Creamy Turkey Tetrazzini

5 from 1 vote

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

creamy turkey tetrazzini like a casserole in a dish.
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Anytime I can use leftovers in a delicious and new way, I am all in! This turkey tetrazzini is an example of prime leftover usage if I say so myself. Whether it’s a few days after a holiday and your family’s tired of turkey sandwiches, or you 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. Just mix it in before pouring the pot of pasta and fixings into the baking pan. Although this recipe sans veggies 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.

An overhead shot of the noodles and other ingredients being stirred with a wooden utensil in a ceramic bowl with two red handles. A bowl of cheese is in the upper left-hand corner waiting to be added to the recipe.

Why You’ll Love This Recipe

  • This is an inventive way to use up those holiday leftovers.
  • With turkey as the main protein, it offers a good source of lean protein, and adding veggies makes it a healthy choice for any meal.
  • You can prepare the dish ahead of time and bake it when ready to serve, making it a convenient option for busy weeknights or entertaining guests.

Recipe Ingredients

  • Spaghetti – I use the thin
  • Butter
  • Flour
  • Garlic – cloves
  • Milk
  • Chicken broth
  • Cheese – parmesan and mozzarella
  • Turkey

See the recipe card below for full information on ingredients and quantities.

ingredients for turkey tetrazzini.

How to Make Turkey Tetrazzini

  1. Boil spaghetti and set aside.
  2. Melt the butter and whisk in flour, garlic, milk, and broth.
  3. Add cheese, turkey, and seasonings.
  4. Combine with the noodles and place in a dish to bake until melted and bubbly!

Recipe FAQs

What’s in Turkey Tetrazzini?

This turkey tetrazzini recipe is so simple to make, and it’s delicious! It has spaghetti, butter, flour, garlic, milk, chicken broth, cheese, shredded turkey (or chicken), 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 before 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 3 to 4 months.

An overhead shot of the pasta all mixed, covered in grated cheese inside a ceramic rectangular pan that is white with bright blue speckles, on top of a white granite counter top.

Expert Tips

  • You can easily customize the recipe by adding your favorite vegetables, using different types of cheese, or even substituting chicken for turkey.
  • It can be served as a main dish or a hearty side, making it suitable for various occasions, from family dinners to potlucks.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley if desired.
A small white plate with a serving of the turkey tetrazzini on it, including a silver fork. In the background is the dish the serving has been taken from, including a silver serving spoon.

More Turkey Recipes to Consider

creamy turkey tetrazzini like a casserole in a dish
5 from 1 vote

Creamy Turkey Tetrazzini

Creamy turkey tetrazzini is a delicious and cheesy pasta bake that makes using up leftovers easy and scrumptious!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 12


  • 1 pound thin spaghetti
  • 1/3 cup butter
  • 1/3 cup flour
  • 3 to 4 cloves garlic, minced
  • 1 1/2 cups whole milk
  • 2 cups chicken broth
  • 1/2 cup fresh grated parmesan
  • 2 1/2 cups mozzarella or swiss cheese, or a mix of the two, grated, divided
  • 2 cups cooked turkey, shredded
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Additional salt and pepper, to taste
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  • Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish well and set aside.
  • In a large dutch oven, bring 4 quarts of water to a boil. Break the spaghetti in half, and place in the water. Cook for 5 minutes, stirring often. 
  • 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, until mixture starts to bubble. Cook for 2 minutes.
  • Remove from heat and whisk in parmesan and 1/2 cup of grated swiss/mozzarella. When cheeses are melted, stir in the 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.


  • You can also use leftover chicken in this recipe.
  • I also love to stir in a bag of frozen broccoli before I put everything in the pan for some color and veggies.
  • You can customize this recipe by adding your favorite vegetables, using different types of cheese, or even substituting chicken for turkey.
  • Turkey Tetrazzini is an excellent way to use leftover turkey, especially after holidays like Thanksgiving.


Serving: 1 of 12 servings, Calories: 333kcal, Carbohydrates: 33g, Protein: 19g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 828mg, Potassium: 223mg, Fiber: 1g, Sugar: 3g, Vitamin A: 406IU, Vitamin C: 0.2mg, Calcium: 221mg, Iron: 1mg
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