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.
- Add the dry ditalini pasta to the skillet, stirring to combine with the garlic.
- Pour in chicken broth until it covers the pasta; season with salt and pepper, then bring to a boil. Cover and simmer for about 9-10 minutes.
- Remove the lid, stir the pasta, and check for doneness.
- Drizzle in heavy cream while simmering on low heat; stir for one minute.
- Remove from heat; mix in butter and parmesan cheese until melted into a creamy sauce.
- Taste and adjust seasoning before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 1g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg