Creamy Orzo

4.85 from 19 votes

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 Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: creamy orzo, creamy orzo pasta

Servings: servings

Author: Chelsea Lords

Cost: $4.52

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

US - Metric

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

Notes

Note 1: Avoid powdery, sand-like Parmesan; it doesn’t melt right and will be too salty. I grab a block of Parmesan and grate it with a microplane or the small holes of a box grater for the best texture! Gently pack in the measuring cup.

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