Ground Turkey Broccoli Orecchiette
Dinner tonight should be this Turkey Broccoli Orecchiette because it’s hearty, comforting and oh-so-cozy. With lemon and parmesan, this is a delicious pasta recipe that’s got everything you need, from protein to carbs to veggies. Makes 4-6 servings.
2025 Update: This recipe was originally shared in January 2016 at My Cooking Spot. I have updated the recipe and post to include more information, tips and tricks for making this the best dinner ever. The post also has new images. I hope you love this orecchiette pasta recipe!
This post contains affiliate links.
Turkey Broccoli Orecchiette Recipe
Confession time: We’re carb monsters who will eat an entire box of pasta without batting an eyelash if left unchecked. (No, seriously. It gets ugly really fast, but it’s also delightful and delicious.)
But when we make pasta these days? I want it to be this Turkey and Broccoli Orecchiette. It is one of our favorite dinners ever and is an easy meal for a busy weeknight. It’s a quick dinner recipe, and the pasta shape is especially fun.
The turkey is seasoned well and slightly spicy. The broccoli is slightly crisp but cooked through. The pasta is perfectly al dente. And then the lemon juice, parmesan and pasta water make a lovely little sauce to coat everything. You finish your bowl of pasta with additional grated parmesan — because of course you want to finish it with extra cheese.
In fact, I’ve been making this turkey broccoli pasta recipe for years. I originally adapted it from a recipe I found in a Real Simple magazine years ago, and it’s evolved over the years.
Why I love this recipe:
If you love recipes with orecchiette, you will love this cheesy lemon version filled with protein and veggies.
There is lots to love, but here are a few parts of it that I just adore:
- This Turkey Broccoli Orecchiette is comforting and hearty, perfect for chilly nights or anytime you want an easy pasta dinner.
- It’s filled with everything you want in a cozy meal: protein, carbs and a veggie! But it doesn’t require heavy cream or something ultra heavy to feel creamy and delicious.
- Orecchiette is a fun pasta shape that holds the sauce and fillings to create the best bites of all the ingredients. Plus, you will enjoy the break from spaghetti and meatballs… or your favorite noodles smothered in scratch-made tomato sauce.
More pasta recipes to try: Chicken Pesto Pasta | Lemon Shrimp Pasta | Beef Taco Pasta Salad | Butternut Squash Pasta | Classic Cacio e Pepe
What is Orecchiette?
Orecchiette is a type of pasta from Italy. The name means “little ear” in Italian, as the pieces are shaped in concave circles like an ear.
The cup-like shape of orecchiette is excellent for saucy pasta dishes with mix-ins because the pasta helps to hold the sauce, so every bite is filled with all of the flavors.
What you need to make this recipe:
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- Large pasta pot
- Large skillet (a 10-inch skillet or larger)
- Measuring cups and spoons
- Spoon or spatula
- Knife
- Cutting board
- Garlic press
- Lemon squeezer
- Colander
- Tongs or serving spoon
- Grater or microplane (if grating fresh parmesan cheese)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need to get at the grocery store to make this easy weeknight meal:
- Orecchiette pasta — you can sub out a different shape of pasta, if you’d prefer that.
- Chopped broccoli — you can use frozen or fresh broccoli florets here. Make sure your broccoli is bite-sized and trim it down into smaller pieces, if necessary. I’ve done both!
- Extra virgin olive oil — feel free to use your favorite neutral-tasting oil such as avocado oil or vegetable oil.
- Lean ground turkey — I’ve not tried this with ground chicken or beef, but I’m sure it would be great! Let me know if you do.
- Garlic — fresh is my fave but the minced kind from the store is totally great too. Use a garlic press* (affiliate link) to crush fresh garlic.
- Cajun seasoning — my favorite is Slap Ya Mama* (affiliate link), which you can find at most grocery stores or order online. It should have a blend of peppers, including black and cayenne pepper, as well as seasonings like garlic powder and onion powder. Feel free to use your favorite! Most Cajun seasonings contain salt. If yours is salt-free, you should add some kosher salt to taste. (It’s a must for our Cajun turkey!)
- Red pepper flakes — skip it or use less if you are sensitive to spice.
- Kosher salt — you’ll need it for salting the water before you cook the pasta and for seasoning the dish!
- Lemon juice — freshly-squeezed lemon juice is the most delicious in a pasta dish, but you can use the concentrate if it’s what you’ve got. I’m all about keeping things simple when you need to!
- Parmesan cheese — grated or shredded works! Pecorino would be a fine substitute, too.
Customizations and substitutions
Pasta substitute: Don’t have orecchiette? You can use other types of pasta in this recipe! Just follow the instructions on the package. Any short, thick pasta shape with nooks and crannies to collect the sauce is ideal. Rotini (corkscrew), farfalle (bowties) and macaroni shells are all good substitutes for orecchiette pasta.
Other meats: You can use ground chicken or ground beef in this recipe if you prefer!
Vegetarian option: This recipe works well without meat. You can leave out the turkey or use plant-based meat crumbles. Some vegetarians may wish to skip the parmesan, as well.
How to make ground turkey broccoli pasta
This ground turkey and broccoli pasta is comforting, delicious and easy to put together, which makes ME so happy! I think you’ll love it, too.
Cook pasta. Start by heating up a large pot of salted water and bring it to a boil over high heat. Add the uncooked pasta to the boiling water, and cook according to the package directions. Add the broccoli during the last three minutes of the cooking.
Reserve ½ cup of the cooking liquid (or a little more) and set it aside for later. Then drain and return the pasta and broccoli to the pot.
Cook turkey. Meanwhile, heat the oil in a large skillet over medium high heat.
Add the ground turkey (or your lean protein of choice), garlic, Cajun seasoning, red pepper flakes and salt.
Cook, breaking up the meat with a spoon or spatula, until very brown and cooked through.
Squeeze in the lemon juice.
Mix everything together. Toss the turkey mixture with the drained pasta and broccoli in the skillet.
Measure in the parmesan and reserved pasta water, stirring until the cheese has melted.
Serve warm with a sprinkle of parmesan on top.
This dish can be the whole meal, and my family will tell you it is the perfect weeknight dinner on its own, but sometimes, I serve it with warm crusty bread smothered in garlic butter and a fresh salad.
How to store
This recipe can be stored for about 3-4 days in the refrigerator if kept in an airtight container. Avoid freezing, as the pasta and broccoli may become mushy when thawed and reheated.
To maintain the best texture and flavor, reheat it gently in a skillet or microwave, adding a splash of water or stock to loosen the sauce if it has dried out.
Erin’s Easy Entertaining Tips
This recipe is elevated enough to make for friends at a casual dinner party yet easy enough for busy weeknights.
Here are some things I would do if I were planning to share this recipe:
- Chop, measure, and prepare all ingredients in advance to streamline cooking and minimize stress.
- Serve family-style. Place the pasta in a large, attractive serving dish and let guests serve themselves.
- Set up a topping bar with bowls of grated cheese, fresh herbs, crushed red pepper flakes or lemon wedges for guests to customize their servings.
Frequently Asked Questions
Plan for about 2 ounces of dry pasta or 4-5 ounces of fresh pasta per person. For heartier eaters or if pasta is the main course, you may want to make extra. (My family always consumes extra.)
Toss the cooked pasta with a little olive oil after draining to prevent sticking. Store it in an airtight container and reheat it by tossing it in the sauce just before serving. Adding a splash of reserved pasta water can also help loosen the pasta while reheating.
Quick tips and tricks to making the best Turkey Broccoli Orecchiette
- Make sure to get the ground turkey nice and crispy so you’ve got different textures going on with this dish.
- You can sub out a different shape of pasta, if you’d prefer that.
- Slightly undercook the pasta so it holds up better and doesn’t become mushy as it sits or stores in the fridge.
More Italian and Italian-inspired recipes to try:
Looking for something to sip? Check out this Italian Margarita.
Want more dinner inspiration? This Italian Chicken Meatloaf is delightful and comforting. We also love Italian Stuffed Peppers with Pasta and Sausage.
Need an appetizer to make and share? Stromboli is fun and relatively easy to put together. So are Pepperoni Pizza Rolls and Cucumber Caprese Salad.
Here’s how you can make it at home…
Turkey Broccoli Orecchiette
Ingredients
- 1 lb. orecchiette pasta
- 12 oz. chopped broccoli frozen or fresh
- 2 tablespoons extra virgin olive oil
- 1 lb. ground turkey
- 4 garlic cloves minced
- ½ teaspoon salt-free Cajun seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- ½ cup parmesan cheese plus more for finishing
- ½ cup reserved pasta liquid
Equipment
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Instructions
Cook the pasta and broccoli
- If you haven't, chop the florets into bite-sized pieces. (They should be if you're using frozen broccoli. If you are using fresh, you might have to trim them down.) Set aside.
- Bring a large pot of water to a boil, and salt liberally.
- Add the uncooked pasta to the boiling water. Cook the pasta according to the package directions.
- When three minutes remain in the cooking process for the pasta, add the broccoli.
- Reserve ½ cup of the cooking liquid in a liquid measuring cup.
- Drain the pasta and broccoli. Return both to the pot, and set aside.
Cook the meat and the rest of the dish
- Heat the oil in a large skillet over medium-high heat.
- Add the ground turkey, garlic, Cajun seasoning, red pepper flakes and salt, and cook. Break up the meat as it cooks with a spoon or a spatula. Cook until very brown, about 5-8 minutes, depending on your cooktop.
- Squeeze in the lemon juice, and give it a stir.
- Pour the pasta and broccoli into the ground meat mixture, and stir to combine.
- Measure in the parmesan and reserved pasta liquid, stirring until the cheese has melted.
- Serve warm with a sprinkle of parmesan on top, and enjoy immediately!
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Can you please make me stop reading your blog when I’m hungry? Now all I can think about is pasta!
Yeaaaaaah. Sorry, chica! Maybe don’t click over until you’ve eaten lunch?
Thank you for a great recipe, design and description of the recipe at an altitude, keep up the good work and you will have a lot of fans on the net. Bookmark this recipe and then be sure to cook.
Thank you so much! I hope you enjoy this recipe if you give it a try.
This looks delicious! Thanks for sharing on the “what’s for dinner” linky party!
Thank you, Helen! It really was delicious. Thanks for inviting me to participate in the linky party.