Creamy Tuna Pasta

5 from 14 votes

Creamy Tuna Pasta comes together fast with fettuccine, sweet peas, and a rich, garlicky Parmesan sauce. Topped with olive oil-packed tuna and a fresh squeeze of lemon, it’s an easy, comforting meal the whole family will love!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Keyword: Creamy Tuna Pasta

Servings: servings

Author: Chelsea Lords

Cost: $8.98

Equipment

Large skillet

Ingredients

6 ounces fettuccine or linguine, not the whole box, see note 1
3/4 cup frozen peas
Salt and pepper
3 tablespoons unsalted butter
1 cup minced onion 1 small onion
2 teaspoons minced garlic 3 cloves
1 cup chicken broth divided, see note 2
3/4 cup heavy cream see note 3
1/3 cup freshly grated Parmesan cheese see note 4
1/4 teaspoon ground mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 (4 to 5-ounce) cans tuna in olive oil drained, see note 5
1/2 up to 1 teaspoon Dijon-style mustard optional
1 lemon optional
Fresh flat-leaf parsley optional

US - Metric

Instructions

Bring 12 cups of water to a boil. Once boiling, stir in 1 tbsp fine sea salt and add the pasta. Cook for 1 minute less than the lowest time indicated on the package. When the timer rings, add the peas and continue to boil for 1 more minute. Just before draining, reserve 1 cup of the cooking water, then drain the pasta and peas.
Meanwhile, melt the butter in a large skillet over medium-high heat. Once melted, add the onion and garlic. Cook until golden, around 3–5 minutes. Add 1/2 cup of the chicken broth and stir, scraping the skillet. Allow it to simmer rapidly until most of the broth has evaporated.
Add the remaining 1/2 cup of broth, cream, Parmesan, seasonings, and Dijon mustard if using (start with less; add more if desired). Season to taste (hold off on the salt and add 1/4 tsp pepper). Stir to dissolve the Parmesan and allow it to simmer for 2 minutes, stirring regularly.
Add the drained pasta and peas. Toss, using tongs, for 1–2 minutes or until the sauce thickens and coats the pasta nicely. If the sauce gets too thick, add a splash of the reserved pasta cooking water. Once sauce clings nicely to pasta, add the tuna and some finely chopped parsley if desired (I add 2 tbsp). Gently stir to combine, trying to keep the flakes of tuna intact if possible. Taste and adjust the seasoning, adding salt if needed.
Add pasta to plates topped with additional parsley if desired. Serve with lemon wedges and an extra sprinkle of Parmesan cheese if desired. Enjoy promptly.

Video

Notes

Note 1: We’re using just 6 ounces of pasta—if you’ve got a food scale, it’s a great tool for nailing the perfect amount.

Note 2: Chicken broth contributes a depth of flavor to the sauce. Opt for a quality brand for a richer, more robust flavor—I’m a fan of Swanson’s! If you’re worried about saltiness, use low-sodium, then add any extra salt as needed.

Note 3: Heavy cream is the key ingredient that lends the sauce its creamy texture. Other milks simply won’t thicken the same way.

Note 4: Grab a block of Parmesan cheese, grate it on the small holes of a cheese grater, and gently pack it into a measuring cup. Avoid jarred Parmesan—it’s too salty and will overpower the flavor!

Note 5: Tuna packed in olive oil is richer and has a fresher flavor. My favorite is Genova’s® albacore tuna. There is a lot of tuna in this dish (just how I like it!). If you’d prefer less, reduce according to preference.

Storage: As with most pasta dishes, this recipe is best enjoyed immediately. When reheating, you’ll likely need to add a splash more chicken broth to thin the sauce. This dish doesn’t freeze well.

Nutrition