Description
A quick and easy one-pan pasta dish with creamy butter and parmesan for busy weeknights.
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 each: salt and pepper
- 2 tablespoons olive oil
- Optional toppings: fresh parsley and red pepper flakes
Instructions
- In a large skillet over medium-low heat, add two tablespoons of olive oil and the minced garlic. Sauté until fragrant, about 30 seconds.
- Sprinkle in the pasta evenly to cover the bottom of the pan. Stir it with the garlic to combine well.
- Pour in enough chicken broth to cover the pasta, along with 1/2 teaspoon each of salt and pepper. Bring it to a boil, then cover the skillet and reduce the heat to a simmer. Cook covered for about 9-10 minutes.
- Remove the lid and stir the pasta. Taste for doneness; there will still be some chicken broth at the bottom, which will absorb as the pasta cools.
- Drizzle in the heavy cream and stir while keeping the stove on simmer for about 1 minute.
- Remove from heat and add butter and parmesan cheese, stirring until melted.
- Taste again and adjust seasoning if needed. Add red pepper flakes for heat if desired.
Notes
For an extra boost of flavor, consider adding cooked chicken or shrimp, or different cheeses like mozzarella or feta. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian