This One-Pot Ham and Pea Pasta is the perfect solution for busy weeknights or using up leftover holiday ham. By cooking the pasta directly in the sauce, you get a rich, creamy meal in one pan without the hassle of boiling water separately!
What makes this recipe great
If you’ve got leftover ham in the fridge — or even just a thick-cut ham steak from the grocery store — this One-Pot Ham and Pea Pasta is about to become your new best friend. It’s creamy, cozy, and has a secret ingredient to make it feel special, but it’s humble enough to serve on a Tuesday night when you’ve only got 20 minutes to get dinner on the table!
- The Boursin Secret. Most creamy pastas require you to perfectly balance heavy cream and cheese. We’re skipping the stress and using Garlic & Herb Boursin cheese. It’s an instant sauce in a box!
- The “No-Drain” Method. We cook the pasta directly in chicken broth. As the pasta starch releases, it combines with the flour and butter to create a sauce that actually clings to the noodles instead of pooling at the bottom of the bowl.
- Frozen Peas for the Win. No chopping required! They add a pop of sweetness and bright color that cuts through the richness of the ham and cheese.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Ham: Diced leftover holiday ham is king here, but I often just buy the pre-diced ham packs or a thick ham steak. It adds a smoky, salty bite that pairs perfectly with the creamy sauce.
The Cheese: If you can’t find Boursin, don’t sweat it. Use 4 oz of regular cream cheese and add a pinch of extra garlic powder and dried herbs. It won’t be exactly the same, but it will still be delicious.
The Pasta: I love using Linguine now, but when my kids were small I always used shells. They act like little scoops for the peas and sauce, making it much easier for them to eat!
The Liquid: You’ll start with 6 cups of broth, but keep a little extra on standby. Some pastas need more liquid than others!
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: The quick sauté.
We aren’t trying to “cook” the ham (it’s already cooked!), we just want to brown the edges a bit to unlock that smoky flavor. Adding the garlic at the very end prevents it from burning while you prep the flour.
2: A quick roux.
Don’t let the word “roux” scare you. It’s just butter and flour. This is what gives the sauce its body. Just make sure to whisk or stir quickly when you add the broth to keep it smooth and lump-free.
3: Cooking the pasta.
If you’re using long noodles like Linguine, don’t be afraid to snap them in half to make sure they fit in your skillet. They need to be fully submerged in the broth to cook evenly.
4: The finishing touch.
The peas only need a few minutes to heat through, so wait until the pasta is almost done before tossing them in. Once you stir in the Boursin and Parmesan, the sauce will transform from “brothy” to “velvety” right before your eyes!
4: Serving ideas.
This dish is rich, so I love to brighten it up at the table. I personally add a little grated lemon zest and fresh parsley to my bowl to cut through the cream. My husband always reaches for the red pepper flakes for a little kick!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Keep stirring: Give the pasta a toss every few minutes so it doesn’t stick to the bottom of the pan.
- Low heat for the cheese: Turn the heat off before stirring in the Boursin to keep the sauce from breaking.
- Salt carefully: Ham, broth, and Parmesan are all salty, so taste the sauce before adding any extra salt!
- Make sure the pasta fits: If using long pasta, you may want to break it in half so it fits the pan easily.
- Quick recipe rundown: Sear ham. Make roux. Add broth and bring to a boil. Add pasta to cook, adding peas at the end of the cooking time. Take off the heat and stir in cheeses until creamy, then serve immediately.
FAQs
Can I use milk instead of broth?
I prefer using chicken broth for the cooking liquid because it infuses the pasta with more flavor, and the Boursin provides plenty of creaminess. If you want it even richer, you can swap 1 cup of the broth for whole milk.
The sauce looks too thick! How do I fix it?
Pasta continues to soak up liquid even after you take it off the heat. If it looks a little too “glued” together, just stir in a splash of warm broth or milk until it reaches your desired consistency.
Can I make this ahead of time or reheat it?
Creamy one-pot pastas are always best served immediately because the pasta continues to soak up the sauce as it sits. If you do have leftovers, the sauce will likely “tighten up” in the fridge. To bring it back to life, add a splash of milk or broth before reheating it in the microwave or on the stovetop. This will loosen the Boursin cheese and make it creamy all over again!
Looking for another one pot win? Try my One Pan Chicken and Rice Bake, my Skillet Lasagna or this One Pan Chicken and Biscuits!
One Pot Ham and Pea Pasta
Ingredients
- 3 tablespoons butter
- 1.5 cups diced ham (or more if you like (Note 1))
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 6 cups chicken broth (plus extra as needed (Note 2))
- 1 (12-oz) box uncooked pasta (I either like using long, thin shapes here, like Linguine; or a very short shape like shells)
- 1.5 cups frozen peas
- 1 (5-oz) package Boursin cheese with garlic and herbs (OR 4oz regular cream cheese plus some extra seasoning)
- ½ cup grated Parmesan cheese
Instructions
- Sauté ham and garlic:Melt butter in a wide skillet over medium heat. Sauté ham for 1-2 minutes, then stir in garlic for 30 seconds until fragrant.3 tablespoons butter, 1.5 cups diced ham, 3 cloves garlic
- Roux:Reduce heat to low. Stir in flour and parsley for one minute (Note 3). Then, stir in the broth while stirring continuously; making sure no lumps remain. Bring to a boil once, then reduce to a simmer.3 tablespoons all-purpose flour, 1 teaspoon dried parsley, 6 cups chicken broth
- Cook pasta and peas:Add the uncooked pasta to the skillet, making sure to submerge it in liquid (break in half if needed). Simmer over medium heat until pasta is almost done, stirring a few times (Note 4).1 (12-oz) box uncooked pasta
- Finish cooking:Stir in the peas and finish cooking for 4-5 minutes, or until pasta is done and sauce is creamy. Take off the heat.1.5 cups frozen peas
- Finish:Stir in Boursin (or cream cheese) and parmesan and serve immediately. I like sprinkling a little chopped parsley and grated lemon zest on my portion, my husband likes some red pepper flakes on his!1 (5-oz) package Boursin cheese with garlic and herbs, ½ cup grated Parmesan cheese
Video
Notes
- Note 1: Use diced ham, or dice your own leftover ham. You can also buy thick ham steaks and dice them. Very thin deli ham might not work well.
- Note 2: Chicken broth is my favorite here, but vegetable broth works just as well. I would personally not recommend beef broth.
- Note 3: Only cook the flour for a few seconds. Don’t let it get brown, or the sauce will look and taste off.
- Note 4: Make sure the pan doesn’t get too hot when simmering the pasta; otherwise it could start sticking to the bottom.
Chrissy says
This was exactly what I was looking for to use up my leftover Easter ham and sausage. Just had a question though. Most boxes of pasta seem to be either 12 oz or 16 oz, rather than the 8 oz that your recipe specifies. For that much liquid, 8 oz of pasta doesn’t seem like enough. When I look at similar recipes, they’re using 16 oz of pasta for the same amount of liquid. Could you please clarify? Thanks!
Nora says
Chrissy, I specifically used this ratio in order to create a lot of creamy sauce. If you prefer a less saucy pasta, feel free to use 12 ounces instead.