Chicken/Turkey Parmesan Tetrazzini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cook Pasta: Boil salted water and cook the spaghetti or fettuccine noodles until just tender. Drain, rinse under hot running water, and set aside.
- 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.
- 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.
- 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.
- 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
