Turkey Fettuccine Alfredo
It doesn’t matter if we have guests coming on Thanksgiving or if it’s only my husband and I, I like buying a big bird (not the one from Sesame Street) so there’s a pile of leftover meat. The reason is simple; I enjoy making other recipes with it…
For almost a decade, I’ve been sharing incredible leftover turkey 🦃 recipes such as Turkey Noodle Soup, Turkey Tetrazzini, Turkey Pot Pie, Turkey Chili Tex-Mex Style, Turkey Croquettes, Turkey Zucchini Boats, and more.
There’s another one that I like making and it’s my Turkey Fettuccine Alfredo! Like most pasta recipes, it’s easy to make and a delicious way to use up that pile of turkey meat sitting in your fridge! There’s nothing fancy about it but it’s certainly a great comfort food 🥰 to serve to your family.
It’s quite a straightforward dish…
Unless you make it from scratch which doesn’t require as much time as the commercial brands (homemade pasta), while the pasta is cooking according to package directions, we start the recipe by frying a few prosciutto slices. Not only will it give texture to the pasta but also another delicious dimension to it.
After it’s fried and when cool enough to handle, we’ll crumble the prosciutto slices. I suggest you do that by hand because if you use a knife 🔪, pieces will fly everywhere. We’ll set it aside while continuing with the other steps.
Making Turkey Fettuccine Alfredo is definitely not complicated. After the veggies are sautéed, we’ll add some half-and-half along with chicken broth and let it simmer until the sauce starts to thicken. It normally takes about 5 minutes.
From there, we’ll add the turkey although chicken 🐓 can be used in lieu, season with Italian seasoning and red pepper flakes and then warm it up for a few minutes. Crumbled prosciutto and cheese are added followed by the pasta. Mix to combine and tada… we’re ready to eat!
Besides being an ideal way to use up your leftovers, this Turkey Fettuccine Alfredo is a delicious recipe to make 👩🍳👨🍳. It’s simple and yet so yummy! With a flavorful twist on this classic, brighten up your leftovers by making this tasty pasta dish!
Bon Appétit! 🍽
Check out these other amazing poultry recipes… 😀
– Turkey Pasta Casserole
– Arroz con Pollo
– Canard aux Montmorency
– Chicken Vesuvio
– Turkey à la King on Toast
– Duck Breast with Blood Orange Sauce
– Cola Chicken
and for even more poultry recipes 🐓🦃🦆, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Turkey Fettuccine Alfredo
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Ingredients
- 10 ounces fettuccine pasta see Recipe
- 1 tbsp. coarse sea salt
- 3 tbsp. olive oil, or as needed tips & tricks
- 4 slices prosciutto
- 1/2 cup yellow onions, diced
- ground Himalayan pink salt, to taste
- 1/2 cup red peppers, diced
- 1/2 lb. button mushrooms, washed and sliced
- 1/2 tsp. freshly ground black pepper, or to taste
- 1 tbsp. unsalted butter
- 3 large cloves garlic, pressed
- 1 1/4 cups 35% heavy cream
- 1/4 cup low-sodium chicken broth
- 1 lb. turkey (substitute chicken), cooked and diced see Recipe
- 1/2 tbsp. Italian seasoning see Recipe
- 1/4 tsp. red pepper flakes
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tbsp. chopped parsley, for garnish tips & tricks
Directions
- Cook pasta in salted boiling water according to package instructions.
- In a large skillet over medium heat, heat up oil. When it starts shimmering, working in batches, add prosciutto slices in a single layer and cook until crisp, about 2 minutes per side.
- Transfer them to a cutting board or a plate lined with paper towels to absorb any excess oil and set aside while doing the other two.
- When cool enough to handle, crumble the fried prosciutto and transfer to a small bowl until needed.
- Add onions, season with salt and sauté until they start getting soft, about 2 minutes.
- Add red peppers and cook for 2 minutes, before adding mushrooms; season with black pepper. Add butter and sauté for 6 minutes or until tender.
- Add pressed garlic and quickly sauté it for only 1 minute.
- Pour in half-and-half and chicken broth; bring the mixture to a boil. When it gets there, reduce the heat and simmer gently for 5 minutes or until the sauce thickens.
- Add cooked turkey; season with Italian seasoning and red pepper flakes. Mix well and simmer gently until the turkey is warmed through.
- Return crumbled prosciutto and add cooked pasta.
- Incorporate the ingredients with the mixture then add a generous handful of grated Parmesan cheese. Mix to blend before adding the remaining cheese; toss one more time.
- Serve in warm bowls and garnish with chopped parsley.
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