Creamy Ham and Pea Pasta Recipe for Quick Weeknight Dinners

An easy pasta dish ready in about 20 minutes, this ham and pea pasta is ideal for lunch or dinner and is a tasty way to use leftover holiday ham.

Why make this pasta dish

This ham and pea pasta features tender pasta shells tossed in a creamy Parmesan sauce with bite-sized ham and sweet peas. It’s comforting, satisfying, and made from scratch with simple ingredients.

Ready in about 20 minutes, it’s perfect for busy weeknights. Serve it on its own or with a side salad — you’ll have carbs, protein and vegetables in one pan. The recipe calls for 1½ cups diced ham, but you can increase that if you have extra leftover ham.

Leftovers store well in the refrigerator for a quick lunch the next day.

Key ingredients

• Pasta – medium shells are used here, but fettuccine, thick spaghetti or elbow macaroni work as well.
• Ham – diced leftover ham
• Peas – frozen peas are convenient and work great
• Parmesan cheese – freshly grated for the best flavor
• Chicken broth – adds savory depth to the sauce
• Half and half – or use cream or whole milk for a lighter option

Step by step directions

• Cook the pasta in boiling salted water until al dente; drain and set aside.
• In a saucepan, melt butter over medium heat and sauté minced garlic for about 1 minute.
• Add flour and cook, stirring, for 1–2 minutes to form a roux.
• Whisk in chicken broth slowly, then raise heat to medium-high and bring the mixture to a gentle simmer.
• Reduce heat to medium-low, stir in half and half and grated Parmesan. Cook, stirring, until the sauce thickens and the cheese melts.
• Gently fold in the diced ham and peas, warming them through.
• Add the hot, drained pasta to the sauce and toss until well coated.
• Season with a touch of salt and pepper if needed, then serve immediately with extra Parmesan sprinkled on top.

Recipe tips

• This comes together quickly—prep ingredients before you start to keep the process smooth.
• Stir the sauce frequently and lower the heat once it thickens to prevent scorching.
• Taste before adding salt. The ham and Parmesan can be fairly salty, so add extra seasoning sparingly.
• If the sauce is too thick, stir in 1–2 tablespoons more half and half or milk to reach the desired consistency.
• Drain the pasta well but add it while still hot so it absorbs the sauce.
• Frozen peas can be added directly; they thaw and heat through in the hot sauce.
• Ensure the ham and peas are heated through before serving.

Recipe Faqs

If you make this recipe, I’d love to hear about it! Leave a comment below and share a photo on Instagram @beyondthechickencoop