One-Pan Butter Parmesan Pasta
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.
Calories:
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 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.