Name: Creamy Garlic Parmesan Orzo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup orzo pasta; 2 tablespoons butter; 3 cloves garlic, minced; 2 cups chicken or vegetable broth; 1/2 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; Salt, to taste; Black pepper, to taste; 1 tablespoon chopped fresh parsley (optional, for garnish)

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Creamy garlic Parmesan orzo is a rich, flavorful side dish (or light main) made with tender orzo pasta simmered in a garlic-infused creamy sauce and finished with freshly grated Parmesan cheese. It’s like a cross between risotto and mac and cheese, but easier to make—and I can have it on the table in under 30 minutes.

Why You’ll Love This Recipe

I love how this orzo turns simple ingredients into something that tastes like it came from a fancy restaurant. It’s smooth, cheesy, and full of garlicky goodness. The orzo cooks right in the creamy broth, soaking up all the flavor and creating a luscious texture without needing a lot of stirring. It pairs well with chicken, shrimp, or roasted veggies, but I’ve also enjoyed it as a meal all on its own. Creamy Garlic Parmesan Orzo

Ingredients

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

Orzo pasta
Butter
Garlic, minced
Chicken or vegetable broth
Heavy cream
Parmesan cheese, freshly grated
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I start by melting the butter in a large skillet or saucepan over medium heat.
I add the garlic and cook just until fragrant, being careful not to let it burn.
I stir in the orzo and toast it lightly for a minute or two to bring out a nutty flavor.
I pour in the broth and bring it to a gentle simmer, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
I lower the heat and add the cream and Parmesan, stirring until the sauce is creamy and smooth.
I season with salt and pepper to taste, and finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings as a side dish or 2 servings as a main. It takes around 5 minutes to prep and 20 minutes to cook, so I usually have it ready in 25 minutes total.

Variations

Sometimes I stir in cooked chicken, shrimp, or sautéed mushrooms to turn it into a complete meal. For a little extra flavor, I add a splash of white wine when I toast the orzo, or mix in baby spinach during the last few minutes of cooking. I’ve also swapped out the cream for half-and-half or even whole milk when I want to lighten it up.

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 with a splash of broth or milk to loosen up the sauce. It thickens a bit after sitting, but the texture comes right back with a little liquid and stirring. Creamy Garlic Parmesan Orzo

FAQs

Can I use another type of pasta instead of orzo?

I’ve tried this with small pasta shapes like ditalini or pastina, and it works well. Just keep an eye on the cooking time and liquid absorption.

Can I make it without cream?

Yes, I’ve used milk or even just extra broth and Parmesan for a lighter version. It’s not quite as rich, but still delicious and creamy.

Is this similar to risotto?

It has a similar texture but is much easier and faster to make. Orzo doesn’t require constant stirring like risotto, which makes this a great quick alternative.

Can I freeze creamy orzo?

I don’t recommend freezing it—cream-based pasta dishes tend to change texture after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.

What can I serve with this orzo?

I often serve it with grilled chicken, roasted salmon, or garlic butter shrimp.

Conclusion

Creamy garlic Parmesan orzo is a simple, comforting dish that’s full of flavor and comes together quickly. It’s a versatile side or main that fits any weeknight meal, and I love how the rich, cheesy sauce clings to every bite of tender pasta. Whether I’m serving it up alongside a protein or enjoying it straight from the pan, it always hits the spot.