Turkey Chicken Tetrazzini Bake (Printable)

Creamy pasta bake featuring tender poultry, sweet peas, and a crunchy golden panko topping.

# 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 oz 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 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1/2 tsp salt
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp dried thyme
15 - 1/4 tsp ground nutmeg (optional)

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp melted butter
18 - 1/4 cup grated parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt butter. Add onion and garlic; sauté until softened, about 2 to 3 minutes.
03 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture thickens, about 2 to 3 minutes.
04 - Remove from heat and stir in sour cream, 1/4 cup parmesan, mozzarella, salt, pepper, thyme, and nutmeg if using.
05 - Fold cooked pasta, shredded turkey or chicken, and peas into the sauce until evenly coated. Transfer mixture to 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 casserole.
07 - Bake for 15 to 20 minutes until golden brown and bubbling. Let rest 5 minutes before serving.

# Expert Tips:

01 -
  • It takes twenty minutes start to finish and uses whatever cooked poultry you already have on hand.
  • The creamy sauce with a crunchy parmesan crust hits that perfect contrast of textures.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overcook the pasta before baking or it'll turn mushy—aim for just al dente.
  • Let the sauce thicken fully on the stove before mixing in the pasta, otherwise it'll be soupy in the oven.
  • If the top browns too fast, tent it loosely with foil for the last few minutes.
03 -
  • Toast the panko in a dry skillet for a minute before mixing it with butter and parmesan—it adds an extra layer of crunch.
  • Use freshly grated parmesan instead of the pre-shredded kind for a creamier melt and better flavor.
  • If the sauce looks too thick, thin it with a splash of pasta water or chicken broth before folding in the noodles.
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