One-Pot Buffalo Turkey Pasta
Ground turkey, tender pasta, tangy Buffalo sauce, and two kinds of cheese come together in one skillet for a creamy, weeknight-friendly dinner with just the right amount of heat.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 8 ounces short pasta
- 3 cups chicken broth
- 0.333 cup buffalo sauce
- 4 ounces cream cheese
- 1 cup sharp cheddar cheese
- 2 tablespoons green onions
Cooking instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey, salt, pepper, and garlic powder. Cook, breaking it into small crumbles, until no longer pink and the thickest pieces reach 165°F (74°C), about 6 to 8 minutes. (about 8 min) — 165°F (74°C)
- Stir in the pasta and chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring every few minutes, until the pasta is tender and most of the broth is absorbed, 10 to twaalf minutes. (about 12 min)
- Stir in the Buffalo sauce and cream cheese until the cream cheese melts into a smooth sauce. Remove from the heat and stir in the cheddar until melted. If the pasta is too thick, loosen it with a splash of water or broth. (about 3 min)
- Rest for 2 minutes, then sprinkle with green onions and serve hot. (about 2 min)