Turkey Pasta Supreme Recipe
Turkey Pasta Supreme Recipe photo by Taste of Home

Turkey Pasta Supreme Recipe

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Since this dish combines turkey and pasta, even our children love it. It's fun to make turkey a different way, and you can't beat the creamy, cheesy sauce. This recipe also helps stretch my meal budget. -Cassie Dion, S. Burlington, Vermont
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 3/4 pound uncooked turkey breast
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1-1/4 cups heavy whipping cream
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 cup grated Parmesan cheese
  • Dash pepper
  • 3 to 4 cups hot cooked pasta

Nutritional Facts

1 serving (1 cup) equals 568 calories, 36 g fat (22 g saturated fat), 174 mg cholesterol, 222 mg sodium, 31 g carbohydrate, 1 g fiber, 30 g protein.


  1. Cut turkey into 2-in. x 1/4-in. pieces. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer.
  2. Add the cream, basil, cheese and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently.
  3. Stir in pasta and toss to coat. Yield: 4 servings.
Originally published as Turkey Pasta Supreme in Taste of Home December/January 1996, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Sep. 20, 2011

"I made this for dinner last night using left-over turkey. It was great! My husband claimed the leftovers this morning before I even got a chance - and he's not usually big on leftovers :)"

Reviewed Sep. 27, 2009

"The name is apt - this recipe is supreme! The sauce is simple but delicious. I altered nothing and it came out great. I served it when my brother-in-law and his wife visited, and they loved it. Terrific and light way to use up turkey leftovers at holiday time."

Reviewed Feb. 11, 2008

"We liked it after we altered it by adding:

1/2 medium onion, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1 cup shredded carrot
1 cup shredded green cabbage
1 stalk of fresh broccoli, the stem cut into 1/6th inch thick rounds that were cut in semi-circles and the florets cut in half length-wise
and doubling the garlic, milk/cream, cheese, and pepper.
The veggies were sauted in butter and garlic and the poultry was added and cooked before adding the sauce ingredients.
We served it over brown rice too.
It turned out yummy!
This gave us 6-7 servings."

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