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Stovetop Turkey Tetrazzini

A comforting one-pan dish featuring tender pasta and turkey in a creamy sauce, perfect for busy nights or using up holiday leftovers.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces uncooked spaghetti
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 2 cups chopped cooked turkey
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Cook the spaghetti according to package directions. Drain and set aside.
  2. In a large skillet, melt butter over medium-high heat. Add mushrooms, celery, and onion; cook for 6 to 8 minutes until tender.
  3. Add cream cheese and chicken broth; cook uncovered on low heat for 4 to 6 minutes until blended and creamy.
  4. Stir in turkey, pimientos, and salt. Toss in cooked spaghetti and heat through.
  5. Serve warm, topped with grated Parmesan cheese.

Notes

For added flavor, consider adding crushed red pepper flakes or fresh herbs before serving. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: Turkey Tetrazzini, leftover turkey, comfort food, pasta dish, easy recipe