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An extreme close-up of creamy parmesan orzo on a fork, highlighting the rich and smooth texture of the garlic cream sauce.

Creamy Garlic Parmesan Orzo (The Ultimate 30-Minute Recipe)

This Creamy Garlic Parmesan Orzo is a one-pot wonder, ready in just 30 minutes! Perfectly cooked orzo in a luxurious garlic parmesan cream sauce makes for an easy and unforgettable weeknight dinner or side dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted Butter
  • 4 cloves Garlic minced
  • 1.5 cups Orzo Pasta uncooked
  • 4 cups Low-Sodium Chicken Broth or vegetable broth
  • 1/2 cup Heavy Cream
  • 1 cup Parmesan Cheese freshly grated
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley chopped, for garnish
  • Salt and Black Pepper to taste

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Measuring Cups and Spoons

Method
 

  1. In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  2. Add the dry orzo to the skillet. Stir constantly for 2-3 minutes, allowing the pasta to toast lightly until it turns a pale golden brown.
  3. Pour in a splash of the chicken broth to deglaze the pan, scraping up any browned bits. Add the rest of the chicken broth and bring to a simmer.
  4. Reduce the heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
  5. Remove the skillet from the heat. Stir in the heavy cream, freshly grated Parmesan cheese, and fresh lemon juice until the sauce is smooth and creamy.
  6. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Notes

Toast the Orzo: This is a key step for adding a nutty depth of flavor to the dish. Don't skip it!
Use Fresh Parmesan: For the smoothest, creamiest sauce, always grate your own cheese from a block.