Dinner tonight should be this Turkey Broccoli Orecchiette — hearty, comforting, and wonderfully cozy. Brightened with lemon and finished with Parmesan, this pasta delivers protein, carbs, and vegetables in one simple skillet. Serves 4–6.
2025 Update: This recipe was first shared in January 2016 and has been updated with clearer instructions, tips, and new photos to help you make the best version of this orecchiette pasta at home.
Turkey Broccoli Orecchiette Recipe
Confession: we love pasta. When we want a filling weeknight meal that still feels fresh, this Turkey and Broccoli Orecchiette is our go-to. The turkey is well seasoned and slightly spicy, the broccoli keeps a light bite, and the orecchiette holds the lemony, cheesy sauce perfectly. A finishing grating of Parmesan makes each bowl irresistible.
I adapted this dish years ago from a magazine recipe and have refined it since — it’s quick, satisfying, and fun to serve.
Why I love this recipe:
- Comforting and hearty — ideal for chilly nights or a simple family dinner.
- Balanced: protein, carbs, and a vegetable, without heavy cream; the sauce comes from pasta water, lemon, and Parmesan.
- Orecchiette’s cup shape captures sauce and mix-ins, so every bite is flavorful and satisfying.
What is Orecchiette?
Orecchiette is a small, cup-shaped pasta from Italy — literally “little ears.” Its concave shape is great for trapping sauce and ingredients, making it a smart choice for this recipe.
What you need
Basic kitchen tools and simple ingredients make this an easy, fast meal. Scroll to the recipe card below for exact measurements.
- Orecchiette pasta (or a short, textured pasta like rotini, farfalle, or shells)
- Chopped broccoli — fresh or frozen, cut to bite-sized pieces
- Extra virgin olive oil (or another neutral oil)
- Lean ground turkey (ground chicken or beef will also work)
- Fresh garlic (or jarred minced), Cajun seasoning, and red pepper flakes
- Kosher salt, freshly squeezed lemon juice, and grated Parmesan
Substitutions and customizations
- Pasta: Any short pasta with nooks and crannies will work if you don’t have orecchiette.
- Proteins: Ground chicken, beef, or plant-based crumbles can replace turkey.
- Vegetarian: Omit the meat and use extra vegetables or a meat substitute; skip Parmesan if keeping it fully vegan.
How to make Turkey Broccoli Orecchiette
This skillet pasta comes together quickly and makes a complete meal.
1. Cook pasta and broccoli: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions. With three minutes remaining, add the broccoli. Reserve ½ cup (or a little more) of the cooking water, then drain the pasta and broccoli and return them to the pot.
2. Cook the turkey: While the pasta cooks, heat oil in a large skillet over medium-high heat. Add the ground turkey, garlic, Cajun seasoning, red pepper flakes, and a pinch of salt. Break up the meat and cook until well browned and cooked through, about 5–8 minutes.
3. Finish the dish: Squeeze in lemon juice and stir. Add the drained pasta and broccoli to the skillet with the turkey. Stir in the Parmesan and reserved pasta water, mixing until the cheese melts and creates a light sauce that coats the pasta. Serve warm with extra Parmesan.
This dish is great on its own, or paired with crusty bread and a simple salad for a fuller meal.
How to store
Store leftovers in an airtight container in the refrigerator for 3–4 days. Avoid freezing to preserve texture. Reheat gently in a skillet or microwave, adding a splash of water or stock if the sauce tightens.
Entertaining tips
- Prep ingredients ahead to streamline cooking.
- Serve family-style in a large dish so guests can help themselves.
- Offer a topping station with extra grated cheese, fresh herbs, red pepper flakes, and lemon wedges.
Frequently Asked Questions
Plan about 2 ounces of dry pasta per person (roughly 4–5 ounces fresh equivalent). Increase slightly for hearty appetites.
Toss the cooked pasta with a little olive oil after draining and store in an airtight container. When reheating, toss in the sauce and add some reserved pasta water to loosen as needed.
Quick tips for the best results
- Brown the turkey well to develop flavor and texture contrast.
- Undercook the pasta slightly so it holds up when mixed and stored.
- Use the reserved pasta water to create a silky sauce with the Parmesan.
Recipe (summary)
- 1 lb orecchiette
- 12 oz chopped broccoli (fresh or frozen)
- 2 tbsp olive oil
- 1 lb ground turkey
- 4 garlic cloves, minced
- ½ tsp salt-free Cajun seasoning
- ½ tsp red pepper flakes (optional)
- ¼ tsp kosher salt (or to taste)
- 1 tbsp fresh lemon juice
- ½ cup grated Parmesan, plus more to finish
- ½ cup reserved pasta cooking liquid
Cook pasta with broccoli in the last three minutes. Brown turkey with garlic and seasonings, add lemon, then toss pasta and broccoli into the skillet. Stir in Parmesan and reserved pasta water until saucy. Serve with extra Parmesan and enjoy.