Save to Pinterest I used to think leftovers meant sad sandwiches until a neighbor handed me a container of this after Thanksgiving. The top was crackly and golden, the inside impossibly creamy, and I stood at my counter eating it cold straight from the fridge. That was the moment I realized comfort food doesn't need hours—it just needs a little intention and a hot oven.
The first time I made this for my kids, they didn't believe it was the same turkey from Sunday dinner. My youngest kept asking if I ordered it from somewhere fancy. I didn't have the heart to tell her it was just pasta, cream, and a little bit of patience while the oven did the work.
Ingredients
- Cooked turkey or chicken: This is where your leftovers shine, shredded into tender bites that soak up all that creamy sauce.
- Whole milk: It gives the sauce body without feeling heavy, though half and half works if you want it richer.
- Sour cream: This adds a slight tang that keeps everything balanced and prevents the dish from tasting flat.
- Parmesan cheese: Use the real stuff if you can, it melts better and the flavor is worth it.
- Mozzarella cheese: It makes everything stretchy and gooey in the best way possible.
- Spaghetti or linguine: Cook it just shy of done since it will finish in the oven and you don't want mush.
- Frozen peas: They add little bursts of sweetness and color without any extra work.
- Yellow onion and garlic: These build the savory base that makes the whole dish smell like home.
- Butter and flour: The foundation of your roux, which thickens the sauce into something spoonable and luxurious.
- Salt, pepper, thyme, nutmeg: Small amounts that make a big difference, especially the nutmeg which adds warmth you can't quite name.
- Panko breadcrumbs: They crisp up better than regular crumbs and give you that golden crunch on top.
- Melted butter for topping: This is what turns the panko into a crust you'll fight over.
Instructions
- Get the oven ready:
- Preheat to 400 degrees and grease your baking dish so nothing sticks later. This step matters more than you think.
- Start the sauce base:
- Melt butter in a big skillet and let the onion and garlic soften until they smell sweet and mellow, about 2 or 3 minutes. Don't rush this part.
- Build the roux:
- Stir in the flour and let it cook for a full minute so it loses that raw taste. Then whisk in the milk slowly, scraping the bottom so nothing clumps, until it thickens into something silky.
- Make it creamy:
- Take the skillet off the heat and fold in the sour cream, cheeses, and all your seasonings. It should look glossy and smell like a hug.
- Combine everything:
- Gently mix in the cooked pasta, shredded poultry, and peas until every strand is coated. Pour it all into your prepared dish and spread it out evenly.
- Add the crust:
- Toss the panko with melted butter and the last bit of parmesan, then scatter it over the top like you're tucking it in. Make sure it covers everything.
- Bake until golden:
- Slide it into the oven for 15 to 20 minutes until the top is crispy and the edges are bubbling. Let it rest for 5 minutes before you dive in or you'll burn your tongue.
Save to Pinterest There was a rainy Tuesday when nothing felt right, and I pulled this together with whatever was in the fridge. My partner walked in, saw the bubbling dish on the counter, and said it smelled like everything was going to be okay. Sometimes that's all you need from dinner.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave with a damp paper towel on top so the pasta doesn't dry out. If you want to bring back some of that crispy topping, pop it under the broiler for a minute or two and watch it closely.
Ways to Make It Your Own
I've added sauteed mushrooms when I had them, and they made it feel almost fancy. You can swap the peas for broccoli or spinach if that's what you have. Sometimes I throw in a pinch of red pepper flakes when I want a little heat cutting through all that cream.
What to Serve Alongside
A simple green salad with lemon vinaigrette is all you really need to balance the richness. Garlic bread is great if you want to lean into the comfort, or roasted green beans if you want something lighter. A crisp white wine makes it feel like a special occasion even on a weeknight.
- Keep a close eye during the last few minutes of baking so the top doesn't burn.
- If the sauce looks too thick before baking, stir in a splash more milk.
- You can assemble this ahead and refrigerate it, just add 5 extra minutes to the bake time.
Save to Pinterest This is the kind of dish that makes you feel capable, even on days when nothing else does. It's proof that good food doesn't have to be complicated, just honest.
Questions & Answers About This Recipe
- → Can I use leftover turkey or chicken?
Absolutely, shredded leftover turkey or chicken works perfectly and adds great flavor and texture to the bake.
- → What type of pasta is best for this dish?
Spaghetti or linguine work well as they hold the creamy sauce nicely, but feel free to use any cooked pasta you prefer.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and parmesan cheese, then sprinkle over the bake before baking to get a golden, crunchy crust.
- → Can I add extra vegetables?
Yes, sautéed mushrooms or other vegetables can be added for extra flavor and nutrition.
- → What are good wine pairings?
Chardonnay or Pinot Grigio pair wonderfully with the creamy flavors and cheese in this pasta bake.