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Creamy Pasta with Ham and Broccoli


For a shortcut to a pasta supper, make a silky sauce using cream cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2009


  • 3/4 pound broccoli, trimmed and cut into florets
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 6 ounces wide egg noodles
  • 5 ounces cream cheese, room temperature
  • 6 ounces thinly sliced deli ham, cut into 3/4-inch pieces


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through. Meanwhile, in a large pot of boiling salted water, cook noodles until al dente. Reserve 2 cups pasta water; drain pasta.

  2. Return empty pasta pot to medium-low heat. Add cream cheese and 1 cup pasta water; whisk until smooth. Add broccoli and ham and cook until hot. Gently fold in noodles. Thin sauce to desired consistency with more pasta water and season pasta with salt and pepper.

Reviews Add a comment

  • Laurabeth88
    23 SEP, 2013
    Followed the recipe exact. Except I bought "John Morrell julienne stripped ham". Within minutes of being done, the sauce quickly dried up. I suggest adding more cream cheese mixture maybe milk instead of water. The whole family loved it!!!
  • Celisse11
    5 JAN, 2013
    I made this recipe with a few provisions; seasoned the broccoli w. a sea salt, pepper, cumin and chili spice blend, added butter and 1/4 cup of chicken broth to the cream cheese/noodle mixture and used a pretty thick ham steak. I also used ritoni noodles, instead, because that's what I had on hand. I wouldn't go as far to say that I didn't like it...but this dish is subpar at best. Perhaps it was the noodles (??) but not only did it look nothing like the picture, it didn't even look appetizing.
  • lindalove
    27 DEC, 2010
    I did not like this. I made it as is and roasted broccoli, deli ham, cream cheese, and egg noodles just don't taste any better when mixed together. My results were a little too salty but it could've been the ham I was using.
  • misspatticarpenter
    23 NOV, 2010
    I just made this, it is wonderful! I did make some additions for more flavor, butter, red onion, than added cream cheese, water and chicken base, cumin, red pepper flakes, ground pepper, salt. Good quality ham too. Perfect!
  • wdnana
    22 NOV, 2010
    Didn't like. Use a lot less pasta water. I thinkJMP878 sounds better.
  • MS10702140
    17 NOV, 2010
  • JMP878
    16 NOV, 2010
    My mother used to make a version of this, but she used a can of Campbell's Cream of Mushroom Soup, one can of cream,or milk, 8 oz. of mushrooms sliced medium, left over ham diced in nice sized chunks, a clove of very chopped garlic, and a pound of wide noodles (there were five of us - so streatching leftovers was important!)