Turkey Tetrazzini

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This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey.  Tender turkey chunks, mushrooms and pasta are smothered in a rich and creamy sauce and topped with cheese.  Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before.

Turkey Tetrazzini on a fork from a pan

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Turkey Tetrazzini is one of those recipes that has been around forever and ever and yet another recipe found in my vintage recipe box.

A delicious pasta casserole with turkey in a creamy mushroom sauce is topped with cheese and baked until hot and bubbly.

Serve this up with a garden salad and some crusty bread for a perfect meal!

Turkey Tetrazzini in a bowl

I use fresh mushrooms in this recipe and you can add in any other veggies you’d lke, carrots, peas, and peppers are some of our favorites.

This easy tetrazzini recipe uses no “cream of” soup but instead gets some extra richness from spreadable cream cheese.  While you can certainly use the plain variety, we love to use an herb and garlic or garlic and chive flavor to add a little bit of extra flavor.

Turkey Tetrazzini on a fork with mushrooms

This is a great recipe for making use of the leftover turkey around the holidays, but it is equally delicious year round. If you don’t have turkey on hand, you can use rotisserie chicken or cook up a couple of chicken breasts!

This dish reheats well so you can make it ahead of time or serve it another night for a delicious dinner of leftovers! Make sure to cook the pasta al dente so it doesn’t get mushy and if needed, add a little splash of milk when reheating.


Turkey Tetrazzini on a fork from a pan
4.94 from 205 votes
Review Recipe

Turkey Tetrazzini

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.


  • 12 ounces dry spaghetti
  • 3 tablespoons butter
  • 1 onion diced
  • 3 cloves garlic minced
  • ¾ pound mushrooms sliced
  • 3 tablespoons flour
  • 2 ¼ cups chicken broth reduced sodium
  • 8 ounces spreadable cream cheese garlic flavor
  • 1 ⅓ cups half & half or light cream
  • salt & pepper to taste
  • 1 tablespoon fresh parsley
  • 1 teaspoon Italian seasoning
  • 2 cups turkey cooked and chopped
  • 2 cups mozzarella cheese divided
  • ¼ cup parmesan cheese

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  • Preheat oven to 350°F.
  • Cook spaghetti al dente according to package directions.
  • Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
  • Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
  • Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.

Nutrition Information

Calories: 462, Carbohydrates: 41g, Protein: 26g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 82mg, Sodium: 680mg, Potassium: 484mg, Fiber: 2g, Sugar: 4g, Vitamin A: 870IU, Vitamin C: 7.9mg, Calcium: 406mg, Iron: 1.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course
Cuisine Italian

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Turkey Tetrazzini on a fork and in a bowl with a title
Turkey Tetrazzini on a fork with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I followed the recipe to the letter and the sauce disappeared – it was so dry – so disappointed. I wonder what went wrong? Recipe sounded great – any ideas?1 star

    1. I haven’t had that problem so I can’t say for sure Carlos but if it overcooks the pasta can dry out. Did you use only 12 oz of pasta (and not a full 16oz box)? I hope those suggestions help.

  2. outstanding dish which i figured how to reduce further in sodium due to my dad needing a lower sodium dish. thank you so much.

    1. You could use unsalted butter, no-sodium chicken broth and try reducing the cheese as it has quite a bit of salt as well. Hope that helps!

  3. I added some leftover celery and some peas, and also substituted my own turkey stock (no one in my house eats turkey wings, apparently!) but other than that, made the recipe as close to as written as possible.

    I think the primary thing that I love about this version of tetrazzini is making your own fresh mushroom cream sauce. It takes a bit longer than using cans of condensed soup, but it’s 100% worth it.


    1. We haven’t tried baking this dish after frozen but I would prepare as directed. Let it thaw in the refrigerator then bake according to the recipe instructions, you’ll likely need to add some extra cook time.

  4. Made this recipe as written, except that I couldn’t find garlic flavored cream cheeses, so I used plain. The recipe was easy to follow, and prep was easy. To quote my hubby “this is a keeper”. It is possibly the best turkey tetrazzini I have ever made. I would be happy to make this and take it to any gathering!5 stars

  5. The whole family loved this recipe! My son the Food Network enthusiast insisted we sprinkle some breadcrumbs on top of the parmesan cheese. I also added a bag of peas and carrots with the mushrooms and was extra generous with the fresh parsley since we only had plain cream cheese. Adding to our stash of family favorites…thanks!

  6. While the end result was delicious, the recipe isn’t written in a helpful. There are more than 4 steps and should be written out and divided. Starting with the pasta is a problem because then the spaghetti gets sticky while it sits waiting for the sauce to finish cooking. I’ll definitely make it again, but will copy/paste and edit and print to be better prepared!3 stars

    1. If your pasta gets sticky, may I suggest that you add some olive oil or truffle oil to the noodles after they are cooked and drained? Like I said just a suggestion.

  7. Really good! Ate two portions myself. Yummy! I used tri-color rotini instead of spaghetti. Perfect! I cooked 10 minutes more to get toasty.5 stars

  8. Wow!! I used my own turkey stock, and the flavors popped!! Pared the mushrooms and onions down a bit to please the household, and I could have added (gotten rid of) at least a cup more turkey.5 stars

  9. I made the turkey tetrazzini as written except omitted mushrooms and this recipe is fantastic! I loved it so much! Will be making this again and again. Thank you for sharing the recipe.5 stars

  10. It was amazing !!! My kids took one bite and said I could make this again anytime. I omit the mushrooms and added an extra cup of turkey instead. Thank you for this recipe.5 stars

  11. This recipe was just what I have been looking for …Delicious..easy and yours eyes eat first.. it comes out of the oven just beautiful.. love the way its so easy to add your own spin to this dish will definitely make again and again and again. .i vegetarian version so easy no turkey5 stars

  12. I made this a one pot dish by cooking the spaghetti in my Ninja Foodi after sauteéing the veggies. Then added broth and a little wine. Pressure cooked for 6 minutes then added the dairy (except top cheeses. Then I baked for 10 minutes added the cheese and cooked a couple more minutes. Delicious.5 stars

  13. As I don’t want to go to the store for one thing, could I use extra garlic and plain greek yogurt instead of cream cheese??

    1. Hi Dawn, we have not tried this recipe with greek yogurt before but it should work. The greek yogurt does have more moisture to it though so you may want to slightly reduce the cream in this recipe to compensate. Let us know how it turns out!

  14. This was sooooo good. Creamy and very tasty. I will be making it again. I have tried other Tetrazzini recipes and they usually turn out very dry. I love this. I didn’t even have to use a “cream of” soup. thank you for a great recipe.5 stars