The first chilly day of fall always sneaks up on me. I woke up to the sound of leaves brushing across the porch and a soft breeze that made me reach for my thickest cardigan before I even put the kettle on. By late afternoon, the sky turned a gentle shade of gray, the kind that makes you crave a warm, comforting meal you can pull together without much fuss.
That day, I had the house to myself—my husband was out running errands, and the grandchildren wouldn’t be coming by until the weekend. I rummaged through the pantry and found a half-empty box of ditalini pasta, a wedge of Parmesan I’d been saving for something special, and a little cream in the fridge.
I smiled, thinking of the pasta dishes my mother used to make when I was a girl—always rich with butter and cheese, yet simple enough to cook in a single pan.
Cooking alone that afternoon felt oddly peaceful. The sizzle of garlic in the olive oil filled the kitchen with a warmth that rivaled the cozy blanket draped over my shoulders. By the time the pasta simmered in the broth, the whole room smelled like a small Italian trattoria. I plated myself a bowl, sat near the window where the last bit of sunlight poured in, and savored the silky, buttery pasta that seemed to hug me from the inside out.
Short Description
This creamy One-Pan Butter Parmesan Pasta is a quick, fuss-free dinner that combines tender ditalini with rich Parmesan, silky butter, and a hint of garlic, all cooked together in one skillet for minimal cleanup and maximum flavor.
Key Ingredients
- 1 ½ cups dry ditalini pasta
- 2 ½ to 3 cups chicken broth
- 3 cloves garlic, minced
- â…“ 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
Tools Needed
- Large, deep skillet with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Ladle for serving
Cooking Instructions
Step 1: Sauté the Garlic
Heat olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant—avoid browning to keep the flavor sweet and mild.
Step 2: Toast the Pasta
Add the dry ditalini pasta to the skillet and stir to coat it in the garlic and oil. This light toasting adds a nutty undertone to the finished dish.
Step 3: Simmer in Broth
Pour in enough chicken broth to just cover the pasta. Add salt and black pepper. Bring it to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 9–10 minutes, stirring once or twice.
Step 4: Check the Pasta
Uncover the pan and stir. The pasta should be tender but not mushy, with a little broth still left to create the sauce base.
Step 5: Stir in the Cream
Pour in the heavy cream and stir for about 1 minute to combine and thicken slightly.
Step 6: Add Butter and Parmesan
Remove the pan from the heat. Stir in the butter and Parmesan cheese until everything melts together into a creamy, glossy sauce.
Step 7: Taste and Serve
Adjust seasoning as needed. Top with extra Parmesan, red pepper flakes, or a sprinkle of fresh parsley for brightness. Serve warm right out of the skillet.
Why You’ll Love This Recipe
Quick and Easy: Ready in under 30 minutes using one pan for minimal cleanup.
Comfort in a Bowl: Silky butter, rich Parmesan, and tender pasta create the perfect cozy meal.
Customizable: Pair it with chicken, shrimp, or roasted veggies for a more filling dinner.
Budget-Friendly: Made with pantry staples without sacrificing taste.
Family-Approved: A simple, creamy dish that even picky eaters will love.
Mistakes to Avoid & Solutions
Pasta Sticking Together: Stir occasionally while simmering to prevent clumps.
Overcooking Pasta: Keep an eye on the clock—overcooked pasta becomes mushy and loses texture.
Burning Garlic: Cook garlic on low heat for a short time; burnt garlic will turn bitter.
Too Thick or Too Thin Sauce: If it’s too thick, add a splash of warm broth; if it’s too thin, simmer uncovered for another minute.
Grainy Sauce: Make sure the pan is off the heat before adding Parmesan so it melts smoothly.
Serving and Pairing Suggestions
Serve as a cozy main dish with a crisp green salad.
Pair with roasted vegetables like broccoli, asparagus, or bell peppers for a colorful plate.
Add grilled chicken or sautéed shrimp to make it heartier.
For a dinner party, serve family-style right from the skillet alongside crusty bread and white wine.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce.
Freezing: Not recommended, as the creamy sauce may separate after thawing.
FAQs
1. Can I use a different pasta shape?
Yes, short pasta shapes like elbow macaroni or small shells work well. Adjust cooking time as needed.
2. Can I make it dairy-free?
Substitute butter with olive oil and use a dairy-free Parmesan alternative. Swap heavy cream with unsweetened oat or coconut cream for a similar texture.
3. How can I make it more protein-rich?
Stir in cooked chicken, shrimp, or white beans just before adding the butter and Parmesan.
4. Can I use vegetable broth instead of chicken broth?
Absolutely, vegetable broth will give a lighter but still flavorful base for the pasta.
5. What’s the best Parmesan to use?
Freshly grated Parmesan from a block melts better and tastes richer than pre-shredded varieties.
Tips & Tricks
Warm your broth before adding it to speed up cooking and keep the temperature steady.
Use freshly grated Parmesan for the smoothest, creamiest sauce.
Don’t skip toasting the pasta; it adds a surprising depth of flavor.
A pinch of nutmeg can enhance the creaminess without overpowering the dish.
If serving for a crowd, double the recipe but simmer in a larger pan to avoid uneven cooking.
Recipe Variations
Lemon Herb Pasta: Add 1 teaspoon of lemon zest and 2 tablespoons of chopped basil or parsley at the end for a fresh twist.
Garlic Mushroom Pasta: Sauté 1 cup sliced mushrooms along with the garlic for earthy richness.
Spicy Kick: Add ½ teaspoon of red pepper flakes while toasting the pasta for a mild heat.
Creamy Spinach Pasta: Stir in 2 cups of fresh spinach just before adding the butter and Parmesan until wilted.
Bacon Parmesan Pasta: Cook 4 slices of bacon until crispy, crumble them, and mix in for smoky, savory flavor.
Final Thoughts
This One-Pan Butter Parmesan Pasta is proof that you can create something indulgent and satisfying with just a few humble ingredients. It’s the kind of dish I turn to when the weather cools down, or when I simply want to put dinner on the table without making a mountain of dishes.
The aroma of garlic and butter wrapping around the bubbling pasta felt like a warm embrace on a gray day. I hope this recipe brings that same comfort to your table, whether you’re cooking for family or just treating yourself to a peaceful dinner.
One-Pan Butter Parmesan Pasta
Ingredients
- 1 ½ cups dry ditalini pasta
- 2 ½ to 3 cups chicken broth
- 3 cloves garlic minced
- â…“ 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 heat, add minced garlic, and cook for 30 seconds until fragrant but not browned.
- Stir in dry ditalini pasta to coat and lightly toast for a nutty flavor.
- Pour in enough chicken broth to cover the pasta, season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer for 9–10 minutes, stirring once or twice.
- Uncover and check that the pasta is tender with a little broth remaining. Stir in heavy cream for about a minute to thicken slightly.
- Remove from heat, then mix in butter and Parmesan until smooth and glossy.
- Taste, adjust seasoning, and serve warm topped with more Parmesan, red pepper flakes, or fresh parsley.
