Description
A quick and creamy pasta dish that requires minimal cleanup, perfect for busy weeknights or lazy weekends.
Ingredients
- 1 1/2 cups dry ditalini pasta
- 2 1/2 – 3 cups chicken broth
- 3 cloves garlic (minced)
- 1/3 cup heavy cream
- 3-4 tablespoons salted butter
- 1/2 cup parmesan cheese (plus more for serving)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Optional toppings: fresh parsley, red pepper flakes
Instructions
- In a large skillet over medium-low heat, add in two tablespoons of olive oil and the minced garlic. Sauté until fragrant, about 30 seconds.
- Sprinkle in the pasta, using about 1 1/2 cups to cover the bottom of the pan. Stir to mix with the garlic.
- Pour in enough chicken broth to cover the pasta, then add 1/2 teaspoon each of salt and pepper. Bring to a boil.
- Once boiling, cover the skillet and reduce heat to a simmer. Cook for about 9-10 minutes.
- Remove the lid and stir. Check for doneness; there will still be some broth in the pan.
- Drizzle in 1/3 cup of heavy cream and stir for about 1 minute.
- Remove from heat and add in 3-4 tablespoons of butter and 1/2 cup of parmesan. Stir until melted.
- Taste and adjust seasoning with more salt and pepper if needed. Add red pepper flakes for heat.
Notes
Freshly grated parmesan cheese yields the best flavor. Feel free to add cooked proteins or veggies for variation.