Parmesan orzo and peas is an easy side dish to pair with your favorite protein for a complete meal. Orzo and sweet peas are coated in a light parmesan sauce with onions and garlic.
One of my go to recipes. I never leave reviews, but as I’ve used this recipe so many times I thought I should. My favourite thing to serve this with is salmon! ★★★★★ - Brenda
Why you'll love this recipe
Flavor/texture: Tender orzo and sweet peas are coated in a light parmesan herb sauce.
It's easy. Whip up this easy side dish in about 20 minutes in a single pan.
Great for: Accompanying your favorite main dish for a quick weeknight meal.
Serve with: Baked Chicken Drumsticks or Pan-Seared Salmon
Similar to: Creamy Chicken Orzo and Chicken Mushroom Orzo
Jump to:
Ingredients and substitutions
- Pasta - Any type of dried pasta can be used in this recipe. Think about the size of your other ingredients (peas and diced onions) and choose your pasta accordingly. For this recipe, any small salad pasta would be a great choice.
- Chicken broth - Can be substituted with vegetable broth or beef broth to add a different flavor.
- Italian seasoning - Enhances the flavor of your pasta. Italian seasoning can be homemade or a store bought blend.
- Frozen peas - I prefer the fresh texture of frozen peas compared to canned peas. Frozen peas are already par-cooked and ready to toss in to your cooked pasta. However, drained, canned peas can work as a substitute if needed. Frozen peas could also be substituted with frozen mixed vegetables, frozen peas and carrots, or frozen corn.
- Unsalted butter - Can be substituted with salted butter if needed (cut the amount of salt listed in half).
- Onion and garlic - Enhances the flavor of your pasta. I don't recommend omitting either ingredient.
- Parmesan cheese - Adds salty flavor and creaminess to your pasta. Freshly grated cheese from a block is best. Store bought, pre-grated cheeses (like in a green canister) are coated in anti-clumping powders that prevent cheese from melting evenly and can add a grainy texture.
How to make parmesan orzo
- Melt butter in a saucepan and sauté onions and garlic.
- Add broth, orzo, and seasoning, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Cook until orzo is al dente according to package directions.
- At this point, most of the liquid should be absorbed.
- Add peas and parmesan cheese and stir until melted and peas have thawed. Allow to set for 5 minutes before serving.
Tips and tricks
Properly measure liquid and pasta - The most important step in this recipe is measuring your pasta and liquid ingredients exactly. Since the pasta is cooked in the same pan as the rest of the ingredients, it is important to use the exact amount of liquid needed to cook that pasta. If too much liquid is added, the dish will be runny. If too little liquid is added, the ingredients will get dry, stick to the bottom of the pan, and potentially burn.
Ingredients sticking to the bottom? - Add a splash of water and turn the heat down slightly.
Pan look liquidy after pasta is done cooking? - Remove the lid and allow steam to escape. After dish is done cooking, allow it to set for 5 minutes. The sauce will continue to thicken as it stands.
Add more flavor - Sauté mushrooms with the onions for added earthy flavor or squeeze in a bit of fresh lemon juice for brightness.
Add protein - Mix in some leftover holiday ham, rotisserie chicken, garlic butter shrimp, or a can of drained tuna for a complete meal.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat slowly over medium-low heat to help prevent the parmesan sauce from breaking.
Leftover pasta does not freeze and thaw well, so I do not recommend freezing this recipe.
Frequently asked questions
Orzo is a pasta that's shaped like rice, which can cause some confusion.
See my tips and tricks section above. I have written this recipe with exactly enough liquid to cook the pasta. It is extremely important to measure the broth and orzo exactly to ensure your dish doesn't turn out runny. After cooking, there should be just enough liquid left over to create a creamy sauce with the starch released from the pasta and the parmesan cheese.
Remove the lid and allow your finished dish to sit for 5 minutes. The sauce will continue to thicken as it stands and some of the moisture will evaporate. Optionally, a ½ teaspoon of cornstarch whisked in a bit of water could be added in if the sauce is very runny. Cook over medium heat for 1 to 2 minutes to help the cornstarch thicken the sauce.
Try serving your orzo and peas alongside grilled or pan-fried chicken breasts, honey-baked ham, meatloaf, rotisserie chicken, or steak. More ideas:
- Parmesan crusted chicken tenders
- Bacon and spinach stuffed chicken
- Baked chicken drumsticks
- Pan-seared ribeye with garlic butter
- Skillet flank steak with garlic butter
Pasta cooking times can vary from brand to brand. I use De Cecco brand pasta, which calls for a cooking time of 10 minutes for orzo. Some brands cook faster and can call for a cooking time of as little as 5 minutes. See step two of the recipe, which recommends checking your pasta's package for proper cooking times.
Recommended
📖 Recipe
Parmesan Orzo and Peas
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups orzo, dry
- 24 ounces chicken broth
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 ½ cups frozen peas, thawed
- ¾ cup grated Parmesan cheese
Instructions
- In a saucepan over medium heat, melt butter. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add uncooked orzo, chicken broth, salt, Italian seasoning, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer until most of the liquid has been absorbed and orzo is al dente (check your pasta's package directions for exact cooking times - for De Cecco brand orzo the cooking time is 10 minutes).
- Remove lid and add peas and Parmesan cheese. Stir for about a minute, or until cheese is melted. Remove from heat and allow to set for 5 minutes before serving.
Equipment Recommendations
Notes
- Broth: Chicken broth can be substituted with vegetable or beef broth to match the flavors of your main dish.
- Accurately measure ingredients: It is important to accurately measure your pasta and broth, as the entire dish is cooked in a single pot. Most of the liquid should be absorbed by the pasta as it cooks.
- Sauce look runny?: Your pasta will continue to absorb liquid as it stands. If your sauce looks runny, allow to set for 5 minutes.
- Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat slowly over medium-low heat to help prevent the parmesan sauce from breaking.
Made half recipe exactly as written (inclunding half of the liquid), but covering the pasta left too much liquid (pasta cooks uncovered generally, so not sure it should be covered). Got some overcooked orzo but otherwise it was yummy.
One of my go to recipes. I never leave reviews, but as I’ve used this recipe so many times I thought I should. My favourite thing to serve this with is salmon !
Could this dish be made the day before and gently reheated? It sounds delicious but I'm going to be squeezed for time the day of our dinner.
Hi Deb, yes this could be made ahead and reheated. From the post above: "Leftovers will keep for 3 to 5 days in a tightly sealed container in the refrigerator. Reheat slowly over medium-low heat to help prevent the parmesan sauce from breaking."
Amazing! I did add some left over rotisserie chicken because it was there but so good!!!!
This was delicious and easily came together exactly as written. Thanks for a great recipe!
What a delicious recipe! Instructions were spot on. We added sautéed mushrooms for added veggies. Flavors are mildly delicious yet creamy. Will definitely make again!
Recipie was wonderful but I added ground turkey to mine to make it more substantial and everyone loved it.
This was really good. Something different for a side with roasted chicken.i forgot the Italian seasoning, but we loved it in spite of that. I used 3 large garlic cloves and used my press instead of mincing them. I will be making this again! Thank you for a great recipe!
Glad you enjoyed it!
Easy, delicious and adaptable, we loved it!
Thanks Margaret!
Yum! This recipe was simple, quick and tasty. My husband works evenings, so I appreciate easy meals that will last a few nights.
Made it and loved it! Can this be doubled?
So glad to hear you enjoyed it! I haven't tried doubling this recipe myself, but it should double just fine. If you give it a try, let us know how it goes!
Very good and tasteful!! It is yummy 😋
Thank you Anahis!
My husband and I really enjoyed this. Leftovers were used cold with tuna, black olives, cucumber, hard boiled egg, tomato, oil and red wine vinegar with Italian spices:)
Wow, how you fixed the leftovers sounds absolutely scrumptious!
Can't wait to try! And this would probably be good with butter shrimp!
Tasty but orzo was way overcooked. I suggest less chicken broth. Package directions called for only 5 minutes then drain. For one-pot method, maybe one cup of broth and 7 minutes (and check it along the way). But loved the dish otherwise.
Hi JP, next time I'd suggest using your pasta's package cooking times for best results. In step 2 the recipe states "check your pasta's package directions for exact cooking times" because cooking times can vary between brands. I use De Cecco brand orzo, which calls for an 11 minute cooking time. I'll try to make step two more clear. Thanks for the review!
Delicious, made exactly as it says. When my son goes back for seconds, you know it’s good.
Very delicious! Made this as a side to air fried Italian sausage. Super easy dinner. Whole family approved 🙂
made this today and it is amazing! great video and easy to follow directions!
This is both comforting and refreshing. We loved it!
Delicious! I followed the recipe to the “T” and it turned out perfect.My husband enjoyed it so much he went back for seconds.
TY for sharing an easy and delicious
Heather, thank you for this recipe. I’ve made it twice and it turned out well both times. My picky husband even ate it. He doesn’t really like peas or cheese. He didn’t see the cheese.😉 Yesterday, I made half the recipe so I didn’t want to open a can of chicken broth. I just used water. It turned out good. This is a wonderful comfort food. Thank you!
I’ve made this twice and it’s absolutely delicious!
Could this be eaten cold as a side? Sounds delicious, but need something that be eaten cooled for a barbecue outing. Any suggestions?
It would be edible cold, but will congeal much like a mac and cheese since it has melted cheese in it. Something like a macaroni salad or pasta salad would be a better choice to be served cold:
https://thetoastykitchen.com/southern-macaroni-salad/
https://thetoastykitchen.com/classic-pasta-salad/
Hello, I am making this tonight and i will be making it with reduced sodium chicken broth, because I need to cut down the sodium. I will let you know how it turned out. Thanks
Try this as a main adding chicken and mushrooms. Deglaze the pan with white wine after the onions
This recipe was a side dish and very good. Had lots of leftover. Next day, made chicken broth with carrots, celery, oregano and dill. Added a little lemon juice with egg. When all cooked added the leftover orzo with peas and cheese. Very good GREEK AVGOLEMONO soup. Very good. Thanks
Would this work with kraft parmesean cheese, I do not have fresh to grate?
Store bought, pre-grated cheeses (like in a green canister) are coated in anti-clumping powders that prevent cheese from melting evenly and can add a grainy texture. While it shouldn't ruin the dish, it will add a noticeable texture and may get clumpy.
This recipe recipe was served as a side dish with marinated chicken. It was absolutely delicious and my family loved it. I will be making it again soon!
Could this be made with a frozen mix vegetable (peas, carrot, corn) instead of just peas?
Yes, mixed vegetables would also work.
Love this recipe! I add the juice of 1 lemon at the very end to give it a little acidity, and use pecorino instead of Parmesan so it’s lactose free, but overall this recipe is perfect!
Delicious as is, used fresh Italian herbs.
Delicious! Nice and creamy! Thank you for the recipe!
Yum! This turned out great! The starch from cooking the orzo in the broth and not draining made it very creamy. Thank you!
This was absolutely delicious and so easy to prepare.
This was excellent! The only thing I disliked was the brand of Italian seasoning I used, I’ll have to use a better one, if you can recommend, please 🙂 This was not bland at all. My toddler who doesn’t eat anything homemade enjoyed this. It was super easy & quick, my kind of dish! In my rotation, thank you thank you!
Hi Sonja, glad to hear you enjoyed the recipe! I make my own Italian seasoning blend from dried herbs I keep on hand. If there's a particular herb you like more than others, it's easy to adjust to suit your tastes 🙂
https://thetoastykitchen.com/italian-seasoning/
Can I freeze the leftovers?
Cooked pasta generally doesn't freeze well (it gets mushy when thawed and reheated) so I do not recommend it.
This was absolutely Delicious, I served this with Pork Chops in Creamy White Wine Sauce with mushrooms it paired wonderfully.
This meal is a keeper hubby said
Made this with Parmesan Crusted Chicken- it was SOOOO delicious and easy!!
Definitely a keeper!!
LOVE this recipe! It goes with everything!
This is such a delicious side dish. Everyone was asking for the recipe.
I have this as an all time favourite in my house
Thanks
This is a great side dish that appeals to even some picky eaters in our family. I love how quick and easy it is to put together!
My sister made this for me with trout and then I made in for my adult children with chicken piccata. It is absolutely delicious! Tonight I made it with fish and added fresh mushrooms to the onion sauté! Yum! This is a great recipe. The only addition to all three preparations was a nice squeeze of lemon. Excellent recipe!
Made this and loved it. Can the recipe be doubled?
I haven't personally tried doubling this recipe before, so I can't say for sure, but I think it would turn out fine. If you give it a try, let us know how it goes!
I made this recipe tonight to have with grilled steak. We really thought the recipe was fabulous. Next time we’re going to add mushrooms. Made in rice cooker.
Heather, I agree with Paula. I've made this recipe several times and it is absolutely awesome. Thanks so much for sharing.
I thought it was delicious and easy! Thank you!!! My family loved it!
Could I use long grain rice with the same proportions of the other ingredients?
Hi Tammy, I haven't tried this recipe with rice, but I bet it would be very similar! As long as you follow the cooking directions for the rice (it will take longer to cook) and keep an eye on the liquid in the pan (add more as needed), it should work just fine.
Despite all the naysayer's comments, I decided to try this recipe and it was amazing! My family loved it. Thanks for a great side dish.
This turned out rather poorly. The orzo was pasty to say the least. Next time. Cook pasta according to directions. Sauté veggies and add.
Maybe some Italian herb mix will help.
Will try this today
Hi Sheena, since this is a mild recipe, I think Italian herbs would be a great addition!
The recipe is too bland I think it needs more seasoning.
Hi Laurie! You're welcome to add more seasoning to taste. I cut back on the salt in this particular recipe due to the chicken broth and parmesan cheese, but more can be added (as well as more Italian seasoning) if desired.