We love Creamy Parmesan Orzo! Something about biting into these soft and chewy orzo pasta, intermingled with that luscious creamy and rich Parmesan sauce, is just pure comfort.
This parmesan orzo recipe takes about 20 minutes to make on the stovetop using simple ingredients. It makes a wonderful side dish to your favorite protein or main dish…or just enjoy it by itself! It is that good!
One-Pot Garlic Parmesan Orzo
If this saucy, creamy orzo recipe looks somewhat familiar to you, it’s probably because it is very similar to my Chicken and Orzo recipe, but without the chicken and with a richer and creamier texture because of the half and half and parmesan added.
Similar to Chicken and Orzo, this parmesan orzo is a one-pot orzo recipe where orzo is soft and chewy, and cooked al-dente in a flavorful and delicious broth. It makes a comforting and delicious side dish to chicken, fish, shrimp, steak or pork.
Orzo has a texture that is kinda like risotto, but it is a pasta and not a grain. I loved orzo the first time I’ve tried it – something about its gorgeous texture and how it perfectly catches the sauce and flavor in every bite.
This creamy garlic parmesan orzo is a simple yet flavorful orzo pasta dish that is made in one pot for easy cleanup and serving, and one that you can whip together without much hassle…perfect for those busy evenings!
Parmesan and garlic is probably one of my favorite flavor combination (proof: Garlic Parmesan Chicken Pasta, Garlic Parmesan Asparagus, Garlic Parmesan Crusted Pork Chops, Garlic Parmesan Potatoes…I can go on, but you get the point!), and orzo in creamy garlic parmesan sauce is no exception.
Prepare to go “oh so good!” after every bite!
Ingredients
Here are the ingredients you will need when making creamy parmesan orzo:
- Salted Butter – butter adds amazing flavors to the overall dish. When using butter to saute orzo, you should do so quickly and avoid burning butter. If using unsalted butter, you may have to add more salt to open up the flavors at the end.
- Garlic – use fresh garlic! Avoid using garlic powder in this parmesan orzo recipe, it’s just not the same!
- Orzo pasta – this is a rice shaped pasta. It makes a wonderful side dish or base of a dish very similar way to rice, but with a slightly different taste and texture.
- Chicken broth – cooking the orzo in chicken broth gives the pasta a rich base and a nice depth of flavor for the end product
- Half & half – this adds rich and creaminess to the pasta. If you like your parmesan orzo extra creamy, use heavy cream instead.
- Parmesan – this hard Italian cheese has a wonderful flavor. The higher quality cheese you purchase, the better the dish will be. If you can find Parmigiano Reggiano that’s even better.
- Salt & pepper – basic yet necessary seasonings to open up the flavors of the parmesan orzo.
How to make it
One of the best things about parmesan orzo is that it is so easy to make, you can have it ready under 20 minutes!
Creamy parmesan orzo is cooked in a large heavy bottomed pan (pot or skillet works!) with a lid on the stove top – just make sure the pot or skillet is big enough to hold at least 6 cups of liquid!
First, bring pan to stovetop under medium heat, then add butter. Once butter is melted, add minced garlic and cook briefly until fragrant. Stir regularly to avoid burning garlic.
Add orzo pasta and saute for one minute.
Add chicken stock to skillet and bring to a boil.
Once orzo comes to a boil, bring to loq heat, then cover and let orzo cook for 11 minutes. Avoid opening the lid and peeking because we want to make sure orzo cooks through!
Once orzo is done, remove lid and stir. Orzo should have soaked up most of the liquid but it should still be fairly wet and not dry. Add more chicken stock if orzo is very dry.
Stir in half and half and parmesan cheese.
Give it a good stir…your garlic parmesan orzo should be thick, creamy and slightly saucy at this point.
Lastly, and purely optional: garnish with chopped fresh parsley.
I highly recommend serving garlic parmesan orzo immediately. When orzo sits for a while, it will absorb the liquids around it and dry up.
I find that parmesan orzo tastes best when it is slightly saucy and not overly dry…so serve and enjoy immediately!
Enjoy creamy parmesan orzo with some of my favorite proteins such as:
- Lemon Chicken Piccata
- Baked Chicken Cutlets
- Garlic Parmesan Crusted Pork Chops
- Dill Garlic Butter Salmon
Variations and Substitutions
What I love about this recipe is that it is so versatile! You can add and/or replace ingredients and make it orzo-lutely unique to you! Some suggestions:
- Make it vegan or vegetarian: Use vegetable broth instead of chicken broth. For non-diary version, substitute with coconut milk or almond milk. Have vegan cheese on hand? Use that instead of parmesan!
- Make it low-fat: It’ll be less creamy but healthier for you! Use non-fat or low-fat milk in place of half and half or cream, and reduce the amount of cheese to make a lighter version of the dish.
- More cheese: Why limit yourself to just one type of cheese? Use cheddar, mozzarella, or Gruyere in place (OR in addition to!) parmesan cheese for a more robust flavor profile.
- Add protein and veggies! Throw in other ingredients to make it a one-pot wonder. Try chicken, peas, mushroom, spinach, shrimp etc.
Storage and Reheating
Storage: store creamy parmesan orzo in an airtight container in the refrigerator for up to 3-4 days.
Reheating: The best way to reheat parmesan orzo is on the stovetop. Add a few teaspoons of water to orzo, and reheat in a pot on the stovetop over medium heat. Add more liquid as needed.
It can also be reheated in microwave in a pinch. Add a few splashes of water before reheating and stir halfway through to incorporate water into the orzo. If water is not added, parmesan orzo will come out dry and not creamy.
Tips and Tricks
- Use a large enough pot or skillet with a lid: The orzo expands as it boils! A lid is necessary to cover when simmering orzo under low heat.
- Simmer under low heat: Make sure to cover and cook orzo under low heat to prevent the bottom of the pot from burning.
- Cover to cook: When simmering orzo, make sure to use a tight lid to cover skillet/pot, to catch the steam and help with the cooking of the pasta.
- Add liquid as needed: If the orzo is too dry at the end of cooking time, add more stock or water to get desired texture and creaminess.
- Avoid overcooking: Overcooked orzo will be sticky and mushy so avoid cooking it for longer than what the recipe calls for.
- Experiment! Don’t be afraid to try adding different ingredients, herbs, spices, and sides.
- Serve immediately: This dish is best eaten soon after it’s done cooking.
Frequently Asked Questions
The orzo might be overcooked, which can cause it to be sticky. Ensure that you cook orzo until it’s al dente, meaning that it’s cooked through but still firm when bitten.
Yes, you can certainly use whole wheat orzo in this recipe. However, please note that it has a stronger flavor and it may require slightly more cooking time than white orzo. It is also higher in fiber, which makes it a healthier option.
Feel free to add in your favorite vegetables or proteins to make it a truly one-pot meal. Some yummy add-on ideas:
– Veggies such as spinach, kale, tomatoes, mushrooms, peas
– Herbs and spices like basil, oregano, rosemary, red pepper flakes
– Proteins such as sausages, rotisserie/shredded chicken, shrimp
Yes, you can prepare it ahead of time! However, note that it tastes best when served fresh because it loses some of its creaminess when reheated.
Tip: If you’re planning to make it in advance, undercook the orzo slightly. Reheat using the stovetop method above (not microwave) and add a few tablespoons of cream or milk when reheating to bring back the creaminess.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Side Dishes You Will Love!
- Spicy Garlic Edamame
- Macaroni Ham Salad
- Carrot Raisin Salad
- BBQ Baked Beans
- Potato Mac Salad
- Garlic Parmesan Hasselback Potatoes
Parmesan Orzo
Ingredients
- 2 tbsp butter
- 3 cloves garlic minced
- 16 oz orzo pasta
- 4 cups chicken broth
- ½ cup half & half
- ½ cup parmesan grated
- 1 tsp salt
- ½ tsp pepper
- 1 tsp parsley chopped, optional
Instructions
- Melt butter in a heavy bottomed pan over medium heat. Once melted, add minced garlic and cook until fragrant.
- Add orzo pasta and saute for one minute.
- Pour in the chicken broth and bring to a boil.
- Stir and bring heat to low. Cover skillet and simmer for 11-12 minutes.
- Remove lid. Orzo should have soaked up most of the liquid but it shouldn't be dry. If it is very dry, add more chicken stock and let it come to a boil. Stir in half and half and parmesan. Stir until they are well incorporated.
- Optional: garnish with fresh parsley.
- Serve and enjoy!
Quick and easy! Thank you for the recipe!
You are so welcome!
Really enjoyed this pasta dish. It was so quick and easy to make. I used vegetable broth rather than chicken and it was still delicious.
That’s great! Thanks for sharing your modifications, it’s always so helpful for other readers who are making it!
This orzo was so creamy and comforting. I served it with roasted chicken and it was very delicious.
Yum! That sounds delicious indeed! Glad you enjoyed the recipe.
This Parmesan Orzo was kinda like a risotto; I love it, made it as a side dish for BBQ this July 4th weekend.
Thank you! Glad you liked it!
This risotto turned out amazing! It was so creamy and delicious. I can’t wait to make it again…YUM!!!
I’m so glad you enjoyed this recipe!