Scale

For the Pasta:

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon red pepper flakes (optional for spice)

2 cups chicken or vegetable broth

1 ½ cups milk (whole or 2%)

8 ounces (about 2 cups) penne or any short pasta

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon Italian seasoning

For the Creamy Tuna Sauce:

2 (5-ounce) cans tuna, drained

½ cup frozen peas

½ cup grated Parmesan cheese

¼ cup cream cheese or heavy cream

1 tablespoon lemon juice

¼ cup fresh parsley, chopped

Step 1: Sauté the Aromatics

Heat olive oil in a large deep skillet or pan over medium heat.

Add garlic, chopped onion, and red pepper flakes (if using). Sauté for 2-3 minutes until fragrant and onions become translucent.

Step 2: Cook the Pasta in One Pan

Pour in the chicken broth and milk, then add the uncooked pasta, salt, black pepper, and Italian seasoning.

Stir everything together and bring to a gentle simmer over medium heat.

Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.

Step 3: Make the Creamy Tuna Sauce

Lower the heat to medium-low and stir in the drained tuna, frozen peas, Parmesan cheese, and cream cheese (or heavy cream).

Continue stirring until the sauce becomes thick and creamy. If it’s too thick, add a splash of milk or broth.

Stir in the lemon juice for a touch of brightness.

Step 4: Garnish & Serve

Remove from heat and mix in fresh parsley.

Serve warm, topped with extra Parmesan cheese and a sprinkle of black pepper for added flavor.

Serving Suggestions

This creamy tuna pasta pairs perfectly with:

Garlic bread

A simple green salad

Steamed or roasted vegetables