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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Julie says
This is my favorite go to recipe now!!! I used vegetable broth instead of chicken broth because that is all I had and it was so good. I ended up using the full 32oz carton by the time I was done. I also used dried parsley since I didn’t have any fresh. Best orzo recipe ever!!! Thank you for sharing! ♥️
The Recipe Rebel says
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
Anna says
This was so good! Like other reviews, I needed more liquid and longer cooking time. My guess is I had it on too high of a simmer and the liquid evaporated too fast. I had a parm/reggiano/Asiago blend that needed to be used up, so was perfect in this dish. Definitely going to make again and try adding in different veggies!
The Recipe Rebel says
Hi Anna! So glad you enjoyed the recipe! Thank you for the review!
Andrea says
Thank you for this recipe! It was delicious! I was looking for a side dish for a party we are having. This will work perfectly. So happy I found your site. Can’t wait to try some of your other recipes. Thank you!!
Summer says
I used lactaid milk and grated parm instead of heavy cream and shredded parm. It turned out great! The cheese thickened it so no need for cream or flour or anything. The fresh parsley really gave it a beautiful flavor 🙂 My first attempt at orzo was a huge success and my whole family is begging for more! (Also love only needing to wash one small pot!)
Ashley Bee says
I made this tonight for dinner . Absolutely delicious. I did add some spinach at the end and it was a big hit ! Definitely will be making again. <3
Sara says
Serving this for the second time tonight..so simple to make but tastes as if you mastered a culinary miracle.. I will be serving it with sauteed shrimp with sundried tomatoes, capers and lots of garlic..Dinner ready under 20 mins..
The Recipe Rebel says
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
Kim says
Excellent dish. I used heavy cream and parmigiano Reggiano and it was awesome. Add a bit of fresh lemon juice for a little brightness!
The Recipe Rebel says
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
Chrissy says
So easy and versatile. I found I needed to add more liquid and cooking time to get it to the firmness that I prefer. Not a big deal at all. Just added a 1/4 cup at a time and just kept stirring. Next time, I’ll add some spinach or fresh peas to it. This totally hit the spot. Thanks 😊
The Recipe Rebel says
Hi Chrissy! So glad you enjoyed the recipe! Thank you for this kind review!
Dionne Drayton says
This was amazing. I needed a quick side dish and I found this. I love orzo, and it was quick, flavorful, and comforting! It paired beautifully with the salmon I made.
My kids raved about it! Thank you so much. It’s now in my recipe repertoire.
The Recipe Rebel says
Hi Dionne! So glad you enjoyed the recipe! Thank you for this kind review!
Ashley says
Just made this and I love it! Adding it to my recipe book. Thank you so much for sharing this! Definitely a fan and checking out more recipes from you!
The Recipe Rebel says
Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review!
Jean says
OMG. That is a bowl of comfort. Thank you for your recipe. Gorgeous.
The Recipe Rebel says
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
Sabrina A says
Amazing I added truffles too and chefs kiss!
The Recipe Rebel says
Sounds tasty Sabrina!
stephanie says
hi I’ve made it with original recipe and it’s delicious. ugh today I’m out of heavy cream is there a substitute ?
The Recipe Rebel says
Hi Stephanie, maybe try half and half or whole milk. Hope it works out!
Severn says
Excellent. I chopped up cremini mushrooms grilled them for an added touch. Served with air fryer chicken thighs.
Quick easy and delicious!
The Recipe Rebel says
Hi Severn! So glad you enjoyed the recipe! Thank you for this kind review!
Dana FriendBridges says
We add veggies and cooked chicken but we devoured it many times
The Recipe Rebel says
Great to hear Dana!
Nikki says
Oh my goodness this is so delicious 🙂 we have made this so many times and now we double the recipe because it goes so fast !! Thank you so much !!
The Recipe Rebel says
Hi Nikki! So glad you enjoyed the recipe! Thank you for this kind review!
Lisa says
Would this recipe work with a gluten free pasta? My brother has celiac and I’m always looking for sides I can bring to Thanksgiving that he can eat. Thank you in advance!
The Recipe Rebel says
It should Lisa! Hope you enjoy it!
Stephanie says
I made this last night. I sautéed an onion first like you’d do with risotto. It didn’t help. I found it quite bland. I liked the concept so I’ll try it again but I’ll bump up the flavor. And it definitely needs more stock or broth. It becomes a sticky clump shortly after serving.
SGS says
I had the same experience 🙁
The Recipe Rebel says
I’m sorry to hear that! The method and ingredients has worked well for myself (and others) so I wished it would of been a hit for you too!
Sheri says
Very yummy. I served this dish with your Honey Glazed Carrots & everyone loved it!
The Recipe Rebel says
So glad to hear Sheri! Thank you!
Jackson says
Hey is this suitable for reheating and / or freezing? X
The Recipe Rebel says
Hi Jackson, yes. You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.
Katy says
This was so delicious. It tasted like a much fancier rice a roni – and that is a high compliment, trust me. I used to LOVE rice a roni. It was also incredibly easy to make. My husband and one year old loved it.
The Recipe Rebel says
Hi Katy! So glad you enjoyed the recipe! Thank you for this kind review!
RM says
This was delicious! I made it exactly as directed and it turned out great. The only thing I will say is that it does need to be served immediately, otherwise it gets clumped together and the texture isn’t as nice.
The Recipe Rebel says
Hi RM! So glad you enjoyed the recipe! Thank you for this kind review!