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Melt butter: To a hot skillet over medium heat, add 1 Tbsp. butter and garlic, cook, stirring constantly for 30 seconds-1 minute until the garlic is fragrant but does not burn.
Add pasta: Add the uncooked ditalini pasta and stir to coat.
Simmer: Add the chicken broth (start with 2 cups) and bring to a boil. Reduce the heat, and simmer uncovered for 8-10 minutes or until the pasta is tender and most of the broth is absorbed and the pasta is cooked. If broth has evaporated and the pasta is not yet cooked, add more broth as needed. Then add in the cream, stir, and simmer for a few minutes to thicken.
Add cheese & seasonings: Remove from heat, add remaining butter. Stir. Then add the Boursin cheese, salt, pepper, and chili flakes. Finish with a squeeze of lemon juice and stir. Taste and adjust seasonings as desired. Feel free to pop back on the heat to get the pasta creamy and warm.
Garnish and enjoy! Pasta will thicken as it cools, so if you need to reheat, add a splash of water or broth to make it creamy again.