Skillet Cheese Tortellini with Ham & Peas – Under 30 Min!
Add Preferred SourceIf you’re after something creamy, comforting, and super easy to pull together, this Skillet Cheese Tortellini with Ham & Peas is a perfect pick. It’s a smart way to use up leftover ham, and since it comes together in less than 30 minutes, it’s ideal for busy nights when you need dinner on the table fast.
On hectic evenings when there’s barely time to think, I lean on one-pan meals that are as satisfying as they are simple. This tortellini dish is exactly that. It’s rich, cheesy, and full of flavor—and best of all, everything cooks in a single skillet. That means less cleanup and more time to relax.
The tender cheese tortellini gets paired with savory ham, sweet pops of peas, sautéed mushrooms, and a creamy Parmesan sauce that brings it all together. It’s the kind of cozy, well-balanced meal that feels like it took more effort than it did. Whether it’s a family dinner or just a night you want something warm and filling, this one never disappoints.
Ingredients
- Butter – Salted or unsalted both work fine, as the ham and cheese bring enough saltiness.
- Shallot or small onion
- Garlic cloves – Fresh garlic adds the best flavor.
- Mushrooms – White or cremini, sliced or quartered depending on size.
- Cooked ham – Perfect for using up leftovers.
- Cheese tortellini – Frozen works but needs extra cooking time.
- Chicken broth
- Frozen peas
- Heavy cream – You could use half-and-half cream instead.
- Parmesan cheese – Plus more for topping if desired.
- Salt and black pepper – Season at the end as needed.
- Chopped fresh parsley or chives – Optional, for garnish.
Instructions
- Melt the butter in a large, deep skillet over medium heat.
- Add the chopped shallot or onion and garlic; cook for 1–2 minutes until softened and fragrant.
- Add the mushrooms and sauté for 5–6 minutes, stirring occasionally, until they’re tender and slightly golden.
- Stir in the ham and cook for another 2 minutes to warm through.
- Add the tortellini to the pan, then pour in the chicken broth and gently mix everything together.
- Cover the skillet and let it simmer for 5–6 minutes, stirring a couple of times, until the tortellini is cooked and most of the broth is absorbed.
- Remove the lid and stir in the frozen peas and heavy cream. Simmer uncovered for 2–3 more minutes until the sauce begins to thicken.
- Add the Parmesan and stir until the cheese is fully melted into the sauce.
- Taste and adjust seasoning with salt and black pepper as needed.
- Serve immediately, garnished with extra cheese and herbs if desired.
Step by Step Process
Chef Jenn’s Tips
- Use refrigerated tortellini for speed, but frozen works too—just increase the simmer time.
- Don’t skip the mushrooms—they add depth and make the dish feel more filling. If the sauce thickens too much, add a splash of cream or broth to loosen it.
- Want to add a little kick? A dash of red pepper flakes does the trick.
- Got leftover ham from the holidays? This is a fantastic way to make it into something completely new.
Recommended
Make It A Meal
This skillet dinner really covers all the bases—protein, pasta, and veggies all in one pan. But if you’re looking to round it out even more, try pairing it with a crisp green salad or some warm bread for soaking up the sauce. And if you’re pouring wine, a light white like Pinot Grigio pairs beautifully.
Storage
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet over medium-low heat, adding a little broth or cream to bring the sauce back to life. This dish doesn’t freeze well once the cream is added, but you can freeze the ham and mushroom portion in advance and assemble the full dish later for convenience.
Skillet Cheese Tortellini with Ham & Peas – Under 30 Min!
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 package 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 chopped
Instructions
- Melt the butter in a large, deep skillet over medium heat.
- Add the chopped shallot or onion and garlic; cook for 1–2 minutes until softened and fragrant.
- Add the mushrooms and sauté for 5–6 minutes, stirring occasionally, until they’re tender and slightly golden.
- Stir in the ham and cook for another 2 minutes to warm through.
- Add the tortellini to the pan, then pour in the chicken broth and gently mix everything together.
- Cover the skillet and let it simmer for 5–6 minutes, stirring a couple of times, until the tortellini is cooked and most of the broth is absorbed.
- Remove the lid and stir in the frozen peas and heavy cream. Simmer uncovered for 2–3 more minutes until the sauce begins to thicken.
- Add the Parmesan and stir until the cheese is fully melted into the sauce.
- Taste and adjust seasoning with salt and black pepper as needed.
- Serve immediately, garnished with extra cheese and herbs if desired.
Notes
Chef Jenn’s Tips
- Use refrigerated tortellini for speed, but frozen works too—just increase the simmer time.
- Don’t skip the mushrooms—they add depth and make the dish feel more filling. If the sauce thickens too much, add a splash of cream or broth to loosen it.
- Want to add a little kick? A dash of red pepper flakes does the trick.
- Got leftover ham from the holidays? This is a fantastic way to make it into something completely new.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
