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This easy creamy leftover turkey pasta recipe is the perfect way to use up your Thanksgiving turkey leftovers! Ready in only 20 minutes.
This leftover turkey pasta is surprisingly simple… and surprisingly good. Not that it’s any kind of surprise that I like my own cooking (ha), but there really isn’t much to this pasta, and it’s just so flavorful.
I actually prefer it to a whole roasted turkey (gasp!).
We’ve got a few simple ingredients in the sauce:
- Leftover turkey meat (add whatever you need to use up)
- Diced pancetta
- Sweet corn
- Garlic
- Cream
…and aside from pepper, a couple dashes of Italian seasoning, and an optional sprinkle of parsley, that’s it. The flavors come together to create a really tasty pasta dish that requires barely any effort and like 20 minutes of your time (because that’s about how long the spaghetti takes to boil).
Select your choice of pasta, and your leftover turkey meat will become a dinner table star again.
The sweetness of the corn nicely balances out the salty pancetta, and the rest is history. Because it’ll be in your belly.
What do you typically do with leftover turkey? Turkey sandwiches 4 life? Freeze it and forget about it? Let me know in the comments below. 🙂
If you need more leftover turkey recipes, I also have a creamy leftover turkey soup, a Thai turkey soup, this turkey wild rice soup, or an easy turkey noodle soup that you may like!
Easy Creamy Leftover Turkey Pasta Recipe
Ingredients
- 2 ounces pancetta diced
- 3-4 cloves garlic minced
- 1 cup heavy/whipping cream
- 1 (12 fluid ounce) can corn drained
- 2 cups cooked turkey meat
- 2 dashes Italian seasoning
- Pepper to taste
- 4 ounces pasta (I used spaghetti)
- Freshly grated parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Boil a generously salted pot of water for the pasta. Cook pasta al dente according to package directions.
- Meanwhile, add the pancetta to a large skillet on medium-high heat. Cook it for 5-7 minutes until the fat renders and it crisps up.
- Add the garlic to the skillet and cook for about 30 seconds, or until fragrant.
- Stir in the cream, corn, turkey, and Italian seasoning. Reduce heat to medium and simmer for another 5 minutes or until the sauce is reduced/thickened to your liking.
- Drain the pasta and toss with the sauce (add a splash of pasta water to the sauce if desired). Season with pepper (I don't add salt to this recipe because the pancetta is pretty salty). Serve with freshly grated parmesan and parsley if you wish.
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You may also like my bacon-wrapped turkey breast recipe or my lighter chicken & bacon pasta.
Quick and easy way to use up turkey from Thanksgiving. I reduced the amount of heavy cream and added more pasta water from the beginning. Also used WAY more than “2 dashes” of Italian seasoning, as that wouldn’t be near enough for 4 servings. Added peas with the corn for color.
I’m glad you liked it! Yup, you can certainly adjust seasonings to taste.
Made this tonight with leftover smoked Turkey. Uses 2 pieces of bacon cause that’s what I had and added a bunch of parm while cooking to make it really thick. Husband couldn’t eat it fast enough!
Yay!! That makes me so happy. Thanks for your review, Michele! 😀
This was super easy and super delicious. I used bacon because that’s what we had on hand.
Very good.
Wonderful! Thanks for letting me know!
Love this Natasha! I’m pinning for my Christmas turkey leftovers! This is at the top of the list!
Thanks so much, Debs!! Hope you enjoy it. 🙂
What if I dont have pancetta? Do you recommend a substitute or just leaving it out?
It’s one of the main components of the dish. Try bacon maybe? You can leave it out, but then it’ll be a creamy corn and turkey pasta. I’m sure it’ll still taste good tho… just different! Let me know how it goes.
This looks so delicious, now I want to roast a turkey just to make this, although I think roast chicken would be wonderful too. A lovely silky sauce.
Aw thanks, Ren!! I cheated and roasted a turkey breast, but yes, leftover chicken would definitely work too! 🙂