Easy Skillet Cheese Tortellini with Ham & Peas
Craving something easy and cheesy but that won’t make a mess in the kitchen? This Easy Skillet Cheese Tortellini with Ham & Peas is a great way to use up leftover ham, and it’s ready in under 30 minutes. What’s not to love?
There are nights when you need dinner to be fast, comforting, and made with what’s already hanging out in your fridge. That’s exactly where this one-skillet cheese tortellini with ham and peas comes in. I can’t tell you how many times this recipe has saved me on a busy weeknight—it’s creamy, cheesy, and loaded with flavor, but it all comes together in under 30 minutes with zero need for side dishes or cleanup nightmares.
As a chef, I love recipes that balance texture and flavor in simple ways. This dish does exactly that: cheesy tortellini gets cozy with smoky ham, sweet peas, earthy mushrooms, and a creamy Parmesan sauce that feels like comfort food at its finest. And because everything cooks in one pan, cleanup is a breeze. Honestly, this is one of my go-to solutions when I want to impress the family without juggling three burners at once.
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Ingredients
- Butter – I cook with salted butter but unsalted will work fine in this recipe. There’s plenty of salt from the cheese.
- Onion- You want about ½ cup of diced onion.
- Garlic cloves – Use fresh garlic. Jarlic doesn’t have the punchy garlic flavor you need in this recipe.
- Mushrooms – I like white button mushrooms in this recipe but cremini also work. Slice them or quarter them if they’re larger.
- Cooked ham – This is a great way to use up leftover ham!
- Cheese tortellini – You can use frozen tortellini but it’ll take longer to cook.
- Chicken broth
- Peas
- Heavy cream
- Parmesan cheese – You’ll need a bit more for serving.
- Salt and black pepper – This dish is best seasoned after cooking because the cheese and ham are salty.
- Fresh parsley or chives – A pop of color and freshness is terrific and helps cut through the richness of the dish.
Instructions
- Melt the butter in a large, deep skillet over medium heat. Add the shallot and garlic and cook for 1–2 minutes, just until fragrant and softened.
- Add the mushrooms and sauté for 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and become golden and tender.
- Stir in the diced ham and cook for another 2 minutes to warm it through and develop a little color.
- Add the cheese tortellini to the skillet and pour in the chicken broth. Gently stir to combine.
- Cover the skillet with a lid and bring to a simmer. Cook for 5–6 minutes, stirring occasionally, until the tortellini is tender and most of the liquid has been absorbed.
- Uncover and stir in the frozen peas and heavy cream. Simmer for another 2–3 minutes until the sauce starts to thicken slightly.
- Sprinkle in the Parmesan and stir until the cheese has melted into the sauce. Taste and season with salt and black pepper as needed.
- Serve hot, with more Parmesan and a sprinkle of fresh herbs if you’re feeling fancy.
Step by Step Process
Chef Jenn’s Tips
- Refrigerated tortellini works best here for quick cooking, but if you’re using frozen, just add a few extra minutes to the simmer time.
- Don’t skip the mushrooms—they add depth and make the whole dish feel more satisfying.
- If your sauce gets too thick, splash in a bit more broth or cream to loosen it up.
- Want a hint of heat? A pinch of red pepper flakes does the trick.
- Leftover holiday ham? This is the perfect way to repurpose it into something new and exciting.
Make It A Meal
Honestly, Skillet Cheese Tortellini with Ham & Peas is a full meal in itself—protein, pasta, and veggies all in one skillet. But if you’re hosting or just want to stretch it further, serve it with a simple arugula salad or warm bread for dipping into that dreamy sauce. A glass of white wine doesn’t hurt, either.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth to bring back the sauce. This dish doesn’t freeze well once the cream and pasta are combined, but you can prep the ham and mushroom mix ahead of time and freeze that for future use.
Skillet Cheese Tortellini with Ham & Peas
Ingredients
- 1 tablespoon butter
- 1 small shallot or ½ small onion, finely chopped
- 2 garlic cloves minced
- 8 oz mushrooms
- 1½ cups cooked ham diced
- 1 20 oz cheese tortellini refrigerated
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- salt
- black pepper
- fresh parsley or chives for garnish
Instructions
- Melt the butter in a large, deep skillet over medium heat. Add the shallot and garlic and cook for 1–2 minutes, just until fragrant and softened.
- Add the mushrooms and sauté for 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and become golden and tender.
- Stir in the diced ham and cook for another 2 minutes to warm it through and develop a little color.
- Add the cheese tortellini to the skillet and pour in the chicken broth. Gently stir to combine.
- Cover the skillet with a lid and bring to a simmer. Cook for 5–6 minutes, stirring occasionally, until the tortellini is tender and most of the liquid has been absorbed.
- Uncover and stir in the frozen peas and heavy cream. Simmer for another 2–3 minutes until the sauce starts to thicken slightly.
- Sprinkle in the Parmesan and stir until the cheese has melted into the sauce. Taste and season with salt and black pepper as needed.
- Serve hot, with more Parmesan and a sprinkle of fresh herbs if you’re feeling fancy.
Notes
Chef Jenn’s Tips
- Refrigerated tortellini works best here for quick cooking, but if you’re using frozen, just add a few extra minutes to the simmer time.
- Don’t skip the mushrooms—they add depth and make the whole dish feel more satisfying.
- If your sauce gets too thick, splash in a bit more broth or cream to loosen it up.
- Want a hint of heat? A pinch of red pepper flakes does the trick.
- Leftover holiday ham? This is the perfect way to repurpose it into something new and exciting.
