Parmesan garlic orzo is rich, creamy, and garlicky — the ultimate cheesy delight. Check all the boxes by making this easy, family-friendly perfection in just 15 minutes. Each bite bursts with velvety goodness that leaves you wanting more.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Whether you’re looking for a quick weeknight dinner idea or planning a special meal for guests, parmesan garlic orzo will impress every single person. The parsley, garlic, and parmesan is a good recipe if you want to make something quick and easy.
If you want a good source of carbohydrates, try cheesy orzo and enjoy it in many different ways.
If you’re looking for more pasta recipes, try Lemon Orzo Pasta Salad, Creamy Tuscan Chicken Pasta, and Creamy Chicken Pasta Casserole.
Why We Love This One-Pot Creamy Garlic Parmesan Orzo Recipe
The simplicity of the ingredients allows their natural goodness to shine through, creating a harmony that is both comforting and indulgent. Parmesan orzo is a quick and creamy side dish that tastes absolutely amazing.
- 15-Minute Meal: This quick and easy side dish is ready in 15 minutes so you don’t have to stress.
- Easy Ingredients: Find mostly all these ingredients in your pantry so you don’t have to even leave your house.
- Family Friendly: This becomes an instant favorite side dish that everyone loves because of the delicious flavors.
- Adaptable: Make this recipe gluten-free or low-carb. Serve alongside chicken.
- Makes Great Leftovers: Use leftovers to add to grilled chicken or mix in vegetables to turn this perfect side dish into a main dish. This garlic and parmesan cheese recipe does reheat well.
Ingredient Notes for Garlic Parmesan Orzo Recipe
- Parmesan Cheese: Freshly grated parmesan is important, so do not use canned or shredded because they often have stabilizers. Your family will love this parmesan orzo.
- Orzo: Orzo is a small, oval-shaped pasta that resembles grains of rice and is great to use because it cooks really quickly.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Garlic and Parmesan Orzo
This great recipe takes the humble orzo pasta to a whole new level of deliciousness. Everyone simply loves the versatility Orzo offers. Makes the perfect side dish.
- Whole Grain or Gluten Free: To fit your needs, use whole grain or gluten-free orzo.
- Different Pasta: Don’t have orzo on hand? Ditalini, stelline, fregola, or couscous are all great substitutes because they are small in shape.
- Vegetables: Roasted vegetables like asparagus, mushrooms, peas, and spinach are great to add because they taste great and will make this dish heartier.
How to Make Creamy Garlic Parmesan Orzo
This delectable dish is heavenly for all cheese lovers out there. Freshly grated parmesan cheese is the best because it adds an extra layer of richness and flavor. Top with salt and pepper so it tastes like risotto.
These are the basic steps for making garlic parmesan orzo. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Combine
First, add the orzo and butter in a large skillet over medium heat. This will add a nutty flavor to the toasted orzo.
Step 2: Melt and Toast
Next, stir occasionally on medium heat. Toasting the orzo will really enhance the flavor.
Step 3: Cook and Stir
Then, add the chicken broth and garlic and cook the pasta over low heat to simmer while stirring regularly until the pasta liquid is absorbed. Stir occasionally so it doesn’t stick to the bottom.
Step 4: Add Cheese
Next, when the pasta is cooked, remove it from heat and stir in the parmesan cheese until melted.
Step 5: Season Pasta with Salt and Black Pepper
Season with salt and pepper.
Step 6: Garnish
Finally, garnish with parmesan cheese and fresh parsley on top and serve.
Recipe FAQs for Parmesan Garlic Orzo
Expert Tips for Making This Orzo Pasta Recipe
With its creamy texture, rich parmesan flavor, and just the right amount of garlic, this quick side dish is sure to become an instant favorite.
- Add Meat: Toss in chicken breast, sausage, or seafood so this garlic parmesan orzo recipe transforms into a main dish. Shrimp or beef is great too.
- Al Dente: Cook the orzo for 8-10 minutes so your pasta doesn’t overcook.
- Hot or Cold: Serve this yumminess hot or cold, so it is easy to take to a party or a friend’s house.
- Minced Garlic: Even though the recipe calls for garlic powder, minced garlic is fragrant with lots of flavor.
What to Serve with Orzo Side Dish
This recipe would be great served with the following:
- Oven Baked Zucchini Sticks
- Oven Baked Fried Chicken
- Chicken Apple Sausage and Vegetables
- Instant Pot Chicken
- Turkey Cooking Times (Convection Oven and other Methods)
Parmesan Garlic Orzo
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 cup Orzo
- 1 tablespoon Butter
- 1 ¾ cups Chicken broth
- 1 tablespoon Garlic powder
- ½ cup Parmesan cheese, freshly grated
- ¼ teaspoon Salt and pepper, each
- Fresh parsley, garnish
Instructions
- First, add the orzo and butter in a large skillet.
- Next, melt the butter and stir occasionally to lightly toast the orzo.
- Then, add the chicken broth and garlic powder in a pot. Heat over low heat to simmer while stirring regularly until the pasta absorbs all the liquid.
- Cook 8-10 minutes or until al dente.
- Next, stir in the parmesan cheese until melted.
- Season with salt and pepper to taste.
- Finally, garnish fresh parsley on top and serve.
Christina’s Notes
- Add Meat: Toss in chicken breast, sausage or seafood so this garlic parmesan orzo recipe transforms into a main dish. Shrimp or beef is great too.
- Al Dente: Cook orzo 8-10 minutes so your pasta doesn’t overcook.
- Hot or Cold: Serve this yumminess hot or cold, so it is easy to take to a party or a friend’s house.
- Minced Garlic: Even though the recipe calls for garlic powder, minced garlic is fragrant with lots of flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Delicious cheesy flavor! Yum!
So good!
Great tip! Rinse orzo only if using as a cold salad. I never seem to get it to the table while it’s hot.
This looks like a delicious side even my kids would eat!
It’s really easy to make and so versatile! It’s my go-to side dish! And, my little guy loves it, too! 🙂
Maddie had been complaining of stomach aches for several months. Dr Ross tested her for allergies and she was fine for everything. So last weekend I decided to go gluten free with her. I’m sort of doing it too. Not hard since I gave up bread for lent. Since I love your recipes so much I’ll be altering them for her new diet. I only cook one dinner, so we’re all doing it to some extent. I’ll let you know how I’m doing.
I’d love to hear how you make out with the swap outs! Good luck with your new GF diet!
On my way to fresh market now to buy the ingredients!
I’ve made a version of this before that included fresh basil (or several of the frozen cubes from Trader Joe’s, that’s what I had). Super delicious!
This looks totally stellar. I’d probably add a dash of lemon juice just to cut the creaminess – but I’m a lemon fiend so maybe that’s just me? 😉 Either way I’m making this! I’ll pin it so I can refer back later… 🙂
I’ve had this recipe pinned on Pinterest for a couple weeks now, just waiting for the right time to try it. It’s actually on my menu for later this week. Now I really can’t wait to give it a try!
Yumm…I tend to fall donw a bit on side dishes so this is a great one to keep in my back pocket.
Yay I’m so glad you liked it Christina! I made it again last night and you’re right, it really does remind me of risotto!