Creamy Turkey and Swiss Pasta

6 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Creamy Turkey and Swiss Pasta made with ground turkey, a creamy swiss sauce and penne pasta in just 30 minutes.

We love easy cheesy pasta dinners including Cheesy Taco Pasta and Easy Bacon Carbonara Pasta.

Creamy Turkey and Swiss Pasta Creamy Turkey and Swiss Pasta

Cheesy Pastas are a quick and easy kid friendly meal we love to serve on hurried evenings when we walk in the door late after activities.

Ground Turkey is an easy option that’s kid friendly and a nice change from chicken. We love using ground turkey breast for this pasta but any ground turkey meat will work just fine. With the added green bell peppers and onions we cook down you can get your kids to enjoy some vegetables with their cheesy noodles.

If your family is not a fan of Swiss cheese you can easily swap out mozzarella cheese, jack cheese or provolone cheese (this is a favorite of ours).

Easy Kid-Friendly Vegetable Mix-ins:

  • bell peppers
  • cauliflower (puree or steamed)
  • spinach
  • steamed carrots (pureed, especially in macaroni and cheese)
  • zucchini

Can you substitute meat in this pasta?

Absolutely. You can use chicken, beef or pork. Turkey and Swiss cheese are natural partners and the mild flavor of ground turkey is a nice balance for the Swiss cheese which is the star of the recipe.

Turkey and Cheese Pasta


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Creamy Turkey and Swiss Pasta

Creamy Turkey and Swiss Pasta made with ground turkey, a creamy swiss sauce and penne pasta in just 30 minutes.
Yield 6 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course pasta
Cuisine American
Author Sabrina Snyder


  • 1/2 pound penne pasta (cooked one minute shy of instructions)
  • 1 tablespoon canola oil
  • 1 pound ground turkey breast
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 yellow onion , chopped
  • 1/2 green bell pepper , chopped
  • 1 teaspoon dried thyme
  • 2 cloves garlic , minced
  • 1 1/2 cups whole milk
  • 2 tablespoons flour
  • 6 ounces Swiss cheese , chopped


  • Heat canola oil in a large cast iron skillet over medium-high heat.
  • Add the turkey, salt, pepper, onion and green bell pepper and cook for 6-8 minutes or until cooked through.
  • Add the thyme and garlic and stir.
  • Whisk the milk and flour together in a large measuring cup then add to the turkey slowly while whisking.
  • Reduce heat to medium-low and cook for 5 minutes or until thickened.
  • Add in the swiss cheese and pasta and toss to combine.


Calories: 407kcal | Carbohydrates: 36g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 316mg | Potassium: 440mg | Fiber: 2g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 9mg | Calcium: 310mg | Iron: 1mg
Keyword: Creamy Turkey and Swiss Pasta, pasta

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I made this recipe about a week ago and it nearly broke my husband. He loved this so much it was almost scary. I substituted ground beef for the turkey and added sauteed mushrooms, caramelized onions, and fresh spinach to it. Since I’m adding all those veggies to the recipe, I think I’ll try making a bit more of the Swiss cheese sauce next time. This recipe was fantastic, this will definitely be a permanent part of my meal rotation from now on. Thank you, Sabrina! You rocked my husband’s world with this one.

  2. Sounds super yummy! I’ve always loved turkey w/ Swiss. I think I’ll stir in some thawed peas. Thanks Sabrina 🙂