Description
A creamy, garlicky, one-pan pasta dinner that’s ready in just 20 minutes. No separate boiling, no draining — just buttery parmesan flavor in every bite.
Ingredients
1 1/2 cups dry ditalini pasta (or other small pasta like shells, pastina, or orzo)
2 1/2 to 3 cups low-sodium chicken broth
3 cloves garlic, minced
2 tablespoons olive oil
1/3 cup heavy cream
3-4 tablespoons salted butter
1/2 cup freshly grated parmesan cheese (plus more for serving)
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: red pepper flakes, fresh parsley for topping
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add pasta and stir to coat in garlic and oil.
4. Pour in chicken broth to cover pasta, then add salt and pepper.
5. Bring to a boil, reduce heat to simmer, and cover with lid.
6. Cook for 9–10 minutes, stirring occasionally.
7. Uncover and check for doneness, then stir in heavy cream.
8. Simmer for 1 minute, then turn off heat.
9. Mix in butter and parmesan until melted and creamy.
10. Taste and adjust seasoning. Top with parsley and more parmesan if desired.
Notes
Use freshly grated parmesan for best results.
Add red pepper flakes if you like a bit of heat.
Chickpea pasta and bone broth make this high-protein.
Add peas, broccoli, or spinach for a veggie boost.
Pairs well with grilled chicken, shrimp, or salmon.
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg