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One Pot Ground Turkey Pasta Skillet

One Pot Ground Turkey Pasta Skillet is a one-pan dinner where penne cooks directly in tomato sauce for an al dente bite. Lean ground turkey, garlic, spinach, and melted mozzarella create a thick, hearty skillet meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 1 tbsp olive oil
lean ground turkey
  • 1 lb lean ground turkey
yellow onion
  • 1 yellow onion medium, diced
garlic
  • 3 cloves garlic minced
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
kosher salt
  • 0.75 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
tomato paste
  • 2 tbsp tomato paste
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
chicken broth
  • 3 cup chicken broth
uncooked penne pasta
  • 8 oz uncooked penne pasta
baby spinach
  • 2 cup baby spinach
shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
Parmesan cheese
  • 0.25 cup Parmesan cheese grated
fresh basil
  • 2 tbsp fresh basil chopped

Equipment

  • 1 Dutch oven

Method
 

Cook the turkey and aromatics
  1. Heat the olive oil in a large deep skillet over medium-high heat until shimmering.
  2. Add the ground turkey and cook for 5–7 minutes, breaking into small crumbles until no pink remains.
  3. Stir in the yellow onion and cook for 3–4 minutes until softened and lightly translucent.
  4. Add the garlic, Italian seasoning, smoked paprika, kosher salt, and black pepper; cook for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute to deepen its flavor, coating the turkey and onions.
Simmer pasta in the sauce
  1. Add the diced tomatoes, chicken broth, and uncooked penne, stirring until evenly combined.
  2. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and the liquid turns into a thick sauce.
Wilt greens and melt cheese
  1. Fold in the baby spinach and cook for 1–2 minutes until wilted, keeping the skillet covered only if needed to speed wilting.
  2. Sprinkle the mozzarella and Parmesan over the pasta, cover, and cook for 2–3 minutes until the cheese melts and looks glossy.
  3. Finish with fresh basil and serve straight from the pan.

Notes

For best texture, simmer until the sauce visibly thickens around the penne—add 1–2 tbsp extra broth only if your pasta is still firm. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth. Freeze yes, but expect softer pasta after thawing. If you want a lighter option, use part-skim mozzarella and reduce Parmesan slightly without changing the method.