Name: Garlic Parmesan Orzo Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 ½ cups orzo pasta; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 ½ cups Parmesan cheese, freshly grated; 1 tablespoon unsalted butter; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped (optional, for garnish); 4 cups water or chicken broth (for cooking orzo); 1 teaspoon salt (for the water or broth)

I present a comforting and flavorful side dish featuring tender orzo pasta tossed in a fragrant garlic-butter sauce and finished with savory Parmesan cheese. Garlic Parmesan Orzo Pasta

Why I’ll Love This Recipe

I adore how effortlessly this dish comes together in just a few minutes—I appreciate the simple ingredients and minimal prep. The garlic and Parmesan create a rich, aromatic flavor that feels both indulgent and homey. It pairs beautifully with so many main courses—grilled chicken, seafood, or veggies—so I can make it time and again without getting bored. Plus, it’s meal-prep friendly, which I love for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups orzo pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 ½ cups Parmesan cheese, freshly grated
1 tablespoon unsalted butter
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)

For cooking the orzo:

4 cups water or chicken broth
1 teaspoon salt (for the water or broth)

Directions

I start by bringing 4 cups of water—or chicken broth, for extra flavor—to a boil, adding 1 teaspoon of salt. Once it boils, I stir in the orzo and cook it for about 8–10 minutes until al dente. I drain it, saving about ½ cup of the pasta water.
While the orzo cooks, I heat the olive oil in a skillet over medium heat, add the minced garlic, and sauté for 1–2 minutes until fragrant. I’m careful not to let it burn. Then I stir in the butter until it melts and blends with the oil.
I add the drained orzo to the skillet, tossing gently to coat it in the garlic-butter mixture. If it seems a bit dry, I stir in reserved pasta water, a tablespoon at a time, until I get a creamy consistency.
Next, I add the freshly grated Parmesan, stirring until it melts and coats the orzo. If needed, I use more pasta water to loosen it. I season with salt and pepper to my taste.
Off heat, I finish with chopped parsley for freshness. I serve it immediately—it’s the perfect accompaniment to grilled meats, roasted veggies, or seafood.

Servings and Timing

I found that this recipe makes about 4–6 servings. The total time is around 25 minutes: 5 minutes prep and 15–20 minutes cooking.

Variations

Lemon Garlic Parmesan Orzo: I add a splash of lemon juice and a bit of zest for a bright, citrusy twist.
Chicken Garlic Parmesan Orzo: I mix in cooked shredded chicken to turn it into a main course.
Vegetable Garlic Parmesan Orzo: I toss in sautéed spinach, mushrooms, or broccoli to make it more colorful and nutritious.
Spicy Garlic Parmesan Orzo: I add a pinch of red pepper flakes or chopped chili for some heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently in a skillet with a splash of water or broth—this helps restore creaminess. I can also microwave portions, stirring every 30 seconds to heat evenly. For freezing, I keep it in an airtight container for 2–3 months. To reheat from frozen, I bake it at 350°F (175°C) for about 25–30 minutes, until hot throughout.

FAQs

1. How do I prevent orzo from sticking together?

I stir the orzo occasionally while cooking and drain it promptly once it’s al dente. Reserving a bit of pasta water helps maintain a smooth texture.

2. Can I use pre-grated Parmesan?

I recommend freshly grated Parmesan—it melts better and offers superior flavor. Pre-grated can work in a pinch, but the texture and taste aren’t as good.

3. Can I make this dish vegan?

I substitute vegan butter and nutritional yeast for Parmesan—or try plant-based Parmesan—and use olive oil instead of butter to achieve a similar creamy, cheesy feel.

4. What’s a good substitute for chicken broth?

I use water with added salt, or for a vegetarian version, I use vegetable broth. The key is seasoning the cooking liquid well to build flavor.

5. Can I prep any part of this dish ahead?

I can cook the orzo and keep it refrigerated for a day, then finish with garlic, butter, and cheese right before serving—it helps save time while preserving texture.

Conclusion

I believe this Garlic Parmesan Orzo Pasta is a perfect example of how simple ingredients—garlic, butter, Parmesan, and orzo—can come together in just 25 minutes to create something comforting, flavorful, and versatile. Whether I’m serving it as a side or turning it into a main, I find it endlessly adaptable and satisfying.