Garlic Parmesan Orzo – Orzo pasta is cooked in chicken broth and sauteed garlic and then finished with heavy cream and finely shaved Parmesan cheese
Orzo is becoming my new favorite pasta. It’s so versatile – I love using it for pasta salads or creamy pasta dishes. I even love using in place of rice for risotto dishes.
My newest favorite orzo dish is made with classic pasta flavors – garlic and Parmesan. The orzo is cooked in chicken broth to really deepen the flavor, along with sauteed garlic. Once the orzo is cooked through, heavy cream and Parmesan cheese are added, along with some fresh parsley to finish it off. That’s all there is to it!
Say hello to this easy Garlic Parmesan Orzo!
Tips & Tricks
- Add cheese slowly. To ensure the cheese melts evenly into the orzo, add it slowly to the pasta. The heat will slowly melt the cheese so it get’s nice and smooth instead of clumpy.
- Taste for seasoning needs. After the Parmesan is added, give the orzo a taste to see if it needs more salt or pepper. You may or may not, depending on the salt content in the chicken broth.
- Reheating. Once the orzo cools down, the texture of the sauce thickens up. To loosen it up, add a little milk and then heat, either in the stovetop or microwave.
Garlic Parmesan Orzo
- 2 cloves garlic minced
- 2½ cups chicken broth
- 1½ cups dry orzo pasta
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup cream
- ¼ cup finely shredded Parmesan cheese or 2 ounces
- 2 tablespoons chopped fresh parsley
- Set medium skillet over medium heat. Add 1 tablespoon of olive oil and minced garlic. Cook until the garlic becomes fragrant and slightly golden. Add chicken stock, orzo, salt, and pepper. Stir together and let it come to a boil. Reduce heat to low and cover until most of the broth is absorbed, about 8 minutes.
- Remove lid and add cream. Stir together. Add Parmesan cheese a tablespoon at a time and let the pasta absorb it before adding more. Remove from heat and add chopped parsley. Season more, if needed. Serve immediately.