Heat olive oil in a large skillet over medium-low and sauté minced garlic for about 30 seconds until fragrant, keeping the heat low so it doesn’t burn.

Stir in the dry ditalini pasta until coated in the garlic oil.

Pour in enough chicken broth to just cover the pasta, season with salt and black pepper, bring to a boil, then cover and simmer on low for 9–10 minutes, stirring occasionally.

Uncover and check that the pasta is tender with a little broth left.

Stir in heavy cream and cook for another minute, then remove from heat and mix in butter and Parmesan until melted and creamy.

Serve hot, topped with more Parmesan, fresh parsley, or a pinch of red pepper flakes.