Description
This One-Pan Butter Parmesan Pasta is a creamy, comforting dish made with ditalini pasta cooked right in chicken broth, then tossed with butter, heavy cream, and Parmesan cheese to create a rich, flavorful sauce. Perfect for a quick and easy meal, it combines simplicity and indulgence in just one skillet.
Ingredients
Scale
Pasta and Broth
- 1 1/2 cups dry ditalini pasta
- 2 1/2 – 3 cups chicken broth
Flavorings and Sauce
- 3 cloves garlic, minced
- 1/3 cup heavy cream
- 3-4 tablespoons salted butter
- 1/2 cup parmesan cheese (plus more for serving)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sauté Garlic: In a large skillet over medium-low heat, heat olive oil and sauté minced garlic until fragrant, about 30 seconds. This releases the garlic’s aroma without burning it.
- Add Pasta: Add the dry ditalini pasta to the skillet and stir well to coat it with the garlic-infused oil.
- Add Broth and Season: Pour in enough chicken broth to completely cover the pasta and season with salt and pepper. The broth provides both flavor and liquid for cooking the pasta.
- Simmer Pasta: Bring the mixture to a boil, then cover the skillet and simmer for 9–10 minutes until the pasta is tender and has absorbed much of the broth.
- Incorporate Cream: Stir in the heavy cream, mixing well for about one minute to add richness and creaminess to the sauce.
- Finish with Butter and Cheese: Remove the skillet from heat; add butter and parmesan cheese, stirring until melted and combined into a smooth, creamy sauce.
- Adjust and Serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed before serving. Optionally, sprinkle more parmesan cheese on top.
Notes
- Use chicken broth to cook the pasta for extra flavor; vegetable broth can be substituted for a vegetarian version.
- For a richer sauce, add a bit more heavy cream or butter.
- The pasta cooks right in the broth, so stirring occasionally helps prevent sticking.
- This recipe is best enjoyed immediately for the creamiest texture.
- Parmesan cheese can be replaced with Pecorino Romano for a different cheese profile.
