Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Add 1 tablespoon of garlic paste and sauté for 1-2 minutes until fragrant but not browned.

Stir in 1.25 cups of uncooked ditalini pasta, tossing for about 1 minute to coat in the oil.

Pour in 2 cups of chicken broth and sprinkle with 0.25 teaspoons of salt. Bring to a boil, then reduce heat and cook for about 8 minutes, stirring frequently.

Once cooked, lower the heat and add 0.5 cups of Parmesan cheese, 0.25 cups of heavy cream, and 2 tablespoons of salted butter. Stir for 2-3 minutes until combined.

Taste and adjust seasoning with more salt and freshly cracked black pepper. Remove from heat and garnish with minced parsley.