Warm two tablespoons olive oil in a large skillet over medium-low heat, then add minced garlic and cook until it releases its aroma, about 30 seconds.
Add the dry ditalini pasta to the skillet, spreading it evenly and stirring briefly with the garlic.
Pour in enough chicken broth to just cover the pasta, sprinkle in salt and pepper, then bring the mixture to a boil.
Once boiling, cover the pan and lower the heat to a simmer; let the pasta cook for 9 to 10 minutes until tender.
Remove the lid and stir the pasta, checking for doneness; some broth may remain but will absorb as it cools.
Slowly stir in the heavy cream and keep the pan over low heat, mixing continuously for about 1 minute.
Take the pan off the heat and fold in the butter and parmesan cheese until everything melts smoothly.
Taste the dish and add more salt or pepper as you prefer, then sprinkle on red pepper flakes for added spice if desired.
