Save I threw this together on a rainy Tuesday when I had half a rotisserie chicken sitting in the fridge and no plan for dinner. The house smelled like garlic and butter within minutes, and by the time the golden crust came out of the oven, my husband had wandered into the kitchen twice asking when we could eat. It's become my go-to whenever I need something warm and filling without spending an hour at the stove. The creamy sauce clings to every strand of pasta, and that crunchy parmesan topping makes it feel special even though it's just leftovers reinvented. Now I actually look forward to having extra turkey or chicken in the fridge.
The first time I made this for my kids, my youngest picked out every single pea and lined them up on the edge of her plate like little green soldiers. But she devoured the rest, twirling creamy pasta onto her fork and declaring it better than mac and cheese. My older one asked if we could have it every week. I've since made it for potlucks, brought it to new neighbors, and baked it the night before a busy morning so we could reheat slices for a quick dinner. It's the kind of dish that feels like a hug, especially on days when everything else feels too complicated.
Ingredients
- Cooked turkey or chicken: Rotisserie chicken is my favorite shortcut here, the meat is already juicy and seasoned, or use leftover holiday turkey that needs a second life.
- Whole milk: It creates a silky base for the sauce without being too heavy, though half and half makes it even richer if you're feeling indulgent.
- Sour cream: This adds a subtle tang that balances the richness and keeps the sauce from feeling one dimensional.
- Grated parmesan cheese: Use the real stuff, not the powdery kind, it melts better and adds a nutty depth that makes everything taste more sophisticated.
- Shredded mozzarella cheese: It melts into gooey pockets throughout the dish and gives you those glorious cheese pulls when you scoop out a serving.
- Spaghetti or linguine: I prefer linguine because it holds the sauce better, but honestly any long pasta works, just cook it until barely al dente since it bakes more.
- Frozen peas: They add little bursts of sweetness and color, plus they thaw in seconds so there's no extra prep.
- Yellow onion and garlic: These build the flavor foundation, don't skip the step of softening them in butter or the sauce will taste flat.
- Unsalted butter: You'll use it twice, once for the roux and again to make that crispy topping irresistible.
- All purpose flour: It thickens the milk into a luscious sauce, just whisk it constantly so you don't get lumps.
- Salt, black pepper, dried thyme, and nutmeg: The nutmeg is optional but it adds a warm, mysterious note that people can never quite place but always love.
- Panko breadcrumbs: These stay crunchier than regular breadcrumbs and turn golden brown in the oven, creating a texture contrast that makes every bite interesting.
Instructions
- Get the oven ready:
- Preheat to 400°F and grease your baking dish so nothing sticks. I use butter to grease mine because it adds flavor, but cooking spray works too.
- Start the sauce base:
- Melt the butter in a large skillet over medium heat, then add the onion and garlic and let them soften until fragrant, about 2 to 3 minutes. The smell alone will make you hungry.
- Build the roux:
- Sprinkle in the flour and stir it constantly for a minute until it turns a light golden color and smells toasty. Then slowly pour in the milk while whisking so it stays smooth and thickens into a creamy sauce.
- Add the creamy goodness:
- Take the skillet off the heat and stir in the sour cream, parmesan, mozzarella, and all your seasonings. It should look glossy and smell like a dream.
- Combine everything:
- Fold in the cooked pasta, shredded poultry, and peas until every strand is coated in that rich sauce. Transfer it all 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 over the casserole in an even layer.
- Bake until golden:
- Slide it 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 settles and doesn't run everywhere when you scoop it.
Pin it One evening I brought this to a friend who had just had a baby, and she texted me later that night saying it was the first real meal she'd eaten in days that didn't come from a delivery app. She asked for the recipe and told me she made it the following week with leftover chicken from her mom's visit. That's when I realized this recipe isn't just about feeding people, it's about giving them something easy and delicious that feels like care. Every time I pull it out of the oven now, I think about how food has this quiet way of showing up for us when we need it most.
Variations You Can Try
I've swapped in sautéed mushrooms when I have them on hand, they add an earthy richness that makes the whole dish feel more grown up. Sometimes I use rotini or penne instead of spaghetti, especially if I'm feeding kids who struggle with twirling long noodles. A splash of white wine in the sauce before adding the milk gives it a subtle brightness, and once I stirred in a handful of fresh spinach just before baking and no one even noticed the extra greens. If you want a little heat, a pinch of red pepper flakes in the sauce works beautifully without overpowering the creamy flavor.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well in the microwave or oven. I usually add a tablespoon of milk when reheating to bring back that creamy texture, since the pasta absorbs some of the sauce as it sits. You can also freeze individual portions in freezer safe containers for up to two months, just thaw overnight in the fridge before reheating. The topping won't be quite as crispy after freezing, but it still tastes wonderful and saves you on those nights when cooking from scratch feels like too much.
Serving Suggestions
This is hearty enough to stand on its own, but I love pairing it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or crusty sourdough on the side is always a hit, perfect for scooping up any extra sauce on your plate. A crisp white wine like Chardonnay or Pinot Grigio complements the creamy flavors beautifully, though a light sparkling water with lemon works just as well if you're keeping it casual.
- Serve it straight from the baking dish for a cozy family style meal that encourages everyone to dig in.
- Garnish with fresh parsley or a little extra parmesan if you want it to look prettier for guests.
- Pair it with roasted vegetables like broccoli or green beans for a more balanced plate.
Pin it This recipe has earned its place in my regular rotation because it never feels like work, even on the nights when I'm tired and tempted to order takeout. I hope it becomes one of those easy, reliable dishes in your kitchen too, the kind you make without thinking and everyone loves without question.
Frequently Asked Questions
- → Can I use leftover turkey or chicken?
Yes, shredded leftover turkey or chicken works perfectly, saving prep time while enhancing flavor.
- → What pasta types work best for this dish?
Spaghetti or linguine are ideal due to their texture and how well they hold the creamy sauce.
- → How can I make the sauce creamier?
Substituting milk with half-and-half adds richness and a silkier consistency to the sauce.
- → Is there a recommended type of cheese for topping?
A mixture of grated parmesan and mozzarella inside plus parmesan-panko topping provides a golden, crispy finish.
- → Can I add extra vegetables to this dish?
Sautéed mushrooms or additional veggies like spinach can be added for a boost of flavor and nutrition.