This Tuna Pasta Recipe with peas is cheesy, comforting, made in one skillet, and ready in 30 minutes or less!

Tuna pasta in a skillet with peas and cheese, creating a savory and hearty meal.
chelsea

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:

  1. One pan (because I am not doing a sink full of dishes on a Tuesday)
  2. No cream-of soup (still creamy, still comforting, just a different route)
  3. 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.

signature
Combining noodles, water, milk, and seasonings, bringing to a boil, adding cheese, then peas, and warming through.

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.

The finished tuna pasta recipe in a skillet, with a spoon scooping up a portion.

How To Make Tuna Pasta Recipe

  1. 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.
  2. Finish: Off heat, add cheese and peas, stirring until cheese melts and peas are warm.
  3. Serve: Adjust seasonings and serve hot.

More One Pot Dinner Recipes:

Tap stars to rate!
4.93 from 27 votes
Tuna pasta in a skillet with peas and cheese, creating a savory and hearty meal.
Pin Print

Tuna Pasta Recipe

By Chelsea Lords
This cheesy Tuna Pasta Recipe with peas is ready in 30 minutes or less! Made in one pan, it’s packed with creamy, cheesy goodness and tender peas—the perfect weeknight meal when you want something quick, easy, and totally satisfying.
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes
Servings: 4 servings

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.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Check the cooking directions and make sure the pasta you use can be cooked in 6–8 minutes.
Note 2: Skim milk, soy milk, almond milk, etc. were not successful in my recipe testing. Regular dairy milk needs to be used here; I recommend whole milk, but 1% or 2% will work (not skim).
Note 3: Cheese is a big part of this dish, so choose a very flavorful cheese you love. I use and recommend sharp or extra-sharp Cheddar cheese. I recommend freshly grated, as the bagged cheeses can create a waxy texture when melted.
Storage: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to keep the sauce creamy.

Nutrition

Serving: 4serving | Calories: 692kcal | Carbohydrates: 51g | Protein: 36g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 585mg | Potassium: 463mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2803IU | Vitamin C: 2mg | Calcium: 576mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

4.93 from 27 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




57 Comments

  1. Drametha says:

    5 stars
    It is simple and it’s delicious! It is very cost effective (cheap) I will be make this recipe very often. Thank you!

    Reply
    1. Chelsea says:

      I’m so happy to hear this! Thanks Drametha!

      Reply
  2. Christina Sopher says:

    5 stars
    Reminds me of my mother’s tuna casserole. So good !

    Reply
    1. Chelsea says:

      I’m so happy to hear this! Thanks Christina!

      Reply