Crockpot Garlic Sage Turkey Pasta Bake for Easy Holiday Dinners

Name: Crockpot Garlic Sage Turkey Pasta Bake
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 lb boneless skinless turkey breast, cut into 1-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried sage; 1 tsp garlic powder; 1/2 cup low-sodium chicken broth; 1 can (10 1/2 oz) condensed cream of mushroom soup; 8 oz cream cheese, softened and cubed; 12 oz penne pasta, cooked al dente; 1 cup frozen peas; 2 cups shredded low-moisture mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tbsp fresh parsley, finely chopped

This creamy crockpot garlic sage turkey pasta brings pure cozy comfort to your dinner table with minimal hands-off prep. Tender turkey breast simmers slowly in a fragrant herb cream sauce before getting tossed with pasta and melted mozzarella cheese. It is ideal for busy holiday weeknights or feeding hungry family members with minimal cleanup.

Crockpot Garlic Sage Turkey Pasta Bake, an easy crockpot dinner recipe

Prep: 15 minCook: 5 hrTotal: 5 hr 15 minServes: 6

Ingredients

2 lb boneless skinless turkey breast, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper
1 tsp dried sage
1 tsp garlic powder
1/2 cup low-sodium chicken broth
1 can (10 1/2 oz) condensed cream of mushroom soup
8 oz cream cheese, softened and cubed
12 oz penne pasta, cooked al dente
1 cup frozen peas
2 cups shredded low-moisture mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, finely chopped

Instructions

Place the cubed turkey breast in the bottom of a 6-quart crockpot. Season evenly with salt, black pepper, dried sage, and garlic powder.
Pour chicken broth and condensed cream of mushroom soup over the turkey, stirring gently to combine.
Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 hours) until the turkey is tender and reaches a safe internal temperature of 165 F.
Stir in the cubed cream cheese until fully melted and blended into the smooth sauce.
Fold in the cooked penne pasta and frozen peas, tossing to coat everything evenly.
Top with shredded mozzarella and Parmesan cheese. Cover and cook on LOW for an additional 15 to 20 minutes until the cheese is completely melted and bubbly.
Garnish with chopped fresh parsley before serving warm.

Tips

Leftover Turkey Option: You can substitute 4 cups of shredded cooked leftover holiday turkey breast; simply add it during the last 30 minutes along with the pasta to warm through.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore the creamy consistency.
Veggie Boost: Swap frozen peas for sliced baby bella mushrooms or fresh baby spinach added during the final 20 minutes of cooking.