Name: Creamy Tuna Shells Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1 teaspoon oil; 1 medium shallot (or 1/4 cup finely chopped white or yellow onion); 2 cloves garlic (finely minced or 1 teaspoon garlic powder); 1 cup milk; 2 cups water; 2 1/4 cups low-sodium chicken broth; 16 ounces small pasta shells; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons milk or heavy cream; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 cans (5-ounces each) white albacore tuna (drained); Salt and pepper to taste; Fresh parsley (chopped); Lemon wedges (for serving)

If you’re craving a cozy, comforting meal that comes together in a flash, you’re going to adore this Creamy Tuna Shells Recipe. It’s one of those magical dishes that feels indulgent yet is incredibly simple to make — all cooked in one pot! I love this recipe because it’s creamy, tangy, and packed with flavor, plus five minutes of prep and about 15 minutes of cooking means it’s perfect for busy weeknights or when you want a no-fuss dinner that still impresses.

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Why You’ll Love This Recipe

One-Pot Wonder: Minimal cleanup and maximum flavor — perfect for busy evenings.
Creamy and Comforting: The sauce is silky and lightly tangy with just a hint of mustard and lemon that wakes up your taste buds.
Budget-Friendly and Nutritious: Uses canned tuna, which is affordable and loaded with protein.
Family Favorite: My family goes crazy for this meal every time I make it—it’s an instant winner at the dinner table.

A white square plate holds a creamy pasta dish made with small shell-shaped pasta mixed with chunks of light-colored cooked chicken. The pasta and chicken are coated in a pale sauce, and fresh green chopped parsley is sprinkled evenly on top, adding color contrast. Two bright yellow lemon wedges sit on the left edge of the plate, adding a fresh touch. The plate is set on a dark green cloth on a white marbled surface in soft natural light, showing texture and freshness of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Creamy Tuna Shells Recipe are simple pantry staples that combine beautifully to create comfort food magic. I usually recommend using fresh shallots if you have them on hand for a mild, sweet onion flavor, but regular onion works just fine too.

Oil: I like a neutral oil like vegetable or canola for sautéing the aromatics without overpowering them.
Shallot (or Onion): Adds a lovely base flavor that softens nicely as it cooks.
Garlic: Fresh minced garlic or garlic powder both do well here—fresh just adds that extra punch.
Milk: This creates the creamy part of the sauce without heaviness; whole milk’s best but 2% works too.
Water & Chicken Broth: The broth adds depth while the water keeps the pasta cooking gently.
Small Pasta Shells: These are perfect because they trap the creamy sauce inside, making every bite delightful.
Salt & Pepper: Simple seasonings to bring everything together just right.
Heavy Cream (or extra milk): Adds richness and silkiness to finish off the sauce.
Dijon Mustard: A little tang that brightens the dish and adds complexity.
Fresh Lemon Juice: This is my favorite touch—it cuts through the richness and freshens everything up.
Canned White Albacore Tuna: Drained well so it mixes gently without making the dish watery.
Fresh Parsley: Imparts color and a mild herbal note.
Lemon Wedges: For serving and adding an extra zing if you like.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Tuna Shells Recipe is—you can easily swap or add ingredients to suit your taste or dietary needs. I’ve played around with it many times, and there’s no “wrong” version!

Vegetable Boost: I sometimes toss in a handful of spinach or peas near the end for an easy veggie upgrade that brightens the dish.
Cheesy Twist: Adding a bit of grated Parmesan or sharp cheddar at the end makes it even more indulgent, and my kids can’t get enough.
Dairy-Free Version: Swap the milk and cream for coconut milk or a plant-based alternative, and it still comes out creamy and delicious.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce when stirring in the tuna—talk about a flavor punch!

How to Make Creamy Tuna Shells Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by heating the oil in a medium-large pot over medium heat. When it’s shimmering, add the finely chopped shallot (or onion) and garlic. Sauté for about 2-3 minutes until they become fragrant and soft but not browned. This is a key step because it lays the flavor foundation—don’t rush it or skip this!

Step 2: Simmer Pasta in Liquid

Next, stir in the milk, water, chicken broth, pasta shells, salt, and pepper. Bring everything to a gentle simmer—aim for a low simmer rather than a rolling boil to help the pasta cook evenly without breaking apart. Keep stirring frequently, so the shells don’t stick and to prevent the milk from scorching. Follow the pasta package’s al dente timing as your guide, but keep in mind the shells will continue softening after you turn off the heat.

Step 3: Finish with Cream, Mustard, Tuna, and Lemon

Once the pasta is tender and there’s still a little bit of liquid left (not dry but not soupy), stir in the heavy cream (or extra milk), Dijon mustard, and fresh lemon juice. Gently fold in the drained canned tuna to avoid breaking it too much. Taste and adjust with salt and pepper if needed. Then turn off the heat and let the dish rest, covered, for 5-10 minutes. This resting step is where the magic happens—the pasta absorbs the sauce, thickens beautifully, and gets that dreamy, creamy texture I absolutely love.

Step 4: Garnish and Serve

Right before serving, sprinkle with chopped fresh parsley for a burst of color and freshness. Don’t forget those lemon wedges on the side—you and your guests can squeeze extra lemon juice over your portions for a bright, zingy finish.

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Pro Tips for Making Creamy Tuna Shells Recipe

Low and Slow Simmering: Keeping the heat moderate prevents the milk from scorching and the pasta shells from breaking down too quickly.
Don’t Overcook Pasta: I learned this the hard way—better to pull the pasta a little underdone since it continues softening while resting.
Gently Fold Tuna: To keep lovely chunks, stir the tuna in at the end very carefully instead of mixing vigorously.
Adjust Liquids Gradually: Different pasta brands absorb liquid differently; add small amounts more broth or water if the pasta is too firm before resting.

How to Serve Creamy Tuna Shells Recipe

The image shows a white bowl filled with shell pasta mixed with creamy white sauce and small pieces of light brown cooked meat. On top, there are small green parsley leaves scattered for garnish. The bowl sits on a wooden surface, and the light captures the shiny and smooth texture of the sauce and pasta. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go for fresh chopped parsley and lemon wedges as my garnishes—parsley adds a pop of color and a subtle herbal lift, while a quick squeeze of lemon adds a wonderful brightness that cuts through the creaminess beautifully.

Side Dishes

Because this meal is so satisfying on its own, I tend to pair it with light, fresh sides like a crisp green salad, steamed broccoli, or roasted asparagus. Sometimes I like crusty garlic bread on the side to soak up every last bit of sauce—trust me, your family will ask for seconds!

Creative Ways to Present

For special occasions or when friends come over, I like to serve the Creamy Tuna Shells in individual small serving bowls topped with a sprig of parsley and a lemon wedge on the rim. It feels a bit more elegant, but still warm and homey. You can also sprinkle on some toasted breadcrumbs or a dusting of Parmesan cheese for extra texture and flavor flair.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Tuna Shells in an airtight container in the fridge, and it keeps well for up to 3 days. You might notice the sauce thickens as it cools, but that’s easy to fix when reheating.

Freezing

While I personally prefer eating this fresh, you can freeze the leftovers if needed. Portion into freezer-safe containers and thaw overnight in the fridge before reheating. The texture is best if reheated with a splash of milk or broth to bring back some creaminess.

Reheating

When reheating, I warm the creamier tuna shells gently on the stovetop in a skillet over medium-low heat with a bit of milk or broth stirred in to loosen the sauce. Microwave reheating also works but do it in short intervals and stir in between to avoid drying out.

FAQs

Can I use a different type of pasta for this Creamy Tuna Shells Recipe?

Absolutely! While small pasta shells work best to catch the creamy sauce, you can swap in other small shapes like elbow macaroni, ditalini, or mini penne—just adjust the cooking time according to the package instructions.
Is it possible to make this recipe gluten-free?

Yes! Just use gluten-free small pasta shells or any gluten-free small pasta shape you prefer. Make sure your broth and other ingredients don’t contain gluten, and you’re good to go.
Can I use fresh tuna instead of canned in this recipe?

You could, but it would change the cooking process significantly. The recipe is designed for pre-cooked, canned tuna mixed in at the end. If you want to use fresh tuna, consider searing it separately and serving it on top of the pasta for best results.
How do I prevent the sauce from becoming too soupy?

Keep an eye on the liquid levels while the pasta cooks and add broth or water gradually, rather than all at once. Also, resting the dish off the heat allows excess liquid to absorb into the pasta, thickening the sauce naturally.
Can I make this recipe vegan?

You can adapt it by substituting dairy milk with plant-based milk and replacing canned tuna with chickpeas or mashed white beans for a protein boost. Keep in mind this will change the flavor profile but still make for a tasty creamy pasta.

Final Thoughts

This Creamy Tuna Shells Recipe holds a special place in my recipe box because it’s fast, flavorful, and feels homemade without the fuss. Whenever I need a quick meal that satisfies everyone at the table, this is my go-to. I hope you love making it as much as I do—grab that can of tuna and small shells and give it a whirl. Trust me, once you try it, it’ll become one of your weeknight favorites too!