Creamy Chicken or Turkey Tetrazzini
Indulge in the ultimate comfort food with this Creamy Chicken or Turkey Tetrazzini, a baked pasta dish that combines tender strands of spaghetti or linguine with a velvety, homemade cream sauce. This dish is enriched with cream cheese, Parmesan, and a medley of seasonings, creating an irresistibly rich flavor profile. Perfect for repurposing leftover chicken or turkey, it also offers optional mix-ins like sautéed mushrooms and sweet peas for added texture and nutrients. Topped with golden panko breadcrumbs and melted mozzarella, this casserole-style meal bakes to bubbly perfection in just 20-25 minutes. Ideal for family dinners or gatherings, this creamy pasta bake is as filling as it is undeniably satisfying.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 3 cups cooked chicken or turkey, shredded or diced
- 1 cup sliced mushrooms (optional)
- 1 cup frozen peas (optional)
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the spaghetti or linguine in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the chicken broth and milk. Cook, whisking constantly, until the mixture thickens, about 5 minutes.
Add in the cream cheese and stir until melted and smooth.
Stir in the Parmesan cheese, salt, pepper, and garlic powder. Taste and adjust seasoning if needed.
If using mushrooms, sauté them in a separate pan until browned and tender, then add them to the sauce. Stir in the cooked chicken or turkey and optional peas, then remove the sauce from heat.
In a large mixing bowl, combine the cooked pasta with the sauce until evenly coated.
Transfer the pasta mixture to the prepared baking dish and spread it out in an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the pasta mixture, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let rest for 5-10 minutes before serving. Enjoy your creamy chicken or turkey tetrazzini!
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 445 mg | 34% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
