One-Pan Butter Parmesan Pasta (A 20-Minute Lifesaver)

• Ditalini Pasta: These tiny tubes are perfect for a one-pan dish. They cook quickly and their shape is wonderful at catching the creamy sauce. If you don’t have ditalini, any small pasta shape like small shells, orzo, or even broken spaghetti will work.
• Chicken Broth: We cook the pasta directly in the broth, which infuses every single bite with savory flavor. The starch from the pasta also releases into the broth, creating the foundation for our creamy sauce without needing any flour or cornstarch. You can easily substitute vegetable broth to make this a vegetarian meal.
• Garlic and Butter: This is the classic flavor base. I use salted butter because it adds another layer of seasoning right from the start. Three cloves of garlic provide a lovely aromatic warmth that’s present but not overpowering.
• Heavy Cream: Just a third of a cup adds all the luxurious creaminess this pasta needs. It turns the starchy broth into a velvety, rich sauce that feels incredibly indulgent.
• Parmesan Cheese: Please, if you do one thing, grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can result in a clumpy sauce. A wedge of real Parmigiano-Reggiano will give you the best flavor and a perfectly silky texture.

Bringing Your 20-Minute Pasta to Life

The beauty of this recipe is how the method builds the sauce right in the same pan the pasta cooks in. Let’s walk through it.

First, you’ll warm a bit of olive oil in a large skillet and gently sauté the minced garlic. You’re just waking it up, not browning it—about 30 seconds is all you need until it smells fragrant and amazing. Then comes a neat little trick: toasting the pasta. Tossing the dry ditalini in the garlicky oil for a minute gives it a wonderfully nutty, deeper flavor.

Next, pour in the chicken broth, making sure it just covers the pasta. Season it with salt and pepper, bring it to a boil, then cover the skillet and reduce the heat to a simmer. The pasta will absorb all that delicious broth as it cooks, and the starches it releases will start to thicken the liquid. After about 9-10 minutes, the ditalini should be perfectly tender and most of the liquid absorbed.

Now for the creamy finish. With the skillet still on low heat, stir in the heavy cream. Let it mingle for a minute, then remove the pan from the heat entirely. This next step is important! Adding cheese when the pan is too hot can make it seize up. Stir in the butter and the freshly grated parmesan, mixing gently until you have a glossy, luxurious sauce that clings to every single piece of pasta. Give it a taste and see if it needs any more salt or pepper.

Make It Your Own: Fun Twists & Add-Ins

This dish is a fantastic canvas for additions. While it’s one of my favorite no chicken dinner recipes, you can easily add protein or veggies to make it a more robust meal.

• Chef’s Secret: My favorite way to finish this dish is with a squeeze of fresh lemon juice right before serving. The acidity cuts through the richness of the butter and cheese, brightening up all the flavors without making it taste lemony. It’s a small step that makes a huge difference.
• Add a Protein: Stir in some shredded rotisserie chicken, sautéed shrimp, or crispy crumbled bacon at the end.
• Pack in Some Veggies: Add a big handful of fresh spinach along with the cream and let it wilt into the sauce. Frozen peas or chopped broccoli florets can be added for the last 3-4 minutes of the pasta’s cooking time.

A Few Tips to Guarantee Success

This is an easy recipe, but a few common questions can come up. Here’s how to troubleshoot them.

What if my sauce is too thin? Don’t worry! The sauce will naturally thicken as it cools slightly. Just let the pasta sit off the heat for a couple of minutes, and the starches will continue to work their magic.

What if my sauce is too thick? That’s an easy fix. Simply stir in another splash of chicken broth or heavy cream over low heat until it reaches the consistency you like.

Why did my cheese clump? This almost always happens for one of two reasons: the heat was too high, or you used pre-shredded cheese. To avoid this, always take the pan off the heat before adding the cheese, and use a block of parmesan that you grate yourself. It melts like a dream every time.

One-Pan Butter Parmesan Pasta

This One-Pan Butter Parmesan Pasta is a creamy, rich, and incredibly easy meal that comes together in just 20 minutes. Made with ditalini pasta, a buttery parmesan sauce, and a touch of cream, it’s the perfect comfort food. Add your favorite protein, or enjoy it as is! This simple yet indulgent recipe is loved by both kids and adults.

Ingredients

• 1 ½ cups dry ditalini pasta
• 2 ½ – 3 cups chicken or vegetable broth
• 3 cloves garlic, finely minced
• ⅓ cup heavy cream
• 3-4 tbsp salted butter
• ½ cup freshly grated parmesan cheese, plus more for serving
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Optional Toppings: Fresh parsley, red pepper flakes, squeeze of fresh lemon juice

Instructions

1. Sauté the Garlic: In a large skillet or pan, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
2. Toast the Pasta: Add the dry ditalini pasta to the skillet and stir constantly for about 1 minute to lightly toast it in the garlicky oil.
3. Cook the Pasta: Pour in 2 ½ cups of the chicken broth, salt, and pepper. Stir everything together and bring to a boil. Once boiling, cover the skillet, reduce the heat to a simmer, and cook for 9-10 minutes, or until the pasta is al dente and has absorbed most of the liquid. If needed, add the remaining ½ cup of broth.
4. Add Cream & Butter: Keep the skillet on low heat and stir in the heavy cream. Mix for about a minute until it’s warmed through.
5. Incorporate Cheese: Remove the skillet from the heat. Add the butter and freshly grated parmesan cheese, stirring until they are completely melted and the sauce is smooth and creamy.
6. Serve & Enjoy: Taste and adjust seasoning if needed. Serve immediately, garnished with extra parmesan, fresh parsley, and a pinch of red pepper flakes if you like.

There are nights when the thought of cooking dinner feels like a monumental task. The day has been long, the kids are hungry, and the energy reserves are hovering right around zero. On those nights, I don’t want a complicated recipe with a dozen ingredients and a sink full of dishes. I want comfort, I want speed, and I want something I know everyone will eat without a single complaint. This One-Pan Butter Parmesan Pasta is that meal. It’s my secret weapon for chaotic weeknights, a truly simple dinner idea that feels like a warm hug in a bowl and is ready in about 20 minutes from start to finish.

It’s the kind of dish that proves that you don’t need a lot of fuss to make something incredibly satisfying. It’s a lifesaver for families with picky eaters but is also perfectly portioned for a quiet dinner for one or two. The magic is in its simplicity and the creamy, rich flavor that comes from just a handful of pantry staples.

The Magic of a Few Simple Ingredients

This recipe is a testament to the idea that quality over quantity truly matters. With so few components, each one has a chance to shine. Here’s what you’ll need and why it works so well.

• Ditalini Pasta: These tiny tubes are perfect for a one-pan dish. They cook quickly and their shape is wonderful at catching the creamy sauce. If you don’t have ditalini, any small pasta shape like small shells, orzo, or even broken spaghetti will work.
• Chicken Broth: We cook the pasta directly in the broth, which infuses every single bite with savory flavor. The starch from the pasta also releases into the broth, creating the foundation for our creamy sauce without needing any flour or cornstarch. You can easily substitute vegetable broth to make this a vegetarian meal.
• Garlic and Butter: This is the classic flavor base. I use salted butter because it adds another layer of seasoning right from the start. Three cloves of garlic provide a lovely aromatic warmth that’s present but not overpowering.
• Heavy Cream: Just a third of a cup adds all the luxurious creaminess this pasta needs. It turns the starchy broth into a velvety, rich sauce that feels incredibly indulgent.
• Parmesan Cheese: Please, if you do one thing, grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can result in a clumpy sauce. A wedge of real Parmigiano-Reggiano will give you the best flavor and a perfectly silky texture.

Bringing Your 20-Minute Pasta to Life

The beauty of this recipe is how the method builds the sauce right in the same pan the pasta cooks in. Let’s walk through it.

First, you’ll warm a bit of olive oil in a large skillet and gently sauté the minced garlic. You’re just waking it up, not browning it—about 30 seconds is all you need until it smells fragrant and amazing. Then comes a neat little trick: toasting the pasta. Tossing the dry ditalini in the garlicky oil for a minute gives it a wonderfully nutty, deeper flavor.

Next, pour in the chicken broth, making sure it just covers the pasta. Season it with salt and pepper, bring it to a boil, then cover the skillet and reduce the heat to a simmer. The pasta will absorb all that delicious broth as it cooks, and the starches it releases will start to thicken the liquid. After about 9-10 minutes, the ditalini should be perfectly tender and most of the liquid absorbed.

Now for the creamy finish. With the skillet still on low heat, stir in the heavy cream. Let it mingle for a minute, then remove the pan from the heat entirely. This next step is important! Adding cheese when the pan is too hot can make it seize up. Stir in the butter and the freshly grated parmesan, mixing gently until you have a glossy, luxurious sauce that clings to every single piece of pasta. Give it a taste and see if it needs any more salt or pepper.

Make It Your Own: Fun Twists & Add-Ins

This dish is a fantastic canvas for additions. While it’s one of my favorite no chicken dinner recipes, you can easily add protein or veggies to make it a more robust meal.

• Chef’s Secret: My favorite way to finish this dish is with a squeeze of fresh lemon juice right before serving. The acidity cuts through the richness of the butter and cheese, brightening up all the flavors without making it taste lemony. It’s a small step that makes a huge difference.
• Add a Protein: Stir in some shredded rotisserie chicken, sautéed shrimp, or crispy crumbled bacon at the end.
• Pack in Some Veggies: Add a big handful of fresh spinach along with the cream and let it wilt into the sauce. Frozen peas or chopped broccoli florets can be added for the last 3-4 minutes of the pasta’s cooking time.

A Few Tips to Guarantee Success

This is an easy recipe, but a few common questions can come up. Here’s how to troubleshoot them.

What if my sauce is too thin? Don’t worry! The sauce will naturally thicken as it cools slightly. Just let the pasta sit off the heat for a couple of minutes, and the starches will continue to work their magic.

What if my sauce is too thick? That’s an easy fix. Simply stir in another splash of chicken broth or heavy cream over low heat until it reaches the consistency you like.

Why did my cheese clump? This almost always happens for one of two reasons: the heat was too high, or you used pre-shredded cheese. To avoid this, always take the pan off the heat before adding the cheese, and use a block of parmesan that you grate yourself. It melts like a dream every time.

One-Pan Butter Parmesan Pasta

This One-Pan Butter Parmesan Pasta is a creamy, rich, and incredibly easy meal that comes together in just 20 minutes. Made with ditalini pasta, a buttery parmesan sauce, and a touch of cream, it’s the perfect comfort food. Add your favorite protein, or enjoy it as is! This simple yet indulgent recipe is loved by both kids and adults.

Ingredients

• 1 ½ cups dry ditalini pasta
• 2 ½ – 3 cups chicken or vegetable broth
• 3 cloves garlic, finely minced
• ⅓ cup heavy cream
• 3-4 tbsp salted butter
• ½ cup freshly grated parmesan cheese, plus more for serving
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Optional Toppings: Fresh parsley, red pepper flakes, squeeze of fresh lemon juice

Instructions

1. Sauté the Garlic: In a large skillet or pan, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
2. Toast the Pasta: Add the dry ditalini pasta to the skillet and stir constantly for about 1 minute to lightly toast it in the garlicky oil.
3. Cook the Pasta: Pour in 2 ½ cups of the chicken broth, salt, and pepper. Stir everything together and bring to a boil. Once boiling, cover the skillet, reduce the heat to a simmer, and cook for 9-10 minutes, or until the pasta is al dente and has absorbed most of the liquid. If needed, add the remaining ½ cup of broth.
4. Add Cream & Butter: Keep the skillet on low heat and stir in the heavy cream. Mix for about a minute until it’s warmed through.
5. Incorporate Cheese: Remove the skillet from the heat. Add the butter and freshly grated parmesan cheese, stirring until they are completely melted and the sauce is smooth and creamy.
6. Serve & Enjoy: Taste and adjust seasoning if needed. Serve immediately, garnished with extra parmesan, fresh parsley, and a pinch of red pepper flakes if you like.