Creamy One-Pot Orzo Pasta (Printable)

A cozy dish with tender orzo, garlic, Parmesan, cream, and fresh spinach, perfect for quick meals.

# What You Need:

→ Pasta & Dairy

01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)

→ Aromatics & Vegetables

06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup milk

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)

# Directions:

01 - Melt butter in a large deep skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo to the skillet and toast for 2 minutes, stirring constantly to coat it in butter and aromatics.
04 - Pour in vegetable broth and milk. Stir well, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently, until orzo is tender and most of the liquid is absorbed.
05 - Add heavy cream, Parmesan, and mozzarella cheese if using. Stir until cheese melts and mixture turns creamy.
06 - Fold in baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you'll actually want to make dinner on a busy weeknight instead of just thinking about it.
  • The orzo absorbs the broth like a sponge, turning creamy and tender without needing cream that costs a fortune.
  • You can have a restaurant-quality meal on the table in under thirty minutes, no stress, no guilt.
02 -
  • Stir frequently while the orzo simmers—if you walk away, it sticks to the bottom and burns, which I learned the hard way the first time.
  • The pasta finishes cooking in the liquid itself, so it absorbs flavor directly instead of cooking separately and getting tossed in. This is what makes it creamy without requiring cream from the beginning.
  • Taste the liquid before you add cream and cheese, because the broth's salt level matters and you can't undo oversalting once dairy is involved.
03 -
  • If the finished pasta seems too thick, add milk or broth a splash at a time instead of panicking—it loosens up immediately and you maintain control.
  • Fresh Parmesan makes a noticeable difference here because it melts smoothly, while pre-shredded versions clump slightly due to the anti-caking agents they contain.
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