Name: Creamy One-Pan Butter Parmesan Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1.5 cups Ditalini Pasta (small shape that absorbs sauce); 4 cups Chicken Broth (use low sodium if preferred); 3 cloves Garlic (freshly minced); 1 cup Heavy Cream (for a decadent texture); 3 tablespoons Salted Butter (enhances flavors); 1 cup Parmesan Cheese (freshly grated for best results); 2 tablespoons Olive Oil (for sautéing garlic); 0.5 teaspoon Salt (adjust to taste); 0.5 teaspoon Pepper (adjust to taste); To taste Red Pepper Flakes (optional for heat); 2 tablespoons Fresh Parsley (chopped, for color and freshness)

Description

This Creamy One-Pan Butter Parmesan Pasta is a deliciously simple and quick dish perfect for a comforting meal with minimal cleanup. Featuring tender ditalini pasta cooked in chicken broth, infused with garlic, butter, and parmesan cheese, this recipe yields a rich and creamy sauce that coats every bite. Garnished with fresh parsley and a hint of red pepper flakes for optional heat, it’s an effortless way to enjoy a flavorful Italian-inspired dinner in just 20 minutes.

Ingredients

Scale

Pasta and Broth

1.5 cups Ditalini Pasta (small shape that absorbs sauce)
4 cups Chicken Broth (use low sodium if preferred)

Sauce and Flavorings

3 cloves Garlic (freshly minced)
1 cup Heavy Cream (for a decadent texture)
3 tablespoons Salted Butter (enhances flavors)
1 cup Parmesan Cheese (freshly grated for best results)
2 tablespoons Olive Oil (for sautéing garlic)
0.5 teaspoon Salt (adjust to taste)
0.5 teaspoon Pepper (adjust to taste)
To taste Red Pepper Flakes (optional for heat)
2 tablespoons Fresh Parsley (chopped, for color and freshness)

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Instructions

Sauté the garlic: Heat 2 tablespoons of olive oil in a large skillet or deep pan over medium heat. Add the freshly minced garlic and sauté until fragrant and golden, about 1-2 minutes, ensuring it does not burn.
Add pasta and broth: Pour in 1.5 cups of ditalini pasta and 4 cups of chicken broth. Stir gently and bring the mixture to a boil.
Cook the pasta: Reduce the heat to medium-low and let the pasta simmer uncovered, stirring occasionally, until it becomes tender and most of the liquid is absorbed, about 8-10 minutes.
Incorporate cream and butter: Lower the heat and stir in 1 cup of heavy cream and 3 tablespoons of salted butter. Mix well to combine and allow the butter to melt completely, creating a creamy consistency.
Mix in parmesan cheese: Add 1 cup of freshly grated parmesan cheese, stirring until it melts evenly into the sauce, making it even more luscious and flavorful.
Season the pasta: Add 0.5 teaspoon salt, 0.5 teaspoon pepper, and red pepper flakes to taste. Stir to evenly distribute the seasonings.
Garnish and serve: Remove the pan from heat. Sprinkle 2 tablespoons of chopped fresh parsley over the pasta and toss lightly. Serve immediately for best texture and flavor.

Notes

Use freshly grated parmesan cheese for the best melting quality and flavor.
If you prefer a thicker sauce, allow the pasta to cook a little longer uncovered to evaporate more liquid.
Adjust red pepper flakes according to your desired spice level or omit for a milder dish.
This recipe works well with other small pasta shapes like elbow macaroni or small shells.
For a vegetarian version, substitute chicken broth with vegetable broth.