Creamy Garlic Parmesan Orzo
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This Creamy Garlic Parmesan Orzo can be on your table in 15 minutes! While it’s perfect as a side dish, I prefer this as a meal on its own because it’s cheesy, creamy and really hits the spot.
What Is Orzo?
I love cooking with orzo not only because it’s pasta, and hello, I’m a pasta lover, but simply because it’s really quick to cook. Quicker than rice. So if you’re in a time crunch and need a side dish that doesn’t require a lot of fuss but still want it to be delicious and impressive, orzo is your friend.
In case you’re wondering, orzo is a small cut pasta that tastes heavenly in creamy dishes just like the one I’m writing out for you all today. It packs some good protein and pairs well with a good variety of veggies, I’ll be sure to give you some good recommendations below. This dish is absolutely divine as a side dish to many an entrees, I find I’m just as happy to eat it as it’s own rich meal!
Pro Tip
Toast your orzo! When you add the orzo to the skillet and let it toast in the oil and butter for a couple of minutes, it starts to turn a beautiful golden brown. This isn’t just about getting it ready to absorb the liquids; it’s about coaxing out a rich, nutty flavor that transforms the entire dish.
Begin by heating up your olive oil and butter in a skillet over medium heat. Next up, stir in your chopped onion and minced garlic. Let these ingredients cook together for about 2 minutes until it softens.
Now, toss in the orzo. Let it cook for 2 minutes in the butter and oil to bring out that nutty flavor. After toasting, season with salt and pepper. Then, pour in your chicken broth and half-and-half. Bring it all to a boil, then reduce the heat, cover it, and let it simmer for about 5 minutes.
The final touch is stirring in the grated Parmesan cheese and fresh parsley. This is when the dish transforms into a creamy, cheesy wonder.
How To Serve
When serving this, think of something that balances the dish, adding either a fresh, crunchy element or a protein to round out the meal. Here’s a list of some great recipes that I find pair wonderfully with this orzo:
Parmesan Herb Chicken
Pan Seared Pork Chops with Gravy
Oven Baked Shrimp
Easy Baked Salmon
Frequently Asked Questions
What else can I add to my orzo for extra flavor?
Oh, there are so many possibilities! Try adding sautéed mushrooms, sun-dried tomatoes, peas, broccoli, or even a handful of spinach for an extra layer of flavor and texture. If you want a bit of a crunch, toasted pine nuts or breadcrumbs could be a delightful addition.
Can this dish be made in advance?
Yes, you can make it in advance! Just remember that the orzo will continue to absorb the liquid, so it might not be as creamy when reheated. If you’re prepping ahead, consider adding a little extra liquid when you reheat it.
How can I make this dish lighter?
To make it lighter, you can substitute the half-and-half with a combination of milk and a splash of cream. Another option is to use a milk alternative like almond or oat milk, though this will change the flavor profile slightly.
Expert Tips
- Pre-toast the Orzo: Always toast the orzo in the skillet before adding liquids. This step deepens the flavor, giving it a delightful nutty taste.
- Grate Cheese Freshly: Use freshly grated Parmesan for the best flavor and melt. Pre-grated cheeses often have anti-caking agents that can affect texture and taste.
- Adjust Liquids as Needed: If the orzo seems too dry, don’t hesitate to add a bit more broth or half-and-half. The key is achieving a creamy, not overly thick, consistency.
Storing Leftovers
You’ll want to store this dish in an airtight container to ensure it lasts for up to 3 – 4 days in the fridge. Unfortunately this cream based pasta dish doesn’t thaw well after being frozen so I don’t recommend storing it in the freezer.
More Delicious Orzo Recipes
Orzo is such an under-appreciated pasta! Add it to your weekly dinner rotation, trust me.
- One Pot Spicy Pork Ragu with Orzo
- One Pot Cheesy Taco Orzo
- Mediterranean Orzo Salad
- Lemon Orzo with Asparagus
- One Pot Greek Chicken Orzo
- Creamy Parmesan Orzo With Chicken and Asparagus
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Creamy Garlic Parmesan Orzo
Video
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter (unsalted)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 2 cups orzo (dry)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups chicken broth (low sodium)
- 2 cups half and half
- 1½ cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
- Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
- Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
- Remove the lid and stir in the Parmesan cheese and fresh parsley.
- Serve immediately.
Equipment
Notes
- Half and half is equal parts whole milk and light cream and it usually averages 10 to 12% fat, which is usually less than light cream.
- This dish is quite versatile. Add more nutrition to it by adding in spinach, broccoli, mushrooms, peas or asparagus. Also add some protein but adding some chicken, make sure you add it when you cook the onion and give it enough time to cook through.
- You’ll want to store this dish in an airtight container to ensure it lasts for up to 3 – 4 days in the fridge. Unfortunately this cream based pasta dish doesn’t thaw well after being frozen so I don’t recommend storing it in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe is so yummy. Followed it exactly and it is a huge hit in our family.
I made this the other day along with the stuffed mushroom chicken. Both were amazing, easy to make and flavorful. I have tried several of her recipes loved them all and will continue trying them
Thank you, Mesha, glad you’re enjoying my recipes!
This recipe was so quick and easy and delicious. So creamy and wonderful. I should have served right away as letting it sit, the orzo absorbed a lot of the liquid and lost some of the creaminess but I just added more liquid as recommended . Fantastic recipe and I’ll be making it again .
Made half of the recipe since it’s just the two of us. I dry fried mushrooms and set them aside while making the recipe. I added them in with the chicken broth and half and half. I also added some fresh spinach for the last few minutes. It was easy to do and tastes like you really had to work hard but you don’t! Going into the keeper file.
I love orzo! And a huge yes to using the shallots instead of onion – I think it makes the sauces it’s used in much richer without adding calories or fat. I make a fish recipe that has a creamy wine and shallot sauce that’s just heavenly and not super heavy.
Your fish recipe with creamy wine and shallot sauce sounds absolutely heavenly.
Jo, the fish recipe I referenced is Fish with White Wine Sauce from the blog Recipe Tin Eats by Nagi Maehashi. Don’t remember what kind of fish she uses but I use Swaii and it turns out wonderful. When I’ve had any leftovers (because there’s always sauce left even if the fish gets eaten), I mix it with garlic confit, tomatoes, and a small amount of 1/2 and 1/2. Then I served it with a small amount of pasta for a side. So good and using up leftovers!
I made this recipe to go with some lamb loin chops. It was very tasty but like one commenter stated it thicken up at the end and the orzo took longer to cook. I will try again and add some more chicken stock and reduce the cream and cheese.
It’s great to hear that you enjoyed the recipe! Adjusting the amount of chicken stock and cream to achieve the desired consistency is a good idea. Remember, orzo will continue to absorb liquid, just like any other pasta.
Wow – this recipe is a stunner. Just an occasional dish as it is very rich but very delicious. I actually used 18% cream as that’s what I put in my coffee and veggie broth to make it vegetarian. I also added the spinach (good tip) and all around, this recipe is one to save. Thanks!
So glad you liked it!
I’ve made this twice now. So good.
I made this and WOW! SO YUMMY! I didn’t have cream so I used milk and actually stirred in a dollop of plain yogurt! I also added some sun-dried tomato pesto and it was stellar! The nuttiness of toasting the orzo really added to the flavour in my opinion!
Will definitely make again!!! Thank you!
My pleasure, it’s one of my faves as well. Glad you enjoyed it!
This so good. Taste my mouth MMMMM
This was so nice I wish I made more
It’s my favorite!
I made this for the family and it’s a keeper it was really good
Super easy and delicious-makes an impressive main or side dish!
Glad you enjoyed it!
looking for an easy recipe that I have all the ingredients for in my kitchen already. The only thing I don’t have is half and half. Could you use just whole milk? or do you need the fat in the cream? This recipe looks delish so if I need the half&half I’m going to run to the gas station up the street!
You can definitely use whole milk instead of half and half in the recipe. If you’re after the creaminess, whole milk is a good substitute.
I use 2%
I thought it was good. I added more broth upon completion so it wasn’t so thick. Additional S & P to taste, keeping in mind parm is a salty cheese. Instead of parsley I added chives and then the zest from one lemon. Lightened the cream and cheese. Will make again.
Glad you liked it!