Creamy Ham and Mushroom Pasta

With meaty mushrooms and Black Forest ham, this rich creamy pasta is sure to please any hungry dinner crowd.


  • 1 lb rigatoni
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 lb mixed mushrooms, sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup diced Kentucky Legend Quarter Sliced Ham
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 1/3 cup finely grated Parmesan cheese
  • 4 green onions, thinly sliced


  1. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
  2. Meanwhile, heat oil and butter in large skillet set over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutes or until starting to brown.
  3. Stir in ham, onion, garlic, rosemary and thyme; cook for 2 to 3 minutes or until ham starts to brown and onion starts to soften. Stir in white wine; bring to boil. Stir in broth, cream, vinegar and Worcestershire sauce; bring to boil. Reduce heat to medium; cook for 5 to 8 minutes or until thickened slightly.
  4. Add pasta and reserved cooking liquid to skillet. Stir in Parmesan; cook for 1 to 2 minutes or until pasta is well coated and sauce is thickened. Sprinkle with green onions. 


  • Substitute penne for rigatoni if desired.
  • Substitute Kentucky Legend Quarter Sliced Oven Roasted Turkey for Kentucky Legend Quarter Sliced Black Forest Ham if desired.
  • Substitute 1/4 cup broth and 2 tbsp lemon juice for wine if desired.

Nutrition Information

Per 1/6 of recipe
Calories 570
Fat 26g
Saturated Fat 12g
Cholesterol 75mg
Sodium 680mg
Carbohydrate 66g
Fiber 2g
Sugars 6g
Protein 19g
prep time
10 MIN
total time
30 MIN