Creamy Alfredo Turkey Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. During the last 3 minutes of pasta cooking, add the frozen broccoli florets directly to the boiling water with the pasta. Drain pasta and broccoli together, reserving 1/2 cup of pasta cooking water.

2.While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground turkey, season with salt and pepper, and cook, breaking it up with a spoon, until fully browned and cooked through, about 6-8 minutes. Remove cooked turkey from the skillet and set aside.

3.In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.

4.Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream slightly thickens.

5.Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.

6.Return the cooked ground turkey to the skillet with the Alfredo sauce and stir to combine. Add the drained fettuccine and broccoli to the skillet, tossing gently to coat everything evenly with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

7.Cook together for an additional 1-2 minutes to allow flavors to meld and the dish to heat through.

8.Serve immediately, garnished with chopped fresh parsley if desired.