Creamy Garlic Parmesan Orzo
Creamy, comforting, and unbelievably easy to make—Creamy Garlic Parmesan Orzo is the kind of weeknight hero that feels indulgent but comes together in a flash.
Servings: 4 servings
Equipment
- Pot
- Skillet
- Mixing Spoon
Ingredients
Ingredients
- 1 cup orzo pasta
- 2 tablespoons butter plus extra for finishing if desired
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth warm
- 1 cup heavy cream room temperature or slightly warmed
- 1/2 cup grated Parmesan cheese freshly grated recommended
- Salt to taste
- Pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (usually 8 to 10 minutes). Drain and set aside. Tip: reserve a tablespoon of pasta water in case you need to loosen the sauce later.
- In a large skillet over medium heat, melt the butter until foaming and fragrant. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant and light golden—do not burn.
- Pour in the chicken or vegetable broth and bring to a gentle simmer, scraping any browned bits from the pan for extra flavor. Let the broth reduce slightly for 2 to 3 minutes.
- Stir in the cooked orzo and let it absorb the broth slightly, stirring so the grains are coated evenly. This step helps flavor penetrate the pasta.
- Lower the heat and stir in the heavy cream and Parmesan cheese. Cook gently, stirring frequently, until the sauce thickens and coats the orzo, about 2 to 4 minutes. If the mixture seems too thick, add a splash of reserved pasta water or broth.
- Season with salt and pepper to taste. Remove from heat, garnish generously with chopped fresh parsley, and serve warm. For an extra touch, finish with a pat of butter or an extra sprinkle of Parmesan.
Notes
Use freshly grated Parmesan rather than pre-grated for better flavor and creaminess. Warm the heavy cream slightly before adding to prevent shocking the sauce and causing separation.