This one pot ham penne skillet brings leftover ham, tender pasta, sweet peas, and Parmesan together in a creamy savory sauce without a separate pot for the pasta. Sauté the aromatics, stir in broth, milk, flour, and penne, then let the skillet do the work. Frequent stirring keeps the sauce smooth while the pasta cooks, so this practical dinner reaches the table in about 30 minutes with six generous servings.
What This One Pot Ham Penne Skillet Is
This complete skillet dinner uses fully cooked ham and penne. Olive oil starts the base with yellow onion, garlic, dried parsley, dried basil, dried oregano, black pepper, and red pepper flakes. Chicken broth and 2% milk provide the cooking liquid, while all-purpose flour gives it body. Frozen peas add sweetness and color, and grated Parmesan provides a salty, nutty finish.
The pasta cooks directly in the seasoned liquid, absorbing flavor as it softens. Use a large skillet with enough room to stir comfortably. A crowded pan makes it harder to distribute heat and check the sauce.
Why This Skillet Dinner Works
The ham and onion create a savory foundation before the liquid is added. Flour disperses through broth and milk, while starch released from the penne helps the sauce cling. The peas go in near the end so they stay bright instead of becoming overcooked. Frequent stirring prevents pasta from settling and helps the flour combine smoothly.
The finished pasta should be tender, the peas hot, and the sauce creamy enough to coat a spoon. Letting the skillet stand briefly after cooking also helps the sauce settle around the penne.
Ingredients for One Pot Ham Penne Skillet
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 3 cloves minced garlic
- 3 cups cubed fully cooked ham
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups chicken broth
- 2 cups 2% milk
- 1/4 cup all-purpose flour
- 16 ounces uncooked penne pasta
- 2 cups thawed frozen peas
- 1/2 cup grated Parmesan cheese
How to Make It
Warm the olive oil in a large skillet over medium heat. Sauté the ham and onion until the onion is translucent. Add the garlic and herbs; cook for 1 to 2 minutes.
- Stir in the broth, milk, flour, and penne. Bring to a boil, reduce the heat, and simmer for 10 to 12 minutes, stirring frequently.
- Add the thawed peas and simmer for about 5 minutes, until the pasta is cooked through and the peas are hot.
- Sprinkle the Parmesan over the skillet and serve warm.
How to Check Doneness
Check the penne near the end of the first simmer. It should be tender through the center while still holding its shape. If it needs longer and the skillet looks dry, add a small splash of broth or milk and continue stirring. If the pasta is tender but the sauce is loose, let the skillet stand for a few minutes. The starch and Parmesan will help it thicken.
The onion should look translucent rather than crisp, and the ham should be hot throughout. Add peas only after the pasta is nearly ready; a short final simmer heats them while preserving their color.
Serving Ideas
Serve warm in shallow bowls so each portion gets pasta, ham, peas, and sauce. A green salad or steamed broccoli balances the creamy main dish. Extra Parmesan can be offered at the table. Since the recipe already includes a starch, protein, and vegetable, keep side dishes light.
This recipe is especially useful after a holiday meal when fully cooked ham is available. Cut the ham into similar-sized cubes so it warms evenly and is easy to eat with the penne.
Tips and Optional Variation
Use a wide skillet and stir from the bottom every minute or two. Measure the flour before starting, and whisk it into the broth and milk as thoroughly as possible while the liquid is cool or just warming. This reduces dry pockets and gives the sauce an even texture.
Optional variation: Replace part of the Parmesan with another hard grating cheese while keeping the same total amount. This is optional editorial guidance, not a change to the primary recipe. Keep the ham, penne, cooking liquid, peas, and timing from the blueprint unchanged.
Storage and Reheating
Cool leftovers promptly, transfer them to a covered container, and refrigerate for up to three days. The pasta absorbs sauce as it rests. Reheat gently on the stovetop or in the microwave with a splash of broth or milk, stirring until hot. Avoid prolonged high heat because it can tighten the sauce and soften the pasta.
Search Questions About Ham Penne Skillet
Can I use leftover ham?
Yes. Fully cooked leftover ham is the intended protein. Cube it evenly so each serving gets a balanced amount.
Does the penne cook in the sauce?
Yes. Uncooked penne simmers directly with broth, milk, and flour. Stir frequently so it cooks evenly and does not stick.
When do the peas go in?
Add thawed frozen peas after the first simmer, when the pasta is nearly tender. A short final simmer heats them without overcooking.
Recipe FAQ
Finish and Serve
Sprinkle on Parmesan when the pasta and peas are hot, then serve warm. With one pan, familiar ingredients, and a short cooking time, this one pot ham penne skillet turns leftover ham into a creamy dinner that is easy to portion, store, and reheat.
One-Pot Ham and Penne Skillet
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion chopped
- 3 cloves garlic minced
- 3 cups fully cooked ham cubed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups chicken broth
- 2 cups 2% milk
- 1/4 cup all-purpose flour
- 16 ounces penne pasta uncooked
- 2 cups frozen peas thawed
- 1/2 cup Parmesan cheese grated
Instructions
Instructions
- Warm the olive oil in a large skillet over medium heat. Sauté the ham and onion until the onion is translucent. Add the garlic and herbs; cook for 1 to 2 minutes.
- Stir in the broth, milk, flour, and penne. Bring to a boil, reduce the heat, and simmer for 10 to 12 minutes, stirring frequently.
- Add the thawed peas and simmer for about 5 minutes, until the pasta is cooked through and the peas are hot.
- Sprinkle the Parmesan over the skillet and serve warm.
