Description
A quick and creamy one-pan pasta dish featuring buttery flavors and parmesan cheese, perfect for a weeknight dinner.
Ingredients
Main ingredients
- 1.5 cups dry ditalini pasta (Alternatively, use other small pasta shapes.)
- 2.5-3 cups chicken broth (Vegetable broth can be used for a vegetarian version.)
- 3 cloves garlic (minced) (Pre-minced garlic can be used for convenience.)
- 1/3 cup heavy cream (Dairy-free alternatives can be used, but the flavor will change.)
- 3-4 tablespoons salted butter (Do not skip the butter; it adds richness.)
- 1/2 cup parmesan cheese (plus more for serving) (Freshly grated parmesan is recommended for better flavor.)
- 1/2 teaspoon salt (Adjust to taste.)
- 1/2 teaspoon pepper (Adjust to taste.)
- 2 tablespoons olive oil (Used for sautéing garlic.)
Optional toppings
- to taste fresh parsley (Chopped for garnish.)
- to taste red pepper flakes (For added heat.)
Instructions
Cooking
- In a large skillet over medium low, add 2 tablespoons olive oil and garlic; sauté until fragrant, about 30 seconds.
- Sprinkle in the pasta to cover the bottom of the pan, about 1.5 cups. Stir to combine with the garlic.
- Pour in enough chicken broth to cover the pasta and add 1/2 teaspoon each of salt and pepper; bring to a boil.
- Cover the skillet and reduce heat to a simmer. Cook for about 9-10 minutes.
- Remove the lid and stir the pasta, sampling for doneness; there will be some broth remaining which will be absorbed.
- Drizzle in the heavy cream and stir for about 1 minute over low heat.
- Remove from heat and add in butter and parmesan cheese; stir until melted.
- Taste and adjust seasoning with more salt and pepper if needed. Add red pepper flakes for spice if desired.
Notes
Cool leftovers to room temperature before refrigerating for up to 3 days. Do not freeze due to texture changes in cream and parmesan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Italian