{One Skillet} Cheesy Tuna Pasta

Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4


  • 2 cups small pasta * I used miniature penne pasta
  • 2 cans (5 ounces EACH) Albacore White Tuna
  • 2 cups milk 1% fat content or higher
  • 1 cup water
  • 4 tablespoons butter
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika optional
  • 2 cups shredded cheese**
  • 1/2 cup fresh peas
  • Fresh cracked salt and pepper
  • 1/4-1/2 teaspoon hot sauce optional
  • Fresh parsley optional


  1. In a large nonstick skillet: pour in 2 cups of the uncooked pasta; 2 cans of drained, rinsed, and dried tuna; 2 cups milk (MUST be cow’s milk - 1% or higher milk fat. Skim milk, soy milk, almond milk, etc. were not successful in my recipe testing), the water, the butter, and dry mustard. Add in the paprika as well if desired.
  2. Bring to a boil over high heat, stir, and then place on the lid. Reduce the heat to low or medium low.
  3. Allow to simmer until the pasta is completely cooked through and the liquid evaporated (about 10-15 minutes depending on your stovetop heat).
  4. During the cooking time, stir the ingredients occasionally to keep the pasta from sticking to the bottom.
  5. Once the liquid is absorbed, stir in the shredded cheddar cheese (I like freshly shredded as the bagged cheeses sometimes create a waxy texture when melted) and the fresh peas.
  6. Add salt and pepper to taste as well as hot sauce if desired.
  7. For a pretty garnish add fresh chopped parsley if desired.

Recipe Notes

*Make sure whatever pasta you used can be cooked in 6-8 minutes per instructions on the box **The cheese is a big part of this dish so choose a very flavorful cheese you love. I used sharp cheddar, but you can use a plain cheddar or a mix of cheeses such as cheddar and Monterey jack