Creamy Garlic Parmesan Orzo

Creamy garlic parmesan orzo is one of those simple yet comforting side dishes I love making when I want something rich, cheesy, and fast. It’s like a cross between risotto and mac and cheese—creamy, full of flavor, and perfect alongside chicken, seafood, or vegetables. The best part is that it comes together in just one pot with minimal ingredients.

Why You’ll Love This Recipe

I love how this dish gives me all the creamy, garlicky goodness of a restaurant-style side without a lot of fuss. The orzo cooks right in the broth, absorbing all the flavor, while the parmesan adds that salty richness I can never resist. It’s quick, easy, and endlessly adaptable—whether I want to serve it with a main dish or eat it on its own with a fork straight from the pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Olive oil or butter

• Garlic, minced

• Chicken broth or vegetable broth

• Heavy cream or half-and-half

• Grated Parmesan cheese

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

• Lemon zest (optional, for brightness)

Directions

1. I heat olive oil or butter in a large skillet or saucepan over medium heat.

2. I add the garlic and sauté for 30 seconds to 1 minute until fragrant.

3. I stir in the orzo and toast it for a couple of minutes to bring out a nutty flavor.

4. I pour in the broth and bring it to a simmer, then reduce the heat and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10–12 minutes).

5. I stir in the cream, Parmesan, salt, and pepper, and cook for another 2–3 minutes until the orzo is creamy and well combined.

6. I remove it from the heat and finish with chopped parsley or lemon zest if I want to brighten things up.

Servings and timing

This recipe makes about 4 servings. It takes around 5 minutes to prep and 15–20 minutes to cook, so I usually have it ready in about 25 minutes total.

Variations

Sometimes I add sautéed mushrooms, spinach, or peas for extra flavor and color. I’ve also stirred in shredded rotisserie chicken or grilled shrimp to turn it into a full meal. For a lighter version, I use whole milk instead of cream, or swap in a little Greek yogurt at the end.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen it up and keep it creamy.

FAQs

Can I make this without cream?

Yes, I’ve used just broth and added more Parmesan for richness, or stirred in a bit of milk or Greek yogurt for a lighter version.

What type of Parmesan works best?

I always go with freshly grated Parmesan—it melts better and has more flavor than pre-shredded or powdered cheese.

Can I use rice instead of orzo?

Orzo is a pasta, so the texture is different, but if I want to use rice, I treat it more like a risotto and adjust the liquid and cook time.

Is this good for meal prep?

Definitely. I make a batch ahead of time and reheat it with a splash of broth. It holds up well for a couple of days.

How do I keep the orzo from sticking?

I stir it occasionally while it simmers and add a little extra liquid if it starts sticking to the bottom of the pan.

Conclusion

Creamy garlic parmesan orzo is one of those side dishes I never get tired of. It’s rich, comforting, and quick to make, with a flavor that pairs well with almost anything. Whether I serve it with grilled chicken, roasted vegetables, or eat it straight from the spoon, this dish always hits the spot.

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