Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it up with a wooden spoon, about 5-7 minutes.

Add minced garlic to the skillet with the sausage and cook for an additional minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.

Bring the mixture to a simmer, then stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook for 3-5 minutes until the sauce thickens slightly.

Add the cooked ditalini pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.

Serve hot, garnished with chopped parsley and additional Parmesan cheese.