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Viral Creamy Garlic Butter Ditalini Pasta

Quick one-pot pasta cooked risotto-style in chicken broth, finished with cream, butter, and parmesan for a creamy, garlicky sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cup ditalini pasta uncooked
  • 2 cups chicken broth plus up to 1 cup more if needed
  • 2 tbsp olive oil
  • 1 tbsp garlic paste or minced fresh garlic about 3-4 cloves if using fresh
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 cup heavy cream
  • 2 tbsp salted butter
  • 0.25 tsp salt plus more to taste
  • black pepper to taste
  • fresh parsley minced, for garnish

Equipment

  • Large deep skillet or sauté pan
  • wooden spoon or spatula
  • Measuring cups
  • Grater for Parmesan

Method
 

  1. Heat olive oil in a large deep skillet over medium-high heat. Add garlic paste (or minced fresh garlic) and cook for 30 seconds to 1 minute, stirring constantly, until fragrant and just beginning to turn golden. Don't let it burn.
  2. Add the dry ditalini pasta to the skillet and stir for about 1 minute to coat it in the garlic oil and lightly toast it.
  3. Pour in 2 cups of chicken broth and add the 1/4 teaspoon of salt. The liquid should just barely cover the pasta. Bring to a boil, then reduce to a steady simmer.
  4. Cook for 8-10 minutes, stirring frequently (about every minute). The pasta will release starch and absorb the broth, creating a creamy consistency. If the liquid is absorbed before the pasta reaches al dente, add more broth 1/4 cup at a time.
  5. When most of the liquid is absorbed and the pasta is al dente, turn off the heat. There should still be a bit of saucy liquid coating the pasta.
  6. Immediately add the heavy cream, butter, and grated Parmesan cheese. Stir vigorously for about 30 seconds until the butter and cheese melt and everything emulsifies into a glossy, creamy sauce.
  7. Taste and adjust seasoning with additional salt and black pepper as needed. If the sauce seems too thick, stir in a tablespoon or two of broth to loosen it.
  8. Serve immediately, garnished with minced fresh parsley. The sauce thickens quickly as it cools.

Notes

Serve Immediately: This pasta is best right after cooking as the sauce thickens rapidly when it cools. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or cream to restore creaminess. Does not freeze well. Substitutions: Small shells, orzo, or elbow macaroni can replace ditalini (adjust cooking time as needed). Vegetable broth for vegetarian version. Half-and-half instead of heavy cream for lighter sauce (won't be as rich). Variations: Add cooked chicken, shrimp, or bacon for protein. Stir in peas, spinach, or sun-dried tomatoes. Add red pepper flakes for heat. Use white wine to deglaze before adding broth. Mix in sautéed mushrooms. Try different cheeses like pecorino or Gruyere. Make it a Meal: Serve with grilled chicken, pan-seared salmon, or Italian sausage. Add roasted vegetables or a simple salad. Troubleshooting: If pasta is mushy, you cooked it too long. If sauce won't emulsify, stir more vigorously while hot. If too thick, add liquid; if too thin, let it rest.