One Pot Ground Turkey Spaghetti
This One Pot Ground Turkey Spaghetti is an easy, weeknight-friendly dinner that brings together lean ground turkey, garlic, Italian seasoning, and spaghetti all cooked together in a single pan for minimal cleanup and maximum comfort. It’s flavorful, quick to make, and perfect for busy evenings when you want something satisfying without a lot of fuss. The sauce simmers right into the noodles, so every bite is saucy and well-seasoned.
Why you’ll love this recipe
If you like meals that are practical but still full of flavor, this One Pot Ground Turkey Spaghetti is a winner. It uses pantry staples and one pot to make cleanup simple. The ground turkey keeps the dish light while the marinara, garlic, and Italian seasoning deliver classic spaghetti flavor. Breaking the spaghetti in half helps it cook evenly in the pot, and the low-sodium chicken broth creates just the right amount of liquid for the pasta to absorb as it simmers.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 3 cloves garlic, minced
- ½ cup onion, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups marinara (24-ounce jar)
- 2 1/2 cups low sodium chicken broth
- 1 teaspoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh parsley
- 8 ounces spaghetti noodles, broken in half
Make it your own
This One Pot Ground Turkey Spaghetti is a great base for personalization. Fold in a handful of baby spinach at the end for extra greens, stir in a splash of cream for richness, or top with grated cheese if you’d like. Fresh basil would be lovely in place of parsley, and red pepper flakes add heat if you prefer a spicier finish.
Equipment
- Large deep skillet or wide pot with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-step directions
Follow these clear, sequential steps to make the One Pot Ground Turkey Spaghetti. The directions are rewritten for clarity while preserving the ingredient amounts and original order.
- Warm the oil: Place a large deep skillet or wide pot over medium heat and add 1 tablespoon olive oil. Let it heat for about 30 seconds until shimmering.
- Cook the turkey: Add 1 pound lean ground turkey to the hot oil. Use a wooden spoon or spatula to break the turkey into small pieces as it cooks. Continue stirring and cooking until the turkey loses its pink color and is cooked through, about 5–7 minutes.
- Add aromatics: To the cooked turkey, add 3 cloves garlic, minced and ½ cup onion, diced. Stir and cook for 1–2 minutes until the garlic is fragrant and the onion begins to soften, being careful not to let the garlic burn.
- Season the mixture: Sprinkle in ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine so the seasonings coat the turkey and vegetables evenly.
- Combine sauces and liquids: Pour in 3 cups marinara (24-ounce jar) and 2 1/2 cups low sodium chicken broth directly into the pot with the turkey mixture. Stir well to incorporate the marinara and broth, making sure any browned bits on the bottom of the pan are loosened into the sauce.
- Add flavor boost: Stir in 1 teaspoon balsamic vinegar and 1 tablespoon Italian seasoning. These will enhance the depth of the sauce and bring classic spaghetti flavors to the dish.
- Add the pasta: Add 8 ounces spaghetti noodles, broken in half, to the pot. Press the noodles gently into the liquid so they are mostly submerged. If a few ends stick out, that’s okay—they will soften as the liquid comes to a simmer.
- Simmer covered: Bring the pot to a gentle boil over medium-high heat, then reduce the heat to medium-low so the liquid comes to a steady simmer. Cover the pot with a lid and let the spaghetti cook for 10–12 minutes, stirring once or twice during cooking to prevent sticking and to help the noodles cook evenly. If the pasta absorbs the liquid before it is fully cooked, add a splash more chicken broth or water, 1/4 cup at a time.
- Finish and rest: Once the spaghetti is tender and the sauce has thickened to your liking, remove the pot from heat. Stir in 1 tablespoon fresh parsley for brightness. Taste and adjust salt and pepper if needed.
- Serve: Spoon the One Pot Ground Turkey Spaghetti into bowls and garnish with extra parsley or a sprinkle of cheese if desired. Serve immediately while hot.
Tips for success
- Use a wide pot or skillet so the spaghetti can spread out and cook evenly. A narrow pot can cause clumping and uneven cooking.
- Breaking the spaghetti in half helps it fit in the pot and allows the noodles to become submerged in the liquid faster, which aids even cooking.
- If the sauce reduces too quickly before the pasta is fully cooked, keep extra chicken broth or water on hand to thin it and finish cooking the noodles.
- Stirring once or twice while simmering prevents the pasta from sticking to the bottom. A gentle hand is enough—over-stirring can make the noodles too soft.
- For stronger tomato flavor, use a high-quality marinara. For a smoother texture, choose a jarred marinara without large chunks, or briefly pulse the sauce in a blender before adding to the pot.
Make-ahead and storage
This One Pot Ground Turkey Spaghetti keeps well for leftovers. Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or water to loosen the sauce, or microwave in 30-second intervals, stirring between each, until warmed through.
Nutrition and serving ideas
Ground turkey and a jarred marinara make this dish a leaner twist on traditional spaghetti without sacrificing comfort. Serve with a crisp green salad and a slice of crusty bread to round out the meal. A side of roasted vegetables also pairs nicely for a well-balanced plate.
Common questions
Can I use a different type of pasta? Yes. Short pastas like penne or rigatoni work well in a one-pot method but may require slightly more or less cooking time. Keep the same liquid ratio and adjust simmer time as needed.
Can I add vegetables? Absolutely. Diced bell peppers, mushrooms, or zucchini can be added with the onion and garlic. If using quick-cooking greens like spinach, stir them in at the end so they wilt gently.
What if I don’t have chicken broth? You can substitute water, but the flavor will be milder. If available, a vegetable broth or a bouillon solution mixed with water will add more depth.
Final thoughts
Simple, flavorful, and comforting, this One Pot Ground Turkey Spaghetti is a dependable recipe to keep in your rotation. It delivers the familiar appeal of spaghetti with the convenience of a single pan—perfect for busy nights when you want a warm, homey meal without the cleanup hassle. Try it tonight and enjoy a saucy, satisfying dinner that comes together fast.
One Pot Ground Turkey Spaghetti
Ingredients
Equipment
Method
- Heat a large Dutch oven or 5–7 quart pot over medium-high heat and add 1 tablespoon olive oil.
- Add 1 pound lean ground turkey, spread it across the bottom of the pot, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking it up, until browned and cooked through, about 7–10 minutes.
- Add 3 minced garlic cloves and 1/2 cup diced onion to the browned turkey and cook about 1 minute until fragrant and softened.
- Pour in 3 cups marinara sauce, 2 1/2 cups low-sodium chicken broth, 1 teaspoon balsamic vinegar, 1 tablespoon Italian seasoning, and 1 tablespoon chopped fresh parsley; stir gently to combine.
- Break 8 ounces spaghetti in half and add to the pot in small handfuls, spreading the pasta and alternating directions so it lies evenly; push the pasta gently under the liquid but do not stir yet.
- Bring the pot to a boil, then cover and reduce heat to medium to maintain a simmer. Cook covered for 13–15 minutes, stirring every 5 minutes to prevent clumping, until the pasta is tender.
- When the pasta is tender, remove from heat and let stand, covered, for 2–3 minutes to thicken slightly, then serve.
Notes
- If the finished pasta is too watery, simmer uncovered a few minutes to reduce the sauce.
- If the sauce is very thick, add water 1/4 cup at a time.
- You can substitute ground beef; if using beef, drain excess grease after browning.
- Use 1 teaspoon dried parsley if replacing the fresh parsley with dried.
