while your pasta finishes cooking. The sauce will thicken as it heats up.

Step 4: Finish the Dish by Combining Everything

Use tongs or a slotted spoon to transfer your pasta straight into the sauce pan. This method keeps things easy and helps the sauce stick better. Pour in a ladle of the reserved pasta water and stir in the Parmesan cheese and frozen peas. The pasta water loosens the sauce just right, and the cheese melts into creamy perfection. Add more pasta water little by little until you get your perfect consistency. Finally, stir in your cooked turkey, season one last time if needed, and serve immediately.

👨‍🍳

Pro Tips for Making Turkey Alfredo Pasta Recipe

Use Warm Liquids: Adding warm milk and broth keeps your sauce smooth and avoids lumps—trust me, it makes a big difference.
Don’t Overcook Pasta: Finishing the pasta in the sauce is key—this is how the flavors meld and the sauce clings perfectly.
Reserve Pasta Water: That starchy water is magic for adjusting sauce thickness and adding silkiness.
Freshly Grated Parmesan: Avoid pre-grated cheese if you can—it melts better and tastes so much fresher.

How to Serve Turkey Alfredo Pasta Recipe

A white plate holds a creamy fettuccine pasta mixed with bright green peas, forming the base layer. On top, two thick slices of golden-brown grilled chicken rest, sprinkled with grated cheese. The pasta is covered in a smooth, white sauce with a few black pepper bits visible. To the left side of the plate, a metal fork and spoon are placed side by side. The plate is set on a white marbled surface, with another similar plate partially visible in the background and a cheese grater to the upper right with some cheese crumbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped parsley over the top for a fresh pop of color and a subtle herbal note. A little extra grated Parmesan on each plate never hurts either. If you want to add extra texture, crunchy toasted pine nuts or slivered almonds work nicely here.

Side Dishes

My family pairs this Turkey Alfredo Pasta Recipe with a simple green salad dressed in lemon vinaigrette, which cuts through the richness perfectly. Garlic bread or warm, crusty bread is also a must-have for soaking up every bit of the sauce.

Creative Ways to Present

For special occasions, I like to serve individual portions in small ramekins topped with a sprinkle of extra Parmesan and broiled briefly until golden and bubbly. It adds a fancy touch without extra fuss—guests always feel impressed!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find it tastes even better the next day.

Freezing

While I usually recommend fresh when it comes to creamy pasta sauces, I’ve frozen this Turkey Alfredo Pasta Recipe once with good results. Just keep in mind the texture might change slightly. If freezing, cool completely before storing in freezer-safe containers for up to 2 months.

Reheating

To reheat, gently warm leftovers in a skillet over low heat, adding a splash of milk or broth to revive the sauce’s creaminess. Microwaving works too—just heat in short bursts to prevent the sauce from separating.

FAQs

Can I use a different type of pasta for Turkey Alfredo Pasta Recipe?

Absolutely! While fettuccine is classic for Alfredo because it holds sauce well, feel free to use penne, rigatoni, or even spaghetti. Just make sure to cook it al dente and reserve some pasta water to adjust the sauce consistency.
Is it okay to use leftover turkey in this recipe?

Yes! This recipe was actually made with leftover cooked turkey, which makes it a fantastic way to refresh holiday meals. Just shred or cube the turkey and warm it through in the sauce before serving.
Can I make Turkey Alfredo Pasta Recipe dairy-free?

Yes, you can substitute dairy milk with plant-based options like almond or oat milk, and use dairy-free butter alternatives and vegan Parmesan. The sauce might be a bit different in texture, but still delicious.
How do I prevent the Alfredo sauce from breaking?

Keep the sauce on low heat and stir gently. Adding warm milk and broth gradually and not overheating helps keep it smooth. Also, finishing the pasta in the sauce helps emulsify everything beautifully.

Final Thoughts

This Turkey Alfredo Pasta Recipe has been a lifesaver in my kitchen, turning simple ingredients and maybe some leftovers into a dinner that feels indulgent and satisfying every time. I love sharing it with friends because it’s both approachable and impressive. If you’re looking for a creamy, comforting meal you can whip up quickly, this one’s a winner—give it a try and I bet it’ll become a staple in your rotation too!