Save I stumbled on this dish after a quiet post-Thanksgiving evening when the fridge was packed with leftovers and no one wanted to see another roasted plate. I needed something warm, quick, and entirely different from the heavy spreads we'd just finished. A friend once told me her grandmother swore by Tetrazzini for leftover turkey, so I gave it a try with what I had on hand. The result was creamy, golden, and gone before I could even set the table properly.
I made this for my neighbor once when she was recovering from surgery and too tired to cook. She texted me later that night asking for the recipe, which felt like the highest compliment. There's something about the way the peas pop against the creamy pasta and tender poultry that just works. It's the kind of meal that feels like care, not just calories.
Ingredients
- Cooked turkey or chicken: Rotisserie chicken is a lifesaver here, or use whatever leftover poultry you have tucked away in the fridge.
- Whole milk: This gives the sauce its silky body without being too heavy, though half-and-half works beautifully if you want extra richness.
- Sour cream: It adds a subtle tang that balances the richness of the cheese and keeps the dish from feeling one-note.
- Parmesan cheese: Use freshly grated if you can, it melts smoother and tastes sharper than the pre-shredded kind.
- Mozzarella cheese: The meltiness here is key, it pulls everything together into creamy, gooey perfection.
- Spaghetti or linguine: I prefer linguine because it holds sauce better, but spaghetti works just fine and cooks a touch faster.
- Frozen peas: They thaw quickly and add a pop of sweetness and color without any extra work.
- Yellow onion and garlic: These build the aromatic base, make sure the onion is finely chopped so it melts into the sauce.
- Butter and flour: The foundation of your roux, which thickens the sauce and keeps it from breaking.
- Salt, pepper, thyme, and nutmeg: The nutmeg is optional but adds a quiet warmth that surprises people in the best way.
- Panko breadcrumbs: These crisp up beautifully in the oven and give you that golden, crunchy contrast to the creamy interior.
- Melted butter for topping: This helps the panko and parmesan turn golden and stick together on top.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and lightly grease a 9x13-inch baking dish. This high heat will give you a bubbly, golden top without drying out the pasta.
- Start the Sauce Base:
- Melt butter in a large skillet over medium heat, then add the onion and garlic. Let them soften for a few minutes until fragrant and translucent, stirring so they don't brown.
- Build the Roux:
- Stir in the flour and let it cook for about a minute, whisking constantly so it doesn't clump. Gradually pour in the milk while whisking, and keep stirring until the sauce thickens and coats the back of a spoon.
- Fold in the Creamy Goodness:
- Remove the skillet from heat and stir in sour cream, parmesan, mozzarella, and your seasonings. The residual heat will melt the cheese smoothly without making it grainy.
- Combine Everything:
- Gently fold in the cooked pasta, shredded poultry, and peas until everything is evenly coated. Transfer the mixture into your prepared baking dish and spread it out evenly.
- Top and Bake:
- Mix panko, melted butter, and the remaining parmesan in a small bowl, then sprinkle it over the casserole. Bake for 15 to 20 minutes until the top is golden and the edges are bubbling, then let it rest for five minutes before serving.
Save The first time I served this at a casual Sunday dinner, someone asked if I'd been cooking all day. I laughed and told them it took less time than folding laundry. That's when I realized this dish has a magic trick built in, it tastes like effort without requiring any.
Swaps and Variations
If you have mushrooms lying around, sauté them with the onion and garlic for an earthy depth that pairs beautifully with the creamy sauce. You can also swap the peas for broccoli florets or spinach if that's what you have on hand. For a lighter version, use half-and-half or even chicken broth in place of some of the milk, though you'll lose a bit of richness.
Storing and Reheating
This keeps well in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out. If you're reheating the whole dish, cover it with foil and warm it in a 350°F oven for about 20 minutes, then uncover for the last five to crisp the topping again.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crusty baguette on the side is perfect for soaking up any extra sauce left on the plate. If you're feeling fancy, a crisp white wine like Chardonnay or Pinot Grigio complements the creamy, savory flavors without overwhelming them.
- Add a pinch of red pepper flakes to the sauce if you like a subtle kick.
- Freeze individual portions in foil pans for an easy future meal.
- Double the recipe if you're feeding a crowd, it scales beautifully.
Save This recipe has become my go-to whenever I need something that feels like a hug without the fuss. I hope it brings the same warmth to your table that it's brought to mine.
Cooking Q&A
- → Can I use leftover poultry for this dish?
Yes, leftover turkey or chicken works perfectly and helps reduce cooking time.
- → What type of pasta is best for this bake?
Spaghetti or linguine are ideal as they hold the creamy sauce well and blend easily with the other ingredients.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and parmesan cheese, then sprinkle evenly before baking to get a golden, crunchy crust.
- → Can I add other vegetables to this dish?
Absolutely, ingredients like sautéed mushrooms or additional peas can enhance flavor and texture.
- → What is a good wine pairing for this dish?
Light white wines such as Chardonnay or Pinot Grigio complement the creamy and savory elements nicely.