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tongs lifting turkey pasta

Turkey Tetrazzini

Delicious Turkey Tetrazzini combines tender chunks of turkey with spaghetti, diced vegetables, and a savory cream sauce. Such a satisfying dinner recipe!
Course Main Course
Cuisine American
Prep Time 20 mins
Cook Time 45 mins
Servings 12 servings
Calories 342


  • 1 tablespoon kosher salt
  • 16 ounces spaghetti
  • 4 tablespoons butter
  • 1 yellow onion (diced)
  • 16 ounces mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 4 tablespoons flour
  • ½ cup dry white wine
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • 1 tablespoon herbes de provence
  • 2 cups turkey (chopped)
  • 1 cup peas
  • 1 cup parmesan cheese (divided)


  • Preheat oven to 350 degrees.
  • Add salt to a large pot of water and bring to a boil. Cook spaghetti al dente according to package directions. When pasta is almost done (cooked enough to eat but still pretty firm), grab about a cup of the pasta water and set aside. Drain the pasta and set aside.
  • While the pasta is cooking, melt butter in large pan, and cook mushrooms and onions over medium high heat until lightly browned and softened. Add garlic and cook an additional 3 minutes. Stir in flour and cook 3-4 minutes until golden and fragrant.
  • Deglaze the pan with the white wine, scraping the bottom of the pan. It will quickly evaporate.
  • Add broth and cream all at once. Cook until thick & bubbly. Bring to a gentle boil and then reduce heat to maintain a simmer so that it can thicken, stirring frequently. Add salt, pepper, and herbs.
  • Combine cooked spaghetti, turkey, peas, and about ¾ of the parmesan cheese with the mushroom sauce. Pour into a greased 9×13 pan or large dutch oven. The pasta will absorb a lot of the sauce when it cooks, so add some of the pasta water to thin it out, if needed.
  • Cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes, uncovered, until hot & bubbly.


Cooking tips:
  • Always boil pasta in salted water. It infuses great flavor into the pasta.
  • Be sure to under cook the pasta. You will finish cooking this meal in the oven, so boiling it to a very al dente state will allow it to not over cook and get mushy at the end.
  • To get the best sear on your mushrooms and onions, stir them as little as possible when they're sauteing in the butter.
  • The peas can be frozen or thawed as they will heat through quickly once combined with all of the hot ingredients.
  • You might want to try adding more pasta water than you think you'll need. It doesn't dilute the flavor at all and keeps the entire pasta dish saucy and not dry.
  • Cut this recipe in half if you're not feeding a giant crowd.
  • If you don't have leftover turkey from a large holiday meal, simply buy a thick chunk of turkey breast from the deli and shred or chop it into small pieces.


Calories: 342kcal | Carbohydrates: 36g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1189mg | Potassium: 364mg | Fiber: 3g | Sugar: 3g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 2mg