Description
This Viral Creamy Garlic Butter Ditalini Pasta is a quick and comforting skillet dish combining tender ditalini pasta cooked directly in flavorful chicken broth with garlic, Parmesan, heavy cream, and butter. Ready in just 15 minutes, it boasts a rich, creamy sauce infused with robust garlic and fresh parsley for a perfect weeknight meal.
Ingredients
Scale
Primary Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic paste
- 1¼ cups ditalini pasta (175g, uncooked)
- 2 cups chicken broth (plus up to 1 additional cup if needed)
- ¼ teaspoon salt (plus more to taste)
- ½ cup Parmesan cheese (finely grated)
- ¼ cup heavy cream (plus ¼ cup more if desired)
- 2 tablespoons salted butter
- Black pepper (to taste)
- Fresh parsley (minced, for garnish)
Instructions
- Sauté the Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 tablespoon of garlic paste and cook until it becomes fragrant and begins to brown, which brings out the deep, robust garlic flavor.
- Add Pasta: Stir in 1¼ cups of ditalini pasta, ensuring each piece is well-coated with the garlic oil to start infusing flavor directly into the pasta.
- Cook Pasta in Broth: Pour 2 cups of chicken broth over the pasta—just enough to cover it. Add ¼ teaspoon salt and stir frequently to prevent sticking, letting the pasta absorb most but not all of the broth as it cooks to an al dente texture, about 8 minutes.
- Make the Creamy Sauce: Once the pasta is al dente and most broth is absorbed, stir in ½ cup finely grated Parmesan cheese, ¼ cup heavy cream, and 2 tablespoons salted butter. Mix until the cheese melts fully creating a smooth, creamy sauce coating the pasta.
- Season and Garnish: Adjust seasoning with additional salt and black pepper according to taste. Garnish with freshly minced parsley and serve immediately to enjoy the creamy sauce at its best without breaking.
Notes
- For a richer sauce, add an extra ¼ cup of heavy cream when adding the butter and Parmesan.
- If the pasta absorbs the broth too fast and looks dry before fully cooked, add additional broth, up to 1 cup, to finish cooking.
- Use freshly grated Parmesan for the best melting texture and flavor.
- Serve immediately after cooking to prevent the sauce from separating or breaking.
