If you have leftover ham that needs to be used and you want a cozy dinner that comes together with little effort, this recipe is perfect. Creamy Ham and Red Bell Pepper Pasta is a delicious way to turn simple ingredients into a satisfying meal your family will request again.
I know you’ve been there. You peek inside the fridge and see half a red bell pepper, a dab of cream cheese, a nearly empty carton of whipping cream, and a container of ham cubes with just days left before spoilage. And as much as I love a grocery run, sometimes I just want to turn “needs using” into “dinner in a pinch.” That’s exactly what happened here.
This recipe came about from one of those keep-it-simple kitchen moments. It’s the kind of meal you throw together on a busy evening, and before you know it, you’re making it again later that same week. That, to me, means it’s earned its place in the recipe box.
If you need something homey, flavorful, and no‑fuss, this pasta fits right in. Easy to make on a weeknight, and always fits that cozy supper spot.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 4
Primary Ingredient(s): Spaghetti, bell pepper, garlic, ham, cream, cream cheese, Parmesan, basil
Skill Level: Easy
What You’ll Like About This Recipe
- If you have a little leftover ham, then you probably have everything else on hand for this recipe.
- The cream base is flexible, so you can use milk, cream, half and half, or any combination.
- Sweet red bell pepper goes really well with the savory Parmesan.
- Quick to prepare, with a total time of just about 30 minutes.
Ingredient Notes
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- Ham — Use leftover ham or packaged, diced ham from the store for convenience.
- Cream base — A mix of cream, milk, and cream cheese makes a rich sauce, but you can adjust it to what you have available.
- Red bell pepper — Adds color, sweetness, and balance to the richness of the sauce.
- Cheese and herbs — Parmesan for savory depth, fresh basil and parsley for a fresh finish.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Creamy Ham and Red Bell Pepper Pasta
- Bring a large pot of water to the boil. Add the spaghetti and a tablespoon of salt. Cook the pasta for the length of time indicated on the package.
- While the pasta cooks, make the creamy ham and red bell pepper sauce. In a large, deep-sided skillet, melt the butter over medium-high heat.
- Add the onion, red bell pepper, and garlic. Cover and cook, stirring frequently, until the onion has softened and is translucent – about 6 to 7 minutes.
- Add the cubed ham to the pan. Cook for 3-4 minutes until the ham is warmed through.
👉 PRO TIP: A note about the ham. This recipe is great for using up leftover ham, but if you don’t it on hand, you can always use the packaged, diced ham available in your grocery store’s deli meat area. It comes in 8 ounce packs, the exact amount needed for the recipe.
- Once the ham has had a few minutes to warm up, add the milk, cream, and cream cheese. Cook, stirring, until the cream cheese has melted.
👉 PRO TIP: You don’t absolutely have to use cream here. You can use all milk, or half and half – whatever you have on hand to equal a total 1/2 cup of milk/cream/half and half. And you don’t really have to add that little bit of cream cheese. But it sure does make a nice, rich sauce.
- Add the Parmesan cheese, salt, black pepper, basil, and parsley. Stir to combine. Reduce the heat to medium-low. Cover the pan and cook for 4-5 minutes more.
👉 PRO TIP: If you’re not quite sure how to make a chiffonade of basil, it’s easy. Simply stack up the basil leaves, roll them up like a little cigar, and cut crosswise. That’s chiffonade!
- Now that the sauce is all ready to go, add the drained pasta to the pan with the sauce. I don’t drain my pasta in a colander; I just lift it from its cooking water with a pasta fork and drop it into the sauce. That way, I still have the pasta water for thinning the sauce if I want it. Toss to combine the pasta with the sauce. If the sauce seems too thick, add some of the pasta cooking water, one ladleful at a time, until the desired consistency is reached.
- Top individual servings with additional Parmesan cheese and chopped fresh parsley.
Recipe Tips and Variations
- Reserve a cup of pasta water before draining so you can adjust the sauce consistency.
- Goat cheese or mascarpone can replace cream cheese for a different flavor.
- If you prefer, use roasted red peppers for a slightly smoky taste.
- Add vegetables such as spinach, mushrooms, or peas for more color and texture.
- Try using a different pasta shape like penne or fettuccine.
- Make it all in one pan by adding uncooked pasta and enough liquid, then simmering until the pasta is tender.
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How to Store and Reheat
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop with a bit of cream or milk to keep the sauce creamy.
Questions About Creamy Ham and Red Bell Pepper Pasta
Yes, but it adds richness and a hint of tanginess. You can replace it with goat cheese or mascarpone.
Cream-based pasta sauces tend to separate after freezing, so it’s best enjoyed within a few days of making it.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Creamy Ham and Red Bell Pepper Pasta
Ingredients
- 8 ounces spaghetti
- 1 tablespoon salt
- 2 tablespoons butter
- 1 medium onion diced
- ½ large red bell pepper diced
- 2 cloves garlic minced
- 8 ounces ham cut in 1/2” cubes
- ¼ cup milk
- ¼ cup heavy cream
- 2 ounces cream cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 large fresh basil leaves
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of water to the boil. Add the spaghetti and a tablespoon of salt. Cook the pasta for the length of time indicated on the package.8 ounces spaghetti, 1 tablespoon salt
- While the pasta cooks proceed with the creamy ham and red pepper sauce. In a large, deep sided skillet melt the butter over medium high heat.2 tablespoons butter
- Add the onion, red bell pepper, and garlic. Cover and cook, stirring frequently, until the onion has softened and is translucent – about 6 to 7 minutes.1 medium onion, ½ large red bell pepper, 2 cloves garlic
- Add the diced ham to the pan. Cook for 3-4 minutes until the ham is warmed through.8 ounces ham
- Add the milk, cream, and cream cheese. Cook, stirring, until the cream cheese has melted.¼ cup milk, ¼ cup heavy cream, 2 ounces cream cheese
- Add the Parmesan cheese, salt, black pepper, basil, and parsley. Stir to combine. Reduce the heat to medium low. Cover the pan and cook for 4-5 minutes more.1 cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, 5 large fresh basil leaves, ¼ cup chopped fresh parsley
- Add the drained pasta to the pan with the sauce. Toss to combine the pasta with the sauce. If the sauce seems too thick, add some of the pasta cooking water one ladle full at a time until the desired consistency is reached.
- Top individual servings with additional Parmesan cheese and chopped fresh parsley.
Notes
- Reserve a cup of pasta cooking water before draining so you can thin the sauce to your preferred consistency.
- For a richer flavor, try swapping the cream cheese for goat cheese or mascarpone.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This recipe was originally published on April 24, 2013. It has been updated with additional information.
Great recipe. I had a few mushrooms that needed to be used so added them. A real keeper. Thank you Lana.
Mushrooms sound like a delicious addition to this!
Well I stumbled across this by accident and I’m soooo glad!! This was fantastic, I did have to make changes. I had no heavy cream so I used sour cream and I had 4 stalks of asparagus left so I cut those up and boiled with pasta at the end. My whole family loved this and all went back for seconds!!! Thank you!
We just had this for dinner and it is DELICIOUS!! Thanks for such a great recipe (and idea to use what I have in my fridge!)
I’m so glad you enjoyed it!!
Oh, love your site design! Did you do it yourself? Red and white plaid: can’t get any better than that!
Brenda
Hi Brenda. Thanks! Yes, I did the entire site design myself.
You can’t go wrong with cream cheese,heavy cream and basil.
Sounds fantastic Lana! This seems like a special occasion meal to me, unless you live in the gym, of course!
You know, Renee, I never thought of this as special occasion. Probably because it was leftover bits of stuff I pulled out of the fridge. But it would totally work for that.
you are just so creative….wish I could throw things together like you…and make a great meal..
Love, Mona
Awwww, thanks Mona! But believe me, all my creations don’t always turn out great :-)