Chicken/Turkey Parmesan Tetrazzini Recipe

Introduction

Chicken or turkey Parmesan Tetrazzini is a comforting, creamy casserole that’s perfect for using leftover poultry. This dish combines tender pasta with a rich Parmesan cream sauce, mushrooms, and a crunchy toasted topping for a satisfying meal the whole family will enjoy.

Ingredients

• 1 (8 ounce) package dry spaghetti or fettucine noodles
• 1 ½ cups cooked shredded turkey or chicken
• 4 tablespoons butter
• 1 cup sliced mushrooms
• ½ cup finely chopped green bell pepper
• 1 medium shallot, peeled and finely chopped
• 6 tablespoons flour
• 3 cups turkey or chicken broth
• 1 cup finely grated Parmesan cheese, divided
• 1 cup heavy or light cream
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly cracked black pepper
• ½ cup sliced almonds
• ¾ cup dry bread crumbs
• 2 tablespoons melted butter (for bread crumbs)
• 2–3 tablespoons freshly chopped parsley

Instructions

1. Step 1: Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes until softened, stirring occasionally. Remove the mushrooms and set aside.
2. Step 2: Add the remaining 2 tablespoons butter to the same pan. Sauté the chopped shallot and green bell pepper for about 5 minutes until softened, stirring occasionally.
3. Step 3: Stir in the flour and cook, whisking constantly, for 1 minute until smooth. Gradually add the broth, cream, salt, and pepper while stirring. Cook over medium heat, stirring frequently, until the sauce thickens and becomes bubbly (8–10 minutes).
4. Step 4: Stir in half of the grated Parmesan cheese until the sauce is smooth. Add the cooked turkey or chicken and the mushrooms, then mix well. Taste and adjust seasoning if needed. Remove from heat.
5. Step 5: Meanwhile, cook the pasta in boiling salted water until just tender. Drain and rinse under hot running water, then drain well.
6. Step 6: Place the pasta in a large mixing bowl. Pour the cream sauce over the pasta, add the chopped parsley, and stir to combine thoroughly.
7. Step 7: Preheat your oven to 350°F (175°C). Lightly butter a casserole dish and transfer the pasta mixture into it.
8. Step 8: To prepare the topping, melt 2 tablespoons of butter and toss the dry bread crumbs and sliced almonds in the melted butter. Sprinkle this mixture evenly over the casserole.
9. Step 9: Sprinkle the remaining Parmesan cheese over the topping. Bake the casserole for 30 minutes or until bubbly and the topping is golden brown.
10. Step 10: Let the casserole rest for 5–10 minutes before serving. Enjoy!

Tips & Variations

• For a lighter option, use light cream or substitute half the butter with olive oil.
• Try adding cooked peas or spinach for extra color and nutrition.
• Use toasted breadcrumbs for added flavor and crunch.
• Substitute the almonds with chopped walnuts or pecans if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh Parmesan cheese instead of pre-grated?

Yes, freshly grated Parmesan will enhance the flavor and texture of the dish, giving it a richer, cheesier taste.

Can I prepare this casserole ahead of time?

You can assemble the casserole a day in advance and keep it refrigerated. Bake just before serving, adding a few extra minutes to the baking time if cold from the fridge.

Chicken/Turkey Parmesan Tetrazzini Recipe

Print Recipe

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4.6 from 110 reviews

This Chicken/Turkey Parmesan Tetrazzini is a comforting baked pasta dish featuring tender spaghetti or fettuccine tossed in a creamy parmesan sauce with shredded turkey or chicken and sautéed mushrooms and bell peppers. Topped with a buttery almond and breadcrumb crust and baked until bubbly and golden, this classic casserole is perfect for using leftover poultry and makes a hearty, satisfying meal for up to 8 servings.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Pasta and Meat

• 1 – 8 ounce package dry spaghetti or fettuccine noodles
• 1 ½ cups cooked shredded turkey or chicken

Vegetables

• 1 cup sliced mushrooms
• ½ cup finely chopped green bell pepper
• 1 medium shallot, peeled and finely chopped

Sauce

• 4 tablespoons butter, divided
• 6 tablespoons flour
• 3 cups turkey or chicken broth
• 1 cup finely grated parmesan cheese, divided in half
• 1 cup heavy or light cream
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly cracked black pepper

Topping

• ½ cup sliced almonds
• ¾ cup dry bread crumbs tossed in 2 tablespoons melted butter
• 2 – 3 tablespoons freshly chopped parsley

Instructions

1. Sauté Mushrooms: Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until softened. Remove mushrooms from the pan and set aside.
2. Cook Vegetables: Add remaining 2 tablespoons butter to the same saucepan. Sauté the finely chopped shallot and green bell pepper over medium-high heat for about 5 minutes, stirring occasionally, until softened.
3. Make the Roux and Sauce: Stir the flour into the butter-vegetable mixture and whisk continuously for 1 minute until smooth. Gradually add the turkey or chicken broth, cream, salt, and black pepper, cooking over medium heat while stirring frequently for 8 to 10 minutes until the sauce thickens and becomes bubbly. Stir in half of the parmesan cheese until smooth. Add the cooked shredded turkey or chicken and the sautéed mushrooms, mixing well. Taste and adjust seasoning if necessary. Remove from heat.
4. Cook Pasta: Boil salted water and cook the spaghetti or fettuccine noodles until just tender. Drain, rinse under hot running water, and set aside.
5. Combine Pasta and Sauce: Place the cooked noodles in a large mixing bowl. Pour the creamy chicken sauce over the noodles, add the chopped parsley, and stir until well combined.
6. Prepare Casserole: Lightly butter a casserole dish. Transfer the pasta and sauce mixture into the dish. Garnish the top evenly with sliced almonds and buttered breadcrumbs, then sprinkle with the remaining parmesan cheese.
7. Bake: Bake in a preheated oven at 350°F (175°C) for 30 minutes, until the topping is golden brown and the sauce is bubbly.
8. Rest and Serve: Allow the casserole to sit for 5 to 10 minutes before serving to let it set properly.

Notes

• This dish is excellent for using leftover cooked turkey or chicken.
• You can substitute heavy cream with light cream or half-and-half for a lighter sauce.
• For a nuttier texture, toast the sliced almonds lightly before adding them to the topping.
• If you prefer, use gluten-free pasta and gluten-free breadcrumbs to make this dish gluten-free.
• Adjust salt and pepper to taste, especially if your broth is already salted.

Keywords: Chicken Parmesan Tetrazzini, Turkey Tetrazzini, baked pasta casserole, creamy chicken pasta, almond breadcrumb topping