Description
Indulge in the ultimate comfort food with this creamy One-Pan Butter Parmesan Pasta. This quick and easy dish combines al dente ditalini pasta with a rich, velvety sauce made from butter, parmesan cheese, and heavy cream. Perfect for busy weeknights or lazy weekends, this satisfying meal comes together in just 20 minutes, making it an ideal go-to recipe for pasta lovers of all ages.
Ingredients
Units
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
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoons olive oil
- Optional toppings: fresh parsley and red pepper flakes
Instructions
- Sauté Garlic: In a large skillet over medium-low heat, add two tablespoons olive oil and minced garlic. Sauté until fragrant, about 30 seconds.
- Add Pasta: Sprinkle in about 1 1/2 cups of ditalini pasta, enough to cover the bottom of the pan. Stir to combine with the garlic, ensuring even distribution.
- Cook Pasta: Pour in enough chicken broth to cover the pasta (about 2 1/2 to 3 cups). Add 1/2 tsp each of salt and pepper. Bring to a boil, then cover the skillet with a lid and reduce heat to a simmer. Cook for 9-10 minutes.
- Check Doneness: Remove the lid and stir the pasta, testing for doneness. Some broth will remain at the bottom of the pan but will be absorbed as the pasta cools.
- Add Cream: Drizzle in 1/3 cup of heavy cream and stir to incorporate with the pasta over simmering heat for about 1 minute.
- Finish with Butter and Cheese: Remove from heat and add 3-4 tablespoons of butter and 1/2 cup parmesan cheese. Stir until the butter and cheese melt completely.
- Season and Serve: Taste and adjust seasoning with more salt and pepper if needed. Add red pepper flakes for extra heat if desired. Serve immediately with additional parmesan cheese and fresh parsley if desired.
Notes
- You can substitute ditalini with other small pasta shapes such as orecchiette, pastina, orzo, small elbows, small shells, or acini de pepe.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450g
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
