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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Joanne Manopella says
This is just delicious! A “go-to” side in my house.
I do saute the minced garlic in a little butter for a minute or two before adding the broth and orzo. Other than that, I follow the recipe exactly and it is a huge hit! Thank you so much!!
The Recipe Rebel says
Thank you Joanne!
jess says
I am a broke college student and have been making it for the past 2 weeks since it is so budget friendly (like $3 per portion) with roasted yams, brocolli and cauliflower and it is SO GOOD! It takes like 30 mins to make all of it and lasts for dinner and the next 3 days lunches!
TIP – add diced shiitake mushrooms when you add the orzo for some extra flavour and amino acids!
The Recipe Rebel says
Glad you enjoyed it Jess!
Mike Read says
Holy smokes, this was incredible! I am a self-taught cook, love to be in the kitchen, there are very few recipes I don’t riff on. I followed this quite close, but did make two changes I’d recommend. First, I dry toasted the orzo in a medium-hot skillet until it was a beautiful golden brown color before cooking it. I followed the recipe from there, but substituted fresh dill for the parsley, as parsley has just never done anything for me. This is an excellent side dish.
The Recipe Rebel says
Glad to hear you enjoyed it, Mike!
Robin says
This was amazing!!!! I will make it again and again. I used better than bullion chicken stock, jarred minced garlic. Added a little more water to cook the orzo longer but turned out scrumptious!
Yvonne says
Made this last night and my family raved about it and begged me to make it again and soon. It was awesomely good and very easy to make. I doubled the recipe so I would have enough and it was all gone.
Brooke says
I halved the recipe but did everything as written, delicious! I added cherry tomatoes about halfway through cooking and served alongside shishkabobs. Oh and I did add some lemon as suggested in the post! Love!
Ashley Fehr says
I love those additions!
Marion says
Made last week, was excellent!
Used an Italian made pasta (Delallo brand) so needed way more chicken broth.
Added pea’s for color and flavor!
Perfecto ❤️
The Recipe Rebel says
Thanks Marion!
Alyssa Lynn Stanley says
This isn’t a comment more of a question. I stink at math so could anyone tell me how to adjust this recipe to a single one person serving? I am 24 and living with my health obsessed parents and they’d turn their nose up at any dish including a cream sauce. I wanna learn how to make a dish for my self other than regular pasta with jar sauce on top
The Recipe Rebel says
Hi Alyssa, it’s super simple, everything would be 1/4 of what is listed for example the broth would be 1/2 cup but honestly it would be more cost effective and less time consuming to make the whole dish and then freeze the remaining pasta in portions and freeze. Hope this helps!
Elaine Wong says
Amazing!! A go to fast comfort food!! Love it!! Thank you!!! 🙂
The Recipe Rebel says
Great to hear! Thank you!
Jessica says
My gosh this is good! We’ve made this three times now because we can’t get enough of it, thank you!
Kim says
this turned out fantastic! We had it as a side dish with chicken.
Catherine says
Excellent. Pure comfort food
The Recipe Rebel says
Thanks Catherine!
Shar says
I added this garlic parmesan Orzo Pasta to our Halloween Dinner party and it was a crowd fave! It is so easy and simple yet it turned out incredibly delicious and pleasing! Must-keep!
The Recipe Rebel says
Love it!
Sarah Skaggs says
We needed something comforting last night and this was the ticket! Sooo good.
The Recipe Rebel says
Yay! Thank you!
Kristyn says
Yum, my favorite flavors!! This orzo pasta is so creamy & goes great with so many things!!
Erin says
I’m all about one-pot recipes, and if they have cheese, I’m all in! Love this recipe because it’s easy and yummy.
The Recipe Rebel says
Thank you!
Ann Bair says
This was a side dish for Kielbasa & Red Peppers. My son said, “I hate Orzo!” I told him this is a new recipe that’s really good. He had three helpings by the end of dinner!! So wonderful made just as the recipe directs.
The Recipe Rebel says
So happy to hear, Ann! Thank you!
Charm says
Made this last night and it made a nice side dish for my breaded chicken. I used light cream because that is what I had on hand. The recipe was easier than expected. However, I might add more garlic and substitute chopped green onion for the parsely.
The Recipe Rebel says
Hi Charm! So glad you enjoyed the recipe! Thank you for this kind review!
REBECCA J PARKER says
This was so delicious. Easy to make too. This week become a staple in our house.
The Recipe Rebel says
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
Kelly says
This was a good recipe. I do think that I will add 3 cups of chicken broth instead of 2.5 because the orzo was a bit undercooked. I would add 1/2 cup of Parmesan to make it a bit cheesier.
The Recipe Rebel says
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Clarissa says
I made this recipe as indicated but used better bullion chicken flavor (did not have broth on hand) and came out great! I will definitely use this recipe again.
The Recipe Rebel says
Hi Clarissa! So glad you enjoyed the recipe! Thank you for this kind review!
Jan says
Could you use whole milk instead of cream?