Save I threw this together on a gray Wednesday after finding half a rotisserie chicken in the fridge and a bag of peas I kept meaning to use. The kitchen smelled like butter and garlic within minutes, and by the time the panko turned golden, I had completely forgotten it started as leftovers. My neighbor knocked just as I pulled it from the oven, and I ended up sharing half—she still asks when I'm making "that pasta thing" again.
The first time I made this for my family, my brother scraped his plate clean and asked if there was more in the pan. He never asks for seconds. I realized then that this wasn't just convenient—it was the kind of comfort food that makes people quiet while they eat, in the best possible way.
Ingredients
- Cooked turkey or chicken: This is where leftovers shine. Rotisserie chicken works beautifully, or use whatever turkey you have from the holidays. Shred it by hand for the best texture.
- Whole milk: It creates a sauce that coats the pasta without feeling heavy. If you want it richer, swap in half-and-half.
- Sour cream: This adds a slight tang that balances the cheese and keeps the sauce from tasting one-note.
- Parmesan cheese: Use the real stuff if you can. Pre-grated works, but freshly grated melts smoother and tastes sharper.
- Mozzarella cheese: It melts into creamy pockets throughout the dish. Low-moisture mozzarella is your friend here.
- Spaghetti or linguine: Cook it just until al dente—it will finish cooking in the oven and you do not want it mushy.
- Frozen peas: They add sweetness and color. Thaw them first so they do not water down the sauce.
- Yellow onion and garlic: These build the base flavor. Chop the onion small so it melts into the sauce.
- Butter and flour: The start of your roux. This is what thickens the sauce and makes it cling to the pasta.
- Salt, pepper, thyme, nutmeg: Simple seasonings that wake everything up. The nutmeg is optional, but it adds a warmth you cannot quite name.
- Panko breadcrumbs: They crisp up better than regular breadcrumbs. Toss them with melted butter and parmesan for a golden, crunchy topping.
Instructions
- Prep the oven and dish:
- Set your oven to 400°F and grease a 9x13-inch baking dish lightly with butter or cooking spray. This keeps everything from sticking and makes cleanup easier later.
- Start the sauce base:
- Melt 2 tablespoons of butter in a large skillet over medium heat, then add the chopped onion and garlic. Stir them around for a couple of minutes until they soften and smell sweet, not raw.
- Build the roux:
- Sprinkle the flour over the butter and aromatics, then cook for about a minute while stirring. This gets rid of the raw flour taste and sets you up for a smooth sauce.
- Add the milk:
- Pour in the milk gradually, whisking constantly so no lumps form. Keep stirring for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the creamy elements:
- Take the skillet off the heat and mix in the sour cream, a quarter cup of parmesan, all the mozzarella, and your seasonings. Everything should melt together into a rich, creamy base.
- Combine pasta, poultry, and peas:
- Fold in the cooked spaghetti, shredded turkey or chicken, and thawed peas until every strand is coated. Then transfer the whole mixture into your prepared baking dish and spread it out evenly.
- Make the crunchy topping:
- In a small bowl, toss the panko with melted butter and the remaining parmesan until the crumbs are evenly coated. Sprinkle this mixture over the top of the casserole in an even layer.
- Bake until golden:
- Slide the dish into the oven and bake for 15 to 20 minutes, until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce has a chance to settle.
Save One evening I made this for a friend who had just moved into a new apartment with nothing but a mattress and a single fork. We ate it straight from the pan on her floor, and she told me it was the first meal that made the place feel like home. Sometimes a casserole is more than dinner.
What to Serve Alongside
This dish is rich and filling, so I like to serve it with something light and bright. A simple green salad with lemon vinaigrette cuts through the creaminess, or you can roast some broccoli or asparagus with olive oil and a squeeze of lemon. Garlic bread is always welcome, but honestly, the casserole is hearty enough to stand alone.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out. If you are 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 5 to crisp the topping again.
Make It Your Own
This recipe is flexible. I have stirred in sautéed mushrooms when I had them on hand, or swapped the peas for chopped spinach. You can also use different pasta shapes—penne or rigatoni work just as well as spaghetti. If you want a little heat, add a pinch of red pepper flakes to the sauce.
- Try adding a handful of fresh herbs like parsley or basil right before serving for a pop of color and freshness.
- Swap mozzarella for fontina or gruyere if you want a deeper, nuttier flavor.
- Use gluten-free pasta and a gluten-free flour blend if you need to make this celiac-friendly.
Save This is the kind of recipe that saves you on busy nights and impresses people without any fuss. Make it once, and it will become one of those dishes you reach for again and again.
Recipe FAQs
- → Can I use rotisserie chicken instead of turkey?
Yes, shredded rotisserie chicken works well as a flavorful substitute for turkey in this bake.
- → What pasta works best for this dish?
Spaghetti or linguine cooked al dente holds the sauce nicely and blends well with other ingredients.
- → How can I make the sauce creamier?
Replacing whole milk with half-and-half adds extra richness and creaminess to the sauce.
- → Can I add more vegetables?
Sautéed mushrooms or other mild vegetables can be added to enhance flavor and texture.
- → What herbs complement this bake?
Dried thyme and a touch of nutmeg provide warm herbal notes that balance the creamy sauce.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and parmesan, then sprinkle evenly before baking until golden.