One Pot Turkey Tetrazzini Recipe

Prep Time 5 minutes
Total Time 25 minutes
Servings 6 servings

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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!

overhead image of one pot turkey tetrazzini in pan with tongs.

Love one pot meals? Try this Chicken Penne Pasta, this Pasta Carbonara Recipe or this One Pot Pasta Primavera Recipe next!

One pot pastas check every box on my list, especially in the fall when we’re all craving hearty comfort food.

After remaking my Turkey Tetrazzini Soup a while back, I thought to myself, “Why have I not done a one pot tetrazzini?!” It just makes sense! Because with Thanksgiving and Christmas and all all the holiday feasts coming up, there are bound to be leftovers.

And this recipe is the perfect way to use those leftovers up! Bonus: this meal only dirties one dish and comes together in 25 minutes.

Got lots of leftover turkey? Check out this Turkey Tetrazzini, this Turkey Alfredo Stromboli or this Turkey Pot Pie.

Ingredients Needed:

ingredients needed for one pot turkey tetrazzini.
  • Oil: I use canola oil to saute the mushroom and onion, but any neutral flavored oil will work.
  • White Mushrooms: thinly slice the mushrooms so they cook down and soak in all the flavor from the seasonings.
  • Onion: adds a delicious savory flavor
  • Seasonings: we’re seasoning our veggies and cream sauce with a combination of minced garlic, salt, dried thyme, dried parsley, and black pepper.
  • Chicken Broth: I like to use low sodium chicken broth so I can add salt to taste on my own. If you use regular broth, you may want to reduce the added salt.
  • Milk or Cream: either one will work. Heavy cream will be richer while milk will be lightened up a bit.
  • Spaghetti: break the noodles in half so they can be easily added to the pan.
  • Turkey: you’ll need 2 cups of cooked turkey! If you have leftover cooked chicken (Shredded Chicken or Baked Chicken Breast perhaps?), that will work too.
  • Frozen Peas: peas add a bit of color and a pop of texture.
  • Parmesan Cheese: helps thicken the sauce and add some salty, cheesy flavor.
close up image of noodles twirled around tongs.
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How to Make One Pot Turkey Tetrazzini

This one pot pasta dinner comes together in a quick 25 minutes!

  1. Sauté the mushroom and onion: Heat oil in a large pan over medium-high heat, then addd mushrooms and onion.
  2. Season with garlic, salt, thyme, parsley, and pepper. Cook for another minute.
  3. Deglaze the pan by adding broth and scraping the bottom to remove any stuck on bits.
  4. Make the sauce: Stir in cream and bring to a simmer before adding the pasta.
  5. Cook the pasta: Cover and cook until the pasta is al dente.
  6. Add the meat, peas, and cheese: Once the pasta is cooked, stir in turkey, peas, and parmesan. Cover and let sit until heated, then serve.

Turkey Tetrazzini FAQs

What is the meaning of Tetrazzini?

Tetrazzini refers to something that is prepared with pasta and a white sauce. In this case, turkey!

How to store:

cool, place in a freezer-safe dish, then freeze up to 3 months. It can also be stored in a freezer-safe container in the freezer for up to 3 months. Keep in mind that, once frozen and thawed, the texture won’t be quite the same. To reheat, thaw in the fridge if frozen, bring to room temperature, then bake at 350ºF until heated through.

Can I use other types of pasta?

Yes! Really any pasta will work here, as long as you use the same weight. Keep in mind that different shapes require different cook times.

My pasta is dry but is not cooked yet — what do I do?

Simple! Just stir in a little more broth and keep going. This recipe is very easy to customize.

My pasta is cooked but I still have lots of liquid left — what do I do?

Simple! The pasta will thicken very quickly as it sits (because of the starch the pasta adds to the sauce as it cooks), so hold off on thinning it out until it has cooled for at least 10 minutes.

close up image of a plate of turkey tetrazzini with peas and mushrooms.

Tips and Notes

  • Use pre-cooked meat! Whether you’re using turkey or chicken, make sure you’re using up leftovers or pre-cooking it first.
  • If you use heavy cream, you might find you need more broth. The sauce will thicken quickly.
  • If you use milk, you may need to thicken the sauce at the end with a sprinkle of cornstarch. Just be sure to dissolve the corn starch in water before adding it.
  • Adjust as needed. Keep in mind that different pastas and liquids will require different amounts. This is fine, though! If you need to add more liquid, go ahead. If you need to thicken the sauce after cooking, do it.
  • Serve right away. The sauce will thicken quickly once it’s off the heat!
fork twirled into plate of turkey tetrazzini with parmesan cheese.


  • Add more veggies. Feel free to cook more veggies with the onion and mushroom. Try broccoli florets, chopped bell pepper, asparagus, kale, you name it.
  • Use another meat. Swap the cooked turkey out for cooked chicken or check out my Chicken Tetrazzini Recipe.
  • Make it vegetarian. Just leave out the meat and swap the chicken broth for veggie broth.
  • Try another pasta shape. Really anything will work! You’ll need 340 grams or ¾ pounds.

Serving Suggestions

With protein, veggies, and carbs, this Turkey Tetrazzini really is a complete meal in one pot. However, you can totally pair it up with a couple of yummy sides.

Try it with a simple green salad, Garlic Bread, Roasted Green Beans, or Air Fryer Broccoli.

More One Pot Pasta Recipes You’ll Love

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One Pot Turkey Tetrazzini Recipe

5 from 29 votes
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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 397cal


  • 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


  • 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.


*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. 
  • 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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Reader Interactions


  1. Hyde says

    Very yummy. Love the blend of spices, especially thyme, which I normally don’t like. I went the milk route since my spaghetti was already cooked. Great consistency until leftover time. So I’m going to add more cream and some capers because I love capers. Great use of leftover turkey. I’ll lean more towards the dark meat next time since nothing keeps the white meat from drying out. Thanks for the recipe.

  2. Dianne B says

    I made this recipe with half cream and half skim milk. I used canned peas and used the juice from them as well as the chicken broth. I put chicken that I had canned in. It turned out great! My husband loved it and wanted to make sure there was more for dinner as well!

  3. 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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