This One Pot Creamy Garlic Parmesan Orzo is what I make when I’m craving something cozy, cheesy, and low-effort—but still wildly satisfying. It’s buttery. It’s garlicky. And the best part? It all happens in one pan. No draining, no roux, no nonsense—just creamy, silky, Parmesan-packed comfort that practically cooks itself.
Serve it as a side or add a protein and call it dinner—either way, it’s going in your weekly rotation.
Why I make my creamy orzo this way (and you should too 😉)
There are a million creamy orzo recipes out there, but I’m going to be real with you—some of them are overcomplicated and some of them are just bland and boring. This one? It’s exactly how I want it: creamy, cozy, flavorful and smooth without a curdled mess or weird texture.
Here’s what I stand by:
- The half-and-half goes in last. I’ve tested this every which way, and if you simmer dairy for 15+ minutes with pasta, it’s going to split or feel grainy. Stir it in after the pasta has cooked through, let it warm up gently, and boom—silky, luscious perfection. No broken sauce. No regrets.
- Freshly grated Parmesan only. Yes, it’s annoying to get out the grater. Yes, your arm might get a little workout. But bagged shredded cheese doesn’t melt the same—it turns the sauce weird and stringy. And this dish is so simple, every ingredient has to pull its weight. So grate it fresh. Right over the pan. Don’t bother measuring if you don’t feel like it—just eyeball it and stop when it looks like a good idea (aka never).
- Stir and taste as you go. You’re the boss of the skillet here. Like it a little looser? Add a splash of broth. Want it extra creamy? Pour in more half-and-half. Cooking is not a science experiment—it’s a vibe.
Printable recipe
One Pot Creamy Garlic Parmesan Orzo
Ingredients
- 2 tablespoons butter
- 3 cloves garlic (finely minced (about 2 teaspoons))
- 2 cups orzo pasta (uncooked)
- 3 cups chicken broth
- salt & black pepper (to taste)
- 1 cup half-and-half (more or less to taste)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
- Sauté garlic: Melt butter in a large, wide pan over medium-low heat. Add garlic and sauté about 30 seconds, until fragrant (do not brown!).
- Add orzo: Stir uncooked orzo pasta into skillet, roast for 1 minute, stirring constantly.
- Add broth: Stir broth into the skillet and season with salt and pepper.
- Cook: Bring to a boil over hight heat. Reduce heat to medium-low, cover and cook at a low simmer. Remove lid and stir every few minutes until pasta is done and sauce has thickened to your liking.
- Finish: Stir through half-and-half, simmer one more minute, stirring a few times. Remove from heat. Stir through parmesan and parsley. Let sit a few minutes to thicken if needed, then serve immediately.
My no-fuss tips for creamy orzo success
This recipe is weeknight-easy, but these tips are what make it taste exceptionally good:
- Don’t brown the garlic: I know it’s tempting to crank the heat, but resist. You want it fragrant and golden, not bitter. Just 30 seconds in melted butter over medium-low heat is perfect.
- Toast the orzo: Stir it around in the butter and garlic for a minute before adding the broth. It deepens the flavor and helps the orzo hold its texture better.
- Stir often and don’t wander off: Orzo can go from “almost there” to mushy real fast. Stir every couple of minutes and keep the lid handy—it needs a gentle simmer, not a rolling boil.
- Stir in the half-and-half last: I cannot stress this enough—wait until the orzo is fully cooked and most of the broth is absorbed before you add the half-and-half. If you add it too early, it could split or curdle. And then we cry.
- Use fresh Parmesan: Yes, it’s annoying to grate cheese when you’re tired and just want to eat dinner. But with a dish this simple, it really makes a difference. And no need to measure if you need easy—just grate it right over the pan and eyeball it. Trust your heart 🙂
- Let it sit a minute before serving: It’ll thicken up beautifully if you give it a few minutes off the heat. If it thickens too much, stir in a splash of broth or milk to loosen it.
Can I double the recipe?
Yes, but use a large sauté pan or Dutch oven so the orzo cooks evenly. Stir more often and give it a little extra time if needed.
The MVPs of creamy garlic Parmesan orzo
This is one of those recipes where every ingredient matters. There’s nowhere to hide here—so let’s make sure your MVPs are actually showing up ready to play:
- Butter: Salted or unsalted is fine, just don’t swap it for oil. Butter gives that rich base flavor and helps the garlic bloom without burning. It’s a must.
- Garlic: Use fresh. Not the jar. Not garlic powder. You only need 2–3 cloves, and it makes all the difference. That 30-second sizzle in butter is the start of something beautiful.
- Orzo: This is a pasta, not a grain—even though it looks like rice. Use regular, dry orzo. No need for anything fancy here, just the classic stuff.
- Half-and-half: This goes in last so it doesn’t split. And yes, you can swap in heavy cream for something even richer—or use whole milk if you’re in a pinch. But half-and-half is that happy medium.
- Parmesan: Freshly grated only, please. I know it’s a little more effort, but with a recipe this simple, you really want the good stuff. I usually just grate it straight into the pan and eyeball it—no need to measure exactly.
How to serve it (and what to do with leftovers)
This one-pot creamy garlic Parmesan orzo is the side dish that low-key steals the show—but if we’re being honest, it’s also great as a main when you just want something cozy and carb-y in a bowl.
- Serve it hot and fresh: This is not a “let it hang out for an hour” situation. The texture is ✨perfect✨ right after the Parmesan melts and it’s had a few minutes to thicken.
- Pair it with: Baked chicken, pork chops, salmon, meatballs, or a pile of sautéed greens. It plays well with others.
- Or eat it on its own: I fully support shoveling it straight from the pan. Add a fried egg on top and call it dinner.
- Leftovers: Store tightly covered in the fridge for up to 3 days. The orzo will soak up more liquid as it sits, so reheat gently with a splash of broth or half-and-half to bring it back to life.
Can I make it ahead?
I don’t recommend it. Orzo continues to absorb liquid as it sits and the texture just isn’t the same. If you have to prep it ahead, undercook the pasta slightly and reheat gently with more broth.
Made it? Loved it? Let me hear it!
If you made this One Pot Creamy Garlic Parmesan Orzo, I’d love to know what you thought! Did you serve it as a cozy side dish or just grab a fork and go straight for the skillet?
Leave a comment and a star rating below—it helps other readers (and it totally makes my day 💛).
📌 And don’t forget to pin it so it’s ready for the next time you need something creamy, cheesy, and ridiculously easy.
Jen says
Easy and delicious. Served with baked grouper over top and it was a hit.
Nora says
Glad to hear it, Jen!
Shelly says
Great flavor and so easy!
Nora says
Glad to hear it, Shelly!