In a large skillet, heat 2 tablespoons of olive oil over medium-high heat for about 1 minute until shimmering. Add 1 tablespoon of garlic paste, stirring constantly for another 1-2 minutes until it becomes fragrant and lightly golden.

Add 1 cup of ditalini pasta to the skillet, tossing gently to coat in the garlic-infused oil. Pour in 2 cups of chicken broth and sprinkle in a pinch of salt. Bring to a gentle simmer, cooking uncovered for about 8 minutes, stirring frequently, until the pasta is al dente and most of the liquid is absorbed.

Reduce heat to low. Stir in ½ cup of grated Parmesan cheese, ½ cup of heavy cream, and 2 tablespoons of salted butter until fully melted and combined.

Taste and season with additional salt and freshly cracked black pepper as needed. Remove from heat and sprinkle with chopped fresh parsley.

Plate the creamy garlic butter ditalini pasta immediately to enjoy the best texture and flavor.