Creamy Ham, Broccoli and Radish Pasta
This creamy ham, broccoli and radish pasta came together on one of those evenings when I wanted something comforting without spending a lot of time in the kitchen. Wide noodles, tender broccoli, cubed ham and gently cooked radishes are tossed in a simple Parmesan cream sauce, creating an easy dinner that feels a little more special than the effort involved.
I finished each bowl with shaved Parmesan, fresh herbs and a few edible flowers picked from our balcony. They added such a pretty pop of colour and made this super-easy pasta dinner feel restaurant-worthy. It is a lovely way to use leftover ham, and the whole meal comes together quickly enough for a busy weeknight.
Short Description of the Recipe
This creamy ham, broccoli and radish pasta is an easy dinner made with wide noodles, tender broccoli, cubed ham and lightly cooked radishes in a smooth Parmesan cream sauce. The radishes soften in the skillet but still keep a little bite, which adds a fresh contrast to the rich sauce. I finished the pasta with shaved Parmesan, fresh herbs and edible flowers picked from our balcony. Simple, pretty and very satisfying.
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Why It’s Good
This creamy ham pasta is especially good because it uses familiar ingredients in a slightly different way. The salty ham, mild broccoli and peppery radishes work surprisingly well together, while the Parmesan sauce brings everything into one comforting bowl.
It is also a great recipe for using leftover ham. The sauce comes together quickly in the same skillet, and the broccoli can cook right alongside the pasta during the final few minutes. Fewer dishes. Always a bonus.
The edible flowers are optional, of course, but they made our easy weeknight dinner feel a little special. I loved the colour they added against the creamy noodles and bright green broccoli.
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When to Serve It
Serve this easy creamy ham and broccoli pasta for a busy weeknight dinner, a casual family meal or anytime you need to use up cooked ham. It would also be lovely for a relaxed spring lunch or an easy Easter leftover dinner.
How to Make Creamy Ham, Broccoli and Radish Pasta
Simple Ingredients for Creamy Ham and Broccoli Pasta
This creamy ham and broccoli pasta starts with a handful of simple ingredients: fresh broccoli florets, sliced radishes, cubed cooked ham, wide pappardelle noodles and plenty of shaved Parmesan cheese. I like preparing everything before the skillet goes on the stove because this easy pasta dinner comes together fairly quickly. The broccoli adds colour and freshness, the ham brings a savoury, salty flavour, and the radishes soften slightly while still keeping a pleasant little bite. Wide noodles are especially good here because they catch the creamy Parmesan sauce in every fold.
Simmering the Creamy Ham and Broccoli Sauce
The creamy ham, broccoli and radish pasta sauce comes together quickly in one large skillet. Cubed ham and sliced radishes simmer gently in the warm Parmesan cream sauce before the fresh broccoli florets are added. I like to keep the broccoli pieces fairly large so they stay bright green and do not become too soft while the sauce thickens. Let everything cook just until the broccoli is tender-crisp, then add the wide pasta and toss gently. The noodles soak up that savoury, creamy sauce beautifully.
Tips and Tricks for Creamy Ham, Broccoli and Radish Pasta
- Prepare everything before starting. This easy creamy ham pasta moves fairly quickly once the sauce begins to simmer. Chop the ham, slice the radishes and cut the broccoli into similar-sized florets before heating the skillet.
- Keep the broccoli tender-crisp. Add the broccoli near the end of cooking so it stays bright green with a little bite. Large florets may need an extra minute or two, but avoid cooking them until mushy.
- Slice the radishes fairly thickly. Radishes lose much of their sharp flavour as they cook and become surprisingly mild. Slightly thicker slices hold their shape better and add pretty pops of pink throughout the pasta.
- Save some pasta water. Before draining the wide noodles, reserve about ½ cup of the cooking water. A small splash loosens the creamy Parmesan sauce without watering down its flavour.
- Cook the noodles just until al dente. The pasta continues to soften when it is tossed with the hot sauce. Wide noodles can become too soft quite quickly, so check them a minute before the package cooking time ends.
- Add the Parmesan gradually. Reduce the heat before stirring in the Parmesan cheese. Adding it a little at a time helps it melt smoothly and keeps the creamy pasta sauce from becoming grainy.
- Taste before adding extra salt. Ham and Parmesan are both naturally salty, and chicken broth can be salty too. I usually wait until the finished pasta is tossed together before deciding whether it needs more seasoning.
- Cut the ham into small cubes. Smaller pieces spread more evenly through the noodles, so you get a little savoury ham in almost every bite. This recipe is also a practical way to use leftover baked ham.
- Serve the pasta right away. Creamy sauces naturally thicken as they stand. When reheating leftovers, add a spoonful of milk, cream or broth to bring the sauce back together.
- Use only food-safe edible flowers. The flowers from our balcony made this simple dinner feel special, but be sure they are an edible variety and have not been treated with pesticides. Add them just before serving so they stay fresh and colourful.
Variations
- Use leftover chicken or turkey. Replace the cubed ham with cooked chicken or turkey for an easy creamy broccoli pasta dinner. This is especially useful after a roast dinner when there are just a few pieces left in the fridge.
- Try bacon instead of ham. Cook chopped bacon until crisp, then use a little of the bacon fat to sauté the radishes and garlic. The flavour is richer and saltier, so taste the sauce before adding extra salt.
- Add more vegetables. Sliced mushrooms, peas, spinach or asparagus all work well in this creamy ham and broccoli pasta. Mushrooms should be cooked first so they release their moisture, while spinach can simply be stirred in at the end.
- Change the pasta shape. Pappardelle and tagliatelle look lovely, but penne, rotini or bow-tie pasta are also good choices. Pasta with curves or ridges holds onto the creamy Parmesan sauce particularly well.
- Make it lighter. Use half-and-half or whole milk instead of heavy cream. The sauce will be a little less rich, but it still tastes creamy. Let it simmer gently for an extra minute or two to thicken.
- Use a different cheese. Asiago, Romano, Gruyère or aged white cheddar can replace some or all of the Parmesan. Gruyère gives the sauce a smooth, slightly nutty flavour that works beautifully with ham and broccoli.
- Leave out the radishes. The cooked radishes add colour and a mild peppery flavour, but they are easy to replace. Try thinly sliced carrots, zucchini or red bell pepper instead.
- Add a little heat. Stir in a pinch of red pepper flakes, cayenne pepper or a spoonful of chili crisp for a spicier ham and broccoli pasta recipe. Start small. The heat builds quickly in a creamy sauce.
- Make it extra lemony. Add more lemon zest and a small squeeze of fresh lemon juice just before serving. The acidity brightens the creamy sauce and balances the salty ham and Parmesan.
- Create a vegetarian version. Leave out the ham and add sautéed mushrooms, peas or white beans. Use vegetable broth in the sauce for a satisfying creamy broccoli and radish pasta without meat.
- Change the garnish. Fresh basil, parsley, chives or pea shoots can replace the thyme. The edible flowers from our balcony made the finished pasta look special, but a little extra shaved Parmesan is always enough too.
Storage Tips
- Refrigerate leftovers promptly. Allow the creamy ham, broccoli and radish pasta to cool slightly, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
- Keep the garnishes separate. Remove any edible flowers, pea shoots or fresh herbs before storing the pasta. These delicate garnishes wilt quickly and are best added fresh when serving the leftovers.
- Expect the sauce to thicken. The wide noodles continue absorbing the creamy Parmesan sauce as they sit in the refrigerator. This is completely normal. The pasta may look much thicker the next day.
- Reheat gently on the stovetop. Place the leftover pasta in a skillet over low to medium-low heat. Add a small splash of milk, cream or chicken broth and stir gently until the sauce becomes creamy again.
- Microwave in short intervals. Add a spoonful of milk or broth, cover loosely and reheat for 30 seconds at a time. Stir between each interval so the ham and broccoli warm evenly without overcooking the noodles.
- Avoid overheating the broccoli. The broccoli is already cooked, so it only needs to be warmed through. Too much heat can make it soft and dull the bright green colour.
- Freezing is not recommended. Cream sauces can separate after thawing, and the cooked radishes, broccoli and wide noodles may become quite soft. This easy creamy ham pasta tastes best freshly made or enjoyed from the refrigerator within a few days.
- Refresh before serving. Add a little freshly grated or shaved Parmesan, black pepper and lemon zest after reheating. It makes the leftovers taste much fresher. A few new herbs help too.
Creamy Ham, Broccoli and Radish Pasta
Equipment
- Large pot
- Large skillet
- ColanderÂ
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cheese grater or vegetable peeler
- Fine zester
- Pasta serving tongs
Ingredients
- 340 g egg noodles wide, or pappardelle or tagliatelle
- 3 cups broccoli cut into florets
- 1½ cups ham cooked and cubed
- 1 cup radishes quartered or cut into thick wedges
- 2 tablespoons butter
- 2 cloves garlic finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt plus more for the pasta water
- ½ teaspoon black pepper freshly ground
- ½ cup Parmesan cheese finely grated
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon thyme leaves fresh
- ¼ to ½ cup pasta water reserved, as needed
For Serving
- Parmesan cheese shaved
- Thyme fresh
- Pea shoots or microgreens
- Lemon zest additional
- Edible flowers optional
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil. Cook the wide noodles according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
Cook the radishes and ham.
- Melt the butter in a large skillet over medium heat. Add the radishes and cook for 3 to 4 minutes. Stir in the cubed ham and garlic and cook for another 2 minutes.
Make the creamy sauce.
- Sprinkle the flour over the ham and radishes and stir for 1 minute. Slowly pour in the chicken broth and cream. Stir in the Dijon mustard, garlic powder, salt and black pepper.
Add the broccoli.
- Add the broccoli florets directly to the skillet. Cover and simmer gently for 5 to 7 minutes, or until the broccoli is tender but still bright green.
Finish the sauce.
- Stir in the grated Parmesan, lemon zest and fresh thyme. If the sauce is too thick, add a small splash of reserved pasta water.
Serve.
- Divide the cooked noodles among the bowls and spoon the creamy ham, broccoli and radish mixture over the top. Garnish with shaved Parmesan, fresh herbs, pea shoots and edible flowers, if desired.
Notes
- This creamy ham, broccoli and radish pasta is a practical way to use leftover cooked ham for an easy weeknight dinner.
- Cook the wide noodles separately and spoon the creamy ham and broccoli mixture over the pasta when serving.
- Cut the broccoli into similar-sized florets so it cooks evenly in the skillet. Keep it tender-crisp for the best colour and texture.
- Cooked radishes become milder and slightly sweet while still adding a little bite to this easy ham pasta recipe.
- Taste the sauce before adding extra salt. Ham, Parmesan cheese and chicken broth can already be quite salty.
- Keep the heat low after adding the cream and Parmesan. A gentle simmer helps the creamy Parmesan sauce stay smooth.
- The sauce will thicken as it sits. Add a splash of pasta water, chicken broth or cream if it becomes too thick.
- Pappardelle, tagliatelle or wide egg noodles work especially well because they hold the rich sauce beautifully.
- Fresh lemon zest brightens the creamy sauce and balances the savoury ham and Parmesan flavours.
- Garnish the finished pasta with shaved Parmesan, fresh thyme, pea shoots or microgreens for extra colour and freshness.
- Edible flowers are optional, but they make this simple ham and broccoli pasta dinner look a little more special. Only use food-safe flowers that have not been treated with pesticides.
- Store leftover creamy ham pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a small splash of milk or broth.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.