Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo is a rich, comforting dish that’s quick to make and full of savory flavor. With tender orzo pasta coated in a creamy garlic and parmesan sauce, this recipe works beautifully as a side dish or a simple main when I want something warm, cheesy, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s a one-pan wonder that comes together in under 30 minutes. The orzo cooks right in the creamy garlic sauce, soaking up all that delicious flavor. It feels fancy enough for dinner parties but is easy enough for weeknights. Plus, it pairs well with almost everything—from grilled chicken to roasted veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Orzo pasta

  • Unsalted butter

  • Garlic, minced

  • Chicken or vegetable broth

  • Heavy cream

  • Grated Parmesan cheese

  • Salt and black pepper

  • Fresh parsley or thyme (optional, for garnish)

Directions

  1. I start by melting butter in a large skillet over medium heat, then add the minced garlic and sauté for about a minute until fragrant.

  2. I stir in the orzo and toast it for 2–3 minutes to deepen its flavor slightly.

  3. I pour in the broth and bring it to a simmer, stirring occasionally as the orzo absorbs the liquid (about 8–10 minutes).

  4. Once the orzo is tender, I stir in the cream and Parmesan cheese, mixing until the sauce is smooth and creamy.

  5. I season with salt and pepper to taste, and let it simmer for another minute until it thickens slightly.

  6. I garnish with fresh parsley or thyme and serve warm.

Servings and timing

This dish serves 4 to 6 people. It takes about 10 minutes to prep and 15 to 20 minutes to cook, so it’s ready in roughly 30 minutes or less.

Variations

  • I sometimes stir in sautéed spinach or peas for added greens.

  • For a protein boost, I add grilled chicken or shrimp on top.

  • If I want a lighter version, I use half-and-half instead of heavy cream.

  • A splash of white wine in place of some broth adds a nice depth of flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or cream to loosen the sauce and stir frequently over low heat or in the microwave.

FAQs

Can I use milk instead of cream?

Yes, I’ve used whole milk or half-and-half. The sauce won’t be as rich, but it still comes out creamy and delicious.

Does the orzo need to be pre-cooked?

No, I cook the orzo directly in the skillet with the broth. It absorbs the liquid and flavor as it cooks, making cleanup easier too.

Can I make this dish vegetarian?

Yes, I just use vegetable broth instead of chicken broth, and it turns out perfectly flavorful.

What type of Parmesan works best?

I always use freshly grated Parmesan for the best texture and taste. Pre-shredded versions don’t melt as smoothly.

Can I make this ahead of time?

I’ve made it ahead and reheated it with a little extra cream or broth stirred in. It’s best fresh, but still delicious the next day.

Conclusion

Creamy Garlic Parmesan Orzo is one of my favorite comfort food dishes—simple, quick, and packed with flavor. Whether I serve it as a side or enjoy it on its own, it always hits the spot. It’s creamy, cheesy, and garlicky in all the best ways, and it never lasts long at the table.

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Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo

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  • Author: Linda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Description

Creamy Garlic Parmesan Orzo is a quick, one-pan side dish featuring tender orzo pasta simmered in a rich garlic-parmesan cream sauce. Perfect as a comforting standalone meal or a flavorful accompaniment to meats and vegetables.


Ingredients

  • 1 cup orzo pasta
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Melt butter in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
  2. Add orzo and toast for 2–3 minutes, stirring frequently.
  3. Pour in the broth, bring to a simmer, and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
  4. Stir in the heavy cream and Parmesan cheese. Mix until smooth and creamy.
  5. Season with salt and black pepper to taste. Let simmer for 1 more minute to thicken slightly.
  6. Garnish with fresh herbs if desired and serve warm.

Notes

  • Add sautéed spinach or peas for a veggie boost.
  • Top with grilled chicken or shrimp for a full meal.
  • Use half-and-half for a lighter version.
  • Deglaze with white wine for extra depth.
  • Reheat gently with a splash of broth to retain creaminess.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 45mg

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