Description
This One Pot Ham and Pea Pasta is a quick and creamy meal perfect for busy weeknights. Tender pasta cooks right in a flavorful broth with diced ham, garlic, and peas, then is finished with cream cheese and Parmesan for a rich, comforting dish all made in a single skillet. It’s easy to prepare with minimal cleanup and offers a delicious way to use up leftover ham.
Ingredients
Scale
Ingredients
- 2 tablespoons butter
- 1 cup diced ham (or more if you like)
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 2 tablespoons plain flour
- 4 cups chicken broth (plus extra as needed)
- 1 (8-oz) box uncooked pasta (preferably linguine or other long, thin shapes)
- 1 cup frozen peas
- 3 oz cream cheese
- 1/3 cup grated Parmesan cheese
Instructions
- Sauté ham and garlic: Melt butter in a wide skillet over medium heat. Add the diced ham and minced garlic and sauté for a few minutes until the garlic is fragrant and the ham is lightly browned.
- Make the roux and broth mixture: Stir in dried parsley and plain flour to the ham and garlic mixture. Cook for about a minute while stirring continuously. Gradually pour in the chicken broth while stirring to avoid lumps, bringing the mixture to a boil once before reducing the heat to a simmer.
- Cook pasta and peas: Add the uncooked pasta to the skillet, breaking it in half if necessary to fully submerge it in the liquid. Simmer over medium heat, stirring occasionally, until the pasta is nearly cooked. Then stir in the frozen peas and cook for another 3 to 4 minutes until the pasta is tender and the peas are heated through, resulting in a creamy sauce.
- Finish and serve: Remove the skillet from the heat and stir in the cream cheese and grated Parmesan until fully melted and incorporated. Serve the pasta immediately while creamy and hot.
Notes
- If the sauce becomes too thick during cooking, add extra chicken broth or water a little at a time to reach desired consistency.
- You can substitute peas for other frozen vegetables like spinach or broccoli florets.
- Use any pasta shape you prefer but thinner, long pasta works best for quick cooking in one pot.
- For a richer flavor, consider adding a splash of white wine when making the roux.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or milk.
