Garlic parmesan orzo is a simple, one-pan side dish that's ready in 20 minutes or less. Orzo pasta is tossed in a creamy and garlicky parmesan sauce.
Why you'll love this recipe
Flavor/texture: Tender orzo in savory, garlic parmesan cream sauce.
It's simple. This recipe is made in one pan with pantry staples like broth, onion, garlic, and cream.
It's quick. Ready in 20 minutes!
Serve with: Juicy Oven Roasted Chicken Breasts or Pan-Seared Filet Mignon
Similar to: Parmesan Orzo and Peas and Garlic Parmesan Rice
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Ingredients and substitutions
- Broth - Chicken broth does double duty by adding mild, savory flavor to the dish and replaces the water you'd normally need to cook pasta.
- Heavy cream - Adds creamy, rich texture to the finished dish. Using lower fat dairy products like milk will result in a thin sauce.
- Orzo - Can be substituted with your favorite small pasta shapes like ditalini or pastina.
- Aromatics - Onion and garlic add mild, savory flavor to the dish.
- Parmesan - Adds salty, cheesy flavor. Grate your cheese fresh from a block for a smooth texture and easy melting. Pre-grated cheeses are often coated in anti-clumping powders that add a grainy texture when melted (or won't melt at all).
- Butter - Adds flavor to the dish. Butter could be substituted with olive oil in a pinch, but butter adds a superior flavor.
- Seasoning - Salt, pepper, and a fresh parsley garnish enhance the flavor of the finished dish.
How to make garlic parmesan orzo
- Sauté onions and garlic until lightly browned and fragrant.
- Add broth, orzo, salt, and pepper.
- Bring to a simmer, cover, and reduce heat to low. Cook until orzo is al dente. Most of the liquid should be absorbed at this point.
- Add heavy cream and parmesan, stirring until melted and incorporated.
Tips and tricks
Sauce look thin? - Allow the dish to rest for 5 minutes to allow the sauce to thicken before serving. The pasta will continue to absorb liquid as it stands.
Measure exactly - It's important when making one-pan dishes that the liquids and pasta be measured exactly. There's just enough broth to cook the pasta without leaving extra in the pan. If there's too much liquid or not enough pasta, the sauce will turn out thin.
Pasta sticking to the pan? - Your heat is too high. Turn the heat down slightly and add a splash of water if needed.
Variations
Veggies - Add a cup of frozen peas halfway through the orzo's cooking time, or add a handful of spinach after the cheese and stir until wilted.
Protein - Stir in shredded chicken or top with cooked and crumbled bacon just before serving.
Spice - Add a dash of your favorite hot sauce or a pinch of cayenne pepper for a little heat.
Storage
Leftovers will keep for 3-4 days in the refrigerator. You may want to add a splash of milk to help rehydrate the sauce while it reheats.
Frequently asked questions
Half & half will work, but your sauce will turn out slightly thinner. Any type of cream, from heavy cream to regular whipping cream, will work in this recipe.
No, this dish is best served immediately for best flavor and texture. The creamy sauce will dry out over time.
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📖 Recipe
Garlic Parmesan Orzo
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 4 cloves garlic, minced
- 1.5 cups (255 g) orzo, dry
- 24 ounces (680 g) chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces (113 g) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- 2 teaspoons chopped fresh parsley, as a garnish
Instructions
- In a saucepan over medium heat, melt butter. Add onion and cook until edges begin to lightly brown, about 4 to 5 minutes. Add garlic and cook for another 30 seconds.
- Add orzo, broth, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook until al dente according to pasta's package directions. Most of the liquid should be absorbed.
- Remove lid and add heavy cream and parmesan cheese. Stir until cheese has melted and sauce looks creamy.
- Top with fresh parsley and serve.
- If sauce looks thin, remove from heat and allow to set for 5 minutes before serving.
Equipment Recommendations
Notes
- Storage: Leftovers will keep for 3-4 days in the refrigerator.
- Freshly grated cheese: Use freshly grated cheese for a smooth sauce. Pre-grated cheese are coated in anti-clumping powders that add a grainy texture when melted.
- Measure exactly: Just enough liquid is added to the recipe to cook the pasta. Adding too much liquid or not enough pasta will result in a runny sauce. Allow finished pasta to sit, uncovered, for up to 5 minutes to allow thin sauce to thicken.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!