This Creamy Turkey Tetrazzini recipe is a delicious way to use up leftover turkey! An easy and cheesy pasta bake that also works really well with chicken. It’s so easy and satisfying that it might just become a new weeknight dinner staple!

Easy Turkey Tetrazzini

Anytime I can use up leftovers in a delicious and new way, I am all in! This turkey tetrazzini is one such example of prime leftover usage, if I do say so myself. Whether it’s a few days after a holiday and your family’s tired of turkey sandwiches, or you simply have leftover chicken any time of the year, you can whip up this simple pasta bake in no time for a rich, creamy, and decadent meal that takes almost zero effort to make.

I love stirring in a bag of frozen broccoli for a little green and a boost of added nutrients, too! Just mix it in before pouring the pot of pasta and fixings into the baking pan. Although, this recipe sans veggies all on its own is pure heaven, too. It’s a great and simple weeknight meal, but it’s also warm and comforting enough to enjoy on a cozy weekend evening. I hope you love this cheesy, easy recipe!

What’s in turkey tetrazzini?

Turkey tetrazzini is such a simple, delicious meal. In it, you’ll find spaghetti, butter, flour, garlic, milk, chicken broth, cheese, shredded turkey (or chicken), and salt and pepper!

What can you add to turkey tetrazzini?

To brighten up turkey tetrazzini, I love adding frozen broccoli. You could also add frozen peas, carrots, or any other veggies you like. In place of turkey, you could also use shredded chicken. Just cook and crumble it prior to adding it to the dish!

How do you store tetrazzini?

Wait until the tetrazzini is cool, and spoon it into an airtight container to store in the fridge for up to 4 days. This is also a great freezer meal; freeze for up to 3 to 4 months.

How to make turkey tetrazzini:

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish well and set aside.
Bring 4 quarts of water to a boil. Break the spaghetti in half, and place in the water. Cook for 5 minutes.
Drain the spaghetti into a colander and set aside. Return the stock pot to the stove.
Over medium to medium-high heat, melt the butter.
When the butter is melted, whisk in the flour and let it cook for 1 minute.
Add garlic and cook until fragrant, about 30 seconds.
Slowly whisk in milk and chicken broth. Cook, stirring constantly, 2 minutes.
Remove from heat and whisk in parmesan and 1/2 cup of grated swiss/mozzarella, turkey, salt, and pepper.
Add the cooked noodles to the mixture. Add additional salt and pepper to taste.
Transfer all of the cheesy goodness to the prepared 9×13-baking dish. Top with the 2 cups of remaining cheese.
Bake at 350 degrees F. for 30 minutes, until everything is melted and bubbly.
Let the dish rest for 5 minutes before serving hot.