One-Pan Butter Parmesan Pasta

A creamy and flavorful one-pan pasta dish, perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

Pasta and Sauce Ingredients

1.5 cups dry ditalini pasta Feel free to swap for another small pasta shape.
2.5-3 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
3 cloves garlic, minced Sauté on low heat to avoid burning.
⅓ cup heavy cream Can use low-fat cream for a lighter version.
3-4 tbsp salted butter
½ cup parmesan cheese Plus more for serving.
½ tsp salt
½ tsp black pepper
2 tbsp olive oil

Optional Toppings

to taste fresh parsley For garnish.
to taste red pepper flakes For added heat.

Method

Preparation

In a large skillet over medium-low heat, drizzle the olive oil and add the minced garlic. Sauté for about 30 seconds until fragrant.
Toss in the ditalini pasta and stir it to coat in the garlic oil.

Cooking

Pour enough chicken broth to cover the pasta, then add salt and pepper. Bring to a boil, cover, and reduce to simmer. Cook for about 9-10 minutes.
Remove the lid and stir to check for doneness. The pasta should be tender and most of the broth absorbed.
Lower the heat, stir in the heavy cream, and mix for a minute before removing from heat.
Sprinkle in the butter and parmesan cheese, stirring until melted and combined.

Serving

Taste for seasoning and adjust as needed. Top with fresh parsley and red pepper flakes.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of broth or cream over low heat to maintain texture. Avoid the microwave.

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