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One-Pan Creamy Tuna Pasta Skillet for Quick Dinners

Close-up of creamy tuna pasta mixed with bright green peas served in a light gray bowl.

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Make a comforting, flavorful dinner fast with this one-pan creamy tuna pasta skillet. It uses pantry staples and minimizes cleanup, making it ideal for busy weeknights.

Ingredients

Scale
  • 12 ounces pasta (like rotini or penne)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 cup milk (whole or 2%)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 (5 ounce) cans tuna in water, drained
  • 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 minced garlic and cook for 30 seconds until fragrant.
  3. Whisk in the flour to create a roux, cooking for 1 minute. Slowly whisk in the broth until smooth.
  4. Stir in the milk, Dijon mustard, onion powder, pepper, and salt. Bring the mixture to a gentle simmer, stirring constantly until the sauce thickens slightly, about 3 to 5 minutes.
  5. Reduce the heat to low. Stir in the drained tuna, frozen peas, cheddar cheese, and Parmesan cheese until the cheese melts and the sauce is creamy.
  6. Add the cooked pasta back into the skillet. Stir well to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Serve the creamy tuna pasta immediately for a satisfying, simple pasta dinner.

Notes

  • For a tangier flavor, add 1 teaspoon of lemon juice with the milk.
  • You can substitute canned salmon for tuna if desired.
  • Use any short pasta shape you have on hand for this pantry staple meal.

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