One Pot Turkey Club Pasta
All the flavors of a classic club sandwich, tucked into a creamy, cozy pasta. Think crispy bacon, tender turkey, melty cheese, and a buttery breadcrumb topping that steals the show.
Ingredients
- 2 tablespoons butter
- 3/4 cup panko crispy bread crumbs
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp parsley
- 3 1/2 cups reduced sodium chicken broth
- 8 oz uncooked rigatoni pasta about 3 cups
- Salt & pepper to taste
- 1 cup shredded cheddar cheese
- 12 oz cooked turkey breast cut into bite-size cubes
- 8 oz fresh spinach, coarsely chopped
- 2 tablespoons mayonnaise
- 1 cup chopped cooked bacon
- 1 cup chopped tomatoes
Instructions
- In a small skillet, melt butter over medium heat.
- Add bread crumbs and cook 2–4 minutes, stirring frequently, until toasted and light brown.
- Stir in the garlic, Italian Seasoning & parsley
- Remove from heat
- Add chicken broth and pasta to the same pot.
- Bring to a boil over high heat, then reduce to medium and simmer 12–14 minutes, stirring occasionally
- Cook until pasta is al dente and most liquid is absorbed
- Stir in cheese and turkey until melted
- Season with salt & pepper to taste (I also added a pinch of red pepper flakes and garlic powder for a little more kick)
- Add spinach gradually, stirring until wilted
- Remove from heat
- Stir in mayonnaise, bacon, and tomatoes
- Top with toasted breadcrumbs before serving.
Notes
- Be as generous as you want with the spices and don't be afraid to experiment (in this version I used a little ranch seasoning which gave it a little extra tang)