This Garlic Ditalini Pasta is an easy one-pan dinner made with tender little pasta, fresh garlic, Parmesan cheese, and a creamy buttery sauce. The ditalini cooks right in the chicken broth, soaking up all that flavor without having to boil the pasta separately.
I made this with just a handful of simple ingredients, and it comes together in about 20 minutes. It’s delicious on its own, but you can also serve it alongside chicken or steak for an easy dinner. Plus, there’s only one pan to wash!
Why I Love This Garlic Ditalini Pasta
About the Ingredients
- Ditalini Pasta: These small, tube-shaped pasta pieces cook right in the chicken broth, soaking up all that garlic flavor.
- Olive Oil: Used to sauté the garlic before adding the pasta.
- Fresh Garlic: I use four minced cloves for plenty of garlic flavor.
- Chicken Broth: Cooks the pasta and adds flavor. You may need a little extra broth or water to keep the pasta covered.
- Heavy Cream: Makes the sauce rich and creamy.
- Parmesan Cheese: Adds a delicious cheesy flavor and helps bring the sauce together.
- Butter: Melts into the sauce for extra richness.
- Seasonings: Italian seasoning, salt, black pepper, and a pinch of red pepper flakes add flavor and a little heat.
- Fresh Parsley: Adds a little color and freshness just before serving.
Be sure to check out the full recipe and ingredient list below
How to Make Garlic Ditalini Pasta
Step 1: Sauté the Garlic: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, stirring often so it doesn’t burn.
Step 2: Cook the Pasta: Add dry ditalini pasta and stir to coat with the garlic and oil. Cook for 1–2 minutes. Pour in chicken broth, adding more broth or water if needed to cover the pasta. Stir often and cook for 8–10 minutes, until al dente and most of the liquid is absorbed.
Step 3: Make It Creamy: Stir in heavy cream, Parmesan cheese, butter, Italian seasoning, salt, black pepper, and red pepper flakes. Cook until the cheese and butter melt and the sauce thickens.
Step 4: Garnish and Serve: Top with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm.
Tips I Found Helpful
- Stir the pasta often. Since the ditalini cooks right in the skillet, stir frequently to keep it from sticking to the bottom.
- Watch the liquid. Add a little extra chicken broth or water if needed to keep the pasta covered while it cooks.
- Don’t overcook the pasta. Cook until al dente so the little pasta pieces don’t become mushy.
- Try different cheeses. Romano or Asiago work well in place of Parmesan. You can also try Fontina, Gruyère, or mozzarella.
- Make it your own. Add crispy bacon, broccoli, or spinach for extra flavor. You can also serve it alongside chicken or steak.
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Garlic Ditalini Pasta
This creamy Garlic Ditalini Pasta is made in one skillet with fresh garlic, Parmesan cheese, butter, and heavy cream. An easy 20-minute pasta recipe that's perfect as a side dish or simple dinner.
Ingredients
- 3 cups dried ditalini pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cups chicken broth
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- 4 tablespoons butter
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- Fresh chopped parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant, stirring often to prevent burning.
- Add the dry ditalini pasta and stir to coat with the garlic and oil. Cook for 1–2 minutes.
- Pour in the chicken broth, adding a little extra broth or water if needed to cover the pasta. Stir frequently and cook for 8–10 minutes, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the heavy cream, Parmesan cheese, butter, Italian seasoning, salt, black pepper, and red pepper flakes. Cook until the butter and cheese have melted and the sauce thickens.
- Garnish with fresh chopped parsley, extra Parmesan, and red pepper flakes if desired. Serve warm.
Notes
- Stir the pasta frequently while cooking to prevent sticking.
- Add a little extra broth or water if the liquid evaporates before the pasta is tender.
- Elbow macaroni or orzo can be substituted for ditalini; adjust the cooking time as needed.
- Romano or Asiago cheese can be used instead of Parmesan.
- Add crispy bacon, broccoli, or spinach for a variation.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 433Total Fat: 24gSaturated Fat: 12gUnsaturated Fat: 12gCholesterol: 56mgSodium: 941mgCarbohydrates: 41gFiber: 3gSugar: 2gProtein: 12g
