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This simple yet satisfying southwest turkey pasta is exploding with flavor and on your table in under an hour.
I’m always looking for variations of my family’s favorite one pot pasta dishes and today’s southwest turkey pasta did not disappoint. Loaded with flavor and a smidge of heat, this hearty dish is ready to be scooped up and served in under an hour.
What makes this dish pop is a healthy dose of southwest seasoning that can be found in most grocery stores. But never fear, if you can’t find it in your local store, it’s super simple to make your own. Simply combine equal parts chili powder, ground cumin, paprika, garlic powder, and kosher salt.
Pro-tip: make your own southwest seasoning in bulk and store it in an airtight container for future use. I promise that it will become part of your regular rotation as it is delicious on grilled fish or chicken, brings flair to a pot of chili, and even tastes great tossed into popcorn as it pops.
The ground turkey keeps this dish lean and the black beans add extra protein. Dry pasta gets tossed right into the sauce to cook, keeping dirty dishes to a minimum and just a splash of cream and handful of cheese makes this dish feel creamy and decadent.
Substitutions are easy peasy for this southwest turkey pasta. Sub ground chicken or beef for the turkey, use your favorite beans, and any short pasta will work in a pinch. If you like it extra spicy, a splash of hot sauce and a big pinch of cayenne will do the trick.
I know you’ll love this southwest pasta whether you follow this recipe to the letter or if you put your own spin on it. It’s a weeknight superstar and crowd-pleaser for sure!
Let’s make Southwest Turkey Pasta
- Saute the chopped onion in oil and cook until translucent, about 4 mins.
- Stir in the garlic and cook for 2 mins.
- Add the ground turkey to the pan, break it up and cook just until cooked through and no longer pink, about 5 mins.
- Stir in the Southwestern spices, salt, and pepper and cook for 1 min.
- Stir in the green chiles, tomato sauce, and turkey stock. Bring to a boil.
- Add the fusilli to the pot and reduce to a simmer. Simmer, uncovered, and cook until the pasta is tender, about 15 mins. Stir occasionally.
- Add the cream, black beans, and half the cheese. Stir well to combine and bring to a simmer. Simmer for 5-10 mins until the sauce is thickened and slightly reduced.
- Stir in the cilantro. Taste and season with salt and pepper if needed.
Tips for success
- Can’t find southwest seasoning in the store? Make your own blend!
- Southwest Seasoning: 1/2 tsp each: chili powder, ground cumin, paprika, garlic powder, kosher salt
- I love ground turkey in this dish, but ground chicken or beef would make great substitutions. Be sure to drain off the excess fat if you’re using beef.
- This recipe calls for dry, uncooked pasta. The pasta will cook in the stock/tomato sauce and it will help to thicken the sauce as it cooks.
- Black beans are my go-to in this dish, but pink or pinto beans work too. Or use a combination for a little variety.
- Like it spicy? Add a giant pinch of cayenne or a few splashes of hot sauce for a little kick!
More one pot favorites!
- One Pot Creamy Sausage Tortellini with Spinach and Tomatoes
- One Pot Lasagna Soup
- One Pot Creamy Chicken Pasta
- Hearty Vegetarian Chili
- Classic American Goulash
This simple yet satisfying southwest turkey pasta is exploding with flavor and on your table in under an hour.
- 1 Tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground turkey
- 1 Tbsp Southwest seasoning (see notes for making your own)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 7 oz minced green chiles (2 – 4.5 oz cans)
- 28 oz tomato sauce (1 large can)
- 3 cups turkey stock (or chicken stock)
- 8 oz fusilli pasta dry, (or pasta of your choosing)
- 1/3 cup heavy cream
- 15 oz black beans, drained (1 can)
- 8 oz shredded cheddar or Mexican cheese blend, divided
- 2 Tbsp cilantro, minced + extra for garnish
- green onion, sliced, for garnish
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Heat the olive oil over med/high heat in a medium pot or deep sided pan until hot but not smoking. Add onion and cook until translucent, about 4 mins.
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Stir in the garlic and cook for 2 mins.
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Add the ground turkey to the pan, break it up and cook just until cooked through and no longer pink, about 5 mins.
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Stir in the Southwestern spices, salt, and pepper and cook for 1 min.
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Stir in the green chiles, tomato sauce, and turkey stock. Bring to a boil.
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Add the fusilli to the pot and reduce to a simmer. Simmer, uncovered, and cook until the pasta is tender, about 15 mins. Stir occasionally.
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Add the cream, black beans, and half the cheese. Stir well to combine and bring to a simmer. Simmer for 5-10 mins until the sauce is thickened and slightly reduced.
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Stir in the cilantro. Taste and season with salt and pepper if needed.
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Scoop into bowls and serve topped with remaining cheese, a sprinkle of cilantro and green onions if desired.
- Can’t find southwest seasoning in the store? Make your own blend!
- Southwest Seasoning: 1/2 tsp each: chili powder, ground cumin, paprika, garlic powder, kosher salt
- I love ground turkey in this dish, but ground chicken or beef would make great substitutions. Be sure to drain off the excess fat if you’re using beef.
- This recipe calls for dry, uncooked pasta. The pasta will cook in the stock/tomato sauce and it will help to thicken the sauce as it cooks.
- Black beans are my go-to in this dish, but pink or pinto beans work too. Or use a combination for a little variety.
- Like it spicy? Add a giant pinch of cayenne or a few splashes of hot sauce for a little kick!
Suzanne says
This looks so good! What a great combination of flavors!