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
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Creamy Garlic Parmesan Orzo
Equipment
Ingredients
- 2 tbsp olive oil
- 4 tbsp butter unsalted
- 1 small onion chopped
- 4 cloves garlic minced
- 2 cups orzo dry
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups chicken broth low sodium
- 2 cups half and half
- 1 1/2 cup Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped
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.
Video
Recipe Notes
Nutrition Information:
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.
Great quick and easy.
This is the best orzo recipe I have come across. My extremely picky 4 year old granddaughter ate her entire portion. It was creamy and garlicky and totally delicious. This recipe will be at the top of my pasta rotation.
This recipe was a big hit with all my family!! This is tough to do…..thank you!!
This was so easy and yummy! My orzo was slightly undercooked at 5 minutes but it was still great.
We loved this !
Used Oat milk; def a keeper!
Loved this recipe!!! I used beef broth and tossed in a left over sirloin I had and it was so good! I realized I put way too much Parmesan in and I loosened it with about a half cup more beef broth and it was perfect. It sores in a a bowl like risotto. Perfection!! So versatile too.
Made this and loved it ! I cook my rice kinda the same way.. olive oil, onion, garlic, toast rice and cover in ham stock! In this recipe, I cooked for almost 10 min and added frozen peas at the end (sneaking some veggies!) I did not salt at all since parmesan has enough. Loved it !
Awesome to hear!
This seriously was delicious! I was craving some creamy pasta and began to search only to find this recipe. I didn’t have cream or onions, but I substituted leeks for the onions and 1% milk for the cream. It turned out super tasty! Will definitely make this again as a quick side dish. Thanks for this great recipe!
My family and I cook quite a lot and I usually never find the time to comment on a recipe, but my taste buds are requiring me to do so.😊 This is an amazing orzo recipe. I added sautéed spinach and used quality ingredients. I found it did require a bit longer to cook, but it was well worth the wait. It was incredible! Many thanks and bravo!!! I’ll be making this again!
That’s so fantastic to hear! We’re glad you love it 🙂