Parmesan Orzo
Parmesan Orzo is a creamy, comforting one pan side dish ready in just 20 minutes and serves 4. Rice shaped orzo, toasted in butter and garlic, simmered in chicken broth, and finished with heavy cream and Parmesan for a rich, cheesy sauce. It’s so much better than a boxed pasta kit and made with simple ingredients. Serve it as a side with chicken or pork, or let the kids have it as a big bowl of cheesy noodles.
You all know I love pasta and could happily eat it every day, breakfast included. So I am all in on this creamy orzo.
It comes together in under 30 minutes with just a few ingredients, which makes it the perfect thing to throw together while your chicken bakes or your pork chops roast.
Orzo is such a fun shape to cook with. This little rice shaped pasta ranks right up there with bow ties and shells, and the kids love it.
When my boys were little I used every pasta shape I could to get dinner into them, and a little cheese never hurt. Who doesn’t love cheese?!? This one reminds me of my Cafeteria Noodles and my Old Fashioned Mac and Cheese. Cozy, cheesy dishes everyone reaches for.
Serve it as a side or a main. Either way, it disappears fast!
What to Serve With Parmesan Orzo
- Marry Me Chicken – Creamy sun-dried tomato sauce
- Texas Roadhouse Herb Chicken – Buttery, herb seasoned
- Apple Cider Pork Chops – Sweet-savory skillet sauce
- Crockpot Garlic Steak Bites – Tender beef, herb butter
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Orzo – This rice shaped pasta toasts perfectly and cooks right in the broth, so the starch makes the sauce creamy. Regular or whole wheat both work, and gluten free orzo is a great swap.
Parmesan Cheese – Sharp, nutty, and easy to find. Grate your own so it melts better. You can swap in part mozzarella for a milder flavor and nice cheese pulls.
Chicken Broth – Cooking the orzo in broth instead of water builds in a ton of flavor. Vegetable broth works to keep it vegetarian.
Heavy Cream – Just a splash at the end makes the sauce rich and silky. Half and half works for something lighter, though the sauce will be a touch thinner.
Fresh Thyme – Simmered in and then removed, it adds a subtle savory note. Leave it out if you do not have it, or use a pinch of dried.
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How To Make Parmesan Orzo
- Melt the butter in a large skillet over medium heat. Stir in the minced garlic and dry orzo.
- Cook for 1 to 2 minutes to toast the orzo and soften the garlic until it just turns golden.
- Stir in the chicken broth, fresh thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook 10 to 15 minutes, until the orzo is al dente.
- Remove the thyme stalks. Stir in the heavy cream and grated Parmesan.
- Simmer 2 to 3 minutes, until the cream is incorporated and the cheese melts into a smooth sauce.
- Sprinkle with chopped parsley and a little more grated Parmesan. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftover orzo in an airtight container for up to 4 days.
Reheat: Warm it in the microwave or on the stovetop until heated through.
Bring Back the Sauce: Stir in 1 to 2 tablespoons of chicken broth or milk while reheating to loosen up the creamy sauce, since orzo soaks up liquid as it sits.
Make Ahead: You can make this ahead and gently reheat with a splash of broth right before serving.
Variations
Add Vegetables: Toss in cherry tomatoes, peas, or fresh spinach to sneak in some veggies.
Use Olive Oil: Swap the butter for olive oil for a lighter base to the sauce.
Add Texture: Sprinkle on toasty breadcrumbs or crispy bacon for crunch.
Cheese Swap: Use part mozzarella along with the Parmesan for a stretchier, gooier orzo.
Different Seasoning: Stir in a pinch of my Homemade Italian Seasoning for an extra herby flavor.
More Easy Side Dishes
- Skillet Fried Corn – Buttery, Southern, quick
- Italian Green Beans – Garlicky, tender, simple
- Southern Succotash – Corn, beans, classic side
- Oven Baked Rice – Foolproof, fluffy, hands off
Is Orzo a Pasta or Rice?
Orzo is a type of pasta shaped like a grain of rice, not to be confused with arborio rice, the short grain rice used to make risotto.
Because of its small size and tender feel, orzo is perfect for creamy side dishes like this one, and it also works really well in pasta salads and soups.
Frequently Asked Questions
Orzo is pasta, just shaped like a grain of rice. It is not the same as arborio rice, which is used for risotto. It cooks up tender and is great in sides, salads, and soups.
Yes. It reheats well with a splash of broth or milk to bring the creamy sauce back, since orzo absorbs liquid as it sits.
Absolutely. Use a gluten free orzo and follow the recipe as written. The sauce stays just as creamy.
Usually from overcooking. Pull it off the heat at al dente, since it keeps softening in the hot sauce. Toasting the orzo first also helps it hold its shape.
Yes, just swap the chicken broth for vegetable broth and you are good to go.
It pairs perfectly with pork chops, rotisserie chicken, or any roasted protein, plus a green veggie or salad. These garlic knots are a great way to soak up extra sauce. The kids are also happy to eat a big bowl of it on its own.
Recipe Tips & Tricks
- Toast the orzo in the butter for a minute or two first. It adds a nutty depth and helps the pasta hold its shape.
- Grate your own Parmesan for the smoothest, creamiest melt.
- Cook the orzo just to al dente. It keeps cooking in the hot sauce.
- Stir in a splash of broth or milk when reheating to revive the creamy sauce.
- Mince fresh garlic, or use jarred minced garlic to save time.
This creamy Parmesan Orzo recipe is cheesy, comforting, and ready in just 20 minutes. Make it for your next family dinner and watch it disappear before the main dish does!
Parmesan Orzo Recipe
Ingredients
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 cup orzo pasta
- 2 cup chicken broth
- 2 springs fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons heavy cream
- ¼ cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped
Instructions
- Melt the butter in a large skillet over medium heat. Stir in the minced garlic and orzo pasta to the pan.
- Cook for 1-2 minutes to toast the orzo noodles and the garlic starts to soften and turn golden.
- Stir in the chicken broth, fresh thyme, salt, and pepper. Bring to a boil, reduce the heat to a simmer, and simmer for 10-15 minutes or until the orzo is cooked al dente.
- Remove the thyme stalks. Stir in the heavy cream and grated Parmesan cheese.
- Simmer for 2-3 minutes to allow the cream to be incorporated and the cheese to melt.
- Sprinkle with chopped parsley and more freshly grated parmesan. Serve warm and enjoy!
Notes
- Toast the orzo in the butter for a minute or two first. It adds a nutty depth and helps the pasta hold its shape.
- Grate your own Parmesan for the smoothest, creamiest melt.
- Cook the orzo just to al dente. It keeps cooking in the hot sauce.
- Stir in a splash of broth or milk when reheating to revive the creamy sauce.
- Mince fresh garlic, or use jarred minced garlic to save time.
Nutrition
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