Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 16 ounces whole wheat spaghetti; 1/3 cup dry-packed sun-dried tomatoes; 2 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 16 ounces cremini (baby bella) mushrooms, sliced; 1 tablespoon sherry vinegar; 1/4 cup white whole wheat flour; 3 to 4 cups reduced sodium chicken broth; 4 ounces reduced-fat cream cheese (Neufchatel), cut into pieces; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 3 cups cooked, shredded turkey (or chicken); 10 ounces frozen green peas; 2/3 cup freshly grated Parmesan cheese; 2/3 cup shredded Provolone and Mozzarella cheese, or Monterey Jack; 1 cup whole milk plain Greek yogurt; 1/2 cup Panko breadcrumbs (whole wheat if possible)

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Turkey Tetrazzini is the ultimate leftover makeover—turning cooked turkey (or chicken) into a creamy, cheesy pasta casserole loaded with mushrooms, peas, and a rich, savory sauce. With a golden Panko topping and plenty of flavor, it’s the perfect comfort food for feeding a crowd or prepping ahead for easy weeknight dinners.

Why You’ll Love This Recipe

This baked turkey tetrazzini is a one-dish wonder that combines hearty protein, wholesome veggies, and pasta in a creamy, flavorful sauce with just the right balance of richness and freshness. It’s ideal for using up leftover holiday turkey or rotisserie chicken and includes smart swaps like Greek yogurt and reduced-fat cream cheese to keep things lighter without sacrificing comfort. Plus, it freezes beautifully!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

16 ounces whole wheat spaghetti
⅓ cup dry-packed sun-dried tomatoes
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
16 ounces cremini (baby bella) mushrooms, sliced
1 tablespoon sherry vinegar
¼ cup white whole wheat flour
3 to 4 cups reduced sodium chicken broth
4 ounces reduced-fat cream cheese (Neufchâtel), cut into pieces
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cups cooked, shredded turkey (or chicken)
10 ounces frozen green peas
⅔ cup freshly grated Parmesan cheese
⅔ cup shredded Provolone and Mozzarella cheese (or Monterey Jack)
1 cup plain whole milk Greek yogurt
½ cup Panko breadcrumbs (whole wheat if possible)

Directions

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

Break the spaghetti in half. Cook in salted water until just under al dente. Drain and set aside.
Rehydrate sun-dried tomatoes in hot water for 10 minutes if using dry-packed. Drain and roughly chop. (Skip this step if using oil-packed.)
In a large pot or Dutch oven, heat butter and oil over medium heat. Add onion and sauté for about 5 minutes, until softened.

Add mushrooms and garlic. Increase heat to medium-high and sauté for another 5 minutes, until mushrooms release their liquid and soften.
Stir in sherry vinegar; cook for 30 seconds.

Sprinkle flour over the mushrooms and stir well to coat. Cook for 2 minutes until no dry flour remains.
Gradually stir in 3 cups of chicken broth. Bring to a gentle boil and cook, stirring often, until thickened and reduced by about ⅓ (6–8 minutes).
Remove from heat. Add cream cheese, Worcestershire sauce, smoked paprika, salt, and pepper. Stir until cream cheese is mostly melted.

Add chopped sun-dried tomatoes, turkey, peas, Parmesan, and Provolone cheese. Stir to combine and melt the cheese.
Stir in Greek yogurt. Taste and adjust seasoning as needed.
Add cooked spaghetti and toss to combine. If the mixture looks too thick, add more broth to loosen (it should be slightly soupy before baking).

Transfer the mixture to the prepared baking dish. Sprinkle with Panko breadcrumbs.
Bake for 25 minutes, or until hot and bubbly. For a golden top, broil for 1–2 minutes at the end.
Let rest for a few minutes before serving.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Variations

Swap turkey for chicken: Use shredded rotisserie chicken or cooked chicken breast.
Add more veggies: Stir in spinach, chopped bell peppers, or broccoli florets.
No sun-dried tomatoes? Use diced roasted red peppers or skip altogether.

Make it gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend.
Add crunch: Mix a tablespoon of melted butter into the Panko topping for extra crispness.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze baked or unbaked tetrazzini in a freezer-safe container for up to 3 months.
Reheat: Warm in a 350°F oven until heated through or microwave in individual portions. Thaw frozen casserole overnight in the fridge before reheating.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, any spaghetti or long pasta works. Just cook it slightly under al dente.

Do I have to use Greek yogurt?

Greek yogurt adds creaminess and protein. You can substitute sour cream if you prefer.

Can I skip the cream cheese?

The cream cheese adds richness and helps thicken the sauce. If omitted, the sauce will be less creamy.

What’s the best way to cook the turkey for this?

Leftover roasted turkey or rotisserie chicken works great. You can also poach or bake turkey breasts, then shred.

Can I make this ahead of time?

Yes, assemble it ahead, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

Can I make this vegetarian?

Yes, omit the turkey and use vegetable broth. Add extra vegetables or a can of white beans for protein.

Why does the sauce need to be a little soupy before baking?

The pasta continues to absorb liquid in the oven, so starting with a slightly loose sauce ensures it stays creamy.

What cheeses can I substitute?

Try Swiss, Fontina, or Cheddar in place of Provolone or Mozzarella.

Is it okay to use oil-packed sun-dried tomatoes?

Yes, just drain and pat off excess oil before chopping and adding.

What’s the benefit of broiling at the end?

It gives the breadcrumb topping a crispy, golden finish that contrasts nicely with the creamy filling.

Conclusion

Turkey Tetrazzini is a cozy, crowd-pleasing casserole that makes the most of leftovers while delivering layers of creamy, cheesy, and savory flavor. With pasta, mushrooms, peas, and a rich sauce baked to bubbly perfection, it’s comfort food done right. Perfect for holidays, potlucks, or any time you want to feed a family with a wholesome, satisfying meal.