Creamy Garlic Parmesan Orzo: A Weeknight Hug (Print Version)

Creamy Garlic Parmesan Orzo Pasta is a comforting weeknight meal. This easy, cheesy orzo dish brings warm, garlicky goodness to your table with minimal fuss.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 cup orzo pasta (uncooked)
03 - 3 cups chicken or vegetable broth (low sodium)

→ Flavor Boosters

04 - 6-8 cloves garlic, minced
05 - 1/2 tsp salt (or to taste)
06 - 1/4 tsp black pepper (or to taste)

→ Creamy Goodness

07 - 1/2 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese

→ Finishing Touches

09 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, grab a medium saucepan and drizzle in your olive oil over medium heat. Now, toss in that glorious minced garlic. This is where the kitchen starts to smell absolutely divine! Sauté it gently for about 1-2 minutes until it's fragrant and just barely golden. Keep an eye on it, because garlic can go from perfect to burnt in a flash – I've learned that the hard way, oops! We want sweet and aromatic, not bitter. Don't let it brown too much, you know?
02 - Next, pour in your dry orzo pasta directly into the saucepan with the garlic. Stir it around continuously for another 2-3 minutes. You'll notice the orzo starting to get a little toasted and slightly golden. This step is a game-changer, honestly! It gives the Creamy Garlic Parmesan Orzo Pasta a deeper, nuttier flavor and prevents it from getting mushy later. I used to skip this, and the texture was just... not as good. So, don't miss this little trick!
03 - Now, carefully pour in the chicken or vegetable broth. Give it a good stir, making sure no orzo is sticking to the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for about 10-12 minutes. The orzo will slowly absorb the broth, swelling up and becoming tender. This is where the magic happens, and the aromas really start to build. You'll smell that garlic and broth melding together beautifully!
04 - Once the orzo is tender and most of the broth has been absorbed, take the pan off the heat. Pour in that luscious heavy cream and stir it through. The sauce will instantly start to thicken and coat every single grain of orzo. This is the moment your Creamy Garlic Parmesan Orzo Pasta truly comes alive with its signature richness. I always give it a good swirl and watch it transform, it’s quite satisfying!
05 - Now for the cheese! Sprinkle in your freshly grated Parmesan cheese. Stir, stir, stir until it's completely melted and incorporated, creating that wonderfully smooth and cheesy sauce. Taste it here, hon! This is your chance to adjust the seasoning. Does it need a pinch more salt? A generous grind of black pepper? Trust your taste buds. I always end up adding more pepper, because, well, I love it!
06 - Finally, stir in your chopped fresh parsley. It adds a vibrant color and a lovely fresh burst of flavor that cuts through the richness. Give it one last gentle stir, and your Creamy Garlic Parmesan Orzo Pasta is ready to be devoured! Serve it immediately, piping hot, perhaps with a little extra Parmesan sprinkled on top and a final flourish of parsley. It should be wonderfully creamy, garlicky, and utterly irresistible. Enjoy every single comforting bite!

# Notes:

01 - Toasting the orzo before adding liquid makes it less sticky and more flavorful, a game-changer I discovered!
02 - Reheat leftovers gently on the stovetop with a splash of broth or milk to bring back that creamy texture.
03 - If you're out of heavy cream, whole milk works, but add a touch of cream cheese for a richer sauce.
04 - Serve with a crisp green salad and some crusty bread to soak up every bit of that delicious sauce.

# Equipment Needed:

01 - Large saucepan
02 - whisk

# Nutrition (Per Serving):

Calories: 520 Calories
Total Fat: 30g
Total Carbohydrate: 50g
Protein: 18g

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