This Creamy Garlic Parmesan Orzo is a comforting, flavor-packed dish that comes together in just 15 minutes.
Rich in protein and calcium from parmesan cheese, with fiber from whole orzo, it’s a satisfying and nourishing option for busy weeknights.
The creamy texture, aromatic garlic, and fresh thyme make it a versatile, crowd-pleasing side or main that’s quick, easy, and perfect for meal prep.
15-Minute Garlic Parmesan Orzo
Equipment
- 1 Skillet (medium, with lid)
- 1 wooden spoon (or spatula)
- 1 Measuring Cup
- 1 Measuring Spoon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups dry orzo pasta
- 5 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 2 cups chicken broth
- 2 cups half-and-half
- 1 ½ cups grated Parmesan cheese plus extra for garnish
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prep the Ingredients: Begin by gathering all your ingredients. Mince the garlic finely so it releases maximum flavor while cooking. Measure out the orzo, Parmesan cheese, chicken broth, and half-and-half. Having everything prepped ensures a smooth cooking process and prevents the dish from burning or sticking.
- Heat the Pan: Place a medium-sized skillet on the stove over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt completely and the oil to shimmer slightly. This combination adds depth of flavor and ensures the orzo doesn’t stick during toasting.
- Toast the Orzo: Once the butter and oil are hot, pour in 2 cups of dry orzo pasta. Stir the orzo continuously with a wooden spoon or spatula for 30–60 seconds until the edges turn lightly golden and the pasta has a subtle nutty aroma. Toasting enhances the flavor and prevents the pasta from clumping later.
- Add Garlic and Thyme: Lower the heat slightly and add 5 cloves of minced garlic along with 1 teaspoon of fresh thyme leaves. Stir continuously for about 30 seconds until fragrant. Be careful not to burn the garlic—once it turns golden-brown, it can become bitter. This step builds the aromatic base of the dish.
- Incorporate the Broth: Gradually pour in 2 cups of chicken broth, adding a small amount at a time and stirring gently to coat the orzo. This slow absorption allows the pasta to cook evenly and soak in the flavors. Once all the broth is added, bring the mixture to a gentle boil.
- Simmer the Orzo: Cover the skillet with a lid and reduce the heat to low. Let the orzo simmer for 8–10 minutes, stirring occasionally. The pasta should absorb most of the broth and become tender. Keep an eye on it to ensure it doesn’t dry out; if needed, add a splash of broth or water to maintain a creamy texture.
- Add Creamy Half-and-Half: Remove the lid and pour in 2 cups of half-and-half. Stir continuously to combine, letting the mixture heat through for 2–3 minutes. The half-and-half enriches the dish, making it creamy and smooth without being overly heavy.
- Mix in Parmesan Cheese: Lower the heat slightly and stir in 1 ½ cups of grated Parmesan cheese. Mix thoroughly until the cheese melts completely into the pasta, creating a creamy sauce that clings to each orzo grain. Taste and adjust seasoning with salt and freshly cracked black pepper as desired.
- Serve and Garnish: Transfer the creamy orzo to serving plates or a large bowl. Sprinkle additional Parmesan cheese on top if desired, and add a pinch of freshly cracked black pepper for extra flavor. Serve immediately while warm and enjoy as a comforting main dish or side dish.
- Optional: Reheating Tips: If you have leftovers, store them in an airtight container in the fridge. When reheating, add 1 tablespoon of liquid per cup (milk, cream, or broth) and gently warm in a skillet or microwave, stirring occasionally to restore the creamy consistency.
Notes
- For extra flavor, try sautéing the garlic in the butter and olive oil for 1–2 minutes before adding the orzo.
- Use freshly grated Parmesan for the creamiest texture; pre-grated cheese may not melt as smoothly.
- You can substitute half-and-half with whole milk or heavy cream for a lighter or richer dish, respectively.
- To make the dish vegetarian, replace chicken broth with vegetable broth.
- Stir the orzo occasionally while simmering to prevent sticking and ensure even cooking.
- Adjust seasoning at the end—cheese is naturally salty, so taste before adding extra salt.
- Leftovers can be reheated with a splash of milk or broth to restore creaminess.
Chef’s Secrets For Perfect Orzo
The key to creating irresistibly creamy orzo lies in toasting the pasta first.
Lightly browning the orzo in olive oil and butter not only enhances its nutty flavor but also helps each grain maintain its shape during cooking.
Incorporating garlic and fresh thyme early ensures the aromatics infuse the pasta deeply.
When adding broth, pour gradually and stir gently, allowing the orzo to absorb liquid evenly.
For maximum richness, let the half-and-half warm fully before adding the cheese; this prevents curdling and guarantees a silky sauce.
Small touches like using freshly grated Parmesan and seasoning gradually make a noticeable difference in taste and texture.
Serving Suggestions To Impress Guests
Garlic Parmesan Orzo is versatile and pairs beautifully with a variety of dishes.
Serve it alongside roasted or grilled chicken, seared salmon, or pan-roasted vegetables for a balanced meal.
For a complete vegetarian option, add sautéed mushrooms, spinach, or cherry tomatoes directly to the orzo before serving.
Garnishing with fresh herbs like parsley or thyme and a light sprinkle of extra Parmesan not only adds visual appeal but also enhances flavor.
This dish is also great as a standalone comfort meal, especially when topped with a fried or poached egg for extra protein.
Storage Tips For Creamy Orzo
Store leftover orzo in an airtight container in the refrigerator for up to 3–4 days.
To preserve its creamy texture, avoid overcooking initially, as the pasta will continue to soften when reheated.
When warming leftovers, add 1–2 tablespoons of milk, broth, or water per cup of orzo to prevent the sauce from becoming too thick.
Reheat gently over medium-low heat on the stovetop, stirring frequently, or use short intervals in the microwave while stirring in between.
Orzo can also be frozen for up to 2 months, but it’s best enjoyed fresh for the creamiest texture.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, small pasta shapes like acini di pepe, ditalini, or even small shells can substitute for orzo. However, cooking times may vary slightly, and the creamy texture will differ depending on the pasta size and shape.
2. How can I make this dish vegetarian or vegan?
For a vegetarian version, replace chicken broth with vegetable broth. To make it vegan, use plant-based milk or cream (like oat or cashew cream) and a vegan Parmesan alternative. Adjust seasoning to taste.
3. Why is my orzo sticking together?
Orzo tends to stick if it’s not stirred occasionally while cooking or if the liquid is added all at once. Toasting the orzo in oil and butter first and adding broth gradually helps prevent clumping.
4. Can I prepare this recipe in advance?
Yes! You can prepare orzo a day ahead and store it in the fridge. Reheat gently with a splash of liquid to restore creaminess. Avoid overcooking during initial preparation, as it will soften further upon reheating.
5. Can I make this gluten-free?
Absolutely. Substitute regular orzo with a gluten-free pasta alternative, such as rice or quinoa-based orzo. Keep in mind that cooking times may differ, so check the pasta for tenderness as you go.
