If you’ve been around here for even a minute, you’ve probably heard me talk about “That Pasta.”
You know the one.
The pasta my family requests on repeat. The pasta my daughter asks for multiple times a week. The pasta that somehow manages to taste like something you’d order at a trendy restaurant while secretly taking almost no effort at all.
Honestly? I didn’t expect this recipe to become such a thing in our house, but here we are.
It’s creamy, cozy, packed with flavor, and comes together in one pot with minimal cleanup (which honestly deserves its own award). The combination of garlic, Parmesan, cream, and a little kick from chile crisp creates the most ridiculously addictive sauce that coats every single bite.
This is the kind of dinner that makes everyone suddenly appear in the kitchen asking, “Is that pasta tonight?”
And the answer should always be yes.
Why You’ll Love This Recipe
- One pot = less dishes
- Ready in about 20 minutes
- Family-approved
- Easy to customize
- Cozy comfort food with a little personality
- Perfect for busy weeknights
LET’S MAKE IT!
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 16 ounces ditalini pasta
- 4 cups chicken broth (or bone broth for extra protein!)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2–3 tablespoons chile crisp (more if you love heat), optional
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
Step 1
Heat olive oil in a large pot or deep skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
Step 2
Pour in the chicken broth and bring to a gentle boil.
Step 3
Add the ditalini pasta and cook according to package directions, stirring frequently. The starch released from the pasta helps create that silky, creamy sauce everyone loves.
Step 4
Reduce heat to low and stir in the heavy cream, butter, Parmesan cheese, and chile crisp.
Step 5
Continue stirring until everything is melted, creamy, and completely combined.
Step 6
Season with salt and pepper to taste.
Step 7
Serve immediately with extra Parmesan, fresh basil, and a little extra chile crisp on top if you’re feeling adventurous.
Holly B’s Favorite Variations
‘That’ Crispy Chicken Pasta
Top with sliced crispy chicken cutlets or rotisserie chicken for an easy protein-packed dinner.
‘That’ Italian Sausage Pasta
Brown Italian sausage before adding the garlic and broth. The sausage adds incredible flavor and makes this feel like restaurant-quality comfort food.
‘That’ Sun-Dried Tomato Pasta
Stir in:
- ½ cup chopped sun-dried tomatoes
- A handful of spinach
The tomatoes add sweetness while the spinach makes you feel slightly more responsible.
‘That’ Lemon Parmesan Pasta
Add:
- Zest of 1 lemon
- Juice of half a lemon
This brightens the entire dish and is especially delicious during summer.
‘That’ Roasted Garlic Pasta
Swap fresh garlic for a few cloves of roasted garlic for a deeper, sweeter flavor.
‘That’ Spicy Vodka-Style Pasta
Add:
- 2 tablespoons tomato paste
- Extra chile crisp
The result tastes like a creamy vodka sauce with a spicy twist.
‘That’ Veggie Loaded Pasta
Add any combination of:
- Spinach
- Zucchini
- Mushrooms
- Broccoli
- Peas
- Asparagus
One-pot pasta recipes are incredibly forgiving and work beautifully with vegetables you already have on hand.
Tips for the Best That Pasta
Use Fresh Parmesan
Freshly grated Parmesan melts much better than pre-shredded cheese and gives the sauce a smoother texture.
Don’t Skip Stirring
Since everything cooks together, stirring helps prevent sticking and creates that silky sauce consistency.
Save Extra Broth
If your pasta absorbs liquid quickly, add an extra splash of broth to loosen the sauce.
Adjust the Heat
Chile crisp varies by brand. Start small and add more until it reaches your perfect spice level.
FAQ’s
Can I make this ahead of time?
Yes. Store leftovers in an airtight container for up to 4 days. Add a splash of broth or cream when reheating.
Can I freeze it?
Cream-based pastas can be frozen, but the texture is always best fresh.
What pasta shape works best?
Ditalini is my favorite because every little piece gets coated in the sauce, but small shells, elbows, or cavatappi work beautifully too.
Is it spicy?
Mild to medium. You control the heat with the amount of chile crisp you add.
There are hundreds of pasta recipes out there, but this one has truly earned its nickname in our house.
It’s simple.
It’s comforting.
It’s the recipe everyone requests.
And every single time I make it, someone ends up scraping the pot for one last bite.
If you make it, let me know which variation you try first. I have a feeling this might become “that pasta” in your house too.
