If you’re craving a dish that combines comfort, a touch of smoky heat, and a creamy texture, then this Creamy Poblano Turkey Pasta is about to become your new favorite weeknight meal. Featuring tender ground turkey, mild yet flavorful poblano peppers, and a luscious cheese sauce, this pasta is an easy way to elevate dinner without spending hours in the kitchen. It’s hearty, full of flavor, and perfect for cozy nights or casual gatherings.
Why I Love This Recipe
There’s something incredibly satisfying about a pasta dish that manages to be both indulgent and nutritious, and this Creamy Poblano Turkey Pasta hits that sweet spot perfectly. The poblano peppers add a subtle smoky kick without overpowering the dish, while the creamy sauce made with heavy cream and Monterey Jack cheese wraps everything together into a luscious bite. Plus, using ground turkey keeps it lighter than traditional beef pasta dishes, making it a great option when you want comfort food that’s not too heavy. It’s simple to make, doesn’t require any fancy ingredients, and comes together in under 30 minutes. What’s not to love?
The Ingredient Lineup
- 8 oz penne pasta – The perfect pasta shape to hold onto the creamy sauce.
- 1 lb ground turkey – Lean and mild, it absorbs all the flavors beautifully.
- 2 poblano peppers, diced – Adds a smoky depth with just a little heat.
- 1 onion, chopped – Provides a sweet and savory base flavor.
- 2 cloves garlic, minced – For aromatic warmth and flavor.
- 1 cup heavy cream – The secret to that silky, rich sauce.
- 1 cup chicken broth – Adds moisture and a subtle savory note.
- 1 cup shredded Monterey Jack cheese – Melts beautifully to create a creamy, cheesy finish.
- 2 tbsp olive oil – For sautéing and bringing everything together.
- 1 tsp cumin – Gives a lovely earthy undertone that complements the peppers.
- Salt and pepper to taste – To season perfectly.
- Fresh cilantro for garnish – Adds a fresh, herbal brightness at the end.
Setup & Equipment
- Large pot – To boil the penne pasta.
- Large skillet or sauté pan – For cooking the ground turkey and veggies.
- Measuring cups and spoons – To get precise amounts of cream, broth, and spices.
- Sharp knife and cutting board – For prepping the peppers, onion, and garlic.
- Wooden spoon or spatula – To stir the ingredients while cooking.
- Colander – To drain the cooked pasta.
Creamy Poblano Turkey Pasta — Do This Next
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the 8 oz penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water for later.
Step 2: Sauté the aromatics and peppers
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced poblano peppers. Cook, stirring occasionally, until they soften and the onions become translucent, about 5 minutes. Add the minced garlic and cumin, cooking for another minute until fragrant.
Step 3: Brown the ground turkey
Add the 1 pound of ground turkey to the skillet. Break it up with your spoon, stirring occasionally, until the turkey is fully cooked and no longer pink. Season with salt and pepper to taste.
Step 4: Build the creamy sauce
Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Let the mixture simmer gently for about 3-5 minutes, allowing the sauce to thicken slightly.
Step 5: Add cheese and pasta
Reduce heat to low and stir in the shredded Monterey Jack cheese until melted and incorporated into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Finally, fold in the cooked penne pasta, making sure every piece is coated in that creamy, cheesy goodness.
Step 6: Garnish and serve
Remove from heat and sprinkle freshly chopped cilantro over the top for a burst of color and freshness. Serve immediately and enjoy!
Make It Diet-Friendly
- Use half-and-half or whole milk instead of heavy cream to reduce fat content.
- Swap the penne pasta for whole wheat or chickpea pasta to add fiber and protein.
- Use reduced-fat Monterey Jack cheese or a smaller amount to cut calories.
- Increase the amount of poblano peppers and onions for more veggies and volume without extra calories.
Notes on Ingredients
- Poblano peppers: These peppers have a mild heat level and a smoky flavor that really elevates this pasta. If you prefer less heat, remove the seeds before dicing.
- Ground turkey: Using lean turkey keeps the dish lighter but still packed with protein. You can substitute with ground chicken or beef if desired.
- Monterey Jack cheese: This cheese melts beautifully and adds a creamy texture without overpowering the other flavors. Mozzarella or mild cheddar can work as alternatives.
- Heavy cream: It’s essential for that rich, silky sauce, but can be swapped for lighter dairy options if preferred.
- Cumin: This spice adds warmth and depth, perfectly complementing the peppers and turkey.
- Fresh cilantro: Adds a bright, herbal finish. If you’re not a fan, parsley makes a great substitute.
Save for Later: Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.
- This pasta can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Creamy Poblano Turkey Pasta FAQs
Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce and cook the pasta in advance. Store them separately to maintain the best texture, then combine and heat when ready to serve.
How spicy is this dish?
This Creamy Poblano Turkey Pasta has a mild heat thanks to the poblano peppers, which are generally not very spicy. If you prefer more heat, you can add a pinch of chili flakes or use a spicier pepper variety.
Can I use a different type of pasta?
Yes! While penne is ideal for holding the creamy sauce, other pasta shapes like rigatoni, farfalle, or fusilli will also work beautifully.
Is it possible to make this recipe vegetarian?
Definitely. Simply replace the ground turkey with a plant-based protein alternative, or add extra vegetables like mushrooms, zucchini, or chickpeas to keep it hearty and satisfying.
Let’s Eat
There’s nothing quite like twirling forkfuls of this creamy, cheesy, and smoky pasta to bring comfort and joy to your dinner table. Whether you’re serving it up for a busy weeknight or impressing friends with a flavorful home-cooked meal, this Creamy Poblano Turkey Pasta delivers bold flavors and satisfying textures with every bite. Don’t forget the fresh cilantro garnish—it adds that perfect final touch. Grab a glass of your favorite beverage, dig in, and savor every mouthful!
Simple, delicious, and totally crave-worthy—this recipe is sure to be a repeat in your rotation. Happy cooking!
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Creamy Poblano Turkey Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water for later.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced poblano peppers. Cook, stirring occasionally, until they soften and the onions become translucent, about 5 minutes. Add the minced garlic and cumin, cooking for another minute until fragrant.
- Add the 1 pound of ground turkey to the skillet. Break it up with your spoon, stirring occasionally, until the turkey is fully cooked and no longer pink. Season with salt and pepper to taste.
- Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Let the mixture simmer gently for about 3-5 minutes, allowing the sauce to thicken slightly.
- Reduce heat to low and stir in the shredded Monterey Jack cheese until melted and incorporated into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Finally, fold in the cooked penne pasta, making sure every piece is coated in that creamy, cheesy goodness.
- Remove from heat and sprinkle freshly chopped cilantro over the top for a burst of color and freshness. Serve immediately and enjoy!
Notes
- Remove seeds from poblano peppers if you prefer less heat.
- Substitute ground turkey with ground chicken or beef if desired.
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or cream to loosen the sauce.
