15-Minute Garlic Parmesan Orzo
A quick and creamy one-pan pasta that combines toasted orzo, aromatic garlic, fresh thyme, and Parmesan cheese. Perfect as a side or main dish, this recipe is high in protein, fiber-rich, and ready in just 15 minutes—ideal for busy nights or meal prep.
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.
