Heat a large skillet over medium-low. Add 2 tablespoons olive oil and the minced garlic. Sauté until fragrant, about 30 seconds — don’t brown the garlic.

Add the dry ditalini to the skillet. Stir to coat the pasta with oil and garlic for 15–20 seconds.

Pour in chicken broth until the pasta is covered (start with 2 1/2 cups; add up to 3 cups if needed). Sprinkle in salt and pepper. Increase heat to high and bring to a boil.

Once boiling, reduce heat to low, cover the skillet, and simmer for about 9–10 minutes. Avoid lifting the lid too often.

Remove the lid and stir. Taste a piece of pasta; it should be tender but have a slight bite (al dente). If needed, simmer uncovered for a minute or two more.

Drizzle in heavy cream and stir for about 1 minute to incorporate and loosen the sauce.

Remove from heat. Immediately add butter and Parmesan, stirring until melted and the sauce is glossy.

Adjust seasoning with salt and pepper. Top with red pepper flakes and parsley if desired. Serve hot with extra Parmesan on the side.