I was standing in line at the train station café last winter, waiting for my coffee, when I struck up a conversation with a college student juggling two heavy grocery bags. She told me she was heading back to her dorm to make “whatever pasta is cheapest and fastest” before her evening class.

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I couldn’t help but laugh, because it reminded me of my own college days when pasta was the answer to almost every dinner question. That short chat stayed with me through the day.

Later that week, after a long day at the office and picking up my youngest from soccer practice, I decided to revisit that idea—an easy pasta that’s cheap, quick, and still tastes like something special. This one-pan Butter Parmesan Pasta was the result. I didn’t tell my kids the story about the girl at the café, but as they twirled their forks through creamy bites, I found myself smiling at the thought that a college student and a busy mom could share the same comfort meal.

The first time I served it, my husband looked at the skillet and asked, “That’s it? Just pasta?” But after the first bite, he nodded and said, “It’s so simple, but wow, it’s good.” That’s how I knew this recipe would stick around. The buttery sauce is velvety, the Parmesan adds that nutty depth, and the whole thing feels like a warm hug after a chaotic day.

It’s now a weeknight favorite for us—one that reminds me that some of the best meals don’t come from long grocery lists or complicated techniques, but from a single skillet, a handful of ingredients, and a little patience.

Short Description

A creamy, buttery pasta dish made in one pan with simple pantry staples. This Butter Parmesan Pasta is rich, comforting, and ready in about 20 minutes.

Key Ingredients

1 ½ cups dry ditalini pasta
2 ½ to 3 cups chicken broth
3 cloves garlic, minced
⅓ cup heavy cream
3–4 tablespoons salted butter
½ cup Parmesan cheese (plus more for serving)
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
Optional toppings: fresh parsley, red pepper flakes

Tools Needed

Large skillet with lid
Wooden spoon or silicone spatula
Measuring cups and spoons
Grater for Parmesan
Ladle or measuring cup for broth

Cooking Instructions

Step 1: Sauté the Garlic
Heat olive oil in a large skillet over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant—keep the heat low so the garlic doesn’t burn.

Step 2: Toast the Pasta
Add the dry ditalini pasta and stir it into the garlic and oil until each piece is lightly coated. This helps develop a richer flavor as it cooks.

Step 3: Cook in Broth
Pour in enough chicken broth to just cover the pasta. Season with salt and black pepper. Bring it to a boil, then reduce the heat to low, cover, and simmer for 9–10 minutes. Stir occasionally to prevent sticking.

Step 4: Check Doneness
Uncover and stir. The pasta should be tender with a small amount of broth left—don’t drain it, as that liquid helps make the sauce silky.

Step 5: Finish with Cream, Butter, and Parmesan
Stir in the heavy cream and cook for another minute. Remove the skillet from heat, then add the butter and Parmesan cheese. Stir until the butter melts and the sauce turns smooth and creamy.

Step 6: Garnish and Serve
Spoon into bowls and sprinkle with extra Parmesan, fresh parsley, or a pinch of red pepper flakes if you like a little heat.

Troubleshooting Tips:

If the pasta dries out before it’s cooked, add a splash more broth.

If the sauce feels too thin, let it rest for a few minutes—it thickens as it cools.

For extra creaminess, add a tablespoon more butter or Parmesan while stirring.

Why You’ll Love This Recipe

Comfort in Every Bite: The butter and Parmesan create a rich, creamy sauce that hugs each piece of pasta.

Quick and Fuss-Free: Made in one pan in under 25 minutes with minimal cleanup.

Pantry-Friendly: Uses ingredients most of us already have on hand.

Customizable: Works as a main dish or an easy side for chicken, shrimp, or roasted veggies.

Family-Approved: Even picky eaters can’t resist the cheesy, buttery flavor.

Mistakes to Avoid & Solutions

Burning the Garlic: Garlic cooks fast—keep the heat low and stir constantly during the first 30 seconds.

Overcooking the Pasta: Simmer gently and taste-test at the 9-minute mark; it should be tender but not mushy.

Clumpy Sauce: Add Parmesan off the heat and stir continuously to prevent it from seizing.

Too Salty: Use low-sodium broth if you’re sensitive to salt and taste before adding more.

Dry Pasta: If the liquid evaporates too quickly, cover the pan tightly or lower the heat.

Serving and Pairing Suggestions

Serve it hot in deep bowls with extra Parmesan and a sprinkle of parsley.

Pair with a crisp green salad dressed with lemon vinaigrette.

Add grilled chicken, sautéed shrimp, or steamed vegetables to make it heartier.

Enjoy it with a glass of chilled white wine or sparkling water with lemon.

Perfect as a comforting weeknight dinner or as a side dish for roast chicken.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce.

Avoid microwaving at high power, which can dry out the pasta—use medium power and stir halfway through.

FAQs

1. Can I use milk instead of heavy cream?
Yes, but the sauce will be slightly thinner. To thicken it, simmer a bit longer or add a touch more Parmesan.

2. What pasta shape works best?
Ditalini is great for even cooking, but small shells or elbow macaroni work well too.

3. Can I make this vegetarian?
Swap the chicken broth for vegetable broth without changing the cooking steps.

4. How do I make it more flavorful?
Add a pinch of Italian seasoning, lemon zest, or a dash of red pepper flakes to the garlic as it cooks.

5. Can I freeze it?
This dish isn’t ideal for freezing, as creamy sauces can separate when thawed. It’s best enjoyed fresh or from the fridge.

Tips & Tricks

Grate fresh Parmesan instead of using pre-shredded for a smoother sauce.

Stir the pasta often in the first few minutes to prevent sticking to the skillet.

Add the butter off the heat so it melts gently and keeps the sauce glossy.

Let the pasta rest for a minute before serving to allow the sauce to thicken naturally.

For a subtle nutty flavor, toast the pasta a little longer in the oil before adding broth.

Recipe Variations

Garlic Herb Twist: Add a teaspoon of chopped fresh thyme or basil along with the garlic for a fragrant lift.

Lemon Butter Pasta: Stir in 1 tablespoon of fresh lemon juice and a little zest at the end for a bright, tangy flavor.

Mushroom Parmesan Pasta: Sauté 1 cup of sliced mushrooms with the garlic before adding the pasta for an earthy touch.

Spicy Kick: Mix ½ teaspoon of red pepper flakes into the broth for gentle heat throughout the dish.

Creamy Spinach Pasta: Stir in 1 cup of fresh spinach at the very end to wilt in the warm sauce for added color and nutrition.

Final Thoughts

The student I met at the café never knew she inspired this recipe, but her story reminded me that sometimes the best comfort food is born out of necessity. I love knowing that a single skillet, a handful of ingredients, and a little creativity can turn into a dish that feels special even on the busiest nights.

Each time I make this pasta, the scent of garlic sizzling in olive oil fills the kitchen, signaling to everyone at home that dinner’s nearly ready. I hear my kids clatter their forks against the counter as they hover by the stove, and I see my husband sneaking a taste straight from the pan. Those small moments—the warmth, the chatter, the shared anticipation—make cooking worth it.

This Butter Parmesan Pasta isn’t just a recipe I share online; it’s a little story of connection, comfort, and how food can bring strangers and families closer in the simplest ways.

One-Pan Butter Parmesan Pasta