There’s something about tender pasta stirred into creamy, cheesy goodness that just feels like a hug in a bowl. Creamy Orzo with Parmesan and Broccoli delivers exactly that tiny rice-shaped pasta coated in buttery Parmesan sauce with bright green florets tucked throughout. It’s weeknight comfort that comes together in one pot.
I started making this on repeat back in 2019 when my daughters were deep in their “nothing green” phase until I stirred the broccoli right into the creamy orzo and suddenly it disappeared from their plates. The trick is cooking the broccoli just until it’s vibrant and still has a little bite, then letting it soak up all that Parmesan goodness. After a decade of recipe testing in this kitchen, I can tell you this one’s a keeper for busy nights when you need something warm, filling, and actually easy.
PrintCreamy Orzo with Parmesan and Broccoli Recipe Easy and Delicious
Creamy Orzo with Parmesan and Broccoli is a quick and tasty dish that blends tender orzo pasta with fresh broccoli and rich Parmesan cheese. This comforting meal is perfect for busy weeknights and comes together in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1.5 cups orzo pasta
- 2 tablespoons olive oil
- 1 cup broccoli florets cut into small pieces
- 3 cups chicken broth or vegetable broth
- 0.5 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
- 0.25 teaspoon red pepper flakes for a bit of heat optional
Instructions
- Warm the olive oil in a large saucepan over medium heat.
- Stir in the garlic and cook it until it gives off a nice aroma, about one minute.
- Toss the orzo into the pan and mix it with the garlic-infused oil.
- Pour the broth in and wait for it to reach a boil.
- Drop in the broccoli and lower the heat to let it simmer gently.
- Let everything cook for around ten minutes, stirring now and then, until the orzo is soft and most of the liquid has vanished.
- Blend in the heavy cream, Parmesan, salt, black pepper, and the red pepper flakes.
- Continue to cook for five minutes until the cheese melts and the sauce becomes creamy.
Notes
- Feel free to add cooked chicken or shrimp to make this dish more hearty
- Adjust the amount of red pepper flakes to suit your spice preference
Nutrition
- Calories: 120kcal
Why You’ll Love This Creamy Orzo with Parmesan and Broccoli
This dish delivers restaurant-quality comfort without the fuss. You cook everything in one pot, which means less cleanup and more time with your family. The orzo absorbs all that savory chicken broth and turns silky with Parmesan and heavy cream, while the broccoli florets add color and a fresh bite that keeps it from feeling too heavy.
What I love most is how forgiving it is. If your broccoli pieces aren’t perfectly uniform or you add the Parmesan a minute early, it still comes out beautifully. My daughters have been known to scrape their bowls clean, and I’ve served this to guests who assumed it took much longer than 30 minutes.
- One-pot wonder: Everything cooks together, so you’re not juggling multiple pans.
- Creamy without being heavy: The combo of chicken broth and heavy cream creates just the right richness.
- Sneaks in veggies: Even picky eaters tend to enjoy broccoli when it’s coated in cheesy sauce.
Key Ingredients You’ll Need
Each ingredient plays a specific role in building those cozy, creamy layers. The orzo is the starit cooks right in the broth and soaks up all that flavor. Chicken broth (or vegetable broth if you prefer) gives it a savory base, while the heavy cream and Parmesan cheese create that luscious sauce that clings to every grain.
The broccoli florets add freshness and a pop of green, and the garlic gives it warmth. A touch of red pepper flakes is optional, but I like the subtle heat it bringsjust enough to wake up your taste buds without overwhelming the dish.
| Ingredient | Why It Matters |
|---|---|
| Orzo pasta | Absorbs broth and becomes creamy without any stirring required |
| Chicken broth | Provides savory depth; vegetable broth works too |
| Parmesan cheese | Melts into the sauce for rich, salty flavor |
| Heavy cream | Creates that silky, restaurant-style texture |
| Broccoli florets | Adds color, texture, and a fresh veggie element |
| Garlic | Builds aromatic base and warmth |
How It Comes Together (Step-by-Step)
Start by heating olive oil in a large saucepan, then sauté the minced garlic until it smells absolutely amazingabout a minute. Stir in the orzo so each piece gets coated in that garlicky oil. Pour in the chicken broth and bring everything to a boil, then add your broccoli florets and reduce the heat to a simmer.
Let it cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. Then comes the magic: stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes if you’re using them. Cook for another 5 minutes until the sauce thickens and turns gloriously creamy.
Pro Tip: Don’t walk away during that final simmergive it a stir every minute or so to prevent sticking and help the cheese melt evenly.
Simple Swaps and Tweaks
Over the years, I’ve learned this recipe is wonderfully flexible. If you want to make it heartier, stir in some cooked chicken or shrimp during the last few minutes. You can also swap the chicken broth for vegetable broth to keep it vegetarian, and it tastes just as rich.
| Original | Swap Option |
|---|---|
| Chicken broth | Vegetable broth for vegetarian version |
| Heavy cream | Half-and-half (slightly lighter, still creamy) |
| Broccoli florets | Spinach, peas, or asparagus tips |
| Parmesan cheese | Pecorino Romano for a sharper flavor |
| Red pepper flakes | Omit entirely or add a pinch of paprika |
How to Serve and Store
Serve this warm, straight from the pot into shallow bowls. It’s rich enough to be the main event, but you can pair it with a simple side salad or crusty bread if you want to stretch it for guests. The creamy sauce clings to the orzo beautifully, so every bite is satisfying.
Leftovers keep well in an airtight container in the fridge for up to 3 days. The orzo will absorb more liquid as it sits, so when you reheat, add a splash of chicken broth or water and stir over low heat until it loosens up again. I’ve reheated this dozens of times, and it always comes back to life with just a little extra moisture.
Note: If you’re meal-prepping, store the orzo and any add-ins like cooked chicken separately from a fresh green salad to keep textures ideal.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs (Creamy Orzo with Parmesan and Broccoli)
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly in this recipe. Add it directly to the pan without thawing – it will cook quickly and retain its texture. Use about the same amount as you would fresh, but reduce cooking time by 1-2 minutes since frozen broccoli is already blanched.
What type of Parmesan cheese works best?
Freshly grated Parmigiano-Reggiano gives the best flavor and melts smoothly into the cream sauce. Pre-grated cheese from the store works too, but may not melt as evenly. Avoid the powdered stuff in shakers – it won’t create the same creamy texture you want.
How do I prevent the orzo from getting mushy?
Cook the orzo 1-2 minutes less than package directions suggest, since it will continue cooking when mixed with the hot cream sauce. Use plenty of salted water and stir occasionally to prevent sticking. The pasta should be al dente when you drain it.
Can I make this dish ahead of time?
This meal is best served fresh, but you can prep components ahead. Cook the orzo and broccoli separately, then store them covered in the fridge. When ready to serve, reheat everything together with the cream and cheese. Add a splash of pasta water if needed to loosen the sauce.
What protein can I add to make it a complete meal?
Grilled chicken breast, cooked shrimp, or Italian sausage pair wonderfully with this dish. Add cooked protein during the last few minutes of cooking to warm through. For vegetarians, white beans or chickpeas work great and add extra fiber and protein.
You’ll love how this Creamy Orzo with Parmesan and Broccoli turns outtender pasta swimming in silky Parmesan sauce, bright green florets tucked throughout, and everything ready in about 30 minutes. It smells like comfort and tastes like a warm kitchen hug.
A trick I learned from my own mom’s kitchen: if you want extra richness, stir in a pat of butter at the very end. You can swap the broccoli for asparagus tips in spring, or toss in leftover rotisserie chicken to make it heartier. Leftovers reheat beautifully with just a splash of broth to bring back that creamy texture.
I’d love to see how yours turns outtag me if you share a photo, or tell me in the comments if this reminds you of a dish from your own family table. Save this one for a night when you need something easy, cozy, and totally soul-satisfying. Happy cooking, friend.
