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 for chaotic weeknights. This simple yet indulgent recipe is loved by both kids and adults.

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Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

Calories 350 kcal

Equipment

Large skillet
pan

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

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.
Add the dry ditalini pasta to the skillet and stir constantly for about 1 minute to lightly toast it in the garlicky oil.
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.
Keep the skillet on low heat and stir in the heavy cream. Mix for about a minute until it's warmed through.
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.
Taste and adjust seasoning if needed. Serve immediately, garnished with extra parmesan, fresh parsley, and a pinch of red pepper flakes if you like.

Notes

Grate your own cheese from a block for best results and to avoid clumping. Add a squeeze of fresh lemon juice before serving to brighten flavors. If sauce is too thin, let it sit for a couple of minutes. If too thick, add more broth or cream. Always remove the pan from heat before adding cheese to prevent clumping.