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Lunch Dinner Side Dishes One Pot 30 Minutes or Less Pasta Italian
4.5 from 174 votes

Creamy Garlic Parmesan Orzo

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By: Joanna Cismaru 73 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a bowl of creamy parmesan orzo with a fork and parsley

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.

What Is Orzo?

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!

creamy parmesan orzo in a braiser with pepper, parsley, and a wooden spoon

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Butter – Unsalted as we want to control our sodium.
  • Olive oil – We want a nice neutral oil to brown butter for our sauce, using both prevents the butter from burning in the pan.
  • Onion – Something like white or yellow, look for a smaller onion.
  • Garlic – Use as much or little as you like.
  • Pasta – I used orzo today, obviously! If you’re looking to substitute, try your best to go for as small a pasta as you can.
  • Broth – We’re using chicken broth today, low sodium.
  • Seasoning – Salt and pepper.
  • Cheese – Just Parmesan today, ideally freshly grated!
  • Cream – I used half and half but feel free to substitute in a lower fat cream if you would like.
  • Parsley – To be chopped up fine and sprinkled over top.

How To Make Creamy Garlic Parmesan Orzo

  1. Saute the sauteables: 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.
  2. Toast the orzo: 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.
  3. Build the sauce: 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.
  4. Finish the orzo: Remove the lid and stir in the Parmesan cheese and fresh parsley. Serve immediately.

What Else Can I Add To My Creamy Garlic Parmesan Orzo?

Another great thing about this recipe, besides it being, quick, one pot and delicious, is the fact that it’s quite versatile. I actually give you the basic recipe here, but feel free to add what you’d like to bulk it up a bit!

Veggies

  • Spinach
  • Broccoli
  • Asparagus
  • Peas
  • Mushrooms

Meat

This dish tastes great with chicken especially, if you’re looking to take this recipe from side dish to entree adding some chicken is a great way to do that. Of course adding bacon or pancetta would also set this dish off!

Herbs

  • Dried oregano
  • Red pepper flakes
  • Italian parsley
creamy parmesan orzo in a bowl with parsley and a fork

How to Serve

This dish is either a side dish or a main event, it’s all up to you. But if you’re looking for what would pair with it best, look no further than some of the recipes below.

  • Lemon Garlic Roasted Chicken Legs
  • Kale And Quinoa Salad With Lemon Vinaigrette
  • Warm Kale Salad With Roasted Butternut Squash
  • Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
  • Sole Meuniere
  • Pork Tenderloin
  • Pressure Cooker Whole Chicken
  • Pan Seared Pork Chops With Gravy

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.

Craving More Orzo? Try These Delicious 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

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.

side view shot of a spoon taking a scoop of creamy garlic parmesan orzo
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4.53 from 174 votes

Creamy Garlic Parmesan Orzo

Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Rate Recipe
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.
6

Ingredients

  • 2 tablespoon olive oil
  • 4 tablespoon butter (unsalted)
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 2 cups orzo (dry)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 2 cups chicken broth (low sodium)
  • 2 cups half and half
  • 1 1/2 cup Parmesan cheese (freshly grated)
  • 2 tablespoon 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

  • 12-inch Cast Iron Skillet

Video

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 518kcal (26%)Carbohydrates: 44g (15%)Protein: 20g (40%)Fat: 29g (45%)Saturated Fat: 16g (100%)Cholesterol: 67mg (22%)Sodium: 657mg (29%)Potassium: 339mg (10%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 824IU (16%)Vitamin C: 4mg (5%)Calcium: 405mg (41%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a spoon taking a scoop of creamy garlic parmesan orzo

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30-Minute One-Pot Meals Cookbook by Joanna Cismaru
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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73 Comments
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Peter
Peter
Posted: 9 days ago

5 stars
I made this with mushrooms and cubed chicken breast. I left out the salt and replaced with oregano. Served asparagus on the side. Turned out great! I’ll definitely be making it again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Peter
Posted: 8 days ago

Glad you enjoyed it!

0
Reply
Darlene
Darlene
Posted: 1 month ago

5 stars
I made this recipe and used 3 cups of chicken stock and 1 cup of 5% creme. I served it with your instant pot chicken breasts. Absolutely delicious.
Thank you for sharing the recipe.

0
Reply
Suzanne
Suzanne
Posted: 2 months ago

5 stars
This was delicious and I did add peas.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Suzanne
Posted: 2 months ago

So glad you liked it!

0
Reply
Jessica S
Jessica S
Posted: 4 months ago

Would making this with pearl couscous be okay?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessica S
Posted: 4 months ago

Hi Jessica! Yes, you can use couscous but you’ll need to adjust the liquids amount, the ratio is probably 1:1.

0
Reply
Jessica S
Jessica S
Reply to  Joanna Cismaru
Posted: 4 months ago

Okay, what is the recipe ratio currently?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessica S
Posted: 4 months ago

1:2, that’s 1 cup of orzo to 2 cups of liquid.

0
Reply
christina
christina
Posted: 6 months ago

5 stars
Just made this and it turned out great! A bit bland. Needs some salt.
I wish I could post a pic. So going to enjoy this!

0
Reply
Kyle
Kyle
Posted: 8 months ago

5 stars
Thos was amazing, we do not have orzo will another pasta work?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kyle
Posted: 8 months ago

Sure, any smaller shaped pasta will work great.

0
Reply
Kyle
Kyle
Reply to  Joanna Cismaru
Posted: 6 months ago

5 stars
Thanks so much! We made this with elbow pasta and it was so good! It went within seconds, we will have to double it next time!

0
Reply
Molly O'Hara
Molly O'Hara
Posted: 9 months ago

5 stars
Excellent. Definitely important to serve immediately as it starts to slightly separate as it cools.

0
Reply
julia
julia
Posted: 10 months ago

I’m going to try making this today. I want to try and add spicy crumbled sausage. Should I add this when I’m cooking the onions?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  julia
Posted: 10 months ago

Yes, I would.

0
Reply
julia
julia
Reply to  Joanna Cismaru
Posted: 10 months ago

or would you cook it separately? drain the fat a little and then add it, when its done?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  julia
Posted: 10 months ago

Either works, but yeah you could cook it separately first, drain the fat, then add it back to the skillet and follow the rest of the recipe as instructed. You could even cook the sausage separately and just add it at the end when you serve it, as a sprinkle over the top of the orzo.

0
Reply
Carole Barnes
Carole Barnes
Posted: 1 year ago

5 stars
First time I bought orzo, and first recipe.
I ADDED frozen peas and vooked chicken breast
Will make this often.. excellent flavor..

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carole Barnes
Posted: 1 year ago

Glad to hear you liked it!

0
Reply
Natercia
Natercia
Posted: 1 year ago

I’m making this tonight for dinner and I want to add frozen peas. I was wondering, when should I add them?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Natercia
Posted: 1 year ago

In the last couple minutes, they don’t need long to cook.

0
Reply
Katherine Biehn
Katherine Biehn
Posted: 1 year ago

Mine came out very liquidy, any suggestions?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Katherine Biehn
Posted: 1 year ago

Don’t worry, as it cools the orzo should absorb all that extra liquid.

0
Reply
Heather Gray
Heather Gray
Posted: 1 year ago

5 stars
I also add poultry seasoning and it tastes like Stovetop stuffing and now my kids call it Thanksgiving Orzo.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Heather Gray
Posted: 1 year ago

So glad you all enjoyed this!

0
Reply
Deb Kinsky
Deb Kinsky
Posted: 1 year ago

Going to try this recipe for a dinner party. Can steps 1 & 2 be done ahead of time and finish the other steps just before serving dinner?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deb Kinsky
Posted: 1 year ago

Sure you can do that, and if you find it too dry, you could always add a bit more cream.

0
Reply
Michael Touchman
Michael Touchman
Posted: 1 year ago

This was exceptional! I’m trying to not have a second bowl! Thanks, Jo..

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Michael Touchman
Posted: 1 year ago

Oh, you have to have a second bowl! Every time 😀
So glad you’ve enjoyed it!

0
Reply
Vas
Vas
Posted: 1 year ago

I made this recipe with spinach and it was a hit! Everyone LOVED it! I will definitely make it again.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Vas
Posted: 1 year ago

We are so happy everyone enjoyed it!

0
Reply

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