Damn Delicious

Ham and Peas Pasta with Garlic Parmesan Cream Sauce

Disclosure: This post is sponsored by ALDI. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!

Ham and Peas Pasta with Garlic Parmesan Cream Sauce - The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!

Is it just me or are the leftovers really the best part about the holidays?

For me, it’s the ham leftovers. You serve it with your scrambled eggs for breakfast, or you make midday sandwiches to get you through that work crunch.

And now, with ALDI’s Appleton Farms Spiral Sliced Hickory Smoked Honey Ham, you can have even more.

Ham and Peas Pasta with Garlic Parmesan Cream Sauce - The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!

This ham is budget-friendly, serves an army of at least 7-10, and is incredibly easy to serve.

And IF you happen to have any leftovers, you can have it in pasta-form, involving my favorite garlic parmesan cream sauce with the award-winning Priano Parmesan cheese.

So it’s basically the gold of all cream sauces.

Ham and Peas Pasta with Garlic Parmesan Cream Sauce - The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!

It really is.

I also added some green peas. Because we need a little color in our dish.

Not only that, it takes just minutes to whip up with your leftover ham!

Ham and Peas Pasta with Garlic Parmesan Cream Sauce

The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!

15 minutes15 minutes


  • 8 ounces SimplyNature Organic Spaghetti
  • 1/4 cup Countryside Creamery unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons Baker’s Corner all-purpose flour
  • 1 cup Chef’s Cupboard chicken broth, or more, as needed
  • 1 teaspoon Stonemill dried thyme
  • 1/2 teaspoon Stonemill dried basil
  • 1/2 cup Countryside Creamery half and half
  • 1/2 cup freshly grated Priano Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups chopped Appleton Farms Spiral Sliced Hickory Smoked Honey Ham
  • 1 cup Season’s Choice Frozen Sweet Peas
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
  4. Stir in spaghetti, ham and peas, and gently toss to combine.
  5. Serve immediately, garnished with parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. We had this last night in an attempt to use previously frozen ham left over from a catered Christmas dinner. The ham wasn’t good then, and I was hoping this recipe would mask that. NOPE!
    We loved everything about this dish EXCEPT that nasty ham ruined it for us.
    I caution you to use good quality baked ham.
    Next time, with different ham, we will make half the recipe because there are only two of us.

  2. Rated 5 out of 5

    I was looking for something to do with my ham steak, beyond just serving the ham with sides or incorporating it into bean/lentil soup, and this met my need perfectly. I did add a splash of white wine before the chicken broth, and instead of peas (which I didn’t have), I used 1 cup frozen corn and 8 oz of frozen broccoli. The broccoli was microwaved since I thought the frozen pieces were too big to thaw in the sauce, and the corn I just threw in frozen like the peas would have been. Rave reviews by the anti-ham person in my household; this recipe is a keeper!

  3. Rated 5 out of 5

    Awesome meal. Twisted the recipe with water and a “dash” of white wine instead of chicken stock, plus used sprial pasta instead of spaghetti. Dont think we have half and half in Australia so thankyou for the notes of an equivalent. Great way to use some of the leftover Christmas ham. My family were asking for more 🙂

  4. Rated 5 out of 5

    I’m not the best or most experienced cook, but these directions were great and it turned out super yummy!!! 

  5. Rated 4 out of 5

    We cooked this in our cast-iron pan & it turned out nice. A few substitutions:
    Minced garlic vs ME thin sliced garlic added after the mushrooms are sautéed (to prevent burning)
    2 tablespoons Flour vs ME 1.5
    Thyme & basil vs ME herb de providence
    Half & half vs ME So Delicious Coconut Milk
    1 cup + of broth vs ME only 1 cup
    My fiance said he wished it had more cream sauce should’ve added more coconut milk & broth. A keeper recipe
    for leftover seafood, chicken & ham.
    Going to try the cream ham sauce drizzled on baked spaghetti squash nest next time.

  6. Rated 5 out of 5

    This was delicious! I used penne instead of spaghetti (upon request) and I took the thyme down to 1/2 teaspoon (because I wasn’t sure how the flavor would go over with the sensitive palate of the penne requester…) and I used deli sliced ham because it’s what I had on hand (used 1 cup instead of 2 due to the thin slice) but all in all, this was excellent (even for the sensitive palate lol.) I will definitely be making this again! Thank you! 

  7. Rated 5 out of 5

    I really liked this, I think next time I will sub out ham for chicken, just bc my family isn’t big on ham.
    But it was easy to make and I had most of the ingredients already (except the ham)

  8. Rated 5 out of 5

    I think its delicious.

  9. Rated 5 out of 5

    Yummy, great use of leftover Easter ham & whatever else in house. 

  10. Rated 5 out of 5

    Made with diced zucchini (didn’t have peas) and whole milk because I didn’t have half and half …. SO good! Even my picky 5 year old and 3 year old loved it! Definitely a keeper!!!

  11. Just made this with some fresh peas I was given, and it was so delicious !  Restaurant quality for sure!

  12. Rated 5 out of 5

    Made this a few days ago and MAN was it delicious. I had a rather sweet glazed ham so when I first ate it, I thought the flavors were kind of strange together but I still liked it. I just ate the leftovers for lunch today and HOLY MOLY it was fab. The sweetness of the glaze had time to meld together with the other flavors in the refrigerator and I had to stop myself from eating all of my leftovers. Thank you for this recipe!

  13. Rated 5 out of 5

    I made this with leftover ham (made with your maple glazed ham recipe).  It was easy and delicious.

  14. First time making this dish , great way to repurpose ham ! Family loved it ! 

  15. Rated 5 out of 5

    Doubled the recipe to accommodate 1-lb of pasta and only substituted heavy cream fir the half ‘n half as it was all I had on hand.
    Quick, Easy and Delicious. A keeper for sure!

  16. Rated 5 out of 5

    Loved it. I cut left over ham and left over roasted chicken in julienne strips to add 2 this receipe. That is it. Follow your receipe….OMG!!! DELICIOUS!!! Thank you

  17. Wow! I was looking for a recipe using pasta, ham and parm and I hit the jackpot. Made as is except I only used 1/2 t of thyme and basil. Will definitely make again as I always have cubed ham in my freezer. Thanks for such a delicious and easy recipe for weekday suppers. I have enough to freeze and have another night.

  18. Rated 4 out of 5

    This was delicious but you weren’t kidding when you said it would feed an army. I used tortellini instead of spaghetti. Do you think I could freeze the leftovers? 

  19. Rated 5 out of 5

    Tasty. My wife usually makes a similar dish but different recipe. So, I was a little nervous the kids wouldn’t like it. Made some modifications based on what we had in the house. Used a combo of prosciutto & bacon instead of ham and a different kind of pasta. It was a hit. Think the roux made the difference. 

  20. Do you add the peas frozen in step four? 

  21. Rated 5 out of 5

    I made this with left overs from Christmas. My husband has celiac disease so I made some modifications and it turned out fantastic! I used gluten free spaghetti and Pamela’s AP flour for the roux. Finally, I used whole milk instead of half and half, mainly because I purchase it for one recipe and then waste the rest. I’m sure it wasn’t as creamy as the original recipe, but it wasn’t missed. I will definitely make this dish again. I might try broccoli next time in place of peas.

  22. Rated 5 out of 5

    Made this last night with our leftover ham and everyone loved it! My mom asked me to forward her the recipe Definitely a keeper!

  23. Rated 5 out of 5

    This was so easy and good!!! Left out the seasonings since we don’t like either one. Thank you so much for sharing this recipe. Great way to use up leftover ham!!

  24. Rated 5 out of 5

    Yum! I needed a quick dinner using what I could find in my kitchen and this was a great use for my leftover Easter ham. I added some mushrooms since they were in the fridge. I also replaced the basil with dill and added the zest of one lemon. I had some really good feta I wanted to top it with and thought the flavors would mesh better. So good! The 2.5 year old devoured it also.

  25. Rated 4 out of 5

    Am I the only one that thought this recipe was exceptionally over spiced? I didn’t put in as much thyme or basil as the recipe called for and I still had to take half of the finished pasta and rinse off all the sauce to try and salvage it- and even then it still tasted way over spiced. I thought it was an easy and delicious recipe (minus all the basil and thyme) though, and a great way to use up our leftover Easter ham. I’ll definitely be making this again with a few changes!

  26. Rated 5 out of 5

    very delicious dinner; used up our Easter ham! we enjoyed it very much and didn’t change a thing!

  27. Rated 5 out of 5

    It’s delicious and so easy!! I definitely recommend it to university/college students, it’s a great chance to get familiar with cooking.. I was also surprised with how fast it’s done!

  28. Rated 5 out of 5

    I made it almost exactly as in the recipe, except that I used whole milk instead of heavy cream, because that was the only one I had. It was a hit! My boys, who are 4 and 1.5 year olds loved it. Even my husband, who doesn’t like pasta dishes in general, went for seconds and thirds! So, thank you so much for this recipe. This one’s a keeper in our house now. 

  29. Rated 5 out of 5

    This is absolutely delicious! Had some leftover ham and used that and milk instead of half and half (doubled to add a bit more creaminess).

  30. Wow, so many popups and video on your recipe pages. It takes away from your beautiful images and yummy recipes. What happened?

  31. I really love white sauce compared to red sauce because the latter is too acidic for me. My tummy can’t tolerate too much of it. Anyway, I tried this recipe and it tasted so good! Thanks for sharing.

  32. This is JUST what I’ve been craving. I used to love the pea and ham pasta salad at Applebee’s garden bar but all our Applebee’s closed down (boo!). This is delish! I used heavy whipping cream because I hate worrying about my half and half breaking, so I just reduced the amount of flour I used. I also added 1/2 an onion because I had it sitting in the fridge and didn’t want it to go to waste. Thanks for the recipe!

  33. Giving this a shot tonight, although I might try diced pancetta instead of ham.

  34. Can you recommend a different veggie to use instead of peas? My daughter isn’t a big fan of them. Thanks! 

  35. I have made this similar but used spinach noodles. Very yummy.

  36. Do you cook the frozen peas before adding them?

  37. Also, it looks like three different ingredients are under one bullet above in the recipe?

  38. Is there nutritional information for this recipe? It would be great if that actually printed at the end of the recipe for meal planning as my son is a T1 diabetic.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

    • This is what I found for the nutritional facts:

      Calories 500 (per serving)
      % Daily Value*
      Total Fat 23.4g 30%
      Saturated Fat 13.1g 65%
      Cholesterol 135mg 45%
      Sodium 528mg 23%
      Total Carbohydrate 43.1g 16%
      Dietary Fiber 2.6g 9%
      Total Sugars 2.5g  
      Protein 28.1g  
      Vitamin D 8mcg 40%
      Calcium 193mg 15%
      Iron 4mg 21%
      Potassium 279mg 6%

  39. Delicious! Made this last night with leftover Christmas ham. Love your recipes!! 

  40. Looks delicious!

  41. Is there a way I can make this with soy or almond milk?

  42. Great recipe! I fix this over and over. I usually forgo 1/2&1/2 and just use alfredo sauce from a jar. Shameless cheater I know… :O

  43. This looks delicious I can hardly wait for my left overs.

  44. Let me tell you I am NOT a very good cook, at all but with easy recipes by Chungah she is helping me get better everyday. I just wanted to say Thank you so much…..my family thanks you too!! LOL.