One-Pan Butter Parmesan Pasta

The enticing aroma of buttery garlic fills the kitchen as I prepare One-Pan Butter Parmesan Pasta, a dish that promises comfort and flavor in just 20 minutes. This creamy pasta is not only simple to make but also delivers a sumptuous taste that will leave everyone asking for seconds.

This recipe is perfect for busy weeknights or when you need a cozy meal that doesn’t require too much time or cleanup. It’s also a great option for meal prepping, easily stored in the fridge for quick reheating later.

Why You’ll Love This Recipe

• The one-pan method means minimal cleanup and maximum flavor.
• The creamy texture from the heavy cream makes every bite delightful.
• You can customize the heat level with optional red pepper flakes.
• Ditalini pasta cooks perfectly with the broth, absorbing all the savory goodness.

What You’ll Need

This dish comes together with a few simple ingredients.

For the Pasta

• 1 1/2 cups dry ditalini pasta

For the Broth

• 2 1/2 – 3 cups chicken broth

For the Flavor

• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper

For the Creaminess

• 1/3 cup heavy cream
• 3-4 tablespoons salted butter
• 1/2 cup parmesan cheese, plus more for serving

For Cooking

• 2 tablespoons olive oil

Optional Toppings

• Fresh parsley
• Red pepper flakes

Use low-sodium chicken broth for less sodium.

Substitutions & Swaps

• Use vegetable broth for a vegetarian option.
• Substitute heavy cream with half-and-half for a lighter version.
• Ditalini can be replaced with any short pasta.
• Parmesan can be swapped for pecorino cheese.

How to Make It

Let’s get started on this easy, flavorful dish.

1. Sauté

In a large skillet over medium-low heat, add two tablespoons of olive oil and minced garlic. Sauté until fragrant, about 30 seconds.

2. Stir

Sprinkle in the dry ditalini pasta, enough to cover the bottom of the pan. Stir it around with the garlic to evenly combine.

3. Boil

Pour in enough chicken broth to cover the pasta, adding 1/2 tsp of salt and 1/2 tsp of pepper. Bring to a boil. Once boiling, cover the skillet with a lid and reduce heat to a simmer. Cook covered for about 9-10 minutes.

4. Release

Remove the lid and stir the pasta, sampling for doneness. There should be some chicken broth left, which will be absorbed as the pasta cools.

5. Combine

Drizzle in the 1/3 cup of heavy cream and mix it with the pasta over a simmering stove. Stir for about 1 minute.

6. Melt

Remove from heat and add in 3-4 tablespoons of butter and 1/2 cup of parmesan cheese. Stir until both the butter and cheese melt completely.

7. Taste

Taste the pasta and adjust with more salt and pepper if needed. If desired, add red pepper flakes for a kick of heat.

How to Store It

Fridge: Store in an airtight container for 3-4 days.
Freezer: No, the cream doesn’t freeze well.
Reheat: Warm in a skillet over low heat for about 5-7 minutes.

Tips for Best Results

• Make sure to stir the pasta occasionally to prevent sticking.
• Adjust the broth quantity based on your desired thickness.
• Add veggies like spinach or peas for extra nutrition.
• Serve immediately for the best texture and flavor.

Serving Suggestions

• Pair with a fresh side salad for a complete meal.
• Serve with garlic bread for a savory experience.
• Top with more parmesan and fresh parsley for a lifted presentation.