Heat olive oil in a large pot over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the chicken broth, whole milk, and heavy cream. Stir to combine and bring the mixture to a gentle boil.
Add the ditalini pasta, salt, and black pepper to the pot. Stir well to prevent the pasta from sticking.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
Remove the pot from heat. Stir in the grated Parmesan cheese and unsalted butter until melted and the sauce is creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan if desired.