Introduction

Remember those nights when dinner felt like a warm hug? A dish that just brought everyone to the table, happy and ready to dig in? That’s exactly what this Turkey Tetrazzini with Peas is all about. It’s the kind of comforting, classic recipe that feels both special and totally doable, even on a busy weeknight. Seriously, you’re going to want to add this one to your go-to rotation!

Why You’ll Love This Recipe

Fast: While it bakes, you can actually relax! Most of the prep is quick.
Easy: Simple steps that anyone can follow. No fancy techniques needed here!
Giftable: Imagine bringing this bubbling casserole to a potluck or a friend’s house – they’ll adore you!
Crowd-pleasing: From picky eaters to seasoned foodies, this creamy, cheesy pasta dish is a guaranteed hit.

Ingredients

Alright, let’s gather our goodies! Don’t worry, it’s mostly pantry staples with a few fresh bits.

16 ounces spaghetti: Don’t forget to snap it in half – it makes it so much easier to eat!
2 tablespoons unsalted butter: For sautéing and that lovely richness.
2 tablespoons olive oil: Helps get things nice and toasty.
1 onion, diced: The sweet base for our creamy sauce.
6-8 garlic cloves, minced: Because garlic makes everything better, right?
1 lb. baby Bella mushrooms, chopped (optional): If you love mushrooms, these add an earthy depth.
1/3 cup all-purpose flour: Our thickening agent – the secret to that luscious sauce.
2 ½ cups milk: The creamy backbone of our tetrazzini.
2 cups low sodium chicken broth: Adds another layer of savory flavor.
1 ½ tablespoons cornstarch: A little helper to ensure our sauce is perfectly smooth and thick.
½ cup heavy cream (may substitute milk): For that extra touch of indulgence. If you prefer, an extra splash of milk works too!
2 teaspoons chicken bouillon: A little flavor booster that really makes a difference.
2 teaspoons Worcestershire sauce: Adds a subtle tang and complexity.
1 ¼ teaspoon salt, plus more to taste: Seasoning is key to bringing out all those delicious flavors.
1 teaspoon each dried oregano, dried parsley, dried basil: A classic Italian trio for that comforting herb flavor.
½ teaspoon each dried thyme, smoked paprika, pepper: Thyme adds warmth, smoked paprika a hint of smokiness, and pepper just a little zing.
¾ cup freshly grated cheddar cheese: For that classic sharp cheddar tang.
1 ¾ cups freshly grated Monterey Jack cheese, divided: Melts like a dream and is wonderfully mild. We’ll use some in the sauce and some on top!
½ cup freshly grated Parmesan cheese: Salty, nutty goodness – always a winner.
3 cups turkey, chopped (may substitute cooked chicken): Leftover turkey from a holiday or rotisserie chicken works perfectly here.
1 cup frozen petite peas, not thawed: They’ll cook right in the oven, adding a pop of color and sweetness.

Panko Topping:

¾ cup panko breadcrumbs: For that irresistible crispy crunch.
1 tablespoon melted butter: Helps toast the panko to golden perfection.
1 tablespoon olive oil: Adds to the crispiness.

How to Make It

Ready to get cooking? It’s easier than you think!

Preheat your oven: Get it nice and hot to 375°F (190°C).
Cook the spaghetti: Boil it up according to the package instructions, but make sure to drain it well. Set it aside for now.
Sauté the aromatics: In a big, oven-safe skillet or a Dutch oven, melt the butter and olive oil over medium heat. Add your diced onion and let it soften for about 5-7 minutes. Then, toss in the minced garlic and mushrooms (if you’re using them). Cook for another 5-7 minutes, until the mushrooms have released their liquid and are starting to get a little golden.
Make the base of the sauce: Sprinkle the flour over the veggies and stir constantly for about a minute. This helps cook out that raw flour taste.
Whisk in the liquids: Slowly pour in the milk and chicken broth, whisking all the while until everything is smooth. Bring it to a gentle simmer, stirring, until it starts to thicken up nicely.
Thicken it up: In a tiny bowl, whisk the cornstarch with just a tablespoon of water until it forms a smooth paste. Pour this “slurry” into your simmering sauce and stir it in. You’ll see it thicken even more!
Add the flavorings: Stir in the heavy cream, chicken bouillon, Worcestershire sauce, salt, oregano, parsley, basil, thyme, smoked paprika, and pepper. Give it a good stir to combine all those wonderful herbs and spices.
Cheese, please! Add the cheddar cheese, 1 cup of the Monterey Jack cheese, and the Parmesan cheese to the sauce. Stir gently until all that cheese is melted and gooey.
Add the turkey: Now, toss in your chopped turkey and let it heat through for about 2-3 minutes, stirring gently.
Combine it all: Gently fold in the cooked spaghetti and the frozen peas. Try not to break the pasta too much!
Prep the topping: In a small bowl, mix together the panko breadcrumbs with the melted butter and olive oil until the crumbs are moistened.
Top it off: Sprinkle the remaining ¾ cup of Monterey Jack cheese evenly over the tetrazzini mixture.
Add the crunch: Evenly sprinkle the prepared panko topping over the cheese.
Bake to bubbly perfection: Pop it into your preheated oven and bake for 20-25 minutes, or until it’s all bubbly and the topping is a lovely golden brown. Let it stand for about 5 minutes before serving – it needs a moment to settle, trust me!

Substitutions & Additions

This recipe is super forgiving and easy to tweak! Here are a few ideas:

Protein Swap: Leftover rotisserie chicken is a fantastic stand-in for turkey. You could even use ham!
Veggies: Feel free to add other veggies like diced carrots, celery, or even some wilted spinach. Just make sure to sauté them with the onions and mushrooms.
Cheeses: Don’t have Monterey Jack? Gruyere, Colby Jack, or even a sharp white cheddar would be delicious.
Creaminess: If you’re out of heavy cream, simply use a bit more milk. The sauce will still be wonderfully creamy!
Spice: For a little kick, a pinch of red pepper flakes would be a great addition.

Tips for Success

A few little tricks to make your Turkey Tetrazzini even better:

Don’t Overcook the Pasta: Cook your spaghetti just until al dente, as it will continue to cook in the oven.
Melt the Cheese Gently: Stir the cheese into the sauce over low heat to prevent it from becoming oily.
Prep Ahead: You can assemble the tetrazzini (up to step 10) the day before. Cover it tightly and refrigerate. When you’re ready to bake, add the cheese and panko topping and bake for a few extra minutes, until heated through and bubbly.
Peas from Frozen: No need to thaw those peas! They’ll cook perfectly in the oven.

How to Store It

Leftovers? Lucky you! This Turkey Tetrazzini reheats beautifully. Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQs

Can I make this vegetarian?

Absolutely! Simply omit the turkey and chicken broth. You can use vegetable broth and add more mushrooms or other veggies for substance. You might want to add a can of drained chickpeas for extra protein.

How long does it take to bake?

The baking time is usually around 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.

Can I freeze Turkey Tetrazzini?

Yes, you can freeze the unbaked or baked tetrazzini. If freezing unbaked, thaw it in the refrigerator overnight before baking. If freezing baked, let it cool completely before covering and freezing. Thaw and reheat as directed for refrigerated leftovers.

Cozy Turkey Tetrazzini with Peas

A comforting and classic Turkey Tetrazzini with Peas recipe that's easy to make and a guaranteed crowd-pleaser. Perfect for busy weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Servings 6

Equipment

Oven-safe skillet or Dutch oven
Small bowl

Ingredients

Main ingredients

16 ounces spaghetti snap it in half
2 tablespoons unsalted butter
2 tablespoons olive oil
1 onion diced
6 garlic cloves minced
1 lb baby Bella mushrooms chopped (optional)
0.33 cup all-purpose flour
2.5 cups milk
2 cups low sodium chicken broth
1.5 tablespoons cornstarch
0.5 cup heavy cream may substitute milk
2 teaspoons chicken bouillon
2 teaspoons Worcestershire sauce
1.25 teaspoon salt plus more to taste
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
0.5 teaspoon dried thyme
0.5 teaspoon smoked paprika
0.5 teaspoon pepper
0.75 cup freshly grated cheddar cheese
1.75 cups freshly grated Monterey Jack cheese divided
0.5 cup freshly grated Parmesan cheese
3 cups turkey chopped (may substitute cooked chicken)
1 cup frozen petite peas not thawed

Panko Topping

0.75 cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon olive oil

Instructions

Preheat your oven to 375°F (190°C).
Cook the spaghetti according to package instructions, then drain well and set aside.
In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Sauté onion for 5-7 minutes until softened. Add garlic and mushrooms (if using) and cook for another 5-7 minutes until mushrooms release liquid and start to brown.
Sprinkle flour over the vegetables and stir constantly for about a minute.
Slowly whisk in milk and chicken broth until smooth. Simmer, stirring, until the sauce begins to thicken.
In a small bowl, whisk cornstarch with 1 tablespoon of water to form a smooth paste. Pour into the simmering sauce and stir until thickened.
Stir in heavy cream, chicken bouillon, Worcestershire sauce, salt, oregano, parsley, basil, thyme, smoked paprika, and pepper.
Add cheddar cheese, 1 cup of Monterey Jack cheese, and Parmesan cheese. Stir gently until melted and gooey.
Add chopped turkey and heat through for 2-3 minutes, stirring gently.
Gently fold in the cooked spaghetti and frozen peas.
In a small bowl, mix panko breadcrumbs with melted butter and olive oil until moistened.
Sprinkle the remaining ¾ cup of Monterey Jack cheese evenly over the tetrazzini mixture.
Sprinkle the prepared panko topping over the cheese.
Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.

Notes

This recipe is super forgiving and easy to tweak! You can substitute chicken for turkey, add other vegetables like carrots, celery, or spinach, or use different cheeses like Gruyere or Colby Jack. If you're out of heavy cream, milk works too, and a pinch of red pepper flakes can add some heat.