Home > Dinner > Creamy Orzo Creamy Orzo June 10, 2019 | 46 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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! A one-pot project, that is. Creamy Orzo tips Prep everything before you start cooking. This is a dish where the cooking goes pretty quickly so you want to make sure to have everything cut up and ready to go before starting. Cut the broccoli and chicken small. Small pieces of chicken and broccoli not only help both cook quicker (and gets dinner on the table faster), but you’ll also get a more even dispersion of the two throughout. Don’t be stingy with the seasonings. This dish doesn’t have a whole lot of seasoning because it’s relying on the chicken stock (which has plenty of seasonings already), the cheese, and the salt and pepper. Don’t be afraid to add more salt and pepper! I occasionally add lemon pepper for a fresh flavor twist. Don’t substitute rice for the orzo! It’s a common misconception the two can be interchanged, but they are different and won’t cook the same in this creamy orzo pasta. Orzo may look like rice, but it’s still pasta and cooks much more quickly than rice. QUICK TIP Use whole milk. While 1% or 2% milk will work, I highly recommend whole milk in this recipe. I do not recommend skim milk or a dairy milk alternative. This is a creamy recipe, and the lower-fat choices just don’t achieve that texture. Creamy Orzo variations Feel free to switch up the veggies. You can also use fresh veggies; they will just require more prep (chopping the fresh veggies) and a bit longer cooking time to get them tender. Use chicken thighs instead of chicken breasts if you prefer the darker meat in this creamy pasta dish. Use freshly grated sharp Cheddar cheese in place of the Parmesan if that’s what you prefer (my kiddos like Cheddar!). If going that route, you’ll likely want a bit more (around 1 and 1/4 cups). More one-pot/skillet meals Chicken Burrito Bowls One-Pot Sausage, Cabbage, and Potatoes Dinner Lemon Chicken and Potatoes Cheesy Taco Pasta Creamy Sundried Tomato and Chicken Tortellini Bake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Orzo 4.84 from 18 votes - Review this recipe One-pot Creamy Orzo pasta entrée with plenty of veggies and an easy Parmesan cream sauce is kid friendly and simple to make! SAVE TO RECIPE BOX Print Recipe Creamy Orzo 4.84 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe One-pot Creamy Orzo pasta entrée with plenty of veggies and an easy Parmesan cream sauce is kid friendly and simple to make! Course Dinner, Main Course Cuisine American Keyword creamy orzo pasta Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 666kcal Author Chelsea Lords Cost $4.52 Ingredients▢ 1 and 1/2 tablespoons olive oil▢ 1/2 cup yellow onion finely diced▢ 2 garlic cloves finely minced▢ 12 ounces (~1 large) chicken breast cut into small bite-sized pieces▢ Fine sea salt and freshly cracked pepper (or use lemon pepper if desired)▢ 1 bag (16 ounces) frozen diced vegetables (I use the blend of carrots, sweet peas, corn, & green beans)▢ 1 and 3/4 cup broccoli (~1 floret), chopped into very small pieces▢ 2 tablespoons unsalted butter▢ 2 tablespoons white all-purpose flour▢ 2 cups chicken stock or chicken broth▢ 2 and 1/4 cups whole milk▢ 1 teaspoon Italian seasoning▢ 1 and 1/2 cups dry orzo pasta▢ 1 cup Parmesan cheese freshly grated, divided▢ fresh parsley optionalUS - Metric USMetric InstructionsPREP: Cut veggies and chicken before starting to cook; the process 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.COOK: Heat olive oil in a large (nonstick) pot over high heat. Add onion and stir around for 1-2 minutes and then add in garlic and stir for 30 seconds. Add the chopped chicken, season with salt and pepper; cook until mostly cooked through, about 5 minutes. Add in 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.COOK CONT.: Return the pot to burner. Melt the butter, whisk in the flour and cook and stir for 1 minute. Gradually add in the stock, whisking constantly. Add in the milk and all the uncooked orzo. Add in the Italian seasoning.FINISH COOKING: Bring mixture to a simmer, then lower the heat until it is just barely and gently bubbling. Cook for 7 minutes without a lid, stirring occasionally and making sure to scrape 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. Don't be afraid to add a bit more-- the salt and pepper really pull all the flavors together.SERVE: 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. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.