Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo is a rich, comforting side dish that’s as satisfying as risotto but way easier to make. With a silky, cheesy texture and bold garlic flavor, it’s the kind of dish I keep coming back to when I want something quick, creamy, and full of flavor.

Why You’ll Love This Recipe

I love how this orzo turns simple ingredients into something incredibly cozy and elegant. It cooks up fast, all in one pot, and the result is a luscious, creamy pasta that feels like a cross between mac and cheese and risotto. The garlic and parmesan give it depth and richness, and it pairs well with just about anything—chicken, seafood, roasted vegetables, or even on its own as a main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Butter

• Garlic (minced)

• Chicken or vegetable broth

• Heavy cream or half-and-half

• Freshly grated parmesan cheese

• Salt and pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by melting butter in a large skillet or saucepan over medium heat.

2. I add the minced garlic and cook it for about 30 seconds, just until fragrant.

3. Then I stir in the orzo and toast it for 1–2 minutes to give it a slightly nutty flavor.

4. I pour in the broth and bring it to a gentle simmer, stirring occasionally. I let the orzo cook uncovered for about 10–12 minutes, until most of the liquid is absorbed and the pasta is tender.

5. I reduce the heat to low, then stir in the cream and freshly grated parmesan until everything melts into a rich, creamy sauce.

6. I season it with salt and pepper to taste, and if I’m serving guests, I finish it with a sprinkle of chopped parsley for color.

Servings and timing

This recipe makes about 4 servings as a side dish, or 2 servings as a main.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• I sometimes stir in baby spinach or peas at the end for extra color and freshness.

• For a protein boost, I’ve added cooked chicken, shrimp, or crispy bacon right into the skillet.

• I’ve replaced the cream with a dollop of cream cheese or mascarpone for a different kind of richness.

• A squeeze of lemon juice adds brightness if I’m pairing this with seafood.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen it up since it thickens as it sits. It still tastes just as delicious the next day.

FAQs

Can I use milk instead of cream?

Yes, I’ve used whole milk or half-and-half when I want a lighter version. It’s still creamy but a little less rich.

Do I have to toast the orzo?

I like toasting it for that subtle nutty flavor, but it’s optional. I’ve skipped that step before when I’m in a rush.

What’s the difference between orzo and rice?

Orzo is actually pasta, shaped like rice. It cooks faster than rice and has a slightly more tender texture when creamy.

Can I make this vegetarian?

Absolutely. I just use vegetable broth instead of chicken broth, and it’s completely vegetarian.

Is this like risotto?

It has the same creamy feel, but it’s quicker and easier. No constant stirring—just one pot and a few stirs here and there.

Conclusion

Creamy Garlic Parmesan Orzo is one of those simple, satisfying recipes that never lets me down. Whether I’m serving it as a quick side or dressing it up as a main, it’s always rich, flavorful, and comforting. I love how it takes pantry staples and turns them into something that feels a little indulgent with barely any effort.