Name: Garlic Parmesan Orzo Pasta
Prep time: 5 min
Cook time: PT-491656H41M57S
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 cup orzo pasta; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 2 cups chicken broth or vegetable broth; 1/2 cup grated parmesan cheese; 1/3 cup heavy cream or whole milk; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional, for garnish)

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Garlic Parmesan Orzo Pasta is a creamy, cheesy, and flavorful side dish (or even a main!) that comes together quickly and easily. The small, rice-shaped pasta absorbs rich garlic and parmesan flavors, creating a silky, risotto-like texture without all the fuss. It’s comforting, satisfying, and always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent but takes minimal effort. Orzo cooks fast, making it perfect for weeknight dinners when I need something quick and delicious. The garlic and parmesan combo gives it a deep, savory taste, and I can easily turn it into a full meal by tossing in veggies or a protein. It’s a one-pan wonder that’s creamy, cozy, and super customizable.

Ingredients

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

Orzo pasta
Unsalted butter
Fresh garlic, minced
Chicken broth or vegetable broth
Grated parmesan cheese
Heavy cream or milk
Salt
Black pepper
Optional: chopped parsley for garnish

Directions

I start by melting the butter in a large skillet over medium heat.
I add the minced garlic and sauté for about 1 minute until fragrant.
Next, I stir in the orzo and toast it lightly for 2–3 minutes, which gives it a nice nutty flavor.
I pour in the broth and bring it to a simmer. I let it cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10 minutes).
I reduce the heat and stir in the heavy cream and parmesan cheese.
I season it with salt and pepper to taste.
Once everything is creamy and well combined, I remove it from the heat and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings as a side dish or 2 servings as a main. It takes me around 5 minutes to prep and 15–20 minutes to cook, so I have it ready in under 30 minutes.

Variations

I add cooked chicken or shrimp to make it a protein-packed meal.
Stirring in sautéed spinach, mushrooms, or peas gives it a veggie boost.
I swap parmesan for pecorino or asiago for a different cheesy twist.
For a spicier version, I add a pinch of red pepper flakes.
To make it more indulgent, I use all heavy cream instead of a milk-cream combo.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or milk and warm it over low heat or in the microwave to bring back the creamy texture. I stir it well to prevent it from drying out.

FAQs

Can I use water instead of broth?

Yes, I’ve used water in a pinch, but broth adds a lot more flavor. If I use water, I season it a bit more generously.

What can I use instead of heavy cream?

I’ve substituted with whole milk or half-and-half and still gotten a creamy result. Greek yogurt or cream cheese also works for a tangy twist.

Is orzo gluten-free?

Traditional orzo is made from wheat, so it’s not gluten-free. But I’ve seen gluten-free orzo made from corn or rice flour at specialty stores.

Can I make this ahead of time?

Yes, I make it a few hours ahead and reheat gently on the stove with a bit of added liquid. It’s best fresh, but leftovers are still great.

Why is my orzo sticking to the pan?

That usually happens if the liquid evaporates too quickly. I stir frequently and make sure there’s enough broth. A nonstick pan also helps.

Conclusion

Garlic Parmesan Orzo Pasta is one of my go-to comfort dishes. It’s creamy, cheesy, and bursting with savory garlic flavor. I love how quick and versatile it is—I can dress it up or keep it simple, and it always turns out delicious. Whether I’m serving it as a side or enjoying it solo, it never disappoints.