Turkey chicken tetrazzini bake (Printable)

Comforting pasta bake with tender poultry, peas, and a crispy parmesan topping in just 20 minutes.

# What You'll Need:

→ Poultry & Dairy

01 - 2 cups cooked shredded turkey or chicken
02 - 1 cup whole milk
03 - ½ cup sour cream
04 - ¾ cup grated parmesan cheese, divided
05 - 1 cup shredded mozzarella cheese

→ Pasta

06 - 8 oz cooked spaghetti or linguine, drained

→ Vegetables

07 - 1 cup frozen peas, thawed
08 - ½ small yellow onion, finely chopped
09 - 2 cloves garlic, minced

→ Sauce & Seasonings

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - ½ tsp salt
13 - ¼ tsp black pepper
14 - ¼ tsp dried thyme
15 - ¼ tsp ground nutmeg (optional)

→ Topping

16 - ½ cup panko breadcrumbs
17 - 2 tbsp melted butter
18 - ¼ cup grated parmesan cheese

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt butter. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until softened.
03 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the sauce is smooth and thickened, about 2 to 3 minutes.
04 - Remove from heat and stir in sour cream, half of the parmesan (¼ cup), mozzarella, salt, pepper, thyme, and nutmeg if using.
05 - Fold in cooked spaghetti, shredded turkey or chicken, and thawed peas until fully coated.
06 - Transfer the mixture into the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining parmesan cheese. Sprinkle evenly over the casserole.
08 - Bake for 15 to 20 minutes until the topping is golden brown and bubbling. Let it rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It transforms holiday leftovers into something so creamy and satisfying that guests forget they're eating repurposed ingredients.
  • Twenty minutes from start to golden-brown crust means weeknight dinner without the guilt of takeout.
  • The panko-parmesan topping gives you that textural contrast that makes people come back for seconds.
02 -
  • Cook your pasta one minute under the package directions because it'll continue softening in the oven, and undercooked is always better than mushy.
  • Make sure your sour cream is at room temperature or it can seize up when you add it to the hot sauce—stir it in gently and the sauce will stay smooth.
  • Don't skip the five-minute rest; it transforms the texture from soupy to spoonable.
03 -
  • Toast your panko in a dry skillet for two minutes before mixing it with butter if you want extra crunch and nuttiness that feels more intentional.
  • Grate your cheese fresh rather than using pre-shredded, as fresh cheese melts more smoothly and won't have anti-caking agents making the sauce grainy.
Go Back