This One Pot Turkey Tetrazzini Recipe is an easy dinner idea that’s perfect for using up leftover turkey or chicken! It’s rich, flavorful, creamy, and comes together in 30 minutes or less in just one pan!

One pot pastas check every box on my list, especially in the fall when we’re all craving hearty comfort food.

After remaking my Turkey Tetrazzini Soup a while back, I thought to myself, “Why have I not done a one pot tetrazzini?!” It just makes sense! Because with Thanksgiving and Christmas and all all the holiday feasts coming up, there are bound to be leftovers.

And this recipe is the perfect way to use those leftovers up! Bonus: this meal only dirties one dish and comes together in 25 minutes.

Got lots of leftover turkey? Check out this Turkey Tetrazzini, this Turkey Alfredo Stromboli or this Turkey Pot Pie.

Ingredients Needed:

• Oil: I use canola oil to saute the mushroom and onion, but any neutral flavored oil will work.
• White Mushrooms: thinly slice the mushrooms so they cook down and soak in all the flavor from the seasonings.
• Onion: adds a delicious savory flavor
• Seasonings: we’re seasoning our veggies and cream sauce with a combination of minced garlic, salt, dried thyme, dried parsley, and black pepper.
• Chicken Broth: I like to use low sodium chicken broth so I can add salt to taste on my own. If you use regular broth, you may want to reduce the added salt.
• Milk or Cream: either one will work. Heavy cream will be richer while milk will be lightened up a bit.
• Spaghetti: break the noodles in half so they can be easily added to the pan.
• Turkey: you’ll need 2 cups of cooked turkey! If you have leftover cooked chicken (Shredded Chicken or Baked Chicken Breast perhaps?), that will work too.
• Frozen Peas: peas add a bit of color and a pop of texture.
• Parmesan Cheese: helps thicken the sauce and add some salty, cheesy flavor.

How to Make One Pot Turkey Tetrazzini

This one pot pasta dinner comes together in a quick 25 minutes!

1. Sauté the mushroom and onion: Heat oil in a large pan over medium-high heat, then addd mushrooms and onion.
2. Season with garlic, salt, thyme, parsley, and pepper. Cook for another minute.
3. Deglaze the pan by adding broth and scraping the bottom to remove any stuck on bits.
4. Make the sauce: Stir in cream and bring to a simmer before adding the pasta.
5. Cook the pasta: Cover and cook until the pasta is al dente.
6. Add the meat, peas, and cheese: Once the pasta is cooked, stir in turkey, peas, and parmesan. Cover and let sit until heated, then serve.

Turkey Tetrazzini FAQs

Tips and Notes

• Use pre-cooked meat! Whether you’re using turkey or chicken, make sure you’re using up leftovers or pre-cooking it first.
• If you use heavy cream, you might find you need more broth. The sauce will thicken quickly.
• If you use milk, you may need to thicken the sauce at the end with a sprinkle of cornstarch. Just be sure to dissolve the corn starch in water before adding it.
• Adjust as needed. Keep in mind that different pastas and liquids will require different amounts. This is fine, though! If you need to add more liquid, go ahead. If you need to thicken the sauce after cooking, do it.
• Serve right away. The sauce will thicken quickly once it’s off the heat!

Variations

• Add more veggies. Feel free to cook more veggies with the onion and mushroom. Try broccoli florets, chopped bell pepper, asparagus, kale, you name it.
• Use another meat. Swap the cooked turkey out for cooked chicken or check out my Chicken Tetrazzini Recipe.
• Make it vegetarian. Just leave out the meat and swap the chicken broth for veggie broth.
• Try another pasta shape. Really anything will work! You’ll need 340 grams or ¾ pounds.

Serving Suggestions

With protein, veggies, and carbs, this Turkey Tetrazzini really is a complete meal in one pot. However, you can totally pair it up with a couple of yummy sides.

Try it with a simple green salad, Garlic Bread, Roasted Green Beans, or Air Fryer Broccoli.

More One Pot Pasta Recipes You’ll Love

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One Pot Pasta Primavera Recipe + VIDEO

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One Pot Sausage, Tomato and Pesto Pasta

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One Pot BBQ Chicken Chili Mac

Dinner

Feta Pasta with Dill

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One Pot Turkey Tetrazzini Recipe

This One Pot Turkey Tetrazzini Recipe is an easy dinner idea that's perfect for using up leftover turkey or chicken! It's rich, flavorful, creamy, and comes together in 30 minutes or less in just one pan!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 397cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 cup white mushrooms stems removed if desired, thinly sliced
• ½ medium onion finely diced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 ½ cups low sodium chicken broth
• 2 cups milk or cream* (any kind)
• 340g spaghetti noodles broken in half (¾ pound)
• 2 cups cooked turkey or chicken chopped
• 1 cup frozen peas
• ½ cup Parmesan cheese shredded

US Customary – Metric

Instructions

• In a large pan, heat oil over medium-high heat. Add mushrooms and onion and cook until mushrooms are browned and onions are softened, 3-4 minutes. Add garlic, salt, thyme, parsley and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Stir in cream and bring to a simmer over medium heat.
• Stir in spaghetti and return to a simmer, cover and cook for 10-15 minutes, until pasta is cooked to desired doneness, stirring often.
• Stir in turkey, peas and Parmesan. Cover and let sit until heated through. Serve.

Video

Notes

*If using heavy cream, you might find you need to add more broth because the sauce thickens quickly. If using milk, you may find you need to thicken the sauce at the end with corn starch.

Different pastas and different liquids will require different amounts — but this is fine! If you need to add a bit more liquid, do it. If you need to thicken the sauce after, do it. Keep in mind the sauce will thicken quickly once it is off the heat. 

Substitutions:

• You can sub chicken for the turkey or omit and use vegetable broth for a vegetarian meal.
• You can add in extra veggies as you see fit
• Any cut of pasta will work — aim for 340 grams or ¾ pound of whatever you use.

 

Nutrition

Serving: 320grams | Calories: 397cal | Carbohydrates: 52g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 613mg | Potassium: 510mg | Fiber: 4g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 2mg

The post One Pot Turkey Tetrazzini Recipe appeared first on The Recipe Rebel.

This Chicken Tetrazzini is made with juicy shredded chicken, sauteed mushrooms, peas, and a creamy homemade sauce, topped with cheese and baked until golden!

We’ve come to the end of the month and I’m sharing my last chicken dinner to make with this month’s 6 Ingredient Staple: this Perfect Roast Chicken!

With our chicken carcass (it’s gold — don’t throw it out!) we made this Homemade Chicken Stock, and with our stock we made this classic Chicken Noodle Soup.

Now we’re taking our chicken and chicken stock to the next level with this easy Chicken Tetrazzini.

There are no canned cream soups in sight here, but I promise you that homemade is the only way to do tetrazzini — the flavor is so much better and you can customize it to your tastes.

I’ll show you how to do it with my tips below!

What are the ingredients in Tetrazzini?

Traditionally, tetrazzini is made with mushrooms, chicken or turkey (see my Turkey Tetrazzini recipe here and my One Pot Turkey Tetrazzini Recipe here), and a creamy sauce that includes white wine.

Now, here at The Recipe Rebel we are all about easy, family meals and I don’t cook a lot with wine (or mushrooms, to be honest), and I didn’t use it here.

If you prefer, you can substitute ½ cup of the chicken broth for dry white wine, but I wouldn’t say that it changes the flavor enough to warrant buying a bottle if you aren’t going to use it (or drink it) all.

I like to add frozen peas, because it’s one of the vegetables we all enjoy here, and when I’m making it for my family, I usually leave out the mushrooms (or they pick them out).

There really is a lot of flexibility here, so feel free to customize the recipe a little.

Variations on this Chicken Tetrazzini recipe:

• Swap your vegetables: as I mentioned above, you can leave out the peas and mushrooms or keep them and add in your favorites. Any vegetables you add should be cooked (or at least par-cooked) before you add them to the tetrazzini before baking..
• Swap your protein: don’t have leftover chicken but you have turkey? Ham? Salmon? Feel free to swap it out for what you have handy.
• Swap your noodles: tetrazzini is traditionally made with long noodles, either spaghetti or linguine or spaghettini, but there really are no rules since they are cooked before being tossed with everything else.
• Get that crispy crust: if you like your baked pastas with a crispy bread crumb crust, feel free to stir together a little melted butter and some Panko bread crumbs and sprinkle them over the top before baking.

What do I do if I don’t have precooked chicken?

If you’ve made your roast chicken and the family ate it all (it happens all the time here!), this Slow Cooker Shredded Chicken and this Instant Pot Shredded Chicken are great ways to prep some chicken without having to do a lot of work.

If you don’t have a slow cooker or Instant Pot, these Pan Fried Chicken Breasts would be a great addition — just let cool for at least 10 minutes before chopping and adding to the tetrazzini.

How to store Chicken Tetrazzini:

In the refrigerator:

Tetrazzini is a great dish to prep ahead and save in the fridge for a busy weeknight!

Just prep up to the point of baking, then cover tightly and refrigerate up to 4 days before baking. (Note: the pasta will absorb the sauce as it sits, so you may want to add a 1/4-½ cup of water or cream to the dish before baking if you notice it looks dry)

You can also bake and serve immediately, then refrigerate leftovers up to 4 days.

In the freezer:

Tetrazzini is also a great freezer meal! You can pour it into a 9×13″ baking dish as the recipe calls for or you can divide it into smaller dishes for individual meals.

Simply prepare up to the point of baking, then cover tightly and freeze up to 3 months.

I recommend thawing before baking, either on the counter or in the refrigerator, as it will bake up more evenly than trying to bake from frozen.

More baked pasta dishes you’ll love!

We love baked pastas because they are perfect for prepping ahead and refrigerating or freezing until you need them! Here are a few family favorites:

• Rigatoni Pasta Bake
• Manicotti recipe
• Baked Ziti with Italian Turkey Sausage
• Easy Lasagna recipe
• Chicken Alfredo Bake

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Chicken Tetrazzini

This Chicken Tetrazzini is made with juicy shredded chicken, sauteed mushrooms, peas, and a creamy homemade sauce, topped with cheese and baked until golden!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 584cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup unsalted butter
• 1 cup chopped mushrooms
• ½ medium onion finely diced
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup all purpose flour
• 2 cups chicken stock
• 2 cups cream – 10%-18%
• 2 cups cooked, chopped chicken
• 1 cup frozen peas

To Assemble Tetrazzini:

• 375 grams dry spaghetti about 13oz
• 1 cup shredded mozzarella cheese

Instructions

Sauce

• In a large skillet, melt butter.
• Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
• Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
• Stir in flour until completely absorbed by the butter.
• Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
• Stir in cooked chicken and peas.

Chicken Tetrazzini

• Preheat the oven to 400 degrees if baking immediately.
• Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
• Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
• Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

Video

Nutrition

Calories: 584cal | Carbohydrates: 48g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 449mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 3mg

The post Chicken Tetrazzini appeared first on The Recipe Rebel.