This creamy Garlic Parmesan Orzo Pasta comes together in no time flat. It’s a deliciously versatile side dish that you can serve with chicken, pork, steak and seafood.
Easy Garlic Parmesan Orzo Pasta Recipe
What is Orzo? Orzo is a short pasta that resembles a grain of rice in shape. When cooked, orzo does expand a bit larger than a grain of long grain rice. You can make orzo pasta salad, add chicken for chicken and orzo as a main dish and seafood such as shrimp for shrimp and orzo similar to shrimp scampi. Orzo can be made into a casserole or in this instance, served simply as a side dish. This easy Garlic Parmesan Orzo Pasta is a simple and delicious side dish that comes together in minutes. It’s a tasty option to serve with meatloaf, grilled chicken or steak, kabobs and more. How to make simple Orzo on the stovetop:
- Begin with 2 cups of uncooked dry orzo pasta. Add it to a 3 or 4 quart heavy bottomed saucepan over medium high heat with the chicken stock, water, granulated garlic, salt, black pepper and onion powder.
- Bring the orzo to a boil, then immediately lower the heat and simmer on low uncovered for 15-18 minutes or until all of the liquid has been absorbed. Be certain to stir it periodically to prevent it from sticking.
- Turn the heat off and add shredded Parmesan cheese and heavy cream. Mix well until fully combined. (There should be enough ambient heat to melt the cheese easily.)
- Garnish with additional parmesan and chopped parsley then serve immediately.
How to Make the BEST Orzo Pasta Recipe
- Ingredients you’ll need to make homemade Orzo Pasta: Orzo pasta, 2 cups chicken stock, 2 cups water, 3/4 cup heavy cream, 3/4 cup shredded Parmesan cheese, 2 tsp granulated garlic, 1 teaspoon salt, 1 teaspoon black pepper and chopped fresh parsley.
- Kitchen tools you’ll need: One 3 or 4 quart heavy bottomed saucepan, large spoon, measuring cups and spoons, cutting board and sharp knife.
- This easy orzo recipe is designed to come together quickly. If you want to use fresh garlic, you can. Finely mince 2-3 medium cloves of peeled garlic to the pot first and saute in a small amount of olive oil just until fragrant. Add the remaining ingredients omitting the granulated garlic in the recipe.
- The Parmesan cheese in this recipe is shredded not finely grated.
- Depending on how vigorous the orzo cooks, the liquid may reduce more rapidly. It’s important to stir it to prevent sticking and add more water or stock as needed in small amounts.
- Heavy cream will make the sauce velvety and smooth. You can use half and half or whole milk but they won’t make it quite as creamy.
- Store cooked Orzo Pasta in an airtight container chilled in the refrigerator for up to 3 days.
- Reheat in single servings in the microwave or in a saucepan over medium heat.
- When reheating you may need to add a small amount of water, heavy cream or chicken stock to thin. It will solidify after chilling.
More Easy Pasta Recipes to Make
- A big bowl of Pasta e Fagioli is guaranteed to fill your hungry spot.
- Supreme Pizza Tortellini is a one dish meal.
- Vegetable Tomato Rotini Soup is light on calories but big on flavor.
- Tuna Macaroni Salad can double as a side dish or an entree on a busy day.
- Cheesy Italian Sausage Stuffed Manicotti.
- Cajun Orzo with Andouille Sausage will bring the heat to meal time.
- Taco Mac is certain to become a family favorite.
- Tortellini Skewers from Food Network.
Thanks for visiting come back soon!
DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!
Helpful Kitchen Items:
Garlic Parmesan Orzo Pasta
- 2 cups uncooked orzo pasta
- 2 cups low sodium chicken stock
- 2 cups water
- 2 tsp granulated garlic
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp onion powder
- 3/4 cup shredded Parmesan cheese
- 3/4 cup heavy cream or half and half
- 1-2 Tbsp chopped flat leaf parsley
- In a 3 quart heavy bottomed saucepan over medium high heat mix together orzo with chicken stock, water, granulated garlic, salt, black pepper and onion powder.
- Bring to a boil, then immediately lower the heat and simmer on low uncovered for 15-18 minutes or until all of the liquid has been absorbed. Stir to prevent sticking.
- Turn the heat off and add Parmesan and cream. Mix well until fully combined. (There's enough ambient heat to melt the cheese.)
- Garnish with additional parmesan and chopped parsley and serve immediately.