There’s something about tender pasta swimming in cream and cheese that just makes a Tuesday feel like a hug. Creamy Orzo with Parmesan and Broccoli is that kind of dishrich enough to feel indulgent, but light enough that you won’t regret it halfway through.
I started making this back in 2019 when I was testing easy pantry meals for the blog, and the broccoli florets turned the most gorgeous bright green against all that silky white sauce. After ten years of writing recipes, I’ve learned that orzo absorbs flavor like nobody’s businessit drinks up that Parmesan broth and gets impossibly creamy without any fuss.
Yesica Andrews
Creamy Orzo with Parmesan and Broccoli Recipe Easy
This Creamy Orzo with Parmesan and Broccoli is a simple and speedy meal perfect for busy weeknights. It combines tender orzo and nutritious broccoli in a luscious, cheesy sauce made with Parmesan and cream, delivering a comforting and flavorful dish everyone will love.
0.25 teaspoon red pepper flakes for a bit of heat, optional
Method
Warm the olive oil in a large saucepan over medium heat.
Add the chopped garlic and cook briefly until it releases its aroma.
Toss in the orzo and mix well to coat every piece with the flavorful oil.
Pour the broth into the pan and bring everything to a rolling boil.
Introduce the broccoli pieces, then lower the heat to a gentle simmer.
Let the orzo and broccoli cook for around 10 minutes, stirring now and then until the pasta is soft and the liquid mostly evaporated.
Mix in the heavy cream, shredded Parmesan, salt, black pepper, and red pepper flakes if using.
Continue cooking for 5 more minutes until the sauce thickens to a creamy consistency and the cheese melts smoothly.
Notes
For a heartier meal, try adding cooked chicken or shrimp. Modify the red pepper flakes to adjust the spice level to your preference.
Why You’ll Love This Creamy Orzo with Parmesan and Broccoli
This is the kind of dinner that saves you on busy weeknights without feeling like you took shortcuts. The orzo cooks right in the broth, which means one less pot to wash and all that starchy goodness gets soaked up into every bite. You’ll have tender pasta, bright green broccoli florets, and a silky Parmesan sauce that clings to everythingall in about 30 minutes from start to finish.
What I love most is how the broccoli stays crisp-tender instead of mushy, and the garlic and olive oil give it that aromatic base that reminds me of the farmers’ market dinners my mom used to make in Texas. Plus, you can easily double the batch and have creamy, comforting leftovers ready to go.
One-pot wonder: Everything cooks together, so cleanup is a breeze
Pantry-friendly: Uses everyday staples you probably already have on hand
Veggie-packed: Sneaks in broccoli without feeling heavy or overly virtuous
Customizable heat: Add red pepper flakes or leave them outyour call
Key Ingredients That Make It Work
The magic here comes from simple, real ingredients that you can grab at any grocery store. Orzo is that tiny rice-shaped pasta that absorbs liquid beautifully, which is why it gets so creamy without needing a ton of cream. The broccoli florets add color, texture, and a little earthiness that balances out all that richness.
Parmesan cheese does double dutyit melts into the sauce and adds a salty, nutty flavor that makes the whole dish taste more complex than it actually is. I always use freshly grated Parmesan instead of the pre-shredded stuff because it melts smoother and doesn’t have those anti-caking agents. The heavy cream brings everything together into a velvety sauce, and the garlic and olive oil build that aromatic foundation you can smell from the next room.
Ingredient
Why It Matters
Easy Swap
Orzo pasta
Absorbs broth and gets ultra creamy
Arborio rice (cook a bit longer)
Chicken broth
Adds savory depth to every bite
Vegetable broth for veggie version
Heavy cream
Creates silky, rich sauce
Half-and-half (slightly lighter)
Parmesan cheese
Salty, nutty, melts beautifully
Pecorino Romano for sharper flavor
Broccoli florets
Adds color, texture, and freshness
Frozen broccoli (thaw and drain first)
How to Make Creamy Orzo with Parmesan and Broccoli
Start by heating the olive oil in a large saucepan over medium heat, then add the minced garlic and let it sizzle for about a minute until it smells amazing. Toss in the orzo and stir it around so every piece gets coated in that garlicky oilthis step adds so much flavor right from the start.
Pour in the chicken broth and bring everything to a boil, then add the broccoli florets and lower the heat to a simmer. Let it cook for about 10 minutes, stirring now and then, until the orzo is tender and most of the liquid has been absorbed. The pasta will look creamy and plump, and the broccoli should still have a little bite to it.
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 up and the cheese melts completely. The whole dish should look glossy and cling to your spoon when you stir it.
Tips and Tweaks for Your Perfect Bowl
Don’t skip the garlic sauté: That first minute with the garlic and olive oil builds the flavor foundation for the whole dish
Stir occasionally: Orzo can stick to the bottom of the pan, so give it a stir every few minutes while it simmers
Adjust the creaminess: If it looks too thick, add a splash more broth; if it’s too thin, let it simmer uncovered for an extra minute or two
Make it heartier: Toss in cooked chicken or shrimp during the last few minutes of cookingboth work beautifully with the Parmesan and broccoli
Control the heat: The red pepper flakes are optional, but even a pinch adds a nice warmth without making it spicy
Serving and Storing Your Creamy Orzo
This tastes best served right away while it’s hot and creamy, spooned into shallow bowls so you can see all those bright green broccoli florets. I like to sprinkle a little extra Parmesan on top and maybe a crack of black pepper for contrast. It’s a complete meal on its own, but you could also serve it alongside a simple green salad or some crusty bread for soaking up any extra sauce.
Storage Method
How Long It Keeps
Reheating Tip
Refrigerator (airtight container)
3–4 days
Add a splash of broth or cream and warm gently on the stovetop
Freezer (portion in freezer-safe bags)
Up to 2 months
Thaw overnight in fridge, then reheat with a little extra liquid
Pro Tip: Orzo absorbs liquid as it sits, so leftovers will be thicker. Just stir in a few tablespoons of broth or cream when you reheat, and it’ll loosen right back up to that silky texture you loved the first time around.
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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 release just the right amount of moisture. Use about 2 cups of frozen florets to replace 1 large head of fresh broccoli.
What type of Parmesan cheese works best?
Freshly grated Parmigiano-Reggiano gives the creamiest results and richest flavor. Pre-grated parmesan from the store works too, but add it gradually as it can clump. Avoid the powdered stuff in shakers – it won’t melt smoothly into the sauce.
How do I prevent the orzo from getting mushy?
Cook the orzo 1-2 minutes less than the package directions suggest, as it will continue cooking when you add it to the creamy sauce. Reserve some pasta water before draining – the starch helps bind everything together without overcooking the orzo.
Can this dish be made ahead of time?
This meal tastes best served immediately, but you can prep components ahead. Cook the orzo and broccoli separately, then combine with the cream sauce when ready to serve. If reheating, add a splash of milk or pasta water to restore creaminess.
What proteins pair well with this recipe?
Grilled chicken breast, pan-seared shrimp, or crispy bacon all complement the creamy base beautifully. Add cooked protein during the last few minutes of cooking to warm through. For vegetarian options, try roasted chickpeas or sauteed mushrooms.
You’ll love how this Creamy Orzo with Parmesan and Broccoli turns outtender pasta soaking up all that garlicky broth, bright green florets still crisp, and a sauce so silky it clings to your spoon. It comes together in about thirty minutes and tastes like you spent way longer fussing over it.
Try stirring in a handful of spinach or swapping the broccoli for asparagus when it’s in seasonboth work beautifully with the Parmesan. Leftovers thicken up overnight, so just add a splash of broth when you reheat and it’ll soften right back into that creamy texture. My aunt always said orzo was the secret to fast comfort food, and she was absolutely right.
I’d love to hear if you make this your owntag me with your bowl or tell me what you stirred in. Did your mom make something like this on busy nights growing up? Save this recipe for the next time you need dinner that feels like a warm hug without all the fuss.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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