One-Pot Creamy Orzo is packed with veggies and coated in a rich Parmesan cream sauce for a dinner everyone loves.
Author’s Notes
Dinner, Done In One!
Creamy Orzo Magic, All in One Pot
If you have been around here for a while, you already know I am obsessed with one-pot and one-pan recipes. I’ve shared so many over the years that I’ve lost count!
When it is time to clear out the fridge or freezer and I know the kids need more veggies, this is the one-pot dish I make. It is loaded with vegetables, but the creamy sauce and orzo pasta make them disappear in no time!
It is budget-friendly, quick to put together, and keeps the dishes to a minimum.
If you want more one-pot favorites my kids love, try my One-Pot Spaghetti, Sheet Pan Sausage and Veggies, or Mac and Cheese. They are always a hit!
Creamy Orzo Ingredients
| Ingredient | Tip |
|---|---|
| Chicken | Cut into small bite-size pieces so it cooks fast and stays juicy. Season well for the best flavor. |
| Veggies | Use a frozen mix to save time. Chop broccoli finely, so it softens quickly and blends right in. |
| Olive oil & butter | Olive oil gets the cooking started, and butter adds that rich, creamy flavor everyone loves. |
| Flour, chicken stock, milk | Whisk flour into melted butter to make a smooth base. Slowly pour in stock and milk, while whisking constantly, for a creamy sauce. |
| Orzo pasta, Parmesan, seasonings | Stir Parmesan in at the end so it melts perfectly. Italian seasoning gives an easy flavor boost. |
Featured Comment
“I try tons of recipes and usually don’t leave a review, but this recipe quickly became a favorite of mine. I have made this several times with a variety of vegetable combinations. The leftovers are great and I look forward to eating them every time.”
– Hannah
How To Make Creamy Orzo (My Top Tips!)
- Prep before you start: Chop the chicken and veggies first so cooking goes smoothly.
- Use good-quality orzo: Better orzo holds its shape and won’t get mushy.
- Cook in a nonstick pot: This helps prevent the orzo from sticking to the bottom.
- Don’t overcook the orzo: Keep the heat gentle and stir often to keep it creamy.
- Freshly grate the Parmesan: Grate it from a block so it melts smoothly into the sauce.
- Thin if needed: Add a splash of milk before serving if the sauce gets too thick.
Storage
Creamy orzo is best and creamiest right off the stovetop. Store any 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 to bring back the creamy consistency.
What To Serve With Creamy Orzo:
Creamy Orzo
Equipment
- Large pot nonstick
Ingredients
- 1-1/2 tablespoons olive oil
- 1/2 cup yellow onion finely diced
- 2 teaspoons minced garlic
- 12 ounces (1 large) chicken breast (or thighs) cut into bite-size pieces
- Salt and pepper
- 1 (16-ounce) bag frozen diced vegetables I use the blend of carrots, peas, corn, & green beans
- 1-3/4 cups broccoli 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, see note 1
- fresh parsley optional
Instructions
- Dice onion, garlic, chicken, and broccoli before starting. Set out all other ingredients (cooking goes quickly).
- Heat olive oil in a large nonstick pot over high heat. Add onion and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Add chicken, season with salt and pepper, and cook for about 5 minutes or until mostly cooked through. Add frozen vegetables (no need to thaw) and broccoli. Stir for 2–3 minutes until thawed and the broccoli is crisp-tender. Transfer mixture to a plate and cover with foil to keep warm.
- In the same pot, melt butter over medium heat. Sprinkle flour on top and whisk constantly for 1 minute. Gradually whisk in chicken stock, then add milk and uncooked orzo. Stir in Italian seasoning.
- Bring to a simmer, then lower heat until it's gently bubbling. Cook uncovered for 7 minutes, stirring often to prevent sticking. The mixture will still be a bit soupy at this stage (it will continue to thicken after adding veggies and Parm).
- Return chicken and veggies to the pot and stir through. Add 3/4 cup Parmesan (a handful at a time), stirring in between additions, until melted. Taste and season with more salt and pepper to taste.
- The consistency should be creamy and similar to risotto. Add a splash of milk if you want it thinner. Serve hot, topped with remaining Parmesan and fresh parsley. Enjoy while hot.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Veggies: Swap in fresh veggies, keeping in mind they’ll need a little extra cooking time.
- Chicken: Try using chicken thighs for richer, darker meat.
- Cheese: Switch Parmesan for sharp Cheddar. Use about 1-1/4 cups for the best flavor.
- Make it spicy: Add red pepper flakes for a little heat.
- Protein: Skip chicken and try cooked sausage, browned turkey or beef, or chickpeas.
- Herbs: Use fresh basil or parsley instead of dried Italian seasoning for a brighter flavor.
Creamy Orzo FAQs
Possible culprits: Using low-quality orzo or cooking it too long at high heat. Keep the heat gentle and start checking the pasta a minute or two before the suggested cook time.
Absolutely! Dice it up and stir it in at the end just to warm through.
Yes! Skip the chicken and use vegetable broth instead of chicken stock. You can also add extra veggies or plant-based protein.
It’s best enjoyed fresh, as the sauce can separate after freezing. If you do freeze it, reheat slowly on the stove with extra milk to bring back the creaminess.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
Overall: Readers love its ease, versatility, and comfort, with many calling this Creamy Orzo a repeat dinner.
Loved by many: Kerry, Pamela, Jen, Veronica, Amy, and Hannah all praised the recipe and plan to make it again.
Swaps & adds: Nina added spinach, Carrie used fresh veggies, several swapped shrimp, sausage, or turkey for chicken, and Hannah tried different veggie mixes.
Dairy changes: 2% milk works (Nina), some added in heavy cream.
Flavor boosts: Kathleen prefers salted butter; Carrie recommends quality stock and says Parmesan at the end gives a great punch.
Can this be frozen to eat at another time?
I haven’t tested freezing this, but orzo and cream usually don’t defrost well. I probably wouldn’t recommend it. Let me know if you try it!
I would use salted butter.
Unsalted butter imparts
Zero flavor, & doesn’t
Make dishes too “salty”.
You can use whatever butter you’d like! 🙂
Just made this. Very tasty recipe. Will definitely make again.
So happy to hear this! Thanks so much Kerry! 🙂
Can you make this the day before? Thank you
Best eaten right after it is made!
OMG. This was so good and so easy to make. I used 2% milk and it worked fine…had some leftover spinach so threw that in too. It’s really a “ kitchen sink” recipe that you can put anything in…
I am so thrilled to hear this! Thanks Nina! 🙂
We just tried this recipe and it was amazing!!
We will be making this recipe again!’n
So happy to hear this! Thanks Pamela! 🙂
Delicious. We call this condensed chicken soup at my house. I used all fresh veggies instead of frozen but the roux was on point and I suggest using a high quality or homemade bone broth or stock cuz the author is right most of your flavor comes from there. Though the Parmesan at the end REALLY adds the salty punch it needs. Will put into our regular dinner cycle for sure.
Yum! So glad you loved this Creamy Orzo! Thanks Carrie! 🙂
How can I cut back on the sodium
Use a low sodium stock or broth!
Can you substitute risotto for this recipe?
Are you thinking of Arborio rice that goes in risotto? Unfortunately rice won’t work in this recipe, it’s a much longer cook time!
Not bad, but not particularly memorable.
Sorry you didn’t love it!