This Garlic Parmesan Orzo Pasta recipe is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!
Love orzo? Try this Lemon Chicken Orzo Soup, this Sun Dried Tomato and Spinach Orzo recipe, One Pot Lemon Orzo pasta, or one of The 10 Best Orzo Recipes!
Table of Contents
- Why you’ll love this creamy side dish:
- Reader Review!
- Ingredients for creamy Garlic Parmesan Orzo:
- The Best Way to Mince Garlic
- How to make this easy Orzo Pasta recipe:
- Variations on this orzo recipe:
- How to store this orzo dish:
- Can orzo recipes be frozen?
- Can you use another pasta?
- Orzo Pasta Serving suggestions
- More pasta recipes you’ll love
- Garlic Parmesan Orzo Recipe Recipe
This Garlic Parmesan Orzo recipe is an easy side dish made with orzo pasta and a garlic parmesan cream sauce!
The cream in this recipe gives the orzo a creamy texture, while the parmesan cheese adds loads of flavor.
It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick enough that you can whip it up for a simple weeknight dinner.
Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go!
Why you’ll love this creamy side dish:
- Versatile: You can play around with different seasonings or add meat or veggies to make it even more flavorful!
- Quick: This recipe takes 20 minutes to prepare, so it’s perfect for hectic days when you still want something cozy and delicious to pair with your main course!
- Flavorful: The garlic cream sauce turns plain orzo pasta into a creamy, flavorful side dish everyone will love.
Reader Review!
“This was so delicious. Easy to make too. This week become a staple in our house.” — Rebecca
Ingredients for creamy Garlic Parmesan Orzo:
- Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty.
- Dry Orzo Pasta: you can find orzo pasta at most grocery stores! It’s a small, oval-shaped pasta that resembles grains of rice. It can be cooked like pasta (boiled and then drained), or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.)
- Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same!
- Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need!
- Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious.
- Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent, which can cause a grainy texture.
- Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color.
The Best Way to Mince Garlic
My favorite way to make sure I always have fresh garlic on hand is to peel a whole whack of cloves, process them in the food processor just until minced, scoop them into 1 teaspoon balls, and flash freeze.
Simply line a baking sheet with parchment paper and freeze the balls of minced garlic until firm (about 1-2 hours), then place them in a large zip-top bag for up to 4 months!
Now you’ll have fresh garlic (minus the mincing!) whenever you need it.
How to make this easy Orzo Pasta recipe:
This orzo recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Scroll down to the recipe card for more detailed instructions.
- In a skillet, combine broth, pasta, garlic, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Cook until the liquid is absorbed. Make sure to stir often!
- Mix in cream, parmesan, and parsley, then serve and enjoy!
Variations on this orzo recipe:
- Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it.
- Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon (like my Garlic Parmesan Chicken Pasta!).
- Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper.
- Brighten it up. Add another layer of flavor with a splash of lemon juice.
- Fresh herbs. Play around with other fresh herbs like basil, thyme, oregano, or anything else you like for a different flavor!
How to store this orzo dish:
Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.
Can orzo recipes be frozen?
Yes! You can freeze this orzo pasta by packing it in an airtight container and then storing it in the freezer for 2-3 months. Keep in mind that the pasta will be softer once thawed.
To reheat, thaw it in the fridge if frozen, then warm it on the stove or in the microwave with a splash of liquid to moisten it.
Can you use another pasta?
Yes! You can use any smaller pasta shape in this recipe, and it should yield similar results. You can also substitute the orzo for Arborio rice to get a similar consistency. Keep in mind the cooking time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta or rice.
Orzo Pasta Serving suggestions
This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread.
It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked Tuscan chicken, or Instant Pot Whole Chicken!
More pasta recipes you’ll love
For more pasta inspiration, check out more of my easy pasta recipes. Here are a few of my favorites!
Garlic Parmesan Orzo Recipe
written by Ashley Fehr
Ingredients
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 278 grams)
- 2 cloves garlic (finely minced)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
- Pour broth into a large saucepan and bring to a boil over high heat.
- Add uncooked orzo, garlic, salt and pepper.
- Cover and reduce heat to medium-low and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
- Stir in cream, Parmesan and parsley. Serve.
- *Note: the pasta will thicken quickly as it sits — add more broth or cream to thin the sauce as desired.
Notes
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.
Nutrition Information
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Becky says
I am going to try this today. It sounds delish. I have all the ingredients ready. Thank you for sharing your recipes.
Ashley Fehr says
Enjoy!
Rachel says
Super yummy!
Added peas and two kinds of smoked sausage. Cajun for the adults and non spicy for the kids.
Ashley Fehr says
I love that idea!
Tamaira says
We really enjoy this recipe! Made it a few times and it has always been tasty 👍
Ashley Fehr says
Thanks for your review!
Jolie Landry says
Yummy and easy! Thank you for sharing your recipe
Ashley Fehr says
Thank you Jolie!
Amber says
Oh, I’ll definitely be doing THIS one again. Absolutely delicious! Thank you!
Ashley Fehr says
Thanks Amber!
Janet Wallace says
Easy simple dish that accepted anything I added: a couple diced mushrooms, some diced red onion instead of shallot, garlic salt, lots of black and some Kinder’s Carmelized Onion seasoning, plus some fresh asparagus and lots of parsley. Results are great, creamy and delish! Thanks for the inspiration!
Ashley Fehr says
Thanks for sharing!
Sharon says
Nothing bland about this recipe! Super easy. Super delicious. Goes with anything. I will be saving this recipe for sure to make over and over! Thank you for a great, easy, yummy recipe!
Ashley Fehr says
Thank you Sharon!
Donna Wright says
I was excited for this dish, but found it very bland! 👎🏻
Ashley Fehr says
I’m sorry you didn’t enjoy it!
Xochilt says
My kids and I loved this orzo for lunch. It came out perfect & will be filed for future dinners and potlucks.
Ashley Fehr says
Thanks for your review!
Tina says
Made tonight for dinner and SO happy I have some for lunch tomorrow! Creamy, hearty and satisfying. Wouldn’t change a thing. Thanks!
Ashley Fehr says
Thank you Tina!
Jean says
Recipe sounds amazing however would it be too heavy to serve with pork tenderloin and a lighter zucchini casserole??
Ashley Fehr says
I don’t think so, no!
Kathleen says
I did a happy dance when I first tried it, and then another happy dance eating the leftovers cold out of the fridge later. Would give more than five stars if I could!
Ashley Fehr says
Thank you!
Katherine says
Totally agree. Good stuff
Carol Mullen says
This recipe is delicous! We make it alot. FYI, we follow the measurements, but then eyeball it to see if we need to cook the orzo longer, then we may add a bit more broth. We add more or less cream and cheese depending on how creamy we want it. Tip to warm it up the next day, put it back in the pot and add splash of broth to moisten it up. Cook until warm, you could add a splash more cream and cheese. Taste just as good as the 1st time.
Dawn Marie Thomas says
I made this this evening so good! I diced up some onion and sautéed that with fresh cracked pepper in a little bit of butter. After they had cooked for a few minutes, I added in some small cut up, broccoli florettes, and after another few more minutes, I added in the garlic and let it cook for a minute. I also added some leftover chicken from last night. Just before the orzo was done I added some matchstick carrots. I garnished my serving with more pepper, Parmesan and some red pepper flakes. I will definitely be making this again since it’s just me I made enough for two more meals!
Ashley Fehr says
I love that you were able to jazz it up with what you had on hand!
Eva says
Delicious! I’ve had orzo before and I could never get it right. I think it’s the cream that makes it extra special.
Stephanie says
I have made this recipe probably a dozen times since finding it last year. We love just as is. Delicious and easy.
Ashley Fehr says
Thanks Stephanie! I’m so glad to hear that!
Tia says
I feel like cooking instructions and or not accurate my Orso took me about 12 minutes to cook and needed at least a couple more of water/broth
The Recipe Rebel says
Hi Tia, sounds like the type of orzo you used. Barilla orzo cooks in 9, Walmart brand cooks 8-10. Can I ask which brand you used? Also Step 2: Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
So the timing is really going to be based on your preference weather you like it al dente or softer.
Eva Christou says
Delicious!
I’ve had orzo before but I don’t think I cooked it properly because it was never as tasty as this. I think it must have been the cream that did it. It was the crucial ingredient.
Ashley Fehr says
I’m glad you loved it!
Perfect Circle says
And for that, do you leave a 1-star rating? On your way, Karen…
Marie says
Delicious. Made this into a meal: Creamy Orzo with Clams. Add 2-3 cans chopped clams near the end, reserving liquid as a part of the cooking broth; added a splash of white wine to broth; splash of lemon to brighten. Added a chopped shallot browned in butter and used Trader Joe’s Italian soffrito seasoning and dried hatch chiles to taste. Any Italian seasoning woul do.