In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 tablespoon of garlic paste and sauté for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and lightly golden.

Stir in 1¼ cups of uncooked ditalini pasta, ensuring each piece is coated with the garlic oil. Let it cook for about 1 minute.

Pour in 2 cups of chicken broth and sprinkle in ¼ teaspoon of salt, stirring to combine. Bring to a gentle boil, then reduce to a simmer. Cook for about 8 minutes, or until the pasta is al dente.

Lower the heat to medium and add ½ cup of finely grated Parmesan cheese, ¼ cup of heavy cream, and 2 tablespoons of salted butter. Stir continuously until everything melts together.

Taste and adjust the seasoning with salt and freshly cracked black pepper. Garnish with minced fresh parsley before serving.