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Creamy Ham Cheese Pasta

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Italian-inspired

Description

This Creamy Ham & Cheese Pasta is a quick and delicious meal made with tender pasta, a rich and cheesy cream sauce, and savory ham. Perfect for using up leftover ham, it’s a comforting dish the whole family will love!


Ingredients

Units Scale
  • 12 oz pasta (penne, rotini, or fettuccine)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup cooked ham, diced
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Dijon mustard (optional, for extra flavor)
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp Italian seasoning
  • 1/4 cup pasta water (as needed)
  • Fresh parsley, chopped (for garnish)

Instructions

  • Cook the pasta – Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
  • Sauté the garlic & ham – In a large skillet, melt butter and olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in the diced ham and cook for another 2 minutes.
  • Make the creamy sauce – Pour in the heavy cream and milk, stirring to combine. Add the shredded cheddar, Parmesan, Dijon mustard, salt, black pepper, red pepper flakes, and Italian seasoning. Stir until the cheese is fully melted and smooth.
  • Combine pasta & sauce – Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, stir in a little reserved pasta water until you reach your desired consistency.
  • Serve & garnish – Remove from heat and sprinkle with fresh parsley. Serve warm and enjoy!

Notes

  • Swap cheddar for mozzarella, Swiss, or Gruyère for different flavors.
  • Add peas, mushrooms, or spinach for extra veggies.
  • Use half-and-half instead of heavy cream for a lighter version.
  • Store leftovers in an airtight container for up to 3 days in the fridge.