One Pot Turkey Tetrazzini with Mushrooms, Peas, and Sage Cream Sauce

Let me tell you something about tetrazzini. It's one of those classic comfort dishes that's been around forever turkey, mushrooms, peas, and pasta in a creamy sauce. But most versions take forever and dirty every pot in your kitchen. This One Pot Turkey Tetrazzini is not that.

We're talking tender linguine, chunks of cooked turkey, earthy mushrooms, sweet peas, and a luxurious sage cream sauce all cooked in one pot. The pasta cooks right in the liquid, absorbing all the savory, herby, creamy goodness.

The sauce is the star. Chicken stock, white wine, whole milk, and heavy cream. Fresh sage adds an earthy, aromatic note that makes this dish special. Parmesan and sour cream finish it off at the end, adding richness and tang.

Forty minutes. One pot. Four servings. And you've got a Thanksgiving leftover makeover that's better than the original meal.

Let's make some tetrazzini.

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Why You'll Love the Recipe

• One pot. Minimal cleanup.
• 40 minutes start to finish. Fast enough for a weeknight.
• Pasta cooks right in the pot. No draining. No colander.
• Creamy sage sauce. Rich, savory, aromatic.
• Great for turkey leftovers. Or use rotisserie chicken.
• Mushrooms, peas, red pepper. Color, texture, nutrients.
• High protein (35g) + balanced carbs. Keeps you full.
• Better than takeout. And you know exactly what's in it.
• Kid friendly. Creamy pasta always wins.

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What You'll Need to Make

You'll need a large pot with a lid (Dutch oven works great), a cutting board and knife, a measuring cup, a wooden spoon or spatula, and a serving bowl.

Ingredients (Serves 4):

• 1 tbsp. olive oil
• 3 tbsp. butter
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz. mushrooms, chopped (cremini or button)
• 1 medium red pepper, diced
• 1 tbsp. chopped fresh sage (or 1 tsp dried)
• Sea salt and black pepper, to taste
• 2½ cups chicken stock
• ½ cup dry white wine
• 1½ cups whole milk
• ½ cup heavy cream
• 12 oz. dry linguine (break in half if needed)
• 1 cup frozen or fresh peas
• 2 cups cooked turkey, cubed (or rotisserie chicken)
• ½ cup Parmesan cheese, freshly grated
• 3 tbsp. sour cream
• ½ cup fresh parsley, chopped

Nutrition per serving (estimated): Energy: ~890 kcal | Carbs: 72g | Protein: 42g | Fat: 46g

Recipe Keys: High Protein, One Pot, Quick Meal, Comfort Food, Great for Leftovers, Kid Friendly, Freezer Friendly

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What You'll Need to Do

Time: 40 mins

Alright, let's make a one-pot tetrazzini that's creamy, savory, and so satisfying.

1| First, add the butter and olive oil to a large pot over medium heat.

2| When the butter has melted, add the diced onion, minced garlic, chopped mushrooms, diced red pepper, and fresh sage. Season generously with salt and black pepper.

3| Cook for 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.

4| Add the chicken stock, white wine, and heavy cream. Increase the heat to medium-high. Bring to a steady boil.

5| Add the linguine (break it in half if needed) and the peas. Season with additional salt and pepper.

6| Stir to cover the linguine with the liquid. Reduce the heat to medium-low. Cover with a lid, leaving it slightly offset so it doesn't boil over.

7| Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid, about 10-12 minutes.

8| Stir in the cubed turkey, Parmesan cheese, sour cream, and fresh parsley. Taste and adjust the seasoning if needed.

9| Remove from heat and let it sit for 5-10 minutes. The sauce will thicken upon standing.

10| Serve immediately.

11| Eat with a fork. Get some pasta, some turkey, and lots of creamy sauce in every bite.

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Easy Ingredient Swaps

• No cooked turkey? Use rotisserie chicken, leftover chicken, or cooked turkey breast.
• No linguine? Use fettuccine, spaghetti, or any long pasta.
• No white wine? Use additional chicken stock + 1 tsp lemon juice.
• No fresh sage? Use 1 tsp dried sage or fresh thyme.
• No heavy cream? Use all whole milk (2 cups total milk, skip cream).
• No mushrooms? Use zucchini or omit.
• No sour cream? Use Greek yogurt.
• Make it dairy free: Use olive oil instead of butter, coconut milk instead of cream and milk, and omit Parmesan and sour cream.

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Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes with the garlic.
• Bacon version: Add 4 slices cooked bacon, crumbled, at the end.
• Chicken version: Use cooked chicken instead of turkey.
• Vegetarian version: Omit turkey, add 1 can drained chickpeas.
• Herby version: Add fresh thyme and rosemary along with the sage.
• Lemon version: Add 1 tbsp lemon juice and lemon zest at the end.
• Low carb version: Use zucchini noodles instead of linguine (add at the end).

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Some Helpful Tips

• Leave the lid slightly offset. This prevents the pot from boiling over while still trapping enough steam to cook the pasta.
• Stir occasionally. The pasta can stick to the bottom. Give it a gentle stir every few minutes.
• Break the linguine in half. It fits better in the pot and is easier to eat. No need to be precise just snap it over the pot.
• Let it rest after cooking. The sauce thickens as it sits. Don't skip the 5-10 minute rest.
• Use fresh sage if you can. Dried works, but fresh sage has a brighter, more aromatic flavor.
• Taste and adjust seasoning. The broth, cheese, and sour cream all add salt. Taste before adding more.

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Some Budget-Friendly Tips

• Use leftover turkey. Thanksgiving leftovers? This is the perfect recipe. Rotisserie chicken is also a great budget option.
• Linguine is cheap. A box costs a few dollars. Store brand is fine.
• Frozen peas are cheaper than fresh. A bag costs a few dollars. Use what you need, save the rest.
• Mushrooms on sale. Cremini or button mushrooms are cheapest.
• White wine is the splurge. Buy a mini bottle or use broth instead.
• Make a double batch. Twice the tetrazzini. Same amount of work. Freeze half.

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Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for dinner.
• For a crowd. Double the recipe. Use a larger pot.
• For Thanksgiving leftovers. The best way to use up leftover turkey.
• With a side salad. A simple green salad with lemon vinaigrette.
• With crusty bread. To soak up every last drop of that creamy sage sauce.
• For meal prep. Portion into containers. Reheat for lunch all week.

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Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The pasta will absorb some sauce, but the flavors remain excellent.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture of the pasta will soften, but the flavor stays good.

Reheating:

• Microwave: 2-3 minutes per portion. Add a splash of milk or broth if dry.
• Skillet (best): Reheat over medium-low heat with a splash of broth, stirring until hot.

Do not reheat more than once. Take out only what you'll eat.

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Final Thoughts

Look, I love a good creamy pasta. But I don't love the mountain of dishes that usually comes with it. This One Pot Turkey Tetrazzini solves that problem.

Tender linguine. Chunks of turkey. Earthy mushrooms, sweet peas, and red pepper. A rich, creamy sage sauce with white wine, cream, Parmesan, and sour cream. All cooked in one pot.

Forty minutes. 42g of protein. And a dish that's perfect for using up Thanksgiving leftovers or just making a cozy weeknight dinner.

Make it for a family dinner. Make it for meal prep. Make it when you want something creamy, comforting, and delicious.

However you serve it, you're getting a tetrazzini that's anything but boring.

Now go cook some pasta.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That's my go-to upgrade. The heat with the creamy sage sauce? Perfect balance.