Add 2 tablespoons olive oil and 1 tablespoon garlic paste to a large skillet and cook over medium-high heat until the garlic is fragrant and beginning to brown.

Add in 1¼ cup ditalini pasta and stir to coat.

Pour in 2 cups chicken broth (or enough to just cover the pasta) and add ¼ teaspoon salt. Stir frequently to prevent the pasta from sticking to the bottom of the pan.

Once most of the broth has been absorbed (but not all) and the pasta is al dente (about 8 minutes), add ½ cup Parmesan cheese, ¼ cup heavy cream, and 2 tablespoons salted butter, stirring until the cheese has melted.

Season with additional salt and black pepper to taste and garnish with minced fresh parsley. Enjoy immediately, so the sauce doesn't break.