Turkey Tetrazzini
This post may contain affiliate links. Please read my disclosure policy.
This Turkey Tetrazzini is a heavenly pasta casserole with chunks of turkey amidst a rich, cheesy and creamy herb flecked sauce, all topped with more cheese and baked until hot and bubbly.
Why Make This Turkey Tetrazzini?
Turkey Tetrazzini is one of those dishes that I just love! It is easy to make ahead to serve for a crowd, and also a perfectly delicious way to use up some of that leftover turkey from the holidays!
Chopped turkey tossed with spaghetti noodles and a creamy, dreamy sauce, is all topped with parmesan cheese, then baked in the oven until bubbly and golden. This is an easy and delicious casserole recipe that has the best cheesy sauce you’ll ever taste.
What Is Tetrazzini?
Despite being a baked pasta dish with an Italian name, it is most definitely not Italian! Tetrazzini is an American dish which usually includes a non-red meat (typically chicken, turkey or seafood) and a white sauce over pasta noodles. Consider it a pasta/casserole type dish or as I like to refer to it “mac and cheese on steroids“.
The name originates from Italian opera star Luisa Tetrazzini, and was invented in the early 1900’s at the Palace Hotel in San Francisco, California – where Tetrazzini made her American opera debut! Imagine having an entire dish named after you? I wish!
Ingredient Notes
- Pasta – Usually tetrazzini is made with spaghetti, but other pastas you can use are fettuccine, linguine or even egg noodles.
- Turkey – Cooked and chopped. This recipe is great because this is the best way to use leftover turkey or chicken.
- Cream Cheese – This is my secret to make this cheese sauce extra creamy and extra cheesy, a block of cream cheese is a must here.
- Liquids – I love to combine some chicken broth and milk. Of course if you wanted an even richer sauce, you can go ahead and use half and half or heavy cream, though I really don’t think it’s necessary, this sauce is rich enough as it is.
- Garlic and Onion – Two ingredients that are essential to flavor our sauce.
- Italian Seasoning – The perfect blend of spices for this dish and to add that nice Italian flavor. Check out my homemade Italian seasoning recipe to make your own at home!
- Parmesan Cheese – This is probably the most important ingredient here, at least in my opinion. You’ll want lots of freshly grated Parmesan cheese. Other cheeses you can use are cheddar, jack or colby.
How To Make Turkey Tetrazzini
- Preheat Oven: Preheat the oven to 350°F.
- Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
- Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and garlic and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
- Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
- Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9×13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
- Bake: Transfer the casserole dish to the oven and bake for 30 – 45 minutes until heated through and the top is starting to brown.
Frequently Asked Questions
I want to add some veggies, what can I add?
Some typical veggies to use in tetrazzini are peas, green beans, mushrooms or asparagus.
Can I use zucchini noodles?
Unfortunately, this dish is not ideal for zoodles because there’s just too much sauce and the zoodles won’t soak up any of sauce, you’ll end up with more of a soup.
Can I use cream of chicken soup in the sauce?
I suppose you can, but I’m making the sauce from scratch in this recipe which is 100 times better, no added preservatives or other hidden ingredients.
Expert Tips
- You want this pasta to be saucy which means we want lots of sauce. In order to keep this tetrazzini saucy, make sure you cool the spaghetti first. If you make it first, drain it and let it cool while you’re making the sauce.
- If you’re adding peas to this dish, make sure you add them in frozen, you don’t have to thaw them, they will cook as the casserole bakes.
- Season to taste. I prefer my dishes a bit less salty which is why I always use no sodium added chicken broth, but go ahead and add as much salt as you prefer.
Tetrazzini For Freezer Meals
This turkey tetrazzini is ideal for freezer meal. Prepare it as instructed up to and including step 5 then cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven when it is time to make dinner!
Leftovers
Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
Freezing
Store leftovers in an airtight container in the freezer for up to 3 months.
More Delicious Recipes To Try:
- Skillet White Chicken Lasagna
- Baked Ziti
- Chicken Pasta Casserole
- Chicken Alfredo Bake
- Baked Spaghetti Casserole
- Turkey Panini
- Turkey Noodle Casserole
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Turkey Tetrazzini
Video
Ingredients
- 1 pound spaghetti
- ½ cup butter (unsalted)
- 2 tablespoon olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- ½ cup all-purpose flour
- 8 ounce cream cheese (room temperature)
- 3 cups chicken broth (low sodium)
- 2 cups milk
- 1 teaspoon Italian seasoning
- salt and pepper (to taste)
- 2 cups Parmesan cheese (grated)
- 4 cups turkey (cooked and chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
- Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
- Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
- Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9×13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
- Bake: Transfer the casserole dish to the oven and bake for 30 – 45 minutes until heated through and the top is starting to brown.
Notes
- You want this pasta to be saucy which means we want lots of sauce. In order to keep this tetrazzini saucy, make sure you cool the spaghetti first. If you make it first, drain it and let it cool while you’re making the sauce.
- If you’re adding peas to this dish, make sure you add them in frozen, you don’t have to thaw them, they will cook as the casserole bakes.
- Season to taste. I prefer my dishes a bit less salty which is why I always use no sodium added chicken broth, but go ahead and add as much salt as you prefer.
- Make ahead: Prepare it as instructed up to and including step 5 then cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven when it is time to make dinner!
- Leftovers: Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
- Freezing: Store leftovers in an airtight container in the freezer for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
