Turkey Chicken Tetrazzini Bake (Printable Version)

A creamy pasta bake featuring tender turkey or chicken, sweet peas, and a golden parmesan crust ready in 30 minutes.

# What You'll Need:

→ Poultry & Dairy

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

→ Pasta

06 - 8 ounces cooked spaghetti or linguine, drained

→ Vegetables

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

→ Sauce & Seasonings

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon dried thyme
15 - 1/4 teaspoon ground nutmeg, optional

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons melted butter
18 - 1/4 cup grated Parmesan cheese

# Steps to Follow:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
03 - Stir in the flour and cook for 1 minute. Gradually whisk in milk, continuing to stir until the sauce thickens, approximately 2 to 3 minutes.
04 - Remove skillet from heat. Stir in sour cream, 1/4 cup Parmesan, mozzarella, salt, black pepper, thyme, and nutmeg if using.
05 - Fold cooked pasta, shredded turkey or chicken, and thawed peas into the sauce until evenly coated. Transfer the mixture into the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan cheese. Sprinkle evenly over the pasta mixture.
07 - Bake for 15 to 20 minutes until the topping is golden brown and the casserole is bubbling. Let stand for 5 minutes before serving.

# Additional Tips::

01 -
  • It transforms tired leftovers into a dish so creamy and satisfying that guests never suspect it's a rescue mission.
  • The whole thing comes together in 30 minutes, which means you can go from fridge rummaging to golden-brown oven magic before anyone notices you're cooking.
  • That panko crust catches the heat just right, giving you crunch against silky pasta and sauce that somehow feels both indulgent and honest.
02 -
  • If you dump cold sour cream directly into a hot sauce, it will break and separate into an oily, grainy mess—always add it off heat and fold gently, like you're folding a secret.
  • Frozen peas don't need cooking; just thaw them so they stay whole and bright instead of turning into mushy green bits that disappear into the sauce.
  • That 5-minute rest after baking is not optional—it lets the casserole firm up just enough to slice cleanly instead of sliding across the plate as a creamy puddle.
03 -
  • Grate your parmesan and mozzarella yourself—pre-shredded cheese has anti-caking agents that make the sauce feel grainy instead of silky.
  • Don't skip the thyme or the optional nutmeg; those little seasonings are what make this taste like something you meant to make, not something you threw together.
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