This creamy garlic Parmesan orzo is an easy pasta side dish made with orzo, broth, butter, garlic, half and half, Parmesan cheese, and fresh herbs. It has a creamy, risotto-like texture and pairs well with chicken, shrimp, salmon, steak, or roasted vegetables.
Orzo is one of those side dishes that works with almost anything. It cooks quickly, absorbs flavor well, and becomes creamy when stirred with butter, Parmesan cheese, and a little half and half.
This version is cozy and simple, with garlic, onion, broth, Parmesan, and herbs. It is rich enough to stand on its own as a side dish but easy to turn into a full meal with chicken, shrimp, spinach, peas, or roasted vegetables.
What is Orzo Pasta?
Orzo is a small rice-shaped pasta that can be used in soups, casseroles, pasta salads, and simple side dishes. It cooks quickly and has a mild flavor, which makes it a good base for broth, garlic, butter, Parmesan cheese, lemon, herbs, or vegetables.
Ingredients for Creamy Garlic Parmesan Orzo
This recipe uses simple ingredients, but each one matters:
- Orzo: A small pasta that cooks quickly and becomes tender in broth.
- Chicken or vegetable broth: Adds more flavor than water.
- Butter, onion, and garlic: Build the base of the sauce.
- Half and half: Makes the orzo creamy without making it too heavy.
- Parmesan cheese: Adds salty, savory flavor and helps thicken the sauce.
- Parsley or basil: Adds freshness at the end.
How to Make Creamy Garlic Parmesan Orzo
Toast the orzo in a little olive oil until it starts to turn golden. Add the broth and simmer until the orzo is tender and the liquid is mostly absorbed.
While the orzo cooks, sauté the onion and garlic in butter until softened. Stir in the half and half, Parmesan cheese, herbs, salt, and pepper to make the creamy garlic Parmesan sauce.
Add the cooked orzo to the sauce and stir until everything is creamy and combined. Serve warm.
Make-Ahead and Reheating Tips
This orzo is best served warm right after it is made, but leftovers reheat well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
The orzo will thicken as it sits, so add a splash of milk, half and half, or broth when reheating. Warm it gently on the stovetop or in the microwave, stirring until creamy again.
Easy Add-Ins
This creamy orzo works well with simple add-ins. Stir in spinach, peas, broccoli, asparagus, mushrooms, zucchini, or roasted red peppers to add vegetables.
To make it more filling, add grilled chicken, shredded chicken, shrimp, scallops, salmon, or steak.
What to Serve with Creamy Garlic Parmesan Orzo
Creamy garlic Parmesan orzo works well with chicken, shrimp, salmon, steak, pork chops, or roasted vegetables. It is rich and creamy, so it pairs best with simple main dishes that need an easy pasta side.
- Best Grilled Chicken Marinade
- Seared Salmon in a Butter and Caper Sauce
- Creamy Lemon Chicken Piccata
- Chicken Francese
More Creamy Pasta Recipes
For more easy pasta sides, try Garlic Butter Bowtie Pasta, Parmesan Garlic Noodles, or Lemon Orzo with Asparagus and Tomatoes.
Print
Creamy Garlic Parmesan Orzo
- Total Time: 20 min
- Yield: 6 servings, as side dish 1x
Description
A creamy garlic Parmesan orzo side dish made with broth, butter, garlic, half and half, Parmesan cheese, and herbs.
Ingredients
- 2 cups orzo
- 2 ½ cups low-sodium chicken broth or vegetable broth
- 1–2 tablespoons olive oil, for toasting
- 4 tablespoons butter
- ÂĽ cup finely diced onion
- 3 garlic cloves, minced
- Âľ cup grated Parmesan cheese
- ½ cup half and half, room temperature
- 2–3 tablespoons chopped parsley or basil, or 1 teaspoon dried herbs
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
Instructions
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the orzo and cook, stirring often, until it starts to turn lightly golden.
- Add ½ cup of the broth and stir until mostly absorbed. Add the remaining broth, bring to a simmer, then reduce the heat to low. Cover and cook for 10–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- While the orzo cooks, melt the butter in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper, and cook for 2–3 minutes, until softened.
- Reduce the heat to low. Stir in the half and half, Parmesan cheese, and parsley or basil. Stir until the cheese melts and the sauce is smooth.
- Add the cooked orzo to the sauce and stir until creamy and combined. Taste and adjust salt and pepper as needed. Serve warm.
Notes
- Creaminess: Orzo thickens as it sits. If it becomes too thick, stir in a splash of broth, milk, or half and half until creamy again.
- Cream: For the smoothest sauce, let the half and half come closer to room temperature before adding it to the pan and keep the heat low.
- Broth: Chicken broth gives the most savory flavor, but vegetable broth also works.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Senond time making this & it’s so darn delish, wish I could freeze it. Didn’t change a thing.
thanks Darlene!!
How come no organic salt and pepper, ? lol Just had to comment about all the organic items.
This was amazing. My kids loved it and I added shredded chicken to it and made a little extra sauce so it wasn’t too dry
Great recipe! It’s a staple in our house! 3 out of 5 of my household are dairy free so I use coconut milk instead of cream. Works perfectly!!!
I love when our recipes become staples – especially with dietary alterations!
This was the perfect side dish for a salmon filet. It was easy to make and so flavorful!! Will definitely be keeping this in rotation!!
This is a great recipe, I made a vegan version of it!
Loved how fresh and light this tastes! Perfect for summer BBQ weather, and not a big hassle to prep. Thank you!
This was amazing and so easy! I meal prepped it for lunch for work and everyone was so jealous because it smelled so good!
Totally a keeper – so easy to make and my kids loved it! I will be making this all the time. Thank you Deb
I can’t wait to make this after reading these reviews , I thought sauted scallops would be nice on top .
and they would be! LOL
I made this to sit my Chicken Cordon Bleu on last night. It was perfect for what I needed. I am keeping this recipe as I think I can use it for a lot of different meals as a side dish. This recipe is EXCELLENT.
NOTE: I cute the recipe in half because there are only two of us. It cut in half just fine. I did use a tiny bit more half and half than it calls for to keep my sauce thin enough to stir into the pasta.
This turned out so great. I didn’t make any changes and it was perfect.
In the future I might add some spinach like some of the other reviews suggested, if I have it on hand. I ran across this recipe on Pinterest while looking for ways to cook orzo. I’m glad I did; it’s a keeper.
I had bought orzo to make a cold pasta salad when I came across this recipe because it’s 30 degrees in Illinois today and I wanted something warm. Holy cats! This is soooooo good! I did add a handful of spinach and a little more half and half to the recipe but otherwise followed to a tee!
it’s snowing here today in Michigan so I totally get it. Glad you liked the orzo Steph!
I’ve been making this for so long now, everyone loves this!
Normally I try a recipe first before making changes, but since I’m on a weird, post hiatial hernia surgery diet I had to adapt your delicious sounding recipe to be able to eat. Because I’m supposed to have soft “brothy” pasta I used an entire quart of broth and slightly overcooked the orzo . Also added a sous vide chicken breast that was chopped finely along with some wilted fresh chopped spinach. Didn’t have cream so I used whole milk ricotta. I still want to make it your way, just have to wait a few weeks.
It made a ton, I’ll probably have for lunch and dinner the next few days. Thanks for a great recipe. My tummy and taste buds are happy to have real food.
glad to hear you made the adjustments you needed and it worked for you!
One of the best sides I’ve ever made. I was unfamiliar with orzo. I never made it before. Now I cant stop making it. It was THAT GOOD.
My family loves this! It’s easy to make and they ask for it at least once a week. Delicious!!
This was so easy and delicious! I will be adding to our regular menu.
Just made this tonight as a side dish. It was very good!
Absolutely delicious! A staple in my home!!
Made this for Christmas dinner sooo good . Family loved it !!!
Terrific results! But a few challenges:
The 1:1 ratio of orzo to liquid surprised me (since rice is 1:2). And it turned out, for me, that 1:2 was closer (I kept adding). Perhaps ‘cos I was using gluten-free orzo (Delallo). That said, the toastiness was wonderful!
There didn’t seem to be enough sauce for the amount of orzo… I added more cream.. should have added broth as much as cream! Not that there was a downside in taste to this, but it made it *really* rich!
Other than that, just brilliant! A Keeper!
Do you have the nutrition information for this recipe? Thanks.
It was delicious! However i substituted the orzo for rice and it came out delicious. Only suggest more salt in the recipe as it had little taste. I also added half a lime and it made the flavor really pop.
Would this recipe be able to be made a day or two ahead and reheated for buffet. If so what adjustments should be made?
absolutely! I reheat it all the time. Just add a little milk to it and pop it in the microwave at 50% power for a few minutes stirring it in between.
I just made this for dinner this evening and it was delicious. I made it exactly as written, but added one Knorr cube to the water. My husband insists he hates pasta but he sure loved this! Thanks for a great recipe.
I’ve just finished making this as a side dish to chicken. Gotta say, it was very quick and easy to put together, and very tasty too. Even my husband enjoyed it and he doesnt care too much for pasta. Definitely a keeper.
I’ve just finished making this as a side dish. Gotta say it was very easy to put together, and is very yummy. Even my husband thought it was tasty and he doesn’t care too much for pasta.
So delicious and easy to make. I did add about 1 cup of frozen peas to add some color! Delicious!
Love the addition of peas!
Had really good flavor but mine wasn’t very creamy! Seemed like the sauce soaked right into the orzo. Definitely didn’t look as creamy as your picture. Added all the right amounts so wondering what I did wrong?
Just made this…simple and it tastes wonderful! ❤
This recipe is simple and excellent. We made it to go with salmon and sautĂ©ed spinach for New Years dinner and it was perfect. We used 2% milk since we didn’t have cream, and it came out fine. If this serves four they must be big eaters… we had two big servings and still have plenty left… enough for four. This recipe is a keeper.
Can I use rice instead of Orzo? Thanks!
I’m not so sure I would recommend that Danielle
Yes, you can use rice! I thought from the pic that it was and liked the recipe. I have been cooking since I was in the first grade (1956) and always do a recipe my way. I liked it and am doing it for the two of us again tonight! Thank you Debi.
you’re welcome Julie!
How many servings does this recipe make?
4 Haley
This looks amazing. I am wondering if i could use cashew milk instead of the half and half, what are your thoughts?
I have never used cashew milk Kristina to be honest. Is it the same thickness of half and half? I’d go ahead and give it a try and please let us know if it worked for you. I’m sure there are other readers who would be interested as well. Good luck!
Great recipe and flavor, however mine came out a bit dry. I checked the recipe three times and did everything exactly right..but the sauce separated. So I added a little more half and half. Per haps the stock addition would be best. Thank you!
Whenever you have a separation of the cream it’s usually due to the cream being cold. Next time try heating the cream in the micro or bringing it to room temp before adding it. Also if you fear it will happen again, try taking the pan off the heat whenever adding cream to a hot skillet. I hope these tips help!
We really enjoyed the flavor of this dish but found it a bit oily. Next time I may not use oil when toasting the orzo and cut back on the butter a bit. In addition I may increase the stock a bit to balance it. Loved the flavor! Thanks!
thanks for your feedback Cindy! 🙂
For some reason I’m unable
To view the recipe
I’m really starting to get worried b/c a LOT of you are telling me recipes are missing but when I go to the page it’s right there. I’m not sure what it happening !!!
Is it necessary to use all organic ingredients…… I am not an “organic” person…….
Hi Roxanne, while I cannot force anyone to buy or cook with organic foods I would suggest that you research the chemicals and pesticides that are not only sprayed ON foods, but (more importantly IMO) we need to pay attention to what is IN the food. In other words if you consume dairy or meat HOW are the animals fed? Because what THEY eat YOU eat so if it’s full of GMOs or corn and the animals are confined in a factory farm we as consumers are eating that as well. I do not eat organic simply to follow a trend or half heartedly believe in it. I am fully committed to putting my money into smaller organic farms who treat their animals with respect and feed them well instead of factory farming where money is their only concern and motivation. Thanks for your comment. 🙂
I totally agree with you. Support the small farms and
ethical practices. Plus not only are organic foods wholesome
but it tastes better!
HOLY SMOKES ! are you kidding me, this is DELICIOUS. I thought it was going to be really creamy, which I didn’t want, but it wasn’t. it has the PERFECT amount. I will be making this all the time. It was so easy to make I looked like a professional …. lol