Creamy Ham and Alfredo with Mushrooms

Creamy Ham and Alfredo with Mushrooms


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Tender pieces of ham are stirred together in your crockpot with mushroom halves in a pool of a cheesy alfredo sauce. We typically like to complete this divine dish with farfalle, but you can feel free to use your own pasta of choice.

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Time needed

20 min preparation + 4-5 hour cooking

Serving Size / Yield

6-8 servings


  • 1 1/2 lb. Cooked Ham, chopped
  • 2 8 oz. packages Baby Bella Mushrooms, sliced
  • 16 oz. Cream Cheese, chopped
  • 1 C. Butter, chopped
  • 1 1/2 C. Shredded Parmesan Cheese, plus additional for garnish
  • 1 1/2 C. Whole Milk
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Garlic Powder
  • 16 oz. Farfalle, or Pasta of Choice
  • Chopped Parsley, for garnish

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Spray a large slow cooker with nonstick cooking spray. Stir together the ham and mushrooms in crockpot. In a medium saucepan over medium heat, whisk together the cream cheese, butter, 1 1/2 C. of parmesan, and milk until a smooth sauce forms. Pour sauce over ham and mushrooms. Stir in the salt, pepper, and garlic powder. Cook on low 4-5 hours. Stir in pasta. Increase heat to high and cook for another 10-15 minutes, or until pasta is tender. Garnish with shredded parmesan and chopped parsley, and serve.

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