Dinner

One-Pan Butter Parmesan Pasta Recipe

ByMaya Quinn November 8, 2025November 8, 2025

Introduction

This One-Pan Butter Parmesan Pasta is a creamy, comforting dish that comes together quickly with minimal cleanup. Packed with garlic, parmesan, and a touch of cream, it’s perfect for an easy weeknight dinner.

A close-up of creamy macaroni and cheese served in a white bowl, with small tube-shaped pasta coated in a smooth, light yellow cheese sauce. In the center, a neat square of butter rests atop the pasta, slowly melting into the warm cheese. The pasta is piled high with a portion lifted, showing the shiny, thick texture of cheese clinging to the noodles. The background is a white marbled texture, adding a clean and bright feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups dry ditalini pasta
2 ½ – 3 cups chicken broth
3 cloves garlic, minced
⅓ cup heavy cream
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: fresh parsley, red pepper flakes

Instructions

Step 1: In a large skillet over medium-low heat, heat the olive oil and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
Step 2: Add the ditalini pasta to the skillet and stir to coat it evenly with the garlic and oil.
Step 3: Pour in enough chicken broth to just cover the pasta, then add salt and pepper. Bring the mixture to a boil.
Step 4: Once boiling, cover the skillet and reduce heat to a simmer. Cook for 9 to 10 minutes until the pasta is tender.
Step 5: Remove the lid and stir the pasta. Most of the broth should be absorbed, with any excess soaking in as it cools.
Step 6: Stir in the heavy cream while keeping the skillet over low heat. Mix for about one minute to combine.
Step 7: Remove from heat and stir in the butter and parmesan cheese until melted and fully combined.
Step 8: Taste and adjust seasoning if needed. Serve garnished with fresh parsley and red pepper flakes, if desired.

Tips & Variations

For a vegetarian version, substitute the chicken broth with vegetable broth.
Add sautéed mushrooms or spinach for extra veggies.
Use freshly grated parmesan for the best flavor and smoother melting.
Don’t overcook the garlic to avoid bitterness; it should be fragrant but not browned.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to restore creaminess if needed.

How to Serve

This close-up image shows a baked macaroni and cheese dish in a black pan. The top layer is golden brown and crispy with melted, bubbly cheese sprinkled with finely chopped green herbs and a light layer of breadcrumbs. Underneath, you can see a creamy, rich cheese sauce coating the small pasta shells that stretch out in gooey cheese strands as a wooden spatula lifts a portion. The pasta is cooked perfectly, with a soft, smooth texture and a warm yellow color from the cheese. The scene has a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like elbow macaroni or small shells work well in this recipe, though cooking times may vary slightly.

Is it possible to make this dairy-free?

You can substitute the butter with olive oil and use a dairy-free cream alternative. Nutritional yeast can replace parmesan for a cheesy flavor without dairy.