Creamy pasta dishes are comforting any time of year. This Classic Turkey Tetrazzini combines sautéed mushrooms, tender turkey, a creamy Parmesan sauce and perfectly cooked pasta — a guaranteed hit for pasta lovers.
Hello friends — it’s been a little while since my last post. I took some time to enjoy summer before the busier fall season arrived, and now I’m back in the kitchen sharing a comforting recipe: Classic Turkey Tetrazzini.
After a summer of barbecues and salads I wanted to turn the oven on and make something warm and satisfying. Yes, the kitchen got hot, but the result was so worth it.
Although it’s July, I opted for comfort food. Turkey Tetrazzini is a classic baked pasta made with spaghetti or linguine, sautéed mushrooms, tender turkey and a creamy béchamel-style sauce finished with Parmesan and a crisp breadcrumb topping. Traditional versions sometimes include wine or sherry for extra flavor; I didn’t use either today, but feel free to add them if you like.
What is Turkey Tetrazzini
Turkey Tetrazzini is a baked pasta casserole featuring spaghetti or linguine, mushrooms and turkey bound in a creamy sauce, topped with a breadcrumb-parmesan mixture and baked until bubbly and golden. It’s an ideal way to use leftover turkey but also works beautifully with freshly cooked turkey tenders or breast.
If you haven’t tried Turkey Tetrazzini, this is a great version to start with. I first tasted it years ago and spent some time adapting the recipe until it matched that memorable flavor. Now I’m sharing the version I love.
What You’ll Need To Make This Classic Turkey Tetrazzini
This dish is perfect for leftover turkey, but I used turkey tenders for ease of shredding. You can substitute turkey breast if preferred. The tender is attached under the breast and is very easy to shred, which gives a lovely texture throughout the casserole.
Read the recipe through before you begin and prep your ingredients — chopping, measuring and having utensils ready will make the process smooth and stress-free.
THE FULL RECIPE IS LOCATED AT THE END OF THE POST
Cook The Turkey Tenders
Season the turkey with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet and cook the turkey about 6–7 minutes per side until done. Transfer to a cutting board and let rest. While the turkey cooks, boil and drain the spaghetti or linguine.
Shred or Cube The Turkey
I prefer shredding the turkey with two forks for a tender texture that blends into the pasta, but you can also dice it into bite-size pieces if you prefer chunks.
Prepare and Chop Ingredients
Finish all chopping, crushing and measuring before you start cooking. Prepping everything first makes the cooking stage quick and enjoyable.
Cooking The Mushrooms And Onions
Use white mushrooms, sliced or pre-sliced. In the reserved skillet heat 2 tablespoons butter over high heat, add mushrooms and cook about 3 minutes. Add diced onion, crushed garlic and dried herbs, stir well and cook another 3–5 minutes. Remove the mixture and set aside.
Making the Sauce
Return the skillet to medium heat and add the remaining butter. Once melted, add the flour and whisk quickly to form a paste — this roux will thicken the sauce. Gradually whisk in chicken stock until smooth, then add milk and cream and continue whisking until the sauce is velvety and thickened. Stir in grated Parmesan and season with salt and pepper, then remove from the heat.
Add all The Liquids
For this recipe use chicken stock, milk and cream. Whisk in the stock gradually to avoid lumps, then add milk and cream and cook until the sauce is smooth and slightly thickened. Finish with Parmesan and seasoning.
Toss everything together
Add shredded turkey, cooked pasta, mushrooms and chopped parsley to the sauce and stir to combine well. At this stage you can serve it immediately, or continue to bake for a golden crust.
Yes, You Can Eat it Now Or Top and Bake It
The mixture is delicious as-is and makes a satisfying meal. If you prefer a baked finish, transfer it to a casserole dish, top with a breadcrumb-Parmesan-parsley mixture and bake until bubbly and golden.
Top with Bread crumb Mixture and Bake
Transfer the pasta mixture to a greased, ovenproof casserole. Combine panko breadcrumbs with remaining Parmesan and some chopped parsley, spread evenly over the top, and bake at 375°F (190°C) for 25–30 minutes until bubbling and golden.
Turkey Tetrazzini Ready To Serve
Remove from the oven and let rest about 10 minutes so the sauce sets slightly. Serve warm — it’s a true comfort-food favorite that doesn’t need much on the side.
Yes, You Can Even Make This Ahead Of Time
This dish stores well unbaked, making it ideal for weeknight dinners or to prepare and deliver to friends. Assemble the casserole, cover with foil and chill until ready to bake.
If Preparing in Advance to Bake Later, here’s What to do
- Assemble the casserole, cover with foil and allow to cool to room temperature.
- Refrigerate until ready to bake.
- When ready, preheat the oven to 350°F (175°C).
- Increase baking time by about 10 minutes when cooking from cold.
- If the crumbs brown too quickly, loosely cover with foil until done.
Here’s a Few Other Dishes You Might Like To Try
If you enjoy comforting pasta dishes, try these other recipes from the blog for more inspiration.
- One Pot Creamy Chicken Pasta
- Bell Pepper & Bacon Pasta Bake
- Cajun Shrimp Alfredo
- Creamy Chicken Penne
- Creamy Sun Dried Pasta with Paprika Chicken
That wraps up this Turkey Tetrazzini post. I’m off to test a few new recipes before enjoying some sunshine this weekend. I hope you’re having a wonderful summer — see you soon.
Keep cooking and stay cool!
Like what you see today? Follow the blog’s social channels for daily inspiration and recipe updates, and subscribe to the newsletter to be notified when new recipes are posted.
Get The Recipe!
Print Recipe
Pin Recipe
Classic Turkey Tetrazzini
Ingredients
- 1 lb turkey breast
- 1 tbsp olive oil
- 5 tbsp butter divided
- 10 oz white mushrooms sliced
- 1 yellow onion finely diced
- 3 garlic cloves crushed
- 1 tsp oregano
- 1 tsp thyme
- 1/3 cup flour
- 2 1/2 cups milk
- 1 cup cream
- 2 cups chicken stock
- 1 1/4 cups parmesan cheese finely grated and divided
- 1/2 cup panko bread crumbs
- small bunch fresh parsley finely chopped
- 12 ounces spaghetti
- 1 tsp salt divided
- 1 tsp black pepper divided
Instructions
-
Preheat oven to 375°F (190°C). Grease a deep-sided casserole dish.
-
Season turkey with half the salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook the turkey about 6 minutes per side until cooked through. Transfer to a cutting board, shred with two forks and set aside.
-
Cook spaghetti or linguine for about 8 minutes, drain and set aside.
-
Mix breadcrumbs with 1/3 cup Parmesan and about 1 tablespoon chopped parsley; set aside.
-
In the reserved skillet, melt 2 tbsp butter, add mushrooms and cook 3 minutes, then add onion, garlic and herbs and cook another 3–4 minutes. Remove and set aside.
-
Add remaining butter to the pan, melt for 30 seconds–1 minute, then add flour and whisk to form a paste.
-
Whisk in chicken stock gradually until smooth, then add milk and cream. Cook 2–3 minutes until sauce thickens and bubbles. Season and add remaining Parmesan. Remove from heat.
-
Stir in turkey, mushrooms and pasta, pour into the prepared casserole, top with breadcrumb mixture and bake 25–30 minutes until bubbly and browned.
-
Remove from oven and let stand about 10 minutes before serving.
*Times are estimates; appliances vary.
Calories from Fat 261
Thanks For Stopping By And Hope To See You Soon!
