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.
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!
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
- 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.
- 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.
- 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.
- 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
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.
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
Video
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Would making this with pearl couscous be okay?
Hi Jessica! Yes, you can use couscous but you’ll need to adjust the liquids amount, the ratio is probably 1:1.
Okay, what is the recipe ratio currently?
1:2, that’s 1 cup of orzo to 2 cups of liquid.
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!
Thos was amazing, we do not have orzo will another pasta work?
Sure, any smaller shaped pasta will work great.
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!
Excellent. Definitely important to serve immediately as it starts to slightly separate as it cools.
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?
Yes, I would.
or would you cook it separately? drain the fat a little and then add it, when its done?
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.
First time I bought orzo, and first recipe.
I ADDED frozen peas and vooked chicken breast
Will make this often.. excellent flavor..
Glad to hear you liked it!
I’m making this tonight for dinner and I want to add frozen peas. I was wondering, when should I add them?
In the last couple minutes, they don’t need long to cook.
Mine came out very liquidy, any suggestions?
Don’t worry, as it cools the orzo should absorb all that extra liquid.
I also add poultry seasoning and it tastes like Stovetop stuffing and now my kids call it Thanksgiving Orzo.
So glad you all enjoyed this!
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?
Sure you can do that, and if you find it too dry, you could always add a bit more cream.
This was exceptional! I’m trying to not have a second bowl! Thanks, Jo..
Oh, you have to have a second bowl! Every time 😀
So glad you’ve enjoyed it!
I made this recipe with spinach and it was a hit! Everyone LOVED it! I will definitely make it again.
We are so happy everyone enjoyed it!
Could it work with a bit of shredded sharp cheddar instead? I don’t have parmesan on hand.
You could, it will taste different, but sure.
Added zucchini & cubed prosciutto, and halved the basic recipe. Husband said was way better than eating out.
Awesome to hear!
Excellent recipe but make sure to review your package instructions on the orzo. I only cooked 5 mins per instructions and the orzo isn’t fully cooked and is crunchy! Didn’t realize until I added the cheese.
I have made this recipe a few times now and its a winner! Though I do prefer it with two small substitutions. First, is all chicken broth instead of using the half and half as I find just the broth allows the garlic and parmesan flavors to shine more and you don’t miss out on ANY creaminess with all that cheese in there. Second, basil instead of parsley for a bit more flavor and interest. I love it served with garlic shrimp on top and a nice green salad on the side.