Ingredients:

1 ½ cups dry ditalini pasta

2 ½ to 3 cups chicken broth

3 cloves garlic, minced

⅓ cup heavy cream

3–4 tablespoons salted butter

½ cup Parmesan cheese (plus more for serving)

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Optional toppings: fresh parsley, red pepper flakes

Instructions:

Heat olive oil in a large skillet over medium-low. Add garlic and sauté until fragrant, about 30 seconds.

Add pasta and stir to coat in the garlic and oil.

Pour in chicken broth until pasta is just covered. Add salt and pepper. Bring to a boil, then cover and simmer for 9–10 minutes.

Uncover and stir. Pasta should be tender with a bit of broth remaining.

Add heavy cream and stir for about 1 minute.

Remove from heat and stir in butter and Parmesan cheese until melted and creamy.

Taste and adjust seasoning. Top with extra Parmesan, red pepper flakes, or parsley if desired. Serve warm.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes

Servings: 4