This viral one-pan Butter Parmesan Pasta takes just 20 minutes from start to finish. It’s creamy and comforting, made with a simple butter sauce and plenty of freshly grated Parmesan. Serve it on its own or top with your favorite protein — kids and adults both love it.
If you enjoy easy pasta dinners, try other weeknight favorites like Cajun Chicken Pasta, Oven-Baked Chicken Linguini, Sausage Alfredo Ravioli Lasagna, or Lemon Parmesan One-Pan Pasta.
Butter Parmesan Pasta
This dish is a new go-to for busy nights. The base is chicken broth with a touch of cream to make the sauce silky without being too heavy. The pasta cooks right in the pan so there’s no separate pot to boil, which keeps cleanup minimal.
To boost protein, try chickpea or other protein-enriched pasta and swap chicken broth for bone broth. Add vegetables like peas or steamed diced broccoli, or season with your favorite spices to make it your own.
Key Ingredients
Pasta – Small shapes work best: ditalini, small elbows, shells, pastina, acini de pepe, or orzo.
Chicken Broth – Use low-sodium broth so you can control the seasoning; chicken stock gives a richer flavor.
Garlic – Freshly minced garlic delivers the best flavor.
Butter – Added at the end for richness and a silky finish.
Cream – A small amount of heavy cream smooths the sauce without making it overly rich.
Parmesan – Freshly grated Parmesan provides the best texture and flavor.
Seasonings – Salt, pepper, and optional red pepper flakes for a little heat.
How to Make Butter Parmesan Pasta
1. Sauté the garlic
In a large skillet over medium-low heat, warm two tablespoons of olive oil. Add the garlic and sauté until fragrant, about 30 seconds.
2. Add the pasta
Scatter about 1 1/2 cups of dry pasta across the bottom of the pan and stir to coat it with the garlic and oil.
3. Cook in chicken broth
Pour in enough chicken broth to cover the pasta (about 2 1/2–3 cups) and add 1/2 teaspoon each of salt and pepper. Bring to a boil, then cover, reduce to a simmer, and cook for 9–10 minutes.
Uncover, stir, and test the pasta for doneness. Some broth will remain but will absorb as it cools.
4. Finish with cream, butter, and Parmesan
Stir in 1/3 cup heavy cream over low heat and mix for about a minute. Remove the pan from heat and fold in 3–4 tablespoons of butter and 1/2 cup grated Parmesan. Stir until the butter and cheese melt and coat the pasta.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes if you like extra heat.
Can I Use Other Types of Pasta?
Yes. This method works best with small or short pasta shapes. Larger or long pastas haven’t been tested with this exact water-to-pasta ratio, so stick to smaller shapes for the best results.
Good options include:
Orecchiette
Pastina
Orzo
Small Elbows
Small Shells
Acini de Pepe
Variations and Modifications
This one-pan recipe is easy to adapt. Try these ideas:
- High protein – use bone broth and a protein-enriched pasta.
- Extra cheesy – add shredded cheddar or Monterey Jack for a mac-and-cheese feel.
- Add meat – top with chicken breasts, shrimp, salmon, or steak for a heartier dish.
- More veggies – fold in peas, steamed diced broccoli, or other green vegetables.
Looking for More Easy Pasta Recipes?
- Sausage Alfredo Ravioli Lasagna
- Lemon Pepper Chicken Alfredo (one-pan)
- Garlic Butter Steak with Parmesan Alfredo
- Chicken Bacon Ranch Pasta Salad
- TikTok Million Dollar Spaghetti
- Creamy Sausage Alfredo Bake
- Chicken Scampi Stuffed Pasta Shells
I hope you enjoy this simple one-pan Butter Parmesan Pasta. Leave a comment with questions or feedback — I’d love to hear how your version turns out.
If you make this recipe, tag @BadBatchBaking on Instagram to be featured; seeing your recreations makes my day!
One-Pan Butter Parmesan Pasta
Ingredients
- 1 1/2 cups dry ditalini pasta
- 2 1/2 – 3 cups chicken broth
- 3 cloves garlic, minced
- 1/3 cup heavy cream
- 3-4 tablespoons salted butter
- 1/2 cup Parmesan cheese, plus more for serving
- 1/2 tsp salt and pepper, each
- 2 tablespoons olive oil
- Optional: fresh parsley and red pepper flakes for serving
Instructions
- In a large skillet over medium-low heat, warm two tablespoons olive oil and sauté the garlic until fragrant, about 30 seconds.
- Add the pasta to cover the bottom of the pan (about 1 1/2 cups) and stir to coat with the garlic and oil.
- Pour in chicken broth to cover the pasta and add 1/2 teaspoon each of salt and pepper. Bring to a boil, then cover and reduce to a simmer. Cook covered for 9–10 minutes.
- Uncover, stir, and check for doneness. Some broth may remain and will absorb as it cools.
- Stir in 1/3 cup heavy cream and cook over low heat for about 1 minute.
- Remove from heat and stir in 3–4 tablespoons butter and 1/2 cup Parmesan until melted and combined. Adjust seasoning and add red pepper flakes if desired.
Notes
You can swap in other small pasta shapes such as orecchiette, pastina, orzo, small elbows, small shells, or acini de pepe.
Additional photos for your collections:
