One-Pan Butter Parmesan Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

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 each: salt and pepper

2 tablespoons olive oil

optional toppings: fresh parsley and red pepper flakes

Directions

In a large skillet over medium low, add in two tablespoons olive oil and garlic and saute until fragrant, about 30 seconds.

Sprinkle in the pasta, enough to cover the bottom of the pan (about 1 1/2 cups). Stir it around with the garlic to evenly combine.

Pour in the chicken broth (enough to cover the pasta) and 1/2 tsp each of pepper and salt, then bring to a boil. Once it begins boiling, cover the skillet with a lid and reduce heat to a simmer. Allow it to cook covered for about 9-10 minutes.

Remove the lid and stir the pasta, sampling for doneness. There will be some chicken broth on the bottom of the pan but it will get absorbed as the pasta cools.

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

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

Taste and adjust with more salt and pepper if needed. Add in red pepper flakes for a kick of heat if desired.