One Pot Turkey Tetrazzini Recipe

Prep Time 5 mins
Total Time 25 mins
Servings 6 servings

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This One Pot Turkey Tetrazzini is an easy dinner idea, perfect for using up leftover turkey or chicken! It comes together in 30 minutes or less in just one pan!

long overhead image of turkey tetrazzini in black skillet with mushrooms and peas
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It’s hard to find anything to dislike about a one pot pasta recipe, especially in the fall when all we are craving is hearty comfort food!

After remaking this Turkey Tetrazzini Soup a while back, I thought to myself, “whyyyyy have I not done a one pot tetrazzini?!? It just makes sense!” Because with Thanksgiving and Christmas and all the holiday celebrations and dinner, you are almost guaranteed to have a little extra turkey lying around.

(You don’t?? Just chop up a couple boneless chicken breasts and cook them in the pan before starting the mushrooms! No problem.)

close up image of turkey tetrazzini on white plate on wooden background

Because life is a little crazy right now, I wanted to use up that turkey to make an easy dinner recipe that you can crank out even when you’re running on extra cups of coffee and dry shampoo. And if my kids will eat it without complaining? You know it’s a win!

I like to use a combination of low sodium chicken broth and milk or cream in my creamy one pot pasta recipes, because I find if you use allllllll cream, it’s just too heavy, and it gets thick and the sauce is just not as smooth or luscious. Adding just a bit of cream can give the sauce that great depth of flavor and a bit of decadence, while making sure it’s still a reasonable dinner option for every day. You can skip the cream completely and just use milk if you want to really lighten it up!

overhead image of plate of turkey tetrazzini with fork stuck in noodles

Tips and Tricks for Making this One Pot Turkey Tetrazzini:

  • You can add in extra veggies if you want! I tried to keep this one pot version as close to the original as possible, but there are lots of other vegetables that would be great in here.
  • You can make this gluten-free by using gluten-free pasta, but you may need to adjust the ratio of liquid to pasta and it’s not something I’ve tried myself.
  • The best way to reheat pasta is to add a little splash of water, broth, or milk before microwaving — it keeps the sauce nice and smooth while it’s reheated!
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One Pot Turkey Tetrazzini Recipe

5 from 1 vote
This One Pot Turkey Tetrazzini Recipe is an easy dinner idea that's perfect for using up leftover turkey or chicken! It's rich, flavorful, creamy, and comes together in 30 minutes or less in just one pan!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 397cal

Ingredients

  • 1 tablespoon canola oil
  • 1 cup white mushrooms stems removed if desired, thinly sliced
  • ½ medium onion finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon black pepper
  • 1 ½ cups low sodium chicken broth
  • 2 cups milk or cream* (any kind)
  • 340g spaghetti noodles broken in half (¾ pound)
  • 2 cups cooked turkey or chicken chopped
  • 1 cup frozen peas
  • ½ cup Parmesan cheese shredded

Instructions

  • In a large pan, heat oil over medium-high heat. Add mushrooms and onion and cook until mushrooms are browned and onions are softened, 3-4 minutes. Add garlic, salt, thyme, parsley and pepper and cook 1 minute.
  • Add broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Stir in cream and bring to a simmer over medium heat.
  • Stir in spaghetti and return to a simmer, cover and cook for 10-15 minutes, until pasta is cooked to desired doneness, stirring often.
  • Stir in turkey, peas and Parmesan. Cover and let sit until heated through. Serve.

Notes

*If using heavy cream, you might find you need to add more broth because the sauce thickens quickly. If using milk, you may find you need to thicken the sauce at the end with corn starch.
Different pastas and different liquids will require different amounts — but this is fine! If you need to add a bit more liquid, do it. If you need to thicken the sauce after, do it. Keep in mind the sauce will thicken quickly once it is off the heat. 
Substitutions:
  • You can sub chicken for the turkey or omit and use vegetable broth for a vegetarian meal.
  • You can add in extra veggies as you see fit
  • Any cut of pasta will work — aim for 340 grams or ¾ pound of whatever you use.
 

Nutrition Information

Serving: 320grams | Calories: 397cal | Carbohydrates: 52g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 613mg | Potassium: 510mg | Fiber: 4g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Danielle says

    This is perfect for the leftover turkey I have in my fridge! I was literally on my way to work this morning trying to come up with recipe ideas for it 🙂 I agree about the cream, I always use a mix of cream and broth. I love cream, but all cream is sometimes just too much!

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