Leftover Thanksgiving Turkey Pasta is a delicious way to transform all those turkey bits into a comforting, easy meal. Think tender turkey, pasta noodles, a creamy sauce, and a handful of herbs or veggies you have on hand. It’s like the best parts of Thanksgiving dinner rolled into a warm, cozy bowl that feels fresh and new.
I love making this dish when I’m tired of the usual turkey sandwiches. It’s simple but feels special because you’re using all those flavors from the holiday—rich turkey, maybe some leftover cranberry sauce mixed in, or even a sprinkle of sage if you have it. I usually toss in some frozen peas or spinach for a pop of green; it helps brighten up the plate and makes me feel a little healthier.
For me, this pasta is the perfect weekend lunch or an easy dinner after a busy day. It’s quick to throw together, uses what’s already in the fridge, and brings a little bit of those Thanksgiving memories right back to the table. Plus, it’s a favorite with kids because it’s creamy and comforting, without being complicated. Give it a try next time you have turkey to spare—you might just end up making it again long after the holiday season is over!
Key Ingredients & Substitutions
Penne Pasta: This pasta holds sauce well thanks to its tube shape. If you don’t have penne, try rigatoni, ziti, or even farfalle. I find shorter pastas work best for easy mixing.
Leftover Turkey: Use any cooked turkey parts you have. White meat is leaner, but dark meat adds more flavor and moisture. If you don’t have turkey, cooked chicken is a great substitute.
Sun-Dried Tomatoes: They add a slightly sweet tang and chewy texture. If unavailable, try roasted red peppers or omit them. I like using oil-packed sun-dried tomatoes for extra flavor.
Herbs (Oregano and Thyme): These classic herbs bring a warm, earthy note that pairs well with turkey. Fresh herbs work great, but dried are fine too. You can add sage or rosemary for a more festive touch.
Heavy Cream: Makes the sauce creamy and rich. For a lighter option, try half-and-half or whole milk, but the sauce will be less thick and rich.
Parmesan Cheese: Adds saltiness and umami. Feel free to swap for Pecorino Romano or Grana Padano if you prefer or have those on hand.
How Can I Make the Sauce Creamy Without Overcooking the Turkey?
To keep turkey tender, heat it gently after adding to the sauce. Here’s a simple way to do it:
- Cook onions and garlic first to build flavor.
- Add sun-dried tomatoes and herbs, cooking just until fragrant (1-2 minutes).
- Add turkey and stir gently to warm without drying it out—about 2-3 minutes.
- Add broth, bring to a simmer to lift flavors from the pan.
- Slowly stir in cream and Parmesan cheese, letting sauce thicken on low heat for a few minutes.
- Do not boil once cream is added to avoid curdling; keep the heat gentle.
This way, your turkey stays moist, and you get a smooth, flavorful sauce that clings to the pasta.
Equipment You’ll Need
- Large pot – for boiling pasta to the perfect al dente texture.
- Large skillet or sauté pan – to cook onions, garlic, turkey, and build the sauce evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Colander – to drain the pasta quickly and safely.
- Grater – for freshly grating Parmesan cheese, which melts best into the sauce.
Flavor Variations & Add-Ins
- Swap turkey for leftover chicken or even cooked sausage to change up the protein.
- Add sautéed mushrooms for an earthy flavor and a meaty texture boost.
- Stir in fresh spinach or kale at the end for a pop of green and extra nutrients.
- Use smoked mozzarella or fontina instead of Parmesan for a creamier, slightly smoky taste.
How to Make Leftover Thanksgiving Turkey Pasta?
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz penne pasta (or pasta of choice)
- 2 cups cooked leftover turkey, shredded or chopped
Sauce & Flavorings:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (packed in oil preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or fresh if available)
- 1/2 cup chicken or turkey broth (or reserved turkey drippings)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes total—10 minutes to boil the pasta and 10 minutes to prepare the sauce and mix everything together. It’s quick enough to whip up as a comforting meal to refresh your leftover turkey.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a rolling boil. Add the penne pasta and cook according to package instructions until al dente (tender but still firm). Drain the pasta and set it aside.
2. Build the Flavor Base:
While pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Sun-Dried Tomatoes and Herbs:
Mix in chopped sun-dried tomatoes, dried oregano, and thyme. Allow this to cook for 1-2 minutes, helping the flavors to meld together.
4. Warm the Turkey:
Add your chopped or shredded leftover turkey to the skillet. Stir gently, letting the turkey warm evenly for about 2-3 minutes.
5. Create the Creamy Sauce:
Pour in the chicken or turkey broth, bringing the mixture to a gentle simmer. Scrape any flavorful browned bits from the bottom of the pan as you stir. Next, stir in the heavy cream and grated Parmesan cheese. Allow the sauce to thicken slightly over low heat for 3-4 minutes. Season with salt and fresh black pepper to taste, but taste before adding too much salt since Parmesan is salty.
6. Combine Pasta and Sauce:
Add the cooked pasta to the skillet. Toss carefully to evenly coat all the pasta with the creamy sauce and turkey mixture.
7. Serve and Garnish:
Scoop the pasta onto plates or bowls. Sprinkle extra Parmesan cheese and fresh chopped parsley on top for a bright, fresh flavor and a lovely finish.
Enjoy this comforting, creamy pasta that gives your leftover Thanksgiving turkey new life with delicious herbs, sun-dried tomatoes, and a smooth cream sauce!
Can I Use Frozen Turkey for This Recipe?
Yes, you can! Just make sure the turkey is fully thawed before using. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat it dry to prevent extra moisture in the sauce.
Can I Substitute the Heavy Cream?
Absolutely! Half-and-half or whole milk can work for a lighter sauce, but it won’t be as thick and creamy. If using milk, add a little extra Parmesan to help thicken the sauce.
How Long Can I Store Leftover Turkey Pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Add Vegetables to This Dish?
Definitely! Spinach, kale, or peas work wonderfully. Add them just before combining the pasta and sauce so they stay bright and fresh.