One-Pot Ham and Penne Skillet with Creamy Peas and Parmesan
By Lucas Morgan
Servings
6
Level
Easy
Simmering the penne directly in broth, milk, and flour lets the starch thicken the sauce as the pasta softens, while frequent stirring keeps it moving smoothly. This one-pot ham and penne skillet combines cubed ham and peas in a creamy Parmesan-topped pasta.
Olive oil starts the ham and chopped yellow onion over medium heat, giving the onion time to turn translucent before garlic and dried parsley, basil, oregano, pepper, and red pepper flakes go in. Chicken broth, 2% milk, and flour form the cooking liquid for uncooked penne. The flour is stirred in with these liquids. Thawed frozen peas join near the end, and Parmesan is sprinkled over the finished skillet.
After the broth, milk, flour, and penne reach a boil, reducing the heat keeps the mixture at a simmer rather than a hard boil. The useful cue is pasta cooked through with peas warm after their final five minutes. The common problem is a skillet that tightens before the noodles finish; the recipe specifically allows a bit of water or broth if more liquid is needed while simmering there.
Serve the pasta directly from the skillet with its Parmesan topping while the sauce is warm. The recipe yields six servings, making it suited to a family dinner or leftover-ham meal plan. If held before serving, stir gently so pasta and peas stay coated rather than settling at the bottom of the skillet.
Why you'll love this recipe
- Cooking the penne in the broth-and-milk mixture lets its starch thicken the sauce while everything finishes together in one skillet.
- Sautéing ham with onion until the onion is translucent builds the recipe’s savory base before the garlic and dried herbs are added.
- Reducing the heat after boiling gives the noodles time to soften through the liquid, rather than letting a vigorous boil concentrate it too quickly.
- Adding thawed peas near the end keeps their job focused on warming, so they finish alongside tender pasta instead of simmering from the start.
- Parmesan is sprinkled on after cooking, which keeps the topping distinct over the creamy pasta rather than disappearing into the simmering liquid.
- The recipe’s water-or-broth adjustment provides a direct fix when noodles absorb more liquid, helping the sauce stay workable until pasta cooks through.
Ingredients
- •1 Tbsp olive oil
- •0.5 cup yellow onion (chopped)
- •3 cloves garlic (minced)
- •3 cups fully cooked ham (cubed)
- •0.5 tsp dried parsley
- •0.5 tsp dried basil
- •0.25 tsp dried oregano
- •0.25 tsp pepper
- •0.25 tsp red pepper flakes
- •3 cups chicken broth
- •2 cups 2% milk
- •0.25 cup flour
- •16 oz penne noodles (uncooked)
- •2 cups frozen peas (thawed)
- •0.5 cup Parmesan cheese
Instructions
- 1
Place olive oil in a large skillet over medium heat until warm.
- 2
Sauté the ham and onion until the onion is translucent.
- 3
Add the garlic, parsley, basil, oregano, pepper, and red pepper flakes; cook for 1–2 minutes.
- 4
Stir in the chicken broth, milk, flour, and uncooked penne noodles.
- 5
Bring the mixture to a boil.
- 6
Reduce the heat and simmer for 10–12 minutes, stirring frequently.
- 7
Add the thawed peas and simmer for 5 more minutes, or until the pasta is cooked through and the peas are warm.
- 8
If more liquid is needed while the pasta simmers, add a bit of water or chicken broth.
- 9
Sprinkle Parmesan cheese over the pasta.
FAQ
Nutrition (per serving)
Calories
661
Protein
46g
Fat
15g
Carbs
84g
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