Creamy One-Pot Ham Pasta with Vegetables – Easy Weeknight Dinner

There’s something magical about a one-pot meal that brings together comfort, convenience, and incredible flavor all in a single dish. This creamy ham and vegetable pasta is exactly that kind of kitchen miracle – the perfect solution for busy weeknights when you want something satisfying without the mountain of dishes.

What makes this recipe truly special is how it transforms simple leftover ham into the star of a restaurant-quality dinner. The combination of tender farfalle pasta, savory ham chunks, and colorful vegetables all swimming in a luscious cream sauce creates a meal that feels both hearty and wholesome.

I love how this dish comes together in just one pot, allowing all the flavors to meld beautifully while keeping cleanup to an absolute minimum. It’s the kind of recipe that busy families will return to again and again, especially during those hectic school nights when everyone needs something warm and comforting on the table fast.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2½ cups diced cooked ham
• ½ cup yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon Italian herb seasoning
• ¼ teaspoon crushed red pepper flakes
• Sea salt and freshly ground black pepper, to taste
• 4 cups reduced-sodium chicken stock
• 1¼ cups fat-free half-and-half
• ¼ cup all-purpose flour
• 1 pound farfalle (bowtie) pasta
• 2 cups frozen peas and carrots blend
• ½ cup freshly grated Parmesan cheese
• Fresh Italian parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced ham and chopped onion to the pot, stirring frequently for about 3 minutes until the onion becomes translucent and the ham begins to caramelize slightly.
2. Add the minced garlic to the pot and cook for another 30 seconds until aromatic. Sprinkle in the Italian seasoning, red pepper flakes, salt, and pepper, stirring constantly for 2 minutes to toast the spices and develop their flavors.
3. In a separate bowl, whisk together the chicken stock, half-and-half, and flour until completely smooth with no lumps remaining. Pour this mixture into the pot and stir well to combine with the ham and aromatics.
4. Add the farfalle pasta to the pot, ensuring it’s mostly submerged in the liquid. Bring the mixture to a gentle boil, then cover and reduce heat to maintain a steady simmer. Cook for 15 minutes, stirring occasionally to prevent sticking.
5. Remove the lid and add the frozen peas and carrots to the pot. Continue cooking uncovered for an additional 8 minutes, stirring frequently, until the pasta is tender and the sauce has thickened to a creamy consistency.
6. Remove from heat and stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning as needed. Serve immediately in warm bowls, garnished with fresh chopped parsley.

Tips & Variations

Pro tip: If your sauce seems too thick, add a splash more chicken broth. If it’s too thin, simmer uncovered for a few extra minutes to reduce. For extra richness, swap half the chicken broth for heavy cream. This recipe is incredibly versatile – try adding leftover roasted vegetables, different pasta shapes, or even some fresh spinach in the last few minutes of cooking for added nutrition and color.