Hey y’all! If you’re looking for a deliciously creamy, cheesy, and comforting pasta dish that comes together in just 15 minutes, you’re in the right place! This 15 Minute Creamy Garlic Parmesan Orzo is packed with flavor, ultra-satisfying, and perfect for busy weeknights, cozy family dinners, or whenever you’re craving a quick, crowd-pleasing side. Creamy, dreamy, and ready in no time—let’s get cooking!
Why You’ll Love This 15 Minute Creamy Garlic Parmesan Orzo
- Ultra-Quick: Ready in just 15 minutes, perfect for weeknight dinners.
- Creamy Perfection: Silky, cheesy sauce clings to every bite of tender orzo.
- Versatile: Great as a main or a comforting side for chicken, seafood, or veggies.
- Minimal Cleanup: One pot and a handful of staple ingredients required.
- Kid-Friendly Flavor: Garlicky and cheesy—what’s not to love?
15 Minute Creamy Garlic Parmesan Orzo Ingredients
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions: How to Make 15 Minute Creamy Garlic Parmesan Orzo
Step 1: Sauté the Garlic
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30-45 seconds, stirring frequently, until fragrant but not browned.
Step 2: Toast the Orzo
Add the orzo pasta to the pan and cook for 1-2 minutes, stirring constantly to coat the orzo in the garlicky butter. This adds a subtle nutty flavor to your finished dish.
Step 3: Simmer with Broth
Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, for 6-8 minutes or until the orzo is al dente and most of the liquid has been absorbed.
Step 4: Create the Creamy Sauce
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese, mixing until smooth and creamy. Season with salt and pepper to taste. Let it cook for another 1-2 minutes to thicken to your preferred consistency.
Step 5: Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately for the best creamy texture!
Notes for Perfect 15 Minute Creamy Garlic Parmesan Orzo
- Freshly grated Parmesan melts best and creates the smoothest sauce—avoid pre-shredded kinds which can be grainy (here’s why).
- If the sauce gets too thick, add a splash more broth or cream to loosen it up.
- Swap orzo for another small pasta like ditalini if desired, but adjust the cooking time accordingly (learn about orzo).
Variations: 15 Minute Creamy Garlic Parmesan Orzo Twists
- Spinach & Lemon Orzo: Stir in 2 cups baby spinach and a squeeze of lemon zest in the final step.
- Mushroom Orzo: Sauté 1 cup sliced mushrooms with garlic in the beginning.
- Chicken Orzo: Fold in cooked, shredded chicken breast for a heartier meal.
Required Equipment for 15 Minute Creamy Garlic Parmesan Orzo
- Large saucepan or skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Storage Instructions for 15 Minute Creamy Garlic Parmesan Orzo
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to return the creamy consistency. Not recommended for freezing, as the sauce may separate.
Pairings & Serving Recommendations for Creamy Garlic Parmesan Orzo
- Serve as a side with roasted or grilled chicken, salmon, or shrimp.
- Pair with a crisp green salad and crusty bread for a satisfying lunch.
- Enjoy alongside roasted vegetables or sautéed greens for a complete vegetarian meal.
Pro Tips for the Best 15 Minute Creamy Garlic Parmesan Orzo
- Don’t overcook the orzo—al dente yields the best chewy texture (what is al dente?).
- Use low-sodium broth to control the saltiness of the final dish.
- Serve immediately for the creamiest results—pasta absorbs sauce as it sits.
FAQ About 15 Minute Creamy Garlic Parmesan Orzo
- Can I use milk instead of heavy cream?
Yes, but the sauce will be lighter and slightly less creamy. Whole milk is best for thickness. - Can I make this recipe vegetarian?
Absolutely! Use vegetable broth and vegetarian Parmesan. - What’s the best way to reheat leftovers?
Reheat gently over low heat with a splash of milk or broth to restore creaminess.
Ingredients
- 1 cup dry orzo pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1/3 cup heavy cream
- 1/4 teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
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1In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
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2Stir in the dry orzo and cook for an additional 1-2 minutes, to lightly toast the pasta.
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3Pour in the chicken broth and bring to a simmer. Stir occasionally, cooking the orzo for about 8-10 minutes, or until tender and most of the liquid is absorbed.
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4Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is thick and creamy.
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5Season with black pepper and salt to taste. Remove from heat, garnish with fresh parsley if desired, and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
360cal
Protein:
13 gg
Fat:
15 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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