This is the best Turkey Tetrazzini! The easy creamy pasta dish with mushrooms and peas is a delicious weeknight dinner.
This is one of my fave recipes to make after the holidays because it’s like a completely new meal when you’re sick of turkey. Plus, who doesn’t love pasta?!
Why you’ll love this recipe
- Reuse your leftovers: Use your leftover turkey (or chicken) to make this yummy pasta and reduce waste.
- Super easy: It’s really easy to make and a great option for busy weeknights.
Ingredients and substitutions
- Spaghetti – linguine or angel hair would also be good.
- Leftover turkey – use leftover or rotisserie chicken instead.
- Button mushrooms – baby portobello, cremini or drained canned mushrooms would all be good.
- Butter – olive oil would also work.
- Garlic – you could also use ¼ tsp. garlic powder.
- Flour – use gluten-free flour or arrowroot instead.
- Dry white wine – swap out for chicken or vegetable broth.
- Heavy cream – half and half or sour cream are great lower-calorie options.
- Parmesan – use cheddar, gruyere or mozzarella in a pinch.
- Frozen peas – or another frozen veggie blend like corn or carrots.
- Fresh parsley – fresh thyme would also be good.
How to make turkey tetrazzini
Step 1: Cook the pasta.
Cook, then drain and reserve a cup of pasta water.
Step 2: Sauté the mushrooms.
Cook until they release their liquid.
Step 3: Make the sauce.
Sauté the garlic, then whisk in the flour, wine, pasta water, cream and parmesan.
Step 4: Add everything to the pot.
Add the spaghetti, turkey, mushrooms and peas to the sauce.
Step 5: Toss to combine.
Cook until heated through.
Step 6: Garnish with parmesan.
Garnish with parsley and extra parmesan cheese, then serve and enjoy.
Recipe tips and variations
This turkey tetrazzini is super customizable! Here are some tips for making it your own:
- Flavour depth: Add sherry or white wine to the sauce.
- Creamy upgrade: Use half-and-half or light cream for a richer sauce.
- Let it rest: Let the tetrazzini rest 5-10 minutes before serving.
- Healthy swaps: Use Greek yogurt for a lighter sauce and whole-wheat pasta for added fiber.
- Nutrient boost: Add sautéed veggies like spinach, bell peppers, or asparagus, and boost protein with lentils or chickpeas.
Frequently asked questions
Can I use wild rice or quinoa instead of pasta?
Yes! These offer more fiber and nutrients than traditional pasta. Just make sure to adjust cooking times as needed.
Can I make this gluten-free?
Absolutely! Use gluten-free pasta or explore grain-free options like zucchini noodles or spaghetti squash. Don’t forget to swap out the flour for a gluten-free substitute, too.
What are some creative ways to add more vegetables?
You can try adding roasted vegetables like brussels sprouts or butternut squash with the other sautéed veggies. You can also finely chop mushrooms and blend them into the sauce for a hidden veggie boost.
Can I make this vegan?
For a vegan version, omit the chicken and use dairy-free butter, plant-based milk and nutritional yeast instead of parmesan for a cheesy flavour.
What to serve with turkey tetrazzini
This pasta is a full meal on its own! If you’re looking for side dish options, keep things simple by serving with:
- Green salad or brussels sprouts
- Garlic bread or crusty dinner rolls
- Tomato basil soup or butternut squash soup
How to store and reheat
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 20 minutes or microwave in 1-minute intervals until heated through.
Freeze & reheat from frozen: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for 25-30 minutes until hot and bubbly.
More tasty pasta recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this pasta into meal prep.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Best Turkey Tetrazzini Recipe
Ingredients
- 1/2 lb spaghetti
- 2 cups leftover turkey or chicken
- 8 oz button mushrooms, sliced
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup parmesan cheese, grated
- 1 cup frozen peas
- Fresh parsley, for garnish
Instructions
- Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.
- Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.
- Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.
- Add pasta, leftover turkey, mushrooms and peas, tossing well to combine and cooking for 2 minutes or so until heated through.
- Garnish with parsley and extra parmesan cheese, then serve and enjoy.
Video
Comments & Reviews
Brandon Pulkrabek says
Made it exactly like the recipe except I had frozen peas with carrots so I used that. It was fantastic. Not too watery or liquidy. Sauce held to the noodles. Really enjoyed. Thanks Taylor!
Taylor Stinson says
I’m so happy you enjoyed, Brandon 🙂 Thanks for leaving your review!!