Creamy Orzo

One-pot Creamy Orzo Pasta with plenty of veggies and an easy Parmesan cream sauce is kid friendly and simple to make!

Pair this one-pot creamy pasta entree with a light side dish such as this Italian salad or this cucumber salad.

The Best Creamy Orzo

When I’m not sure what to make for dinner but know I need to get some veggies in my kiddos, this is the dish I make. It’s loaded with veggies, and is still such a kid-friendly meal, thanks to the creamy sauce and orzo pasta.

Creamy Orzo is also a dish I love making because it’s inexpensive, simple to make, and keeps my dishes to a minimum, (just like this One Pot Spaghetti!) A one-pot project, that is.

Ingredients

• Olive Oil: Helps cook the onions, garlic, chicken, and adds so much flavor.
• Chicken: Cut into small pieces to cook quickly, chicken thighs will work as well.
• Seasonings: Seasons the dish. Taste and adjust seasoning at the end.
• Frozen Vegetables & Broccoli: No need to thaw; they cook fast.
• Butter & Flour: Make the sauce thick and creamy. Cook the flour in butter for a minute to get rid of the raw taste.
• Chicken Stock/Broth & Milk: Form the base of the sauce. Add slowly while stirring to keep it smooth.
• Orzo Pasta: Makes the dish hearty, like risotto. Stir often to stop it from sticking.
• Parmesan Cheese: Use fresh Parmesan for the best flavor.
• Parsley: Optional for garnish. Add just before serving for color and flavor.

How To Make Creamy Orzo

1. Sauté: Onions and garlic in olive oil.
2. Cook Chicken: Add chicken, season, and cook.
3. Add Veggies: Include frozen vegetables and broccoli, cook until tender.
4. Make Sauce: Melt butter, whisk in flour, then gradually add stock and milk.
5. Add Orzo: Stir in uncooked orzo and Italian seasoning, simmer until nearly tender.
6. Combine: Return chicken and veggies to pot, add Parmesan, season to taste.
7. Serve: Creamy, garnished with Parmesan and optional parsley.

Variations

• Veggies: Swap with fresh ones; they need more prep and cooking time.
• Chicken: Use thighs in your creamy orzo for darker meat.
• Cheese: Replace Parmesan with sharp Cheddar; use about 1 and 1/4 cups.
• Make It Spicy: Stir in some red pepper flakes or a dash of hot sauce for a kick.

What To Serve With Creamy Orzo

• Olive Garden Salad
• Roasted Cauliflower (Two Ways!)
• French Bread
• Fruit Salad Recipe
• Focaccia

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4.85 from 19 votes

Creamy Orzo

By Chelsea Lords

This one-pot Creamy Orzo is packed with veggies and tossed in a rich Parmesan sauce. It’s easy, kid-friendly, and perfect for busy nights!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Large pot nonstick

Ingredients 

USMetric

 

1x2x3x

• ▢ 1-1/2 tablespoons olive oil
• ▢ 1/2 cup yellow onion finely diced
• ▢ 2 garlic cloves finely minced
• ▢ 12 ounces chicken breast about 1 large, cut into bite-size pieces
• ▢ Salt and pepper or use lemon pepper if desired
• ▢ 1 (16-ounce) bag frozen diced vegetables I use the blend of carrots, sweet peas, corn, and green beans
• ▢ 1-3/4 cups broccoli about 1 floret, chopped into very small pieces
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 cups chicken stock or chicken broth
• ▢ 2-1/4 cups whole milk
• ▢ 1 teaspoon Italian seasoning
• ▢ 1-1/2 cups uncooked orzo pasta
• ▢ 1 cup Parmesan cheese freshly grated, divided
• ▢ fresh parsley optional

Instructions 

• Cut veggies and chicken before starting; cooking goes quickly! Finely chop the onion and garlic, cut the chicken breast into small pieces, and chop the broccoli into small pieces. Set out the rest of the ingredients.
• Heat olive oil in a large (nonstick) pot over high heat. Add onion and stir for 1–2 minutes, then add garlic and stir for 30 seconds. Add chopped chicken and season with salt and pepper; cook until mostly cooked through, about 5 minutes. Add all the frozen vegetables (no need to thaw) and finely chopped broccoli. Stir for 2–3 minutes or until veggies are thawed and chicken is cooked through. Broccoli should be crisp-tender. Transfer this entire mixture to a plate and cover with foil.
• Return the pot to burner. Melt the butter, whisk in the flour, and cook and stir for 1 minute. Gradually add the stock, whisking constantly. Add in milk and all the uncooked orzo. Add Italian seasoning.
• Bring mixture to a simmer, then lower heat until it is just barely and gently bubbling. Cook for 7 minutes without a lid, stirring occasionally and scraping the bottom so the orzo does not stick. After 7 minutes, the pasta should be almost tender (mixture will still be soupy). Add the plate of veggies and chicken to the pot and stir. Add 3/4 cup Parmesan and stir to melt. Season to taste with salt and pepper—the salt and pepper really pull all the flavors together.
• Consistency should be similar to risotto and very creamy. (Add a splash of milk if needed to thin consistency a bit.) Serve with additional 1/4 cup Parmesan if desired and some freshly chopped parsley. Enjoy while hot.

Recipe Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of milk for more creaminess.

Nutrition

Calories: 666kcal | Carbohydrates: 62g | Protein: 44g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 749mg | Potassium: 925mg | Fiber: 3g | Sugar: 12g | Vitamin A: 879IU | Vitamin C: 39mg | Calcium: 505mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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