If you love cozy comfort food that comes together in a flash, this One Pot Ham and Pea Pasta Recipe is about to become your new go-to. Imagine tender pasta cooked right in a luscious, creamy sauce with just the right amount of savory ham and a pop of sweetness from fresh green peas. Everything cooks in a single pan, which means less mess and more time to enjoy your meal. It’s a perfect harmony of simple ingredients creating a dish that feels both fancy and wonderfully homey, ready in just 25 minutes to serve up smiles at your table.
Ingredients You’ll Need
Every ingredient here is chosen for its role in building flavor, texture, and that comforting creaminess that makes this dish special. Using just a handful of pantry staples and fresh touches, this recipe is as simple as it is delicious.
- 3 tablespoons butter: Adds richness and a silky base for sautéing the ham and making the roux.
- 1.5 cups diced ham: The savory star of the dish, delivering smoky flavor and a satisfying protein boost.
- 3 cloves garlic (minced): Infuses the sauce with warmth and depth without overpowering.
- 3 tablespoons all-purpose flour: Thickens the sauce, creating that creamy texture you crave.
- 1 teaspoon dried parsley: Brings a subtle herbaceous note that brightens the sauce.
- 6 cups chicken broth: The cooking liquid that flavors the pasta as it simmers, keeping everything moist and tasty.
- 1 (12-oz) box uncooked pasta: Choose long strands like linguine or small shapes like shells, both work beautifully to soak up the sauce.
- 1.5 cups frozen peas: Adds a pop of color, sweetness, and a fresh bite in every forkful.
- 1 (5-oz) package Boursin cheese with garlic and herbs (or 4 oz cream cheese with extra seasoning): Melts into the sauce creating silky creaminess and a subtle garlicky tang.
- 1/2 cup grated Parmesan cheese: Sharp and nutty, this finishes the dish with a savory punch.
How to Make One Pot Ham and Pea Pasta Recipe
Step 1: Sauté the Ham and Garlic
Start by melting butter in a wide skillet over medium heat. Toss in the diced ham and let it sizzle for 1 to 2 minutes. This step builds that rich, smoky base that elevates the entire dish. Next, add the minced garlic and cook just for 30 seconds until fragrant—this short burst is enough to awaken the garlic without burning it, filling your kitchen with an irresistible aroma.
Step 2: Make the Roux and Add Broth
Turn the heat down to low and sprinkle in the flour along with the dried parsley. Stir continuously for about one minute to cook the flour taste away, forming a roux that will thicken your sauce. While stirring vigorously, gradually pour in the chicken broth, making sure to whisk out any lumps for a perfectly smooth base. Bring everything just to a boil, then reduce to a gentle simmer to let the flavors meld.
Step 3: Cook the Pasta and Peas
This is where the magic of “one pot” cooking truly shines. Add your uncooked pasta directly to the skillet, nudging it to be fully submerged in the broth. If the noodles don’t fit, breaking them in half is totally fine. Simmer the pasta over medium heat, stirring occasionally to prevent sticking and to ensure even cooking. When the pasta is nearly tender, stir in the peas so they cook through while preserving their vibrant color and sweet crunch.
Step 4: Finish the Creamy Sauce
Once the pasta is perfectly cooked and the sauce thick and creamy, remove the skillet from heat. Stir in the Boursin cheese (or cream cheese with seasoning) along with the grated Parmesan. These cheeses melt into the mixture, turning it into a silky, luscious sauce that clings beautifully to every strand or shape. Now it’s ready to serve straight from the skillet—comfort and ease at their finest.
How to Serve One Pot Ham and Pea Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely herbaceous pop and a burst of green that brightens the dish visually and flavor-wise. For a little zing, a grating of lemon zest adds a subtle freshness that cuts through the richness. Love heat? Try some red pepper flakes on the side to sprinkle for a spicy kick that wakes up your taste buds.
Side Dishes
Because this pasta is wonderfully rich and filling, lighter sides pair best. A crisp green salad with a tangy vinaigrette keeps things refreshing, balancing the creamy pasta perfectly. Steamed or roasted seasonal vegetables also make excellent companions, adding texture and nutrition without competing with the flavors in the main dish.
Creative Ways to Present
For a charming family-style meal, serve your One Pot Ham and Pea Pasta Recipe right in the skillet at the table—there’s something so inviting about digging in together. Alternatively, plate it beautifully twirled into nests, topped with a sprinkle of extra Parmesan and a few whole peas for color. You could even serve portions in small baking dishes and broil briefly with extra cheese on top for a crusty gratin effect.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Ham and Pea Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it chills, so you might want to loosen it up with a splash of broth or milk before reheating to keep the creamy texture just right.
Freezing
You can freeze this pasta, but because of the cream cheese and fresh peas, the texture may slightly change once thawed. Use a freezer-safe container, and it will keep well for up to 2 months. Thaw overnight in the fridge for best results before reheating gently on the stovetop.
Reheating
Reheat leftovers slowly on the stovetop over low heat, stirring frequently to prevent sticking and to maintain a smooth sauce. Add a little chicken broth or cream if the sauce feels too thick. Microwave reheating works too, but be sure to stir midway through and add small amounts of liquid as needed.
FAQs
Can I use a different type of cheese instead of Boursin?
Absolutely! While Boursin adds a lovely herb and garlic flavor, you can substitute it with cream cheese combined with fresh herbs, or even mascarpone for a mild, creamy alternative. Just adjust the seasoning to your taste to keep that perfect balance.
What pasta shape works best in the One Pot Ham and Pea Pasta Recipe?
Both long pasta like linguine and short shapes like shells work beautifully here. Long pastas twirl delightfully and hold the sauce on the strands, while short pastas trap the creamy sauce in their curves. Pick whatever you have on hand or prefer!
Can I make this recipe vegetarian?
You can make a vegetarian version by swapping the ham for sautéed mushrooms or smoked tofu for that savory umami kick. Use vegetable broth instead of chicken broth to keep it meat-free while maintaining depth of flavor.
How do I prevent the pasta from sticking during cooking?
Stirring a few times as the pasta cooks is key in one pot recipes to avoid clumping. Also, make sure the pasta is fully submerged in the broth to cook evenly. Adding a small extra splash of broth if things look too dry helps too.
Is this recipe suitable for meal prep?
Definitely! This One Pot Ham and Pea Pasta Recipe reheats beautifully and holds up well for lunches or dinners ahead. Just store in portioned containers and add a little liquid when reheating to refresh the creamy texture.
Final Thoughts
This One Pot Ham and Pea Pasta Recipe is one of those comforting meals that feels like a warm hug after a busy day. Simple to prepare with minimal cleanup, it doesn’t skimp on flavor or satisfaction. Whether you’re cooking for a crowd or a quiet night in, it’s a winner every time. Give it a go and let this creamy, savory pasta dish bring a little joy and ease to your dinner routine.
Print
One Pot Ham and Pea Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Ham and Pea Pasta is a quick, creamy, and delicious weeknight meal that combines tender pasta, savory diced ham, sweet peas, and a luscious cheese sauce made with Boursin and Parmesan. It’s cooked entirely in one skillet, making cleanup a breeze and the dinner process efficient. Perfect for those who love a comforting pasta dish with a subtle garlicky and herby flavor, ready in just 25 minutes.
Ingredients
Main Ingredients
- 3 tablespoons butter
- 1.5 cups diced ham (or more to taste)
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 6 cups chicken broth (plus extra as needed)
- 1 (12-oz) box uncooked pasta (linguine or shells recommended)
- 1.5 cups frozen peas
- 1 (5-oz) package Boursin cheese with garlic and herbs (or 4 oz regular cream cheese plus extra seasoning)
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté ham and garlic: Melt butter in a wide skillet over medium heat. Add diced ham and sauté for 1-2 minutes until lightly browned. Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn.
- Make the roux and broth base: Reduce heat to low and sprinkle in the flour and dried parsley. Stir continuously for about one minute to cook out the raw flour taste. Gradually pour in the chicken broth while stirring vigorously to avoid lumps. Bring the mixture to a boil once, then lower heat to a simmer.
- Cook pasta and peas: Add the uncooked pasta to the skillet, ensuring it’s submerged in the broth (break pasta in half if needed to fit). Simmer over medium heat, stirring occasionally to prevent sticking, until pasta is nearly tender, about 8-10 minutes depending on pasta type.
- Finish cooking: Stir in the frozen peas and continue to cook for another 4-5 minutes until the pasta is fully cooked and peas are heated through. The sauce should become thick and creamy at this stage. Remove skillet from heat.
- Final touch and serve: Stir in the Boursin cheese (or cream cheese alternative) and grated Parmesan until melted and incorporated, creating a rich creamy sauce. Serve immediately, optionally garnished with chopped parsley, grated lemon zest, or red pepper flakes for additional flavor.
Notes
- Note 1: Feel free to increase the amount of ham according to your preference for a meatier dish.
- Note 2: Additional chicken broth can be added during cooking if the pasta absorbs too much liquid before fully cooking.
- Note 3: Stir the flour thoroughly to prevent lumps and ensure a smooth sauce base.
- Note 4: Stir the pasta occasionally during simmering to prevent it from sticking to the pan or clumping together.
