In my last post, I mentioned that I’ve been trying to get more protein into my family’s meals—without giving up comfort food. That’s how this new Cheesy Cajun Pasta with Ground Turkey recipe was created. It’s a flavorful, one pot dinner that checks all the boxes: high in protein, super easy to make, and packed with creamy, cheesy goodness.
The lean ground turkey and melted cheddar add a solid protein boost, and if you’re like me and want even more, you can easily swap in a high-protein pasta. Best of all? It all comes together quickly in one pan with minimal cleanup and lots of flavor.
INGREDIENTS
- Ground turkey – I use extra lean ground turkey for a boost of protein and a lighter twist on traditional Cajun pasta. You could easily swap in ground chicken, sausage or even ground beef if that’s what you have on hand.
- Bell pepper & onion – I like using onion and a red bell pepper for a pop of sweetness and color, but any color will work here. Feel free to use green for a more traditional Cajun flavor or mix in multiple colors!
- Garlic – If you don’t have minced garlic on hand, you can also finely chop up about 2 cloves and use that. (That’s even fresher but to save on time, I like having a jar of minced garlic in the fridge.)
- Seasonings: Cumin, Cajun seasoning, chipotle chili pepper powder and salt are what give the sauce SO much flavor.
- Spiral pasta – I love how the spiral-shaped pastas hold onto all the creamy sauce, but any short noodle will do, like penne, macaroni or shells. You can also use a protein pasta like Brami to up the protein even more! (Brami is the only one I like so far. Highly recommend checking them out. I haven’t liked any other brands so far.)
- Chicken broth – This gives the pasta a savory, well-seasoned base. I recommend using low-sodium broth so you can better control the saltiness of the dish.
- Heavy cream – We’re adding just a little cream for a touch of richness to the sauce and to balance out the bold seasonings.
- Freshly shredded cheddar cheese – Freshly shredded cheddar melts better than pre-shredded and gives you that ultra-creamy texture. You could also mix in some Monterey Jack or Pepper Jack for a little extra spice and meltiness.
STEP-BY-STEP INSTRUCTIONS
In a large skillet, add a little olive oil and heat over medium. Add the ground turkey and cook until it’s no longer pink, breaking up the meat along the way. (I use extra lean so there’s never any fat left, but if you have too much excess fat, just scoop it out before the next step.)
Next, add the bell pepper, onion, garlic and seasonings (cumin, Cajun seasoning, chipotle chili pepper powder and salt). Mix well and cook for just a minute to toast the garlic. (The veggies will continue to cook with the pasta.)
Add broth and stir. Turn up the heat to high and bring to a boil.
Once boiling, add the pasta and stir. Turn the heat down just a bit to medium-high. Cook uncovered for 10-13 minutes, stirring occasionally. (TIP: Grate your cheese while the pasta is cooking to save on prep time.)
Once the pasta is tender and most of the liquid is absorbed, add the cream and stir. Turn off the heat and then add the freshly grated cheddar cheese. Stir again until everything is combined and cheese is melted. Let sit for about 5 minutes, so sauce can thicken a bit. Serve and enjoy your delicious Cheesy Cajun Pasta!
For another delicious one pot pasta, check out my Tuscan White Bean & Ground Turkey Skillet! It’s a family favorite. 🙂
TIPS & NOTES FOR THE BEST CHEESY CAJUN PASTA
Adjust the spice level to your taste – This pasta has a little kick thanks to the Cajun seasoning and chipotle chili powder, but feel free to scale it back if you’re cooking for kids or prefer it milder. For more heat, add a pinch of cayenne, red pepper flakes or more chipotle chili pepper powder.
Use freshly shredded cheese for best results – Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Shredding your own cheddar helps it melt smoothly and gives you that ultra-creamy texture. Shred it while the pasta is cooking to save on prep time.
Meal prep & leftovers – This pasta reheats really well. Store leftovers in an airtight container in the fridge for up to 3–4 days.
Cheesy Cajun Pasta with Ground Turkey (One Pot)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb ground turkey
- 1 bell pepper
- ½ white onion
- ½ tbsp minced garlic
- ½ tbsp cumin
- 1½ tbsp Cajun seasoning
- ¼ tsp chipotle chili pepper seasoning
- 1 tsp salt
- 12 oz rotini pasta
- 4 cups chicken broth
- ½ cup heavy cream
- 1 cup freshly shredded cheddar cheese
Instructions
- In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until no longer pink, breaking up the meat along the way. (I use extra lean, but if you have too much excess fat, just scoop it out before the next step.)
- Add the bell pepper, onion, garlic and seasonings (cumin, Cajun seasoning, chipotle chili pepper powder and salt). Mix well and cook for just a minute to toast the garlic.
- Add broth and stir. Turn up heat to high and bring to a boil.
- Once boiling, add the pasta and turn the heat down just a bit to medium-high. Cook uncovered for 10-13 minutes, stirring occasionally. (TIP: Grate your cheese while the pasta is cooking to save on prep time.)
- Once the pasta is tender and most of the liquid is absorbed, add the cream and stir. Turn off the heat and then add the freshly grated cheddar cheese. Stir again until everything is combined and cheese is melted. Let sit for about 5 minutes, so sauce can thicken a bit. Serve and enjoy!
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