Ingredients
Scale
- 1 1/2 cups dry ditalini pasta
- 2 1/2 – 3 cups chicken broth
- 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
- In a large skillet over medium-low heat, add olive oil and minced garlic. Sauté until fragrant (about 30 seconds).
- Add dry ditalini pasta, stirring to combine with garlic.
- Pour enough chicken broth to cover the pasta, adding salt and pepper. Bring to a boil, then cover and reduce heat to simmer for 9-10 minutes.
- Check pasta doneness; some broth should remain but will absorb as it cools.
- Stir in heavy cream while simmering for about a minute.
- Remove from heat; mix in butter and parmesan until melted into a creamy sauce.
- Taste and adjust seasoning if necessary before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 2g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg