Description
A rich and comforting Turkey Alfredo recipe featuring tender turkey, creamy Parmesan sauce, and perfectly cooked fettucine pasta. This dish is an excellent way to use leftover turkey and enjoy a hearty, Italian-American classic with a holiday twist.
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
Other
- 2 cups cooked turkey, cubed, sliced, or shredded
- 1 cup frozen peas
- Salt and pepper, to taste
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. Reserve 1 cup of the pasta cooking water before draining.
- Sauté Aromatics: While the pasta cooks, melt butter in a large wide pan over medium heat. Add diced onion with a pinch of salt; cook for 2 minutes until edges become translucent. Stir in minced garlic and cook for an additional 30 seconds.
- Make Roux: Add the flour to the pan and whisk continuously for 2-3 minutes to form a roux and cook out the raw flour taste.
- Add Liquids: Gradually whisk in the warmed whole milk followed by the warmed broth. Continue whisking until the sauce is smooth and free of lumps. Season with nutmeg, salt, and pepper. Reduce heat to low and let simmer gently until the pasta is ready.
- Combine Pasta and Sauce: Use tongs or a slotted spoon to transfer the al dente pasta directly into the sauce. Add a ladle of the reserved starchy pasta water to help loosen the sauce to your desired consistency. Stir in grated Parmesan cheese and frozen peas, mixing well to thoroughly coat the pasta.
- Add Turkey and Serve: Incorporate the cooked turkey by stirring it in or placing it on top. Adjust seasoning with additional salt and pepper if necessary. Serve immediately for best flavor and texture.
Notes
- This Turkey Alfredo is an ideal comfort food for holiday leftovers, turning your cooked turkey into a creamy, delicious pasta dish.
- For a smoother sauce, ensure the milk and broth are warmed before adding to the roux to avoid lumps.
- Adjust pasta water amounts incrementally to achieve preferred sauce thickness.
- Feel free to substitute fettucine with other pasta shapes like penne or linguine if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- 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
