In a large, deep skillet or wide sauté pan over medium heat, add the olive oil and minced garlic. Cook for about 30 seconds until fragrant.

Add the 2 cups ditalini to the pan and stir to coat the pasta in the oil and garlic.

Pour in the 2½ cups chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid is absorbed and the ditalini is tender but still slightly firm, about 8–10 minutes. If needed, add a splash more broth or water to reach your preferred pasta texture.

Reduce heat to low and pour in the heavy cream. Stir to combine.

Add the butter, salt, and ¼ teaspoon cracked black pepper and stir until the butter melts and the sauce becomes creamy.

Sprinkle in the ½ cup grated Parmesan cheese and the 2 tablespoons chopped parsley, stirring until the cheese melts and the sauce is glossy.

Divide the pasta among 4 bowls. Drizzle with a little olive oil. Top each serving with additional grated Parmesan, extra cracked black pepper, and a sprinkle of fresh parsley.