Turkey Alfredo
This delicious Turkey Alfredo perfectly represents holiday-time comfort! It's a rich, hearty, and delicious take on the classic Italian-American comfort food staple. Use up your leftover Thanksgiving turkey to create this easy, super cozy, and crowd-pleasing Turkey Alfredo!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8-10 oz pasta (I used fettucine)
- 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
- 2 cups cooked turkey (cubed, sliced, or shredded)
- 1 cup frozen peas
- Salt and pepper (to taste)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package instructions and reserve 1 cup pasta water. Continue with the sauce while the pasta's cooking.
- 2
In a large wide pan, melt butter over medium heat. Add onion along with a pinch of salt and cook for 2 minutes or until edges start to get translucent. Then stir in garlic for 30 seconds.
- 3
Add flour and whisk well, cooking for 2-3 minutes.
- 4
Gradually whisk in milk, followed by the broth, until there are no lumps. Season with nutmeg and an additional pinch of salt and pepper. Turn heat to low and let simmer until the pasta is ready.
- 5
Use tongs or a slotted spoon to transfer the al dente pasta to the sauce, along with a ladle of starchy pasta water. Add Parmesan cheese and frozen peas, stirring well until pasta is evenly coated. Add more pasta water until you reach your desired sauce consistency.
- 6
Top or stir in the cooked turkey and season to taste. Serve immediately.