This Tuna Pasta Recipe with peas is cheesy, comforting, made in one skillet, and ready in 30 minutes or less!
author’s note
Dinner In Under 30 Minutes!
If you grew up on creamy tuna casserole, this is that same comfort… but in a way that feels way more weeknight-friendly. My mom made tuna casserole a lot when I was growing up, and I loved it. Hers was totally different than mine (cream of mushroom soup, usually served over rice), but it was one of those dinners that always hit the spot.
When I started testing my Tuna Pasta Recipe, I wanted three things:
- One pan (because I am not doing a sink full of dishes on a Tuesday)
- No cream-of soup (still creamy, still comforting, just a different route)
- Fast (something I can throw together while life is happening like this chicken noodle casserole)
This version is what I kept coming back to: pasta cooks right in the pan with milk and seasonings, then I melt in sharp Cheddar and finish with peas so they stay bright and tender. The result is cheesy, creamy, and so satisfying.
If you want an easy side while it cooks, I love pairing it with this Olive Garden salad or my Kale Avocado Salad for something fresh next to all that cheese.
Ingredients
- Mini Penne Pasta: Use any small pasta that cooks in 6–8 minutes.
- Tuna Packed in Olive Oil: Drain well and fluff with a fork for even distribution.
- Whole Milk and Water: Stick to dairy milk—non-dairy options don’t work well here.
- Unsalted Butter: Use unsalted so you can control the salt level.
- Seasonings: These seasonings bloom in the butter and liquid—don’t skip them!
- Sharp Cheddar: Grate it fresh for the best melt and texture in this tuna pasta recipe.
- Frozen Peas: Stir in after the cheese melts so they stay bright and tender.
Quick Tip
Use good-quality ingredients: I like a good olive oil-packed tuna fish (Genova® is my favorite; not sponsored). Make sure to thoroughly drain the tuna before adding it to the skillet. I do this in a fine mesh sieve/strainer.
How To Make Tuna Pasta Recipe
- Cook Pasta: In a skillet, mix uncooked pasta, tuna, milk, water, butter, and seasonings. Season with salt and pepper. Boil, then simmer covered until pasta is cooked.
- Finish: Off heat, add cheese and peas, stirring until cheese melts and peas are warm.
- Serve: Adjust seasonings and serve hot.
More One Pot Dinner Recipes:
Tuna Pasta Recipe
Equipment
- Large 10-inch pan nonstick, with fitted lid
Ingredients
- 2 cups miniature penne pasta see note 1
- 1 (5-ounce) can tuna in olive oil
- 2 cups whole milk see note 2
- 1 cup water
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon roasted garlic powder
- 2 cups sharp Cheddar cheese see note 3
- 1/2 cup frozen peas
- Salt and pepper
- fresh flat-leaf parsley chopped, optional
- Hot sauce optional
Instructions
- Open the tuna and drain thoroughly. Fluff with a fork and set aside.
- In a large 10-inch nonstick pan (3-quart; 2.8-liter), pour in 2 cups uncooked pasta, drained tuna, milk, water, butter, mustard powder, paprika, and garlic powder. Add salt and pepper to taste; I add 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil over high heat, stir, then cover with lid. Reduce heat to low or just a few notches above low to keep the mixture lightly bubbling but not at a rolling boil.
- Allow to simmer until pasta is completely cooked and the liquid has evaporated (about 10–15 minutes, depending on your stovetop heat; check at 10 minutes). During the cooking time, stir the ingredients every 5–7 minutes to keep pasta from sticking to the bottom. While pasta is simmering, grate the cheese.
- Once the liquid is absorbed, remove from heat. Stir in grated cheese until melted. Once melted, add in frozen peas and stir to warm through.
- Add salt and pepper to taste as well as any other additional seasonings (more garlic powder, paprika, etc.). Enjoy while hot. If desired, garnish individual serves with freshly chopped parsley and/or a drizzle of hot sauce.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this- reminds me of my childhood. We financially struggled for a few years and I remember my mom often making the cheap Tuna Helper and adding peas to it. I always loved it, but now as an adult with my own family I’d love to make a homemade version myself.
I know many are comparing it to tuna casserole, and while it’s similar, this is more like our family’s version of tuna mac growing up. And your childhood inspiration recipe also sounds more like what I grew up with. We would take plain old boxed mac and cheese (with the powder cheese, it worked best), prepare it and add a can of cream of mushroom soup, a can of mushrooms, and a can of tuna. Man it was delicious. I still make it from time to time if I’m feeling super unhealthy and really want some childhood comfort food.
This sounds like a much healthier version, lol. I’m going to give it a try. Maybe swap out the peas for mushrooms, to really get my nostalgia going. 🙂
We used to have one basically the same as you described! 🙂 And yes, SO delicious!! I hope you love this healthier version though! Thanks Krystal!
I’m going to try this with gluten free pasta, as we are a family of celiacs and gluten intolerant.
Awesome! I hope you love it 🙂
This pasta looks so creamy and cheesy! LOVE that it’s one skillet! 🙂
YUM! Love the sound of this easy and cheesy dish! 🙂
I love this! I should send this recipe to my mom… she always makes tuna casserole, but I’m 99% certain it’s not a one skillet type meal. She’d love it!
Super random, but this recipe actually reminds me of camping.. I have a campfire tuna recipe that is very similar to this, but I haven’t made the at home version in a while, but I think I’ll just try yours instead! Thanks for sharing Chelsea!
Love your one skillet creations Chelsea! This dish looks awesome and love the combo of tuna and cheese:)
I have never seen something similar, or even close to it, but wow I am intrigued, to use canned tuna in a pasta dish? with cheese and peas, I am sold!
Hehe I totally agree! I made it today and me and my bf couldnt get enough! It was so yummy! 🙂
Yay!! I’m so glad you liked it!
This pasta definitely brings me back to my childhood, Chelsea! I loved tuna casserole but didn’t eat it all that often because my mom didn’t like it. I love this one skillet version! Looks fantastic and so full of flavor!