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If you want a rich, comforting, meal that is on the table in under 30 minutes, this creamy garlic Ditalini pasta is it! One skillet, simple ingredients, and a rich, garlicky, creamy sauce that coats every single bite.
Why You Should Make This Tonight
- One Pan, Easy Cleanup: The pasta cooks right in the broth and cream, soaking up all that buttery garlic. No draining, no extra dishes!
- Family-Friendly: Creamy sauce and tender pasta make this a hit with kids and adults alike.
- Many Ways to Serve: Enjoy as a hearty main with garlic bread and broccoli, or pair it with grilled chicken, shrimp, or roasted veggies for a tasty side.
Ditalini Pasta Ingredients
- Parmesan Cheese: Use freshly grated, good quality Parmesan for the best flavor.
- Add Protein: This pasta pairs perfectly with chicken, steak, or shrimp for a more filling meal.
- Pasta Choice: Any short pasta works! Try orzo, small shells, or elbow. Cooking time may vary depending on the shape.
- Creaminess: Half-and-half gives the perfect creamy texture. Swap with heavy cream for extra richness or whole milk for a lighter version.
- Add Heat: A pinch of red pepper flakes adds a subtle kick.
Creamy Ditalini Pasta Recipe
I kept seeing this viral recipe on Instagram and had to try it! I’m obsessed! It’s going in my meal rotation for sure! You use one skillet, simple ingredients, and you get a delicious dinner or side dish in literally 20 minutes!
- Cook Garlic: In a large skillet over medium heat, add olive oil and minced garlic (about 3 cloves garlic) and cook until fragrant, about 1 minute.
- Combine: Add dry ditalini pasta, chicken broth, half and half, salt, and black pepper.
- Boil: Stir to combine, and then bring the liquid to a boil. Once boiling, reduce to a simmer and cover, then cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Serve: Once the pasta is tender, remove the skillet from the heat, then add 1/2 cup Parmesan cheese and salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish ditalini pasta with fresh parsley and serve.
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In a large skillet over medium heat, add 1 tablespoon olive oil and 3 teaspoons minced garlic and cook until the garlic is fragrant, about 1 minute.
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Add 8 ounces dry ditalini pasta, 2 cups chicken broth, 1 cup half and half, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.
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Once the pasta is tender, remove the skillet from the heat. Add ½ cup freshly grated Parmesan and 3 tablespoons salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley and serve.
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.
- In the Freezer: I don’t recommend freezing this one, as the texture won’t hold up well.
Calories: 459kcalCarbohydrates: 48gProtein: 14gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 57mgSodium: 1054mgPotassium: 265mgFiber: 2gSugar: 5gVitamin A: 589IUVitamin C: 1mgCalcium: 200mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pasta Recipes to Love
If you’re craving more easy pasta, these recipes are sure to hit the spot!
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