This Viral Creamy Garlic Butter Ditalini Pasta is the ultimate one-pot comfort food that lives up to the TikTok hype! Tiny ditalini pasta is cooked “risotto-style” directly in savory chicken broth, absorbing every drop of flavor before being finished with heavy cream, butter, and parmesan for a glossy, luxurious sauce. Ready in just 15 minutes, it’s a quick, garlicky side dish or main that even picky eaters will ask for on repeat.
If you love easy, flavor-packed meals that come together in a flash, you are going to obsess over this recipe. It has that rich, velvety texture of risotto without all the endless stirring, similar to my 15-minute chicken sausage pasta which is another weeknight lifesaver!
Key Takeaways
- One-Pot Wonder: The pasta cooks right in the broth, meaning fewer dishes and way more flavor absorbed into every noodle.
- Ready in 15 Minutes: From pantry to plate in less time than it takes to order takeout.
- Minimal Ingredients: You likely have everything you need (pasta, broth, garlic, cream) in your kitchen right now.
- Versatile Base: It’s delicious on its own but also the perfect blank canvas for proteins like grilled chicken or shrimp.
Why You’ll Love This Ditalini Pasta
- Creamy & Garlicky: We use a generous amount of garlic paste and butter to create a sauce that tastes like a hug in a bowl.
- Kid-Friendly: The small pasta shape is fun to eat, and the cheesy sauce is a total crowd-pleaser—my kids literally cheer when I make this!
- Foolproof “Risotto” Method: By cooking the pasta in just enough liquid, the starch releases to create a naturally creamy sauce without needing a roux.
- Wholesome Comfort: It’s packed with simple, real ingredients like chicken broth and fresh parmesan, making it a hearty, energy-dense meal.
- Perfect Texture: The ditalini stays perfectly al dente while coated in that glossy, buttery glaze. It reminds me so much of the comfort of my creamy chicken garlic pasta recipe, but even faster to make!
Food or Cultural Background
I still remember scrolling through TikTok late one night and seeing video after video of this glossy, bubbling pasta. It’s funny how something so simple—cooking pasta in broth instead of water—can feel like a revelation. In Italy, this technique is sometimes called pasta risottata, treating pasta like rice to get that creamy consistency.
This recipe uses ditalini (which means “little thimbles”), a shape that is totally underrated here in the US. It’s usually reserved for soups like minestrone or pasta fagioli, but using it this way lets the sauce get trapped inside the little tubes, so you get a burst of garlic butter in every single bite. It has that same viral, “can’t-stop-eating-it” energy as the famous viral tomato feta pasta that took over the internet a few years ago!
Ingredients for Viral Ditalini Pasta
| Ingredient | Notes / Substitutes |
|---|---|
| Ditalini Pasta | The star of the show! If you can’t find it, small shells or even orzo work, but watch the cook time. |
| Olive Oil & Butter | You need both: oil for sautéing the garlic without burning, and salted butter for that rich, glossy finish. |
| Garlic Paste | I love using paste for a smoother sauce, but minced fresh garlic works too (just be careful not to burn it!). |
| Chicken Broth | Use a high-quality broth for the best flavor since the pasta absorbs it all. Vegetable broth works for a vegetarian version. |
| Heavy Cream | Essential for that velvety texture. Half-and-half can work in a pinch but won’t be as rich. |
| Parmesan Cheese | Freshly grated is non-negotiable! The pre-shredded stuff has anti-caking agents that won’t melt smoothly. |
| Seasonings | Salt, plenty of black pepper, and fresh parsley for a pop of color. |
| Optional Protein | Feel free to stir in some cooked shrimp—like the kind I use in my garlic butter shrimp scampi—to make it a full meal. |
Equipment Needed
- Large Skillet: You want a wide surface area so the liquid evaporates evenly.
- Wooden Spoon or Spatula: For that constant stirring (it’s worth it, I promise!).
- Measuring Cups: Precision helps here since we are relying on exact liquid ratios.
How to Make Viral Ditalini Pasta Step-by-Step
- Sauté the Garlic: Heat the olive oil and garlic paste in a large skillet over medium-high heat. Cook just until fragrant and starting to golden—keep an eye on it so it doesn’t burn!
- Toast the Pasta: Add the uncooked ditalini pasta directly to the skillet. Stir it around for a minute to coat it in that garlic oil.
- Add Liquid: Pour in the chicken broth and add the salt. It should just barely cover the pasta.
- Simmer & Stir: This is the important part! Cook for about 8–10 minutes, stirring frequently. You want the pasta to absorb the broth and release its starches. It acts just like the method in my one pot american goulash.
- Check Doneness: When most of the liquid is absorbed and the pasta is al dente (tender but with a bite), turn off the heat.
- Make it Creamy: Immediately stir in the heavy cream, butter, and grated Parmesan cheese.
- Emulsify: Stir vigorously until the cheese melts and emulsifies with the remaining starchy broth to create a thick, glossy sauce.
- Season & Serve: Taste and add black pepper or more salt if needed. Garnish with fresh parsley and serve piping hot!
Expert Tips for the Best Results
- Don’t Walk Away: Because there is so little liquid, this pasta can stick to the bottom if you aren’t stirring. Think of it like a 10-minute risotto!
- Liquid Control: If the pasta is still hard but the liquid is gone, add a splash more broth (1/4 cup at a time) until it’s cooked through.
- Fresh Grate Only: I can’t stress this enough—buy a wedge of Parmesan and grate it yourself. It melts into the sauce beautifully, whereas the green shaker can makes it grainy.
- Serve Immediately: This pasta waits for no one! The sauce will thicken rapidly as it cools. If you love creamy sauces, check out my creamy shrimp pasta for more tips on keeping sauces silky.
- Spice it Up: If you like heat, add a pinch of red pepper flakes or even a drizzle of chili crisp right at the end.
What to Serve With Ditalini Pasta
- Meatballs: This is the perfect side for savory proteins. Try it with my easy garlic butter meatballs for a double dose of garlic goodness.
- Crispy Chicken: Serve it alongside a breaded chicken cutlet or schnitzel.
- Green Salad: A crisp Caesar or vinaigrette salad cuts through the richness of the butter and cheese.
- Roasted Vegetables: Broccoli or asparagus roasted with lemon are great pairings.
Storing and Reheating Tips
- Best Fresh: Honestly, this recipe is best eaten right when you make it. The sauce tends to separate and get oily when reheated.
- Reheating: If you must reheat it, add a splash of water or broth to the pan and heat gently on low, stirring constantly to try and bring the emulsion back together.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 559 kcal |
| Carbohydrates | 56g |
| Protein | 17g |
| Fat | 30g |
| Saturated Fat | 14g |
| Sodium | 1113mg |
| Fiber | 2g |
Source: Estimated based on recipe ingredients. Nutrition may vary by brand.
FAQs About Viral Ditalini Pasta
Can I use a different pasta shape?
Yes, but keep it small! Mini shells, macaroni, or even orzo work well. Larger pastas will need more liquid and a longer cook time.
Why is my sauce separating?
This usually happens if the heat is too high when you add the cheese. Make sure to turn the heat down or off before stirring in the dairy.
Can I make this vegetarian?
Absolutely! Just swap the chicken broth for a good quality vegetable broth.
Final Thoughts
I am so excited for you to try this! It’s one of those “back pocket” recipes that saves the day when you’re tired and hungry but still want something homemade and delicious. It’s comfort food at its finest, just like a warm bowl of marry me chicken soup recipe. Can’t wait to see your photos!
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Viral Creamy Garlic Butter Ditalini Pasta
Ingredients
Equipment
Method
- Sauté the Garlic: Add 2 tablespoons olive oil and 1 tablespoon garlic paste to a large skillet and cook over medium-high heat until the garlic is fragrant and beginning to brown.
- Toast the Pasta: Add in 1¼ cup ditalini pasta and stir to coat it in the garlic oil.
- Simmer: Pour in 2 cups chicken broth (or enough to just cover the pasta) and add ¼ teaspoon salt. Stir frequently to prevent the pasta from sticking to the bottom of the pan.
- Cook: Once most of the broth has been absorbed (but not all) and the pasta is al dente (about 8 minutes), turn off the heat.
- Make it Creamy: Add ½ cup Parmesan cheese, ¼ cup heavy cream, and 2 tablespoons salted butter, stirring vigorously until the cheese has melted and the sauce is glossy.
- Serve: Season with additional salt and black pepper to taste and garnish with minced fresh parsley. Enjoy immediately!