If you’re on the hunt for a dreamy, comforting dinner that comes together with minimal fuss, look no further than Creamy Garlic One Pan Orzo. This irresistible dish blends sweet, mellow garlic confit, satiny cream, and nutty Parmesan all tossed with orzo and cooked to tender perfection in just one pan. It’s pure magic for weeknights—and fancy enough for guests, too!
Why You’ll Love This Recipe
- All About That Garlic: Sweet, slow-roasted garlic confit melts into every bite, delivering next-level flavor without the sharp bite of raw garlic.
- One Pan Wonder: Minimal dishes, maximum comfort—everything simmers together, making cleanup (almost) as easy as the cooking.
- Creamy, Luscious, and Decadent: Cream, Parmesan, and a hint of butter ensure every forkful is silky, rich, and downright irresistible.
- Flexible for Every Table: Serve it solo as a cozy meal-in-a-bowl, or dress it up with your favorite protein or veggies—Creamy Garlic One Pan Orzo pairs with everything.
Ingredients You’ll Need
This recipe makes magic out of a handful of simple (yet superstar!) ingredients. Each plays a role—bringing savory depth, that signature silky-smooth texture, or a pop of freshness at the end. Never underestimate the power of building flavor in a few, delicious steps!
- Garlic bulb: Roasting brings out the mellow, sweet essence in confit form; skip if you’re in a hurry and use raw garlic instead.
- Extra virgin olive oil: For the confit and sauce, it imparts richness and carries all those garlicky notes.
- Onion, finely diced: Creates a gentle savory backbone and just melts away into the orzo as it simmers.
- Unsalted butter: Lends a velvetiness and makes every bite taste luxurious.
- Garlic confit cloves or raw garlic cloves (minced): The heart of Creamy Garlic One Pan Orzo; use confit for mellow richness, or raw for a punchier flavor.
- Orzo: Cooks quicker than rice, soaking up all that garlicky, creamy goodness—don’t substitute with regular pasta shapes!
- Chicken stock: Adds savory depth; swap for veggie stock to make it vegetarian-friendly.
- Cream: This is what makes the sauce so luxurious—use heavy or double cream for extra silkiness.
- Lemon juice: Just a splash wakes up the flavors and keeps the dish bright, not heavy.
- Parmesan cheese, grated: For a nutty, salty finish; always grate it yourself if you can!
- Parsley, finely chopped: Brings a herby freshness and gorgeous color pop.
- Salt and pepper: Classic finishing notes—season to taste and layer in flavor.
Variations
One of the best parts about Creamy Garlic One Pan Orzo? It’s endlessly adaptable! Don’t be shy—tweak with what you have on hand or to suit your tastes and dietary needs. Here are a few delicious ideas to get you started.
- Add a Protein: Stir in cooked chicken, seared shrimp, or even crispy bacon for a heartier main course.
- Make It Veggie: Swap chicken stock for rich vegetable stock, and consider adding baby spinach or peas for color and nutrition.
- Zest It Up: A sprinkle of extra lemon zest at the end will really brighten things up, especially alongside fresh herbs.
- Go Dairy-Free: Use olive oil instead of butter and swap in your favorite dairy-free cream and cheese alternatives—still luscious!
How to Make Creamy Garlic One Pan Orzo
Step 1: Make the Garlic Confit
Start by preheating your oven to 120°C (250°F). Gently separate the garlic cloves and soak them in boiling water for five minutes to loosen the skins, then peel. Place the peeled cloves in an ovenproof dish and submerge them fully in olive oil—this keeps them buttery-soft and prevents burning. Bake for about 2 hours, until the garlic is lightly golden, fragrant, and utterly spreadable.
Step 2: Sauté the Onion
In a large frying pan over medium heat, add a tablespoon of olive oil. Once shimmering, toss in the finely diced onion. Sauté, stirring, for 3–5 minutes until translucent, soft, and sweet-smelling—just avoid letting it get too brown, as you want the flavor gentle here.
Step 3: Infuse with Garlic and Butter
Add the garlic confit cloves (or raw minced garlic if you’re short on time) and all the butter to the pan. Let everything melt together, stirring for about 2 minutes, until the garlic is dreamy and the butter is lightly foaming. This is where the magic starts!
Step 4: Toast the Orzo
Sprinkle in your orzo next and toss well to coat every grain in that garlicky, buttery base. Toast for 2–3 minutes, stirring frequently, until some of the orzo takes on a little golden color and a nutty aroma. This quick step deepens the flavor and keeps the orzo from turning mushy.
Step 5: Simmer Until Creamy
Pour in the chicken stock, give everything a good stir, and bring to a gentle boil. Lower the heat and let it simmer, uncovered, for 5–8 minutes—stir often to help the orzo cook evenly. You’re looking for orzo that’s plump and tender but with a bit of bite, and most (about 80%) of the liquid absorbed. Add more stock if things look dry.
Step 6: Finish and Serve
Take the pan off the heat and stir in the cream, lemon juice, fresh parsley, and Parmesan. The sauce will thicken beautifully and coat every piece of orzo. Taste and adjust seasoning with salt and pepper as needed. Dish up immediately—extra cheese on top is never a bad idea!
Pro Tips for Making Creamy Garlic One Pan Orzo
- Garlic Confit Shortcuts: If you’re tight on time, use good-quality jarred confit or simply sauté raw garlic until fragrant—you’ll still get tons of flavor.
- Stock Matters: Warming your stock before adding it helps keep the orzo creamy and prevents sudden temperature drops in the pan.
- Stir-Frequently Secret: Stirring the orzo often while simmering allows it to cook evenly and release that lovely starch, making your sauce extra luscious.
- Finish Off-Heat: Add your cream, lemon, and cheese after taking the pan off the heat—this keeps the sauce silky and prevents splitting.
How to Serve Creamy Garlic One Pan Orzo
Garnishes
Take this already-delicious Creamy Garlic One Pan Orzo over the top with a shower of freshly grated Parmesan, an extra drizzle of garlic oil, and a handful of chopped parsley. For a little zing, add a sprinkle of lemon zest or a grind of cracked black pepper just before serving.
Side Dishes
This orzo is rich and satisfying, but it loves some company! Pair with a crisp green salad tossed in lemony vinaigrette, garlic bread (yes, double garlic!), or simple roasted vegetables. For a bigger spread, serve alongside grilled chicken, salmon, or a pile of juicy roasted mushrooms.
Creative Ways to Present
Impress dinner guests by serving Creamy Garlic One Pan Orzo in shallow bowls and topping each with a fried or poached egg. For family nights, spoon it into a large platter, pile on any protein of choice, and let everyone dig in together. Mini ramekins also make a chic tapas-style side for gatherings!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Garlic One Pan Orzo keeps beautifully! Cool it to room temperature, then store in an airtight container in the refrigerator for up to 3 days. If it thickens in the fridge, that’s totally normal—a quick stir will bring it back together.
Freezing
For best results, freeze portions in sealed containers for up to a month. The cream sauce might separate a little when thawed, but a brisk stir and gentle heat usually bring it back to its creamy self. Thaw overnight in the fridge before reheating.
Reheating
To reheat, add a splash of stock, milk, or even water to the orzo and warm gently on the stove over low heat, stirring until creamy again. The microwave will work, too—just cover and reheat in short bursts, stirring often. Finish with extra cheese or fresh herbs, if you like.
FAQs
-
Can I make Creamy Garlic One Pan Orzo without garlic confit?
Absolutely! While garlic confit adds incredible depth, you can use fresh minced garlic instead. Just sauté the raw garlic gently in olive oil until fragrant—your dish will still be wonderfully garlicky and delicious.
-
How do I prevent my orzo from getting mushy?
Stir the orzo frequently while simmering and keep an eye on the liquid—stop cooking as soon as the orzo is just al dente and most of the stock has been absorbed. If necessary, add more stock little by little rather than all at once.
-
Can I make Creamy Garlic One Pan Orzo vegetarian?
Definitely! Just use a good-quality vegetable stock in place of chicken stock, and ensure your Parmesan is vegetarian (or substitute with a vegetarian hard cheese).
-
What cream should I use for the sauce?
Heavy cream or double cream will yield the best, silkiest texture, but you can use half-and-half, single cream, or even a splash of milk if you prefer a lighter dish.
Final Thoughts
I can’t wait for you to try this Creamy Garlic One Pan Orzo—it’s the definition of weeknight comfort food, packed with flavor, and so easy to make your own. Whether you’re treating yourself, feeding your family, or impressing guests, this simple (yet luscious!) dish absolutely belongs in your regular rotation. Give it a go, and let me know how you love to serve it!
Print
Creamy Garlic One Pan Orzo Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
Description
Creamy garlic one pan orzo is a delicious and comforting dish that is easy to make in just one pan. This creamy and flavorful orzo pasta is cooked with garlic confit and butter, then finished with cream, lemon juice, and Parmesan cheese for a rich and satisfying meal.
Ingredients
- 1 garlic bulb
- 1 cup olive oil extra virgin
- 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
- 1/2 cup cream
- 1 tablespoon lemon juice
- 1/4 cup parmesan cheese grated
- 1 tablespoon parsley finely chopped
- salt and pepper
Garlic confit
Garlic butter one pan orzo
Instructions
- Garlic confit – Preheat the oven to 120°C/ 250°F. Peel the garlic cloves and submerge in boiling water. Place cloves in an ovenproof dish, cover with olive oil, and bake for 2 hours.
- Garlic butter one pan orzo – Sauté onion in olive oil, then add garlic and butter. Cook orzo until slightly browned, add chicken stock, simmer until tender, then stir in cream, lemon juice, parsley, and Parmesan. Serve hot.
