In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the garlic paste and sauté for 1-2 minutes, stirring continuously, until it becomes fragrant but not browned.

Stir in 1¼ cups of uncooked ditalini pasta, ensuring each piece is well-coated with the oil and garlic mixture. Continue to sauté for about 1 minute.

Pour in 2 cups of chicken broth and sprinkle with ¼ teaspoon salt. Increase the heat slightly to bring the mixture to a gentle boil, stirring frequently. Cook for approximately 8 minutes.

Once the pasta is cooked, reduce the heat to low and add in ½ cup of finely grated Parmesan, ¼ cup of heavy cream, and 2 tablespoons of butter. Stir continuously until the butter melts.

Taste your creamy one-pot ditalini pasta and adjust the seasoning with additional salt and freshly cracked black pepper. Sprinkle with minced fresh parsley for garnish.