Turkey Parmesan Veggie Pasta!

By: Kecia’s Flavor Breakthrough! I truly hope everyone had a fantastic Thanksgiving! I have been away awhile. I guess you could say that I have been overwhelmed with life lately! I want to get back into my site, though! So I will start with this dish! I hope you enjoy it as much as I did! So, Thanksgiving is over and you have a ton of turkey left? No worries! Try this delicious, creamy, veggie loaded pasta dish. It will surely be a hit! I like to use turkey breast, but feel free to use the dark meat instead if that is what you like! This recipe would also be fantastic with chicken breast, so you can make it anytime of the year! What’s best? The fact that it is made in one pot and comes together very quickly! Serves 6
Course Main Course
Cuisine American
Keyword Asparagus, Broccoli, Cheesy, Creamy, Leftovers, Parmesan, Turkey
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Kecia



  • 12 ounces of your favorite bite size pasta I am using elbows
  • 1 cup asparagus chopped into 1" pieces
  • 1 cup broccoli florets
  • 2 cups left over turkey breast cut up
  • 2 cup light cream or milk
  • ½ cup cream cheese
  • 1 ½ cup grated parmesan cheese
  • 2 tsp. Garlic powder or 3 cloves garlic, minced
  • 2 tsp. Italian seasoning
  • salt and pepper to taste


  1. Cook pasta according to directions. In the last 2 minutes of cooking add the asparagus and the broccoli. Drain and set aside. Add the turkey, cream and cream cheese to the pot. Heat over low heat, stirring often, until the cream cheese is melted and the turkey is heated through. Add parmesan and stir until creamy and melted. Add the seasonings and adjust to taste. Stir the pasta and veggies into the sauce until thoroughly combined. Serve hot. Garnish with more cheese if desired.