I don’t know about you, but I’ll never tire of easy pastina dishes with well-developed flavor. Is it a side dish? Is it a main course? It’s whatever you want it to be, and it can be made on a whim (you know, those nights when you have no idea what to cook but need to get food on the table). This Garlic Parmesan Pastina is inspired by classic Alfredo sauce, made simple, but hits the same.

Looking for more pastina dishes? Check out Lemon Pastina, Broccoli Cheddar Pastina, Spicy Tomato Pastina, and Pastina with Spicy Garlic Shrimp.

Why You’ll Love This Recipe

  • One Pot Pasta: Ah, the glory of a one-pot pasta. Not only is this ridiculously easy to make, and doesnt require a team of pots and pans, but it’s also ready in under 30 minutes—perfect for a weeknight dinner. Add a protein, like roasted chicken (which can be made in the same time frame), to turn it into a complete meal.
  • Ultimate Comfort Food: This is the kind of dish you curl up on the couch with. A warm bowl of pasta that’s cozy, inviting, and comforting to the core.
  • Family Friendly: My kids push back on almost everything I make, but this? This they eat without complaints. Why? First, it’s pasta (never met a kid who doesnt love the starchy carb). Second, the flavors are simple and familiar—garlic, cheese, and a creamy consistency. This garlic Parmesan pastina is an easy win for everyone.
a bowl of garlic parmesan pastina topped with roasted chicken breast.

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a bowl of garlic parmesan pastina topped with roasted chicken breast.

What You’ll Need For Garlic Parmesan Pastina

  • Pastina- Pastina refers to any small pasta that is smaller than 1/4 inch, so yes, orzo is technically a type of pastina, and if you want to use it you can! My favorite is Acini di Pepe, which is the shape this dish was photographed with. They have a great mouthfeel and texture, even if they’re cooked slightly past al dente. Other good options include stelline or even Barilla’s “pastina.”
  • Parmesan Cheese – Fresh only!
  • Garlic – Fresh only!
  • Chicken Broth – There are only a handful of ingredients here so use a flavorful chicken broth. For the majority of my recipes I like to use Better than Bouillion because I can dictate the intensity.
  • Heavy Cream
  • Parsley – Fresh only!
  • Chives – Fresh only!
  • Butter

How To Make Garlic Parmesan Pastina

1. Sauté & Toast – In a pot over low to medium heat, add the butter. Once melted, add the garlic and sauté for 2–3 minutes, until soft and fragrant but not browned. If it begins to brown, lower the heat. Add the pastina and toast for another 2 minutes, stirring regularly to ensure even cooking.

step by step: sauteing the garlic in butter.
step by step: toasting the pastina.

2. Add Broth + Simmer – Pour in the chicken broth and simmer over low heat, uncovered. Cook until just shy of al dente—this may take longer than the package instructions since you’re maintaining a lower temperature (10-12 minutes). The broth should gently simmer, never reach a rolling boil. Stir a few times per minute to prevent the pasta from sticking to the bottom of the pot (this can happen with enamel-coated cookware and sometimes stainless steel).

step by step: adding the broth to the pastina
step by step: cooking the garlic parmesan pastina
step by step: nearly cooked garlic parmesan pastina.

3. Finish – When the pasta still has a slight bite, add the herbs and heavy cream. Cook for another 1–2 minutes, until the pasta reaches al dente. The consistency will still be loose, but not watery. If the pastina has absorbed too much liquid, feel free to add another 1/4 cup of broth or a splash more heavy cream to loosen it up. Keep in mind the pastina will continue to absorb liquid even after you remove it from the heat.

Remove from the heat and add in the parmesan cheese. Mix to incorporate, and serve.

step by step: adding the heavy cream, parmesan cheese and herbs.

Recipe Video

up close shot of garlic parmesan pastina topped with roasted chicken breast.

How to Serve Garlic Parmesan Pastina

Garlic Parmesan pastina can be served as a side dish, or you can add protein to make it a main course. My absolute favorite protein to add is roasted chicken breast—skin-on, bone removed—roasted at 400°F until the skin is crispy and the internal temperature reaches 160°F, then rested to 165°F (approx. 20-23 minutes for medium sized breasts). Juicy every time. Grilled chicken thighs or grilled shrimp are two other great options to bulk up the dish.

If you’re looking for more sides, consider Maroulosalata, Spicy Caesar Salad, or Warm Roasted Broccoli.

Frequently Asked Questions

I can’t find pastina, what else can I use?

Orzo is a great option if you can’t find “pastina”, Acini di Pepe, or stelline. All these shapes should require the same amount of broth but always have an extra 1/2 cup on hand just in case.

My pastina is still too hard.

Add in the extra 1/2 cup of broth the recipe has you hold. Too much broth may have evaporated. If you are out of broth, water works as well.

a bowl of garlic parmesan pastina topped with roasted chicken breast.

Storing/Reheating

Garlic parmesan pastina is best served fresh. In the event you have leftovers, those can be stored in an airtight container in the refrigerator for 2-3 days. When ready to reheat, try to refrain from microwaving. Instead place the desired amount in a saucepan with a splash of chicken broth. Mix to incorporate and heat on low until warmed throughout, mixing every minute or so. The chicken broth rehydrated the pasta and you are left witha. creamier texture than if you nuked it.

Other Recipes You Might Like

May 4, 2026 By: Eden

Garlic Parmesan Pastina

Print Recipe Pin Recipe
With a velvety, creamy texture, this garlicky, cheesy garlic parmesan alfredo pastina comes together in one pot in under 30 minutes.
Course Dinner, Main Course, Side Dish
Cuisine Italian
Keyword Creamy Pasta, One Pot, Pasta, Under 30 Minutes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

Ingredients

  • 3 tbsp butter
  • 6 garlic cloves minced
  • 1/2 lb pastina
  • 3 1/2 cups chicken broth have 1/2 extra on hand
  • 1/2 cup heavy cream
  • 2 tbsp chopped parsley
  • 1 tbsp minced chives
  • 1 cup Parmesan cheese loosely packed approx. 80g

Instructions

  • In a pot over low to medium heat, add the butter. Once melted add the garlic and cook for 2-3 minutes, until soft and fragrant but not brown.
  • Add in the pastina and toast for another 2 minutes, stirring regularly to ensure even cooking.
  • Pour in the chicken broth and simmer over low heat, uncovered. Mix every minute or so to prevent it from sticking to the bottom of the pan. Cook until just shy of al dente (depending on how high the heat is approx. 10-12 minutes).
  • When the pasta still has a slight bite, add the herbs and heavy cream. Cook for another 1–2 minutes, until the pasta reaches al dente. The consistency will still be loose but not watery. If it's too thick add an extra 1/4-1/2 cup of broth.
  • Remove from the heat and add in the parmesan cheese. Mix to combine and melt. Serve immediately.

Nutrition

Nutrition Facts
Garlic Parmesan Pastina
Amount per Serving
Calories
633
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
99
mg
33
%
Sodium
 
1548
mg
67
%
Potassium
 
154
mg
4
%
Carbohydrates
 
61
g
20
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
22
g
44
%
Vitamin A
 
1372
IU
27
%
Vitamin C
 
6
mg
7
%
Calcium
 
371
mg
37
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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