Gordon Ramsay Turkey Pasta Recipe

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Gordon Ramsay Turkey Pasta recipe is the ultimate way to transform leftover holiday turkey (or rotisserie chicken) into a gourmet meal. Gordon Ramsay is famous for taking humble leftovers and elevating them with fresh herbs, good wine, and proper technique. This dish features tender chunks of turkey and sautéed mushrooms tossed in a luxurious, creamy white wine and leek sauce. It is vibrant, sophisticated, and ready in under 25 minutes. It’s not just a “leftover” dish; it’s a meal you’ll want to roast a turkey just to make.

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Why You Will Love This Turkey Pasta Recipe:

Elevated Comfort: It uses heavy cream and Parmesan for richness, but fresh lemon and white wine cut through the fat for a balanced flavor.
The “Leek” Factor: Using leeks instead of just onions adds a sweet, delicate flavor that pairs perfectly with poultry.
Speed: Since the turkey is already cooked, this dinner comes together in the time it takes to boil the pasta.
Versatile: It works equally well with leftover roast chicken or even store-bought rotisserie chicken.
Restaurant Quality: The addition of fresh tarragon (a Ramsay favorite) gives it a distinct bistro flavor.

Gordon Ramsay Turkey Pasta Ingredients

The Base

3 cups cooked turkey, shredded or cubed (leftover roast turkey is best)
1 lb (450g) dried pasta (Tagliatelle, Fettuccine, or Penne work best)
2 tbsp olive oil
1 tbsp butter

The Aromatics & Veggies

8 oz (250g) mushrooms (cremini or chestnut), sliced
2 large leeks, white and light green parts only, washed and sliced
2 cloves garlic, minced
½ cup frozen peas (optional, for color)

The Sauce

½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
½ cup chicken stock
1 cup heavy cream (double cream)
½ cup grated Parmesan cheese
1 tbsp fresh tarragon, chopped (or fresh parsley)
1 tsp lemon zest + squeeze of juice
Salt & Black Pepper to taste

How To Make Gordon Ramsay Turkey Pasta

Boil the Water: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Reserve 1 cup of starchy pasta water before draining.
Sauté Mushrooms: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms. Cook undisturbed for 2-3 minutes to get a golden brown color, then stir.
Sweat the Leeks: Add the butter and the sliced leeks to the pan with the mushrooms. Sauté for 3-4 minutes until the leeks are soft and sweet. Add the garlic and cook for 30 seconds until fragrant.
Deglaze: Pour in the white wine. Scrape the bottom of the pan to release any brown bits. Let the wine bubble and reduce by half (this cooks off the harsh alcohol taste).
Build the Sauce: Pour in the chicken stock and heavy cream. Bring to a gentle simmer. Let it bubble for 2 minutes to thicken slightly.
Add Turkey: Stir in the cooked turkey meat and frozen peas. Simmer for another 2 minutes just to warm the turkey through (do not boil it aggressively or the turkey will toughen).
Combine: Add the drained pasta directly into the skillet with the sauce.
Emulsify: Pour in a splash (about 1/4 cup) of the reserved pasta water. Toss everything together vigorously. The starch in the water will bind the cream to the pasta, making it glossy. Add the Parmesan cheese and toss again.
Finish: Remove from heat. Stir in the fresh tarragon (or parsley), lemon zest, and a squeeze of lemon juice. Season with salt and plenty of cracked black pepper.

Recipe Tips

Clean Your Leeks: Leeks trap dirt between their layers. Slice them first, then soak them in a bowl of cold water to let the grit sink to the bottom before scooping them out.
Don’t Overcook the Turkey: Since the turkey is already cooked, you are only reheating it in the sauce. If you cook it too long, it will become stringy and dry.
The Herb Choice: Gordon Ramsay often uses tarragon with chicken and turkey. It has a slight anise/licorice flavor that is very elegant. If you hate licorice, swap it for flat-leaf parsley or fresh thyme.
Wine Substitute: If you don’t cook with alcohol, replace the wine with a splash of white wine vinegar or just use more chicken stock and extra lemon juice.

What To Serve With Turkey Pasta?

Garlic Bread: Essential for mopping up the creamy leek sauce.
Arugula Salad: A peppery arugula salad with a simple lemon vinaigrette cuts through the richness of the cream.
Roasted Asparagus: The earthy flavor pairs well with mushrooms and cream.
White Wine: Serve the rest of that Sauvignon Blanc you used for cooking!

How To Store Leftovers Turkey Pasta?

Refrigerator: Store in an airtight container for up to 3 days. Note that cream sauces tend to thicken significantly when cold.
Freezing: It is not recommended to freeze this dish. Cream-based pasta sauces tend to separate and become grainy when thawed.

Reheating: Reheat on the stove over medium-low heat. Crucial: You must add a splash of water or milk to loosen the sauce, or it will be oily and thick.

FAQs

Can I use ground turkey instead of leftover turkey for Turkey Pasta?

Yes. If using raw ground turkey, brown it in the pan with salt and pepper before step 2. Remove it, cook the veggies, and add it back in at the end.

My sauce is too thin. What do I do on Turkey Pasta?

Let it simmer for another minute before adding the pasta. Also, adding the parmesan cheese and tossing it with the starchy pasta helps thicken it.

Can I make Turkey Pasta dairy-free?

You can substitute the heavy cream for full-fat coconut milk (it will change the flavor profile) or a dairy-free heavy cream alternative. However, the classic Ramsay recipe relies on dairy.

What pasta shape is best for Turkey Pasta?

Gordon usually recommends long ribbons like Tagliatelle or Pappardelle for creamy sauces as they coat the noodles well, but penne or fusilli work great for holding the sauce in their ridges.

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Turkey Pasta Nutrition Facts

Serving Size: 1 bowl

Calories: 650 kcal
Total Fat: 32g
Saturated Fat: 16g
Cholesterol: 110mg
Sodium: 680mg
Total Carbohydrate: 55g
Dietary Fiber: 4g
Sugars: 5g
Protein: 35g

Recipe by Sophie LaneCourse: Pasta, Dinner, Lunch, MainCuisine: American, Italian, BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Ingredients

3 cups cooked turkey, shredded or cubed (leftover roast turkey is best)
1 lb (450g) dried pasta (Tagliatelle, Fettuccine, or Penne work best)
2 tbsp olive oil
1 tbsp butter
The Aromatics & Veggies
8 oz (250g) mushrooms (cremini or chestnut), sliced
2 large leeks, white and light green parts only, washed and sliced
2 cloves garlic, minced
½ cup frozen peas (optional, for color)
The Sauce
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
½ cup chicken stock
1 cup heavy cream (double cream)
½ cup grated Parmesan cheese
1 tbsp fresh tarragon, chopped (or fresh parsley)
1 tsp lemon zest + squeeze of juice
Salt & Black Pepper to taste

Directions

Boil the Water: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Reserve 1 cup of starchy pasta water before draining.
Sauté Mushrooms: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms. Cook undisturbed for 2-3 minutes to get a golden brown color, then stir.
Sweat the Leeks: Add the butter and the sliced leeks to the pan with the mushrooms. Sauté for 3-4 minutes until the leeks are soft and sweet. Add the garlic and cook for 30 seconds until fragrant.
Deglaze: Pour in the white wine. Scrape the bottom of the pan to release any brown bits. Let the wine bubble and reduce by half (this cooks off the harsh alcohol taste).
Build the Sauce: Pour in the chicken stock and heavy cream. Bring to a gentle simmer. Let it bubble for 2 minutes to thicken slightly.
Add Turkey: Stir in the cooked turkey meat and frozen peas. Simmer for another 2 minutes just to warm the turkey through (do not boil it aggressively or the turkey will toughen).
Combine: Add the drained pasta directly into the skillet with the sauce.
Emulsify: Pour in a splash (about 1/4 cup) of the reserved pasta water. Toss everything together vigorously. The starch in the water will bind the cream to the pasta, making it glossy. Add the Parmesan cheese and toss again.
Finish: Remove from heat. Stir in the fresh tarragon (or parsley), lemon zest, and a squeeze of lemon juice. Season with salt and plenty of cracked black pepper.

Notes

Clean Your Leeks: Leeks trap dirt between their layers. Slice them first, then soak them in a bowl of cold water to let the grit sink to the bottom before scooping them out.
Don’t Overcook the Turkey: Since the turkey is already cooked, you are only reheating it in the sauce. If you cook it too long, it will become stringy and dry.
The Herb Choice: Gordon Ramsay often uses tarragon with chicken and turkey. It has a slight anise/licorice flavor that is very elegant. If you hate licorice, swap it for flat-leaf parsley or fresh thyme.
Wine Substitute: If you don’t cook with alcohol, replace the wine with a splash of white wine vinegar or just use more chicken stock and extra lemon juice.