Name: One Pan Ham & Cheese Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons butter; 1 diced onion; 2 cloves minced garlic (minced); 9 ounces chopped deli ham (chopped); 1 pound pasta (any shape); 4 cups chicken stock; 1 cup half & half; salt and pepper; 1 ½ cup Monterey Jack cheese

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You know those weeknights when everyone is hungry and your brain is done for the day? That is when this One Pan Pasta earns its keep. It is built from basics you probably already have – ham, cheese, pasta, garlic, onion, broth, and half and half. Nothing fancy. Just simple ingredients that come together fast and taste like comfort in a bowl.

Everything cooks in one skillet in about 30 minutes. The pasta simmers right in the sauce, soaking up all that creamy, cheesy goodness, so you get big flavor without a pile of dishes.

This one was born on a busy night when we needed dinner now. I sent everyone outside, turned on the stove, and had it ready before they were done. That is my kind of weeknight win.

Love one pot pasta recipes? You are in the right place! Try Chicken Parmesan Pasta, Smoked Sausage Pasta or Chicken Bacon Ranch Pasta too!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

Uses what you already have. Built around everyday ingredients, so it fits into real life without extra planning.
Easy on the budget. Simple ingredients, big payoff, and no specialty items required.
Comfort food everyone agrees on. Creamy pasta, savory ham, melty cheese – this is the kind of dinner that gets quiet fast because everyone is busy eating.

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Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A white bowl filled with creamy Ham & Cheese Pasta, featuring bowtie noodles mixed with diced ham and garnished with chopped parsley.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Butter. Salted or unsalted both work here. You can easily substitute cooking oil or extra-virgin olive oil if that is what you have on hand.
Onion. Do not skip this – it builds the base flavor of the dish. Dice it finely so it softens quickly and blends into the sauce.
Garlic. Adds depth and savory flavor. Feel free to double it if you love garlic – I usually do. If you don’t have fresh cloves of garlic, add a little garlic powder to the sauce.
Ham. Deli ham, leftover holiday ham, or pre-diced ham from the store all work. Just chop it into bite-sized pieces so it heats evenly. Italian sausage and cooked chicken also do well in this.
Pasta. Short pasta types like penne, elbow macaroni, rotini, farfalle, and shells work best since it cooks evenly in the skillet, but linguine, spaghetti or fettuccine can work if broken in half. Use what kind of noodles you have.
Chicken broth. Homemade or store-bought chicken stock or broth both work. Use low sodium if you want more control over salt since the ham and cheese add plenty.
Half and half. This is what makes the creamy sauce nice rich. You can substitute whole milk in a pinch, but the sauce will be slightly lighter. Heavy cream can be used with an equal amount of milk (just like half and half).
Cheese. Monterey Jack, provolone, Swiss, or cheddar all melt beautifully. For the smoothest sauce, shred your own cheese instead of using pre-shredded.

Bowls containing diced ham, chopped onion, minced garlic, butter, bow tie pasta, shredded cheese, half & half, stock, and salt & pepper on a white surface—perfect for making Ham & Cheese Pasta.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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In a large pan, skillet or pot, melt the butter. Add the onions, and cook over a medium-high heat until onions soften. Add the garlic and cook 30 seconds.

Diced onions cooking in melted butter in a large skillet. Text on the image says 'Melt the butter, add the onions and cook until softened'.

Diced onions and minced garlic cooking in a skillet. Text on the image says 'Add the garlic, cook 30 seconds'.

Add the ham, and cook 1 minute. Add the pasta, stock, half & half and some salt and pepper and stir well.

Chopped ham added to cooked onions in a skillet with a wooden spoon. Text on the image says 'Add the ham, cook 1 minute'.

Bowtie pasta with broth and half and half added to the skillet. Text on the image says 'Add the pasta, stock, half & half'.

Cover, and bring a boil, then turn down the heat to medium and cook, stirring until pasta is tender (about 8-10 minutes). Add the cheese and mix in until well combined.

While the pasta cooks, this is a great time to toss together a quick side. A simple green salad with a light vinaigrette balances the richness perfectly, or warm up some garlic bread if you want to lean into comfort mode.

Divide among bowls and dig in! Serving with some parmesan cheese is a great idea. Just ask my kids.

Cooked bowtie pasta mixed with ham in a skillet. Text on the image says 'Cover and cook until pasta is tender'.

Shredded cheese added on top of cooked ham and bowtie pasta in a skillet. Text on the image says 'Add the cheese, mix until well combined'.

Kylee’s Notes

Shred your own cheese. It melts smoother and gives you a creamier sauce. Pre-shredded cheese can make the sauce slightly grainy.

Keep the heat moderate. A steady simmer cooks the pasta evenly and prevents the dairy from separating.

Stir often. This keeps the pasta from sticking and helps the sauce thicken naturally from the starch.

Adjust the liquid as needed. Different pasta shapes absorb liquid differently. Add a splash of warm broth if it looks dry before the pasta is tender.

Let it rest. Give it 3 to 5 minutes off the heat before serving so the sauce can thicken slightly.

Use any type of pasta that you have. I like the shorter ones like farfalle (bow ties), penne, and macaroni.

You can easily change this recipe up by switching out the cheese for cheddar or pepper jack, using leftover ham from a holiday meal, even turkey would be great in this! You are limited only by your pantry and what you are willing to try.

I sometimes add green beans, peas or leftover vegetables from the fridge (if I think I can get away with it), and it adds a lovely pop of color, as well as beefing up the nutrition content.

Troubleshooting Guide

Sauce too thick. Add a splash of warm broth or milk and stir over low heat until loosened.
Sauce too thin. Simmer uncovered for a few extra minutes, stirring often, until it reduces.
Pasta undercooked. Add a small splash of broth, cover, and cook a few more minutes until tender.
Pasta overcooked. Remove from heat immediately. The sauce will still taste great, even if the pasta is softer.
Sauce grainy. Lower the heat and stir in a splash of warm milk to smooth it out.

Want more Easy Pasta Recipes?

Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

4.86 from 14 votes (5 ratings without comment)

26 Comments

Patty says:

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I am wondering if you could use spam

1. Kylee says:
  
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  Of course, if spam is something you enjoy!
MARGO MARTIN says:

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Can I use this as a cold salad.

1. Kylee says:
  
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  I don’t think that would taste great.
Paulette Dominiak says:

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What can I use instead of cream?

1. Kylee Ayotte says:
  
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  Try half and half or milk (whole would be better)
Michelle Parker says:

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I wonder how this would do in a crock pot on low for 5 hours.

1. Kylee Ayotte says:
  
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  I’d say it would get pretty mushy and inedible.
kara S cargill says:

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I’d give it ten stars if I could! I made this tonight. I like it. I did double cream and add 2 more cups of broth, but ended up pouring some out. I made my own broth by boiling the correct amount of water and added a teaspoon to water ratio of better than bouillon chicken flavor. Bonus my picky eater LOVED it she hates trying new things. This is definitely a keeper. I had cheddar cheese and used it. I thought I bought mozzarella but couldn’t find it. Still tasty!