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0 from 90 votes

Turkey Tetrazzini

This Turkey Tetrazzini is a heavenly pasta casserole with chunks of turkey amidst a rich, cheesy and creamy herb flecked sauce, all topped with more cheese and baked until hot and bubbly.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 654 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 1 pound Spaghetti
  • ½ cup butter unsalted
  • 2 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • ½ cup all-purpose flour
  • 8 ounce cream cheese room temperature
  • 3 cups chicken broth low sodium
  • 2 cups milk
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 cups Parmesan Cheese grated
  • 4 cups turkey cooked and chopped

Instructions

    Cup of Yum
  1. Preheat Oven: Preheat the oven to 350°F.
  2. Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
  3. Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
  4. Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
  5. Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9x13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
  6. Bake: Transfer the casserole dish to the oven and bake for 30 - 45 minutes until heated through and the top is starting to brown.

Notes

  • You want this pasta to be saucy which means we want lots of sauce. In order to keep this tetrazzini saucy, make sure you cool the spaghetti first. If you make it first, drain it and let it cool while you're making the sauce.
  • If you're adding peas to this dish, make sure you add them in frozen, you don't have to thaw them, they will cook as the casserole bakes.
  • Season to taste. I prefer my dishes a bit less salty which is why I always use no sodium added chicken broth, but go ahead and add as much salt as you prefer.
  • Make ahead: Prepare it as instructed up to and including step 5 then cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven when it is time to make dinner!
  • Leftovers: Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
  • Freezing: Store leftovers in an airtight container in the freezer for up to 3 months.

Nutrition Information

Serving 1serving Calories 654kcal (33%) Carbohydrates 57g (19%) Protein 34g (68%) Fat 32g (49%) Saturated Fat 17g (85%) Cholesterol 105mg (35%) Sodium 648mg (27%) Potassium 513mg (15%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 833IU (17%) Vitamin C 1mg (1%) Calcium 439mg (44%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 654

% Daily Value*

Serving 1serving
Calories 654kcal 33%
Carbohydrates 57g 19%
Protein 34g 68%
Fat 32g 49%
Saturated Fat 17g 85%
Cholesterol 105mg 35%
Sodium 648mg 27%
Potassium 513mg 11%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 833IU 17%
Vitamin C 1mg 1%
Calcium 439mg 44%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.