This Parmesan Orzo is creamy, cheesy and so quick, and easy to make! It makes a great side dish or top with rotisserie or grilled chicken for a main dish.
If you have never tried cooking with orzo pasta you should. It cooks up extremely fast so you can have dinner on the table in a jiffy. And this parmesan orzo pasta is cheesy, creamy, and hard to stop at one bite.
We also really like this Creamy Chicken Orzo for a comforting meal. Another creamy and delicious comforting meal is this Poppy Seed Chicken Broccoli Casserole. It’s a twist on the classic casserole and it’s so much better! Or try this Creamy Chicken Stew for a hearty and warming dinner.
Reasons To Make This Parmesan Orzo
- super quick and easy to make
- a side dish that pairs well with so many dishes
- all made in one pot
- uses simple and easy to find ingredients
- tastes like something from a restaurant
ORZO PASTA: it can be found in the pasta aisle in most grocery stores.
ONION AND GARLIC: Add loads of flavor to this creamy pasta dish.
CHICKEN BROTH: Used to cook the pasta. Look for reduced or low sodium if that is a concern.
CREAM: Just a little to give it that smooth velvety touch.
PARMESAN: If you can, grate your own but the kind in the green can will work for this recipe.
FRESH HERBS: Added at the end for freshness. I used parsley in this recipe.
How To Make Parmesan Orzo
COOKING THE ORZO: In a large skillet or pot melt the butter and cook the onion just until it starts to soften. Add the broth, orzo, and garlic. Cover and cook until pasta is al dente.
FINISHING: Remove from heat and stir in the remaining ingredients.
Yes. Even though orzo is small and shaped like rice it is pasta.
Store cooled leftovers covered in the refrigerator for up to 4 days.
As the orzo cools it will thicken considerably. When reheating you will need to add more broth. I like to reheat gently on the stove top adding a little broth at a time until warmed through.
Suggestions and Tips
VARIATIONS: If you are looking to change up this dish try some of these suggestions.
- shredded zucchini
- steamed veggies like broccoli, asparagus, carrots, just to name a few
- cooked chicken, bacon, or even sausage
- any fresh herbs you may have on hand
- use vegetable broth if you would like a vegetarian version
- 3 tablespoons butter
- 1 small onion, diced
- 4 cups (945ml) chicken broth
- 2 cups (380g) dry orzo pasta
- 3 cloves garlic, minced
- 1 cup (120g) grated parmesan cheese
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh herbs
- In a large pot or skillet melt the butter over medium heat. Cook the onions just until starting to soften. Stir in the broth, pasta, and garlic. Cover and simmer until pasta is al dente. Stir occasionally to prevent sticking.
- Once al dente remove from heat and stir in the remaining ingredients.
- STORAGE: Store cooled leftovers covered in the refrigerator for up to 4 days.