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Creamy Chimichurri Turkey Alfredo

This Creamy Chimichurri Turkey Alfredo by Dad with a Pan is a delicious fusion of Shady Brook Farms Turkey Cutlets and chimichurri sauce, then simmered down with heavy cream. It’s vibrant, light, and perfect for a quick weeknight dinner

  • 4 Servings Servings
  • 10 Minutes Prep Time
  • 25 Minutes Total Time


Recipe by Dad with a Pan

  • Step 1

    Start by heating a large saucepan over medium-high heat. Add a touch of 1 tbsp oil if needed. Place the Shady Brook Farms Turkey Cutlets in the hot pan and sear them for about 1-2 minutes, until they begin to get a golden-brown color, then flip. Reduce heat to low. In a separate pot bring 4 quarts of water to a boil (optionally season water with salt)
  • Step 2

    While the turkey cutlets continue to cook on low, let's create the chimichurri sauce. In a food processor, combine the fresh parsley, cilantro, fresh oregano, garlic cloves, 1 tablespoon of olive oil, red wine vinegar, salt, and a pinch of red pepper flakes (if you like it spicy). Blend until you have a vibrant green chimichurri sauce. Add in heavy cream, and pulse for 2-3 seconds until mixed.
  • Step 3

    Slowly pour your creamy chimichurri into the saucepan with the turkey cutlets and bring heat to medium. Let this reduce for about 5 minutes until thick and creamy and turkey cutlets have reached 165°F internal temperature.
  • Step 4

    While the sauce is simmering, add your fettuccine noodles to the pot of boiling water and cook until al dente and drain.
  • Step 5

    In the large saucepan, combine the cooked fettuccine, sliced turkey, and the chimichurri sauce. Stir well to coat the pasta and turkey with the flavorful sauce.
  • Step 6

    Remove turkey cutlets and cut into 1-2 inch pieces for easier serving. Top over fettuccine and garnish with fresh parmesan and red pepper flakes if desired. Enjoy!

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