Best Turkey Tetrazzini Recipe

4.90 from 19 votes

This is the best Turkey Tetrazzini! The easy creamy pasta dish with mushrooms and peas is a delicious weeknight dinner.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 387kcal

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.

Swap out the heavy cream, white wine and flour for a can of mushroom soup instead. It’s a great way to cut down on prep time!

Use 2 cups of shredded rotisserie chicken instead of leftover turkey.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 20-30 minutes at 325° F.

Freeze your turkey tetrazzini for up to 3 months. Defrost in the fridge overnight then reheat in the oven for 30-40 minutes at 350° F.