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One-Pan Creamy Tuna Pasta Skillet

Close-up of creamy tuna pasta made with fusilli noodles and green peas, served in a light-colored skillet.
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Make this easy, creamy tuna pasta skillet for a comforting weeknight dinner. It uses simple pantry staples and requires minimal cleanup.

Ingredients

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  • 12 ounces dried pasta (like elbow macaroni or rotini)
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (whole or 2%)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 (5 ounce) cans tuna in water, drained well
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water. Set the cooked pasta aside.
  2. In the same large skillet or pot used to cook the pasta, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux.
  5. Slowly whisk in the chicken broth until smooth. Then, whisk in the milk, Dijon mustard, salt, pepper, and paprika.
  6. Bring the sauce to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  7. Reduce the heat to low. Stir in the drained tuna, frozen peas, and the cooked pasta. Mix until everything is combined and the peas are heated through.
  8. Remove the skillet from the heat. Stir in the cheddar cheese and Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Serve the creamy tuna pasta immediately in bowls.

Notes

  • For a richer flavor, substitute half of the chicken broth with tuna juice from the cans if you prefer not to drain them completely.
  • You can easily turn this into a tuna pasta bake by transferring the mixture to a baking dish, topping with extra breadcrumbs or cheese, and baking at 375°F (190°C) for 15 minutes until bubbly.
  • Add a squeeze of fresh lemon juice at the end for brightness, which pairs well with canned tuna meals.

Nutrition

Find it online: https://cookingbycarla.com/creamy-one-pot-tuna-pasta-skillet/