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.
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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.
