Leftover Ham Alfredo Pasta Recipe
Leftover Ham Alfredo Pasta is a one-pot pasta made with cooked ham, peas, pasta shells, and a creamy alfredo sauce. Add this leftover ham recipe to your holiday collection or make any day of the year. It's also the easiest alfredo pasta you'll ever make!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 1-cup servings
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 large White Onion diced; about 1/2 cup
- 3 cloves Garlic minced
- 3 cups Reduced Sodium Chicken Broth
- 2 cups Uncooked Pasta Shells I used Orecchiette
- 1 cup Frozen Peas thawed
- 1 cup Ham diced
- 2/3 cup Half and Half
- 1 cup Parmesan Cheese
- 1/2 tsp Black Pepper
- 2 Tbsp fresh Parsley chopped
In an 11” skillet on medium flame, heat EXTRA VIRGIN OLIVE OIL until shimmering (about 2 min).
Add ONION and GARLIC; saute until tender and fragrant (about 3 min).
Add CHICKEN BROTH and PASTA SHELLS; increase heat to high to reach boiling point.
Reduce heat to medium and cook (uncovered) about 10 minutes; NOTE: pasta will not fully cook during this stage.
Add PEAS, HAM, and HALF AND HALF; turn heat to HIGH to bring sauce just to a boil.
Reduce heat to med-low and simmer until pasta shells are cooked to your liking; stirring frequently (3-5 minutes).
Fold in PARMESAN CHEESE, season with BLACK PEPPER, and garnish with fresh PARSLEY; serve warm.
Note: I didn’t salt this recipe due to the sodium in the chicken broth, ham, and the parmesan cheese.
Yield: 5 cups
Serving size: 1 cup
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.
Serving: 1cup | Calories: 439kcal | Carbohydrates: 39g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 713mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 15mg | Calcium: 297mg | Iron: 1.7mg