Creamy Garlic One Pan Orzo
May 14, 2025
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This creamy garlic one pan orzo will be your new favourite mid week pasta meal. It comes together in under 15 minutes and is all made in the one pan! With its rich and savoury flavours, it's a classic comfort food that resembles a creamy alfredo pasta.
Love orzo? Check out my cherry tomato one pan orzo, lemon chicken orzo and shrimp orzo.
I love a one pot meal that’s easy to make, uses just a few ingredients and still pleases the whole family — and this creamy garlic orzo does exactly that. Orzo is cooked straight in a garlic cream sauce made with butter, parmesan, lemon and chicken stock, soaking up every bit of flavour and leaving you with a rich, comforting dish.
It’s similar to a risotto in texture but comes together much faster, with no endless stirring required. I like to use garlic confit for extra depth of flavour, but if you’re short on time, raw garlic works just as well. It’s the kind of weeknight dinner that feels special without the fuss.
I’m also a big fan of cooking with orzo. Its rice-like shape makes it perfect for pasta dishes, light lemony salads, or tossed with roasted veggies and a drizzle of olive oil. It’s such a versatile pantry staple that I always keep on hand.
ingredients for Creamy garlic one pan orzo
This creamy garlic one pan orzo recipe uses a handful of easy-to-find ingredients to make a flavorful, comforting weeknight dinner. Here’s what you’ll need:
Garlic: I have chosen to use my famous garlic confit as the flavour is soft and sweet however, raw garlic will work just as well! Replace the garlic confit with 6 cloves of raw garlic that have been finely sliced. Try to avoid minced garlic as this will burn when we are making the sauce.
Olive oil: High quality extra virgin olive oil is always the way to go! If you have decided to use garlic confit, make sure you use all of that garlic infused olive oil!
Orzo: Orzo is a rice shaped pasta that gives this dish a similar taste and feel to risotto. If you cannot source orzo, any small shaped pasta will work.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations and Customizations
One of the best things about this creamy garlic pasta is its versatility. Here are some variations and customizations you can try:
- Add protein: Cooked chicken, shrimp, or spicy Italian sausage can add protein and flavor to your creamy garlic pasta. These additions can make the dish more filling and satisfying.
- Mix and match cheeses: While parmesan is a classic choice, you can also try mixing it with other cheeses like mozzarella, ricotta, or even goat cheese. Each cheese brings its own unique flavor and texture.
- Add some heat: Red pepper flakes or diced jalapenos can add a spicy kick to your creamy garlic pasta. Adjust the amount to suit your taste.
- Go vegetarian: Replace chicken broth with vegetable broth and add roasted vegetables like broccoli, bell peppers, or zucchini to create a vegetarian version. This option is just as delicious and packed with nutrients.
How to make creamy garlic one pan orzo
Here is how you make this incredibly easy dish that comes together in no time!
Step 1: In a large fry pan on a medium heat, bring the olive oil to heat. Add the onion to the pan and sauté until translucent and fragrant. Add the garlic and butter to the pan and stir through. Cook until the butter has melted and is foaming.
Step 2: Add the orzo to the pan and toss through the sauce until slightly brown.
Step 3: Add the chicken stock and bring to a boil. Once boiling, turn the heat down to low – medium and cook on a gentle simmer until the orzo is el dente. Take off the heat and stir through the cream, lemon juice and parmesan cheese.
Step 4: Garnish with parsley and serve immediately.
FAQ's
Yes! Orzo and risoni are actually the same type of pasta—just different names depending on where you live. In Australia, it’s commonly called risoni, while in the US and other places, it’s known as orzo. Both are small, rice-shaped pastas perfect for soups, salads, and creamy one pot dishes like this one.
Yes! While garlic confit adds a rich, mellow flavour, you can easily substitute it with fresh minced garlic. Just sauté the garlic in butter before adding the rest of your ingredients.
While orzo looks like rice (a gluten free grain), orzo is actually made from wheat! However, you can find gluten-free orzo alternatives made from rice or corn at most health food stores.
Orzo is a small, rice-shaped pasta that’s made from semolina flour, just like traditional pasta. Despite its appearance, it’s not a grain—though it’s often used like one in salads, soups, and creamy one pan dishes. Its shape helps it soak up lots of flavour, making it a versatile and comforting ingredient to cook with.
Serve
This creamy garlic pasta goes with so many delicious side recipes! Check out some of my favourite serving suggestions below:
- Serve with garlic bread: A classic combination that is easy to make and always a crowd-pleaser. Pillowy soft focaccia garlic bread pairs perfectly with the creamy pasta.
- Add a side salad: A simple green salad or a more substantial grain salad can provide a refreshing contrast to the rich pasta. It’s a great way to balance the meal.
- Serve with roasted vegetables: Roasted carrots can add some color and nutrients to your meal.
- Serve with protein: Serve with protein such as my crispy crumbed chicken.
Store
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water, stock or cream to loosen the sauce, as orzo tends to absorb liquid as it sits. It’s just as delicious the next day!
More ORzo Recipes to Love
If you make this Orzo recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Creamy garlic one pan orzo
Ingredients
Garlic confit
- 1 garlic bulb
- 1 cup olive oil, extra virgin
Garlic butter one pan orzo
- 1 tablespoon olive oil, extra virgin
- 1 onion, finely diced
- 4 tablespoon butter, unsalted
- 10 garlic confit cloves, or 4 raw garlic cloves, minced
- 1 cup orzo
- 2 cups chicken stock
- ½ cup cream
- 1 tablespoon lemon juice
- ¼ cup parmesan cheese, grated
- 1 tablespoon parsley, finely chopped
- salt and pepper
Instructions
Garlic confit
- Preheat the oven to 120°C/ 250°F
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
Garlic butter one pan orzo
- In a large fry pan on a medium heat, bring the olive oil to heat. Add the onion to the pan and sauté for 3 – 5 minutes or until translucent and fragrant. Stir occasionally to prevent the onion from browning.
- Add the garlic confit or raw garlic cloves and butter to the pan and stir through. Cook for 2 minutes or until the butter has melted and is foaming.
- Add the orzo to the pan and toss through the sauce until slightly brown and toasted. Season with salt and pepper.
- Add the chicken stock and bring to a boil. Once boiling, turn the heat down to low – medium and cook on a gentle simmer for 5 –8 minutes or until the orzo is el dente, plum and has absorbed 80% of the liquid. Add a little more stock if needed.
- Take off the heat and stir through the cream, lemon juice, parsley and Parmesan. Serve immediately with a little extra cheese if you please!
Like this? Leave a comment below!
What a beautiful recipe! I have made this three times this week already. Thanks!
Thank you for such lovely feedback! I am thrilled to hear you loved it.
Very easy recipe & quick to make, a hit with the family. I didn't use as much garlic as the recipe as didn't want to make my work colleagues pass out the following day. Substituted the cream with Greek yoghurt. Will be making again. 🙂
So happy to hear this! Thank you for leaving such lovely feedback.
So it is Parmesan or pecorino Romano? And when do you put the cream in?
It can be either but that has now been amended in the recipe card as well as the instructions to add the cream. Thank you for letting us know about this!