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.
Creamy Garlic Parmesan Orzo
Today’s was one of those busy days that had me craving a dinner that was quick, delicious, and satisfying as soon as I walked in the door. So on days like this there’s nothing I like more than a one pot 15 minute dish. On top of it being super quick, it’s also very comforting and delicious, we’re talking creamy, cheesy 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.
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 In Creamy Garlic Parmesan Orzo
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 – Fresh is always best but if jarred is all you have handy keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- 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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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
What Can I Serve With Creamy Garlic Parmesan Orzo?
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
Storing Leftover Creamy Garlic Parmesan Orzo
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
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
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:
Home cook mom says
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.
Kristie says
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!
Michele king says
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!
Jo Cooks Team says
That’s so fantastic to hear! We’re glad you love it 🙂
Daniel says
Super tasty! I used more broth instead of the cream, and it was still super creamy nevertheless just from the cheese, butter, and gluten from the pasta. It did take more like 15 mins instead of 5 to cook to completion, but that may have just been due to my substitution or my particular brand of orzo. Will definitely make again!
Tiff says
I forgot the butter, added some of my own veggies and used milk instead of cream. Still creamy and delicious!! Thanks you!!
Adrienne says
This was a huge hit at Family Dinner ! I added cooked giant prawns at the very end, and served with a green salad and dinner rolls. Everyone had seconds !
Dianne Rioux says
Would this recipe work with rice milk?
Nicole Beaulieu says
You can definitely give it a try!
Beth says
The only changes I made were to replace the half and half with broth and throw in some frozen peas at the end. SUPER easy to make and delish!
Susan says
This is delicious and I follow the recipe exactly except my orzo doesn’t cook in 5 minutes. More like 15 minutes.
Nicole Beaulieu says
Every brand is different! As long as it’s tasty that’s all that matters.
Grace says
So decadent! My 8 year old approves! I added baby spinach, mushrooms and leftover chicken breast.
Lorrie says
I made this recipe, I substituted one can of evaporated milk because I did not have enough half-and-half. It is delicious!
Justine says
I am making this for the first time tonight with grilled shrimp, and was just curious if I’m supposed to use 1/2 cup of Parmesan or 1 1/2 cups? 1 1/2 just sounded like a lot, so I wanted to be sure. Thanks in advance!
Joanna Cismaru says
It’s 1 1/2 cups. You can reduce the cheese if you want to.
Justine says
Thank you! I made it tonight as a side dish for dinner, and my family visiting from out of town loved it! I used 1 cup of Parmesan with all other measurements the exact same, and it was delicious. Will definitely make again!
Joanna Cismaru says
Glad you enjoyed it, Justine!
Katie Davis says
I seriously make this all the time now! Always a bit hit!
Nikitia Meeks says
So flavorful and creamy. I just ate two bowls of heaven. Thank you!!!
Nicole Beaulieu says
Isn’t it amazing? We’re so glad you love it!
Den Shewman says
Easy recipe and great dish! Question: What temp should the skillet be at for steps 1 and 2? I ended up a little below medium-high. Also, my orzo (Barilla) took 10 minutes, FWIW.
Thanks for the great recipes!
Nicole Beaulieu says
Medium to medium-high is perfect. Yeah, different brands will have different cook times and may even require a splash more broth. Don’t worry if your cook times differ a bit from ours! It will still turn out delicious 🙂
Den says
It did! 🙂
S.L. Schwartz says
I made this recipe recently (with chicken & asparagus) according to your recipe and the family absolutely loved it — this is an awesome week-night treat and will definitely be made again and again. Thank you for sharing!
Joanna Cismaru says
My pleasure, glad you guys enjoyed it!
Christina says
Made this last night. It was delicious, thank you! Definitely a keeper!
Adina says
I’ve never had orzo this way. It looks mouth-watering!